如果你在俄罗斯人家里喝茶或咖啡,你可能会看到一罐蓝白相间的咖啡sgushyonka(“s-goosh-YON-ka”),或甜炼乳,放在桌子上。昵称来自俄语炼乳(sgushyonnoye moloko),这种多用途的甜味剂可以搅拌到热饮中,涂上一层bliny,或者用勺子品尝。
19世纪50年代,甜炼乳在美国被开发用于大规模生产,此后被世界各地的厨师所接受。但在二战后的苏联,它找到了一个特殊的烹饪利基,在短缺时期,它成为一种珍贵的产品,也是许多受人喜爱的苏联甜点的关键原料。也许最巧妙的是,它可以把剩下的面包、饼干和蛋糕屑粘在一起,做成一种节俭的免烘焙食品kartoshka.
在罐头里煮熟后,烧香会焦糖化,变成牛奶焦糖.(只是要确保罐子在烹饪时完全浸入水中——否则它可能会爆炸,里面的粘稠物质会溅到你的厨房里!)这种浓稠的煮熟的版本被铺在蜂蜜蛋糕的层之间,叫做medovik还有一种核桃形状的饼干,叫做oreshki.
写的
苏茜阿米蒂奇来源
- www.rbth.com/russian-kitchen/327600-why-russians-boil-sweetened-condensed-milk
- northstarreports.org/2015/02/16/bliss-in-a-blue-and-white-tin-sweetened-condensed-milk-in-russia-the-north-star-reports-by-marin-ekstrom-sponsored-by-the-college-of-st-scholastica-and-the-middle-ground-journal/
- www.upakovano.ru /文章/ 1874祝辞
- www.nytimes.com/2010/03/03/dining/03milk.html
- popkult.org/rogachev-sugushenka/
- books.google.com/books ? id = m4FGAQAAIAAJ&pg = RA2-PA18&lpg = RA2-PA18&dq =甜+浓缩+牛奶+法国+ inventor&source = bl&ots = dxhTioMK7n&sig = afN0YfXlfQfzYNgAboHFNaIMT6U&hl = en&sa = X&ved = 0 ahukewjx2ql8nibbahxqt98khrmvaoyq6aeikgewea # v = onepage&q =甜% 20 % 20炼乳% 20法国% 20 inventor&f = false
- books.google.com/books ? id = dXE0ZfUnCKwC&pg = PT3532&lpg = PT3532&dq =甜+浓缩+牛奶+尼古拉斯+ appert&source = bl&ots = AoRlwkFtRm&sig = CLruIVaSRyