patted down, and rolled an eighth-inch thick.

拍了下來，捲了一個八寸厚的。

Cut into perfect 2-inch squares

切成完美的2英寸方塊

that fly through the air into piping hot oil.

飛在空中的油變成了滾燙的油。

Fried until puffy and golden brown.

炸至蓬鬆、金黃色。

Finished off with a sweet blanket of powdered sugar.

最後用甜甜的糖粉毯來裝飾。

It's the expert way that these pastries are cut and fried

這就是這些糕點的專業切割和油炸的方法

that makes Café du Monde's beignets

是世界咖啡館的貝奈特餅的製作者。

a legend in New Orleans.

新奧爾良的一個傳奇。

People compare beignets to doughnuts, funnel cake,

人們把貝奈特餅和甜甜圈、漏斗蛋糕相比。

and other sugar-topped fried pastries.

和其他糖皮油炸糕點。

But those who've been to Café du Monde

但那些去過世界咖啡館的人。

know them as a thing all their own.

把它們當作自己的東西來認識。

Customer: It's our, like, decadence.

顧客。這是我們的，喜歡，頹廢。

It's who we are.

這就是我們的身份。

I mean, it's everything about it.

我的意思是，這是關於它的一切。

You come here,

你來這裡。

it...

它...

I can't describe it.

我無法描述它。

I'm just looking at it because it's like heaven in a bag.

我只是看在眼裡，因為它就像包裡的天堂。

Taryn: Beignets start out as a simple pastry dough

Taryn: Beignets是由一個簡單的麵糰開始的。

at Café du Monde,

在Café du Monde。

where the bakers are meticulous

在這裡，麵包師們一絲不苟

in the way they mix each batch.

在他們混合每一批的方式。

Curtis Richardson: Mix it till you get all the lumps out,

柯蒂斯-理查德森直到你把所有的疙瘩都弄出來。

till it get smooth.

直到它變得光滑。

It's about 10 minutes at most.

最多也就10分鐘左右。

Taryn: As for what's inside that mixture?

Taryn：至於那個混合物裡面是什麼？

Curtis: I can't tell you. That's a secret. [laughs]

柯蒂斯：我不能告訴你。這是個祕密。[笑聲]

Taryn: Based on the ingredient list

Taryn：根據配料表

from Café du Monde's own beignet mix,

由世界咖啡館自制的貝奈特混合而成。

the dough is made with wheat and barley flours,

麵糰是用小麥和大麥麵粉製作的。

buttermilk, salt, and sugar.

牛奶，鹽，糖。

Once it's fully combined,

一旦充分結合。

only touch can tell whether it's ready.

只有觸摸才能知道它是否準備好了。

Curtis: I check to make sure

柯蒂斯：我檢查以確保

it's just the right feeling for it to throw.

它的投擲感覺恰到好處。

I don't want it too soft; I want it just right.

我不希望太軟，我希望它恰到好處。

I don't want it too hard.

我不希望它太硬。

See, I have to feel it.

你看，我必須感覺到它。

If I make it too stiff, beignets will start to shrink up.

如果我做得太硬，貝奈特就會開始收縮起來。

Taryn: Then Curtis puts the dough

然後Curtis把麵糰放進去

through a rolling machine.

通過軋機。

Curtis: I'm rolling it down

我把它滾下來。

so I can run it through the cutter.

這樣我就可以通過切割機運行它。

Brush the excess flour off,

將多餘的麵粉刷掉。

get it ready to go into the grease.

讓它準備好進入油脂。

Producer: Do you ever burn yourself doing that?

製片人。你有沒有燒傷自己做？

Curtis: Oh, plenty of times.

柯蒂斯：哦，很多時候。

Still have the marks on my arm.

我的手臂上還留有痕跡。

Taryn: Café du Monde fries beignets

Taryn：世界咖啡薯條甜甜圈薯條。

in cottonseed oil, because...

在棉籽油中，因為... ...

Curtis: It's like a peanut oil.

柯蒂斯：就像花生油一樣。

The grease doesn't burn that fast.

