情人節將至，特意將九月時分享的松露朱古力食譜再次分享，有興趣的朋友可以一試！
松露朱古力成份主要是朱古力和淡忌廉，所以最好選用優質朱古力哦~
朱古力食譜 (三) --- 手作松露朱古力
Chocolate recipes (3) -- Handmade chocolate truffles
若想給朋友準備一份特别的禮物, 為什麼不給他送上自己親手製作的松露朱古力？ 松露朱古力質地柔軟、香濃幼滑、入口即溶, 一般只在高級朱古力店有售, 價格更不便宜. 但你知道, 只要你不怕被朱古力弄污一雙玉手, 它其實是很容易做的嗎？ 松露朱古力是甘納許(ganache)的一種, 最普遍的製法, 就是混合朱古力與淡忌廉(有時會加入牛油增加幼滑口感), 加味, 雪硬後搓成小球再沾上裝飾. 很簡單吧. 我們開始喔～
If you are looking for an unique gift for friends on a special occasion, why not surprise them with homemade chocolate truffles that are made with your own two hands? Truffles! Those treats that are smooth, silky, and melt-in-your-mouth! Those that are usually sold in high end chocolate stores at an unreasonably high price! But do you know that they are actually quite simple and fun to make? Well...yes, fun, if you don’t mind getting your hands dirty and full of chocolate smell... To make truffles, all you need is to create a ganache by combining chocolate and cream (and sometimes butter for a smoother mouthfeel), stir in optional flavorings, pop it into the fridge to let it firm up, shape it into balls, then roll the balls in cocoa powder or other garnishes. It’s just that easy so let’s get started!
EC的基本松露朱古力配方口訣是“1-2-10”, 意思是一份淡忌廉、兩份黑朱古力, 和10%朱古力重量的淡牛油. 例如75 g淡忌廉、150 g黑朱古力、15 g淡牛油或5安士淡忌廉、10安士黑朱古力、1安士淡牛油等. 有了這個容易記的公式, 你可以按需要做不同份量的松露朱古力了. 因為家中有小朋友, 所以EC的甜品甚少用酒. 今天介紹給大家是不含酒精成份的香橙味松露朱古力, 愛酒的可用君度橙酒代替橙油, 邊加邊試味至滿意為止！
My basic truffles formula is “1-2-10”, which translates to one part whipping cream, two parts dark chocolate, and unsalted butter that is 10% of the chocolate by weight. For instance, 75 g whipping cream, 150 g dark chocolate, 15 g unsalted butter or 5 oz. whipping cream, 10 oz. dark chocolate,1 oz unsalted butter. Once you remember this formula, you may make truffles in any quantity you wish. I usually exclude liqueur in my desserts as I have two young kids. You may replace orange oil with Cointreau for this recipe if you prefer. Just add and taste until you are happy with the flavor.
香橙松露朱古力 -- 無酒配方 (約22粒份量)
Non alcoholic orange dark chocolate truffles
(makes about 22)
材料 Ingredients:
優質黑朱古力(切細) Good quality dark chocolate, chopped 227 g
淡忌廉 Whipping cream 113 g
淡牛油 (切細) Unsalted butter, cut into small pieces 23 g
橙油 Orange oil 1 tsp
無糖可可粉、糖粉或其他裝飾 Unsweetened cocoa powder, powdered sugar, or coating of your choice
做法 Directions
1. 用磅量好材料. 朱古力(如用大磚)及牛油切碎備用
Weigh your ingredients, chop chocolate (if using the block type) and cut butter into small pieces and set aside.
2. 用微波爐將淡忌廉加熱至微滾(我家微波爐約需四十秒. 請自行調節時間. 用小鍋煮亦可). 將淡忌廉倒入朱古力碗中, 靜置兩分鐘待朱古力溶化
In a microwave-safe bowl, microwave whipping cream on high until it begins to bubble, about 30 to 40 seconds. Pour hot cream over chocolate pieces and let stand for 2 minutes until chocolate is melted.
3. 以橡皮刮刀拌勻淡忌廉及朱古力. 從中心點開始打小圈攪拌, 慢慢將淡忌廉及朱古力拌勻, 再將攪拌範圍向外擴大, 直至將所有淡忌廉融入朱古力. 若朱古力混合物尚有顆粒, 可將碗放入微波爐以中火(50%火力)每次加熱十五秒再攪拌, 直至朱古力完全溶掉
With a rubber spatula, gently stir cream and chocolate together in small circles. Begin at the center and work your way out in larger concentric circles. If you see chunks of chocolate, microwave the mixture on medium power in 15 second intervals then mix until chocolate is completely melted.
4. 加入牛油拌至順滑有光澤. 最後加入橙油拌勻. 基本甘納許(ganache)已完成
When mixture is smooth, stir in butter until shiny and smooth. Then stir in orange oil and mix well. This chocolate mixture is called a ganache.
用保鮮紙蓋着朱古力混合物表面, 放入雪櫃冷藏至凝固及半硬的狀態, 約2-3小時
Cover the mixture with plastic wrap and refrigerate until it is somewhat firm and scoopable, 2 to 3 hours.
5. 用小型雪糕勺或兩只湯匙將混合物舀出成為朱古力球, 放在墊了牛油紙的烤盤上. 再將朱古力球逐顆放在掌心快手滾圓. 朱古力的軟硬度是關鍵, 太軟會黏手(要放雪櫃再雪十分鐘), 太硬則難以搓成圓球(可放置室温五分鐘). 滾圓過程完成後, 若朱古力已開始變軟可先置雪櫃十分鐘.
***朱古力是會越搓越黏手的, 因手心的熱力會令朱古力溶化, 可以將手用凍水沖洗抹乾後才開始操作. EC不建議雙手沾可可粉防黏, 加入太多可可粉會影响朱古力本身的味道. EC寧可雙手多冲幾次凍水及花多點時間把朱古力放回雪櫃降温!
With a small ice-cream scoop or two spoons, spoon mixture onto a baking sheet lined with parchment paper. Roll mixture quickly into balls. Return truffles to the fridge again for 10 more minutes to let them firm up if they become too soft after you finish rolling. It is crucial to shape mixture when it is at the right consistency. Pop it back to the fridge for 10 minutes if it is too sticky and let it sit in room temperature for 5 minutes if it is too hard to shape. It takes me several times to shape the balls perfectly round as they will melt in your hand when you roll them. To avoid chocolate melting too fast, wash your hands with cold water and pat dry before operating. I don’t recommend coating hands in cocoa powder prior to rolling chocolate as adding too much cocoa powder will interfere with the chocolate’s genuine taste. I’d rather wash my hands more often and transfer chocolate in and out from the fridge.
6. 將裝飾(如無糖可可粉、糖粉、果仁碎、椰絲等)倒在小碟或碗中, 先把朱古力放在掌心搓幾秒, 再把朱古力均勻沾上一層薄薄的裝飾, 然後放入密實合置雪櫃下格保存. 食用時將松露朱古力從雪櫃取出, 放置室温約十五至二十分鐘後可供食用
Place coatings (sifted cocoa powder, powdered sugar, toasted nuts, shredded coconut, and etc) in shallow plates or bowls. Roll truffle in your hands for a few seconds to soften it, then roll it in coating. Keep truffles in an airtight container and store them in the fridge. Let stand at room temperature for 15 to 20 minutes before serving.
註：
由於松露朱古力的主要成份是朱古力, 所以朱古力的品質直接決定了成品的味道. EC會建議大家使用能力範圍負擔得起的優質朱古力. EC用Lindt Piccoli 苦甜調温朱古力
Try using the best dark chocolate you can afford. Premium chocolate gives the best taste. I use Lindt Piccoli bittersweet couverture chocolate.