油脂燒得沒那麼快。

You cook it at a high temperature.

你用高溫把它煮熟。

Taryn: You'll see Curtis shake the squares

Taryn：你會看到Curtis搖晃著方塊。

continuously as the pastries cook.

糕點烹製過程中，不斷。

Curtis: I'm separating them so they won't stick together,

柯蒂斯：我把它們分開，這樣它們就不會粘在一起了。

so all of them come out done.

所以所有的人都出來做。

Taryn: In five minutes or less,

五分鐘以內

the beignets are puffy and golden brown.

貝奈特餅是膨化和金黃色的。

Curtis: This point, wait for the waiters to come in

柯蒂斯：這一點，要等服務員進來。

and bag them up and take them out to the window to serve.

並將其裝袋，拿到窗外食用。

Taryn: Shovels of powdered sugar

糖粉的鏟子。

empty into the bags immediately

立馬倒入袋中

after the beignets leave the fryer.

在貝奈特餅離開油炸鍋後。

That's when the sugar easily clings to the surface

這時，糖就容易附著在表面上

and when the pastries taste their best.

和糕點的味道最好的時候。

Customer: Listen.

客戶。聽。

You have to get them hot. Like, extremely hot.

你必須讓他們熱。就像，非常熱。

Because it's like, do you see that?

因為它就像，你看到了嗎？

Like, it's so airy and light.

喜歡，它是如此的空氣和輕。

I gotta take another bite.

我得再吃一口。

It's so good!

太好吃了！

Customer: Better than a doughnut.

顧客。比甜甜圈好。

Way better than a doughnut.

比甜甜圈好多了

It's just soft and chewy and excellent.

就是軟綿綿的，很有嚼頭，很好。

And we always wear black

而且我們總是穿黑色的衣服

so that we can have powdered sugar all over us

這樣我們就可以滿身都是糖粉了

and everybody knows where we've been.

大家都知道我們去了哪裡

Curtis: So, most customers like a lot of sugar.

柯蒂斯：所以，大多數顧客都喜歡吃很多糖。

They like a lot.

他們很喜歡。

Producer: Do they come back asking for more?

製片人：他們會不會回來要求更多？

Curtis: Yes, they do all the time.

柯蒂斯：是的，他們一直在做。

All the time.

所有的時間。

Taryn: Café du Monde has been open

Taryn：世界咖啡館已經開張了。

in the French Quarter for almost 160 years,

在法國區有近160年的歷史。

all the while serving the same two items on the menu.

同時在菜單上提供同樣的兩個項目。

Customer: With some black coffee,

顧客。用一些黑咖啡。

it's just, like, the perfect combination.

這只是一樣，完美的組合。

Customer: Yeah. It's a perfect mixture of

客戶。 - 是的。是的，這是一個完美的混合物

tart and sweetness that it kind of just,

酸酸甜甜的，它那種只是。

it totally combines with each other.

它完全結合了對方。

Taryn: And for decades, food publications,

Taryn：而幾十年來，食品出版品。

famous figures, and customers from all over the world

名流雲集，四海賓朋。

have praised this sweet fried dough.

紛紛稱讚這個甜炸團。

Jay Roman: There are a few things that you think

傑伊-羅曼There are a few things that you think

of New Orleans immediately.

新奧爾良的立即。

The river, the cathedral, a Pat O'Brien's Hurricane maybe,

河流，大教堂，也許是帕特-奧布萊恩的《颶風》。

a Café du Monde beignet.

一個世界咖啡館的甜甜圈。

This is what you come to New Orleans for.

這就是你來新奧爾良的目的。

Customer: First stop when we get to New Orleans.

顧客。我們到新奧爾良的第一站。

Customer: This is on the list of where we gotta go.

客戶。這是我們要去的地方的清單上。

Customer: Even if you don't like beignets,

顧客。即使你不喜歡貝奈特餅。

you kind of have to try it,

你必須得試試

because it's just part of the New Orleans tradition

因為這只是新奧爾良傳統的一部分。

and history, culture.

和歷史、文化。