(圖片上至下)六款不同裝飾的手作松露朱古力 ：無糖可可粉, 白朱古力碎, 好立克粉, 糖粉, 旺旺雪餅碎, 烤香腰果碎
Shown in picture: Handmade chocolate truffles in six different coatings: unsweetened cocoa powder, shaved white chocolate, Holick powder, powdered sugar, crushed rice crackers, roasted cashew pieces.
Recipe adapted from this video tutorial:
https://www.youtube.com/watch?v=4YlD7vz0HOo
dry operating weight 在 Re: [心得]Components of aircraft weight - 看板Aviation - 批踢踢 ... 的推薦與評價
※ 引述《HCCLandRover (殺記者 救台灣)》之銘言：
: ※ 引述《freeflywould (誠實可靠小郎君)》之銘言：
: : 最近在努力搞懂的東西
: : 只看的懂一半而已
: : 貼上全文，希望有英文達人出面嚕
: : The operating empty weight (OEW) is the basic weight of the aircraft
: : including the crew and all the gear required for flight but not including
: : the payload and fuel. The operating empty weight is not a constant for
: : passenger aircraft but varies with the seating configuration.
: 空機操作重量(OEW)
: ＝飛機本身重量＋機組人員體重，不包括酬載客貨的重量與燃油重量
: 客機的OEW值會因座位配置不同而改變
這裡還可以細分二項
1.飛機基本重量(Basic weight)=BW
原廠公佈數值
2.修正後的基本重量(Dry operating weight)=DOW
航空公司根據實際情形修正後的基本重量
航空公司通常會依據實際需求修改座位配置
例如原廠交機是100個頭等艙、100個商務艙、100個經濟艙
但航空公司改成350個經濟艙
這時OEW就會改變
其實OEW=BW=DOW
說法不同而己
: : The zero-fuel weight (ZFW) is the weight above which all additional weight
: : must be fuel, so that when the aircraft is in flight, the bending moments
: : at the junction of the wing and fuselage do not become excessive.
: 飛機無燃油重量(ZFW)
: ＝飛機本身重量＋機組人員體重＋酬載量的上限
: 不可超過，以免飛行當中機翼彎曲程度超過機體結構所能忍受的程度
補充一下
飛機無燃油重量
根據機翼的結構強度而定，除燃油外所允許的最大飛機重量
飛機飛行時所需的燃油主要裝在機翼內(結構油箱)，隨著航程時間，
燃油逐漸減少乃至耗盡，此時作用於機翼的升力不變，
但機翼向上彎曲的扭力卻不斷增大(油量變少，重量隨之變小，但升力不變)
為了保證飛機在無油狀態下機翼不致受損，故需規定最大無油重量
: : The payload refers to the total revenue-producing load.
: : This includes the weight of passengers and their baggage,
: : mail, express, and cargo.
: 酬載量
: 飛機收費營業的對象，包括乘客、行李、郵件、貨物的重量
: : The maximum structural payload is the maximum load which the aircraft is
: : certified to carry, whether this load be passengers, cargo, or a
: : combination of both.
: 最大酬載量
: 飛機所能酬載全客、全貨或客貨混合重量的上限
: : Theoretically, the maximum structural payload is the difference between
: : the zero-fuel weight and the operating empty weight. The maximum payload
: : actually carried is usually less than the maximum structural payload
: : because of space limitations. This is especially true for passenger aircraft,
: : in which seats and other tiems consume a lot of space.
: 理論上，最大酬載量 ＝ 飛機無燃油重量－空機操作重量
: 實際承載的客貨重量，因空間配置因素，通常低於最大酬載量
: 尤其是客機，因為座位和其他設施占用不少空間
: : The maximum ramp weight is the maximum weight authorized for ground
: : maneuver including taxi and run-up fuel. As the aircraft taxis between
: : the apron and the end of the runway, it burns fuel and consequently loses
: : weight.
: 最大停機坪重量
: 飛機獲准在地面行動的最大重量，包括滑行和引擎試車時消耗的燃油重量
: 飛機從機坪滑行到跑道端點時，消耗燃油，重量隨之減少
: : The maximum structural takeoff weight is the maximum weight authorized at
: : brake release for takeoff. It excludes taxi and run-up fuel and includes
: : the operating empty weight, trip and reserve fuel, and payload.
: : The difference between the maximum structural takeoff weight and the maximum
: : ramp weight is very nominal, only a few thousand pounds.
: 最大起飛重量
: 飛機獲准放開剎車起飛的最大重量
: ＝空機操作重量＋飛行暨備用燃油重量＋酬載量
: 不包括滑行和引擎試車時消耗的燃油重量
: 最大停機坪重量和最大起飛重量差距通常很小，只有幾千磅
: : The maximum structural landing weight is the structural capability of
: : the aircraft in landing. The main gear is structurally designed to absorb
: : the forces encountered during landing; the larger the forces, the heavier
: : the gear must be.
: 最大降落重量
: 飛機結構所能承受降落時的最大重量
: 主起落架的結構設計為能承受降落的衝力，衝力越大，起落架必須越粗壯
: : Normally the main gears of transport aircraft are structurally designed
: : for a weight less than the maximum structural takeoff weight. This is so
: : because an aircraft loses weight en route by burning fuel. This loss in
: : weight is considerable if the journey is long, being in excess of 80,000lb
: : for large jet transports.
: 一般主起落架設計所能承受的最大降落重量低於最大起飛重量
: 因為飛行途中消耗燃油，就會減輕重量，
: 長途飛行則減輕的重量更可觀，例如大型噴射機，可以高達八萬磅
: : It is therefore not economical to design the main
: : gear of an aircraft to support the maximum structural takeoff weight during
: : landing, since this situation will rarely occur.
: 最大降落重量很少等於最大起飛重量，
: 因此主起落架無須設計為能承受相當於最大起飛重量的降落衝力
: 否則不符合經濟效益
: : If is does occur, as in the case of aircraft malfunction just after takeoff,
: : the pilot must jettison or burn off sufficient fuel prior th returning to
: : the airport so as not to exceed the maximum landing weight.
: 如果有降落重量相當於最大起飛重量這樣的情況要發生
: 例如，起飛後不久就故障，必須立刻降落
: 必須先空中洩放燃油，或盤旋飛行消耗燃油，再降落
: 以免降落時實際重量超過最大降落重量
: : For short-range aircraft such as the DC-9, the main gear is designed to
: : support, in a landing operation, a weight nearly equal to the maximum
: : structural takeoff weight. This is so because the distances between stops
: : are short, and therefore a large amount of fuel needed to make the trip
: : and the reserves required by regulations set forth by the government
: : in the Federal Aviation Regulations (FAR) , part 121.
: 短程的飛機，例如DC-9，主起落架結構設計能承受的降落重量幾乎等於最大起飛重量
: 因為起降地點距離近，依美國聯邦航空管理規則第121條，
: 必須攜帶充足的飛行暨備用燃油
: (121.639: 攜帶燃油，必須足供飛到目的地＋最遠的備降機場＋
: 巡航45分鐘或白天目視飛行巡航30分鐘)
補充最大酬載
最大酬載一共有三種算法
最大酬載=最大起飛重量-空機操作重量-(最大停機坪重量與最大起飛重量的差額)
最大酬載=最大降落重量-空機操作重量-備油量
最大酬載=最大無油重量-空機操作重量
一切都跟油量有關
只要記得最大起飛重量是從飛機起飛才開始算，試車和滑行段的油耗不在內，所以要扣掉
最大降落重量包括備油，以開車來說，總不可能到目的地油剛好用光吧，一樣扣掉
以上三者，求出來最小的數值才是那趟飛行可以使用的最大酬載
(DC-9就是一個例子，如果只單用其中一種算法..結果自行負責..)
感謝H大的翻譯
--
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◆ From: 219.91.108.46
※ 編輯: freeflywould 來自: 219.91.108.46 (01/21 23:35)
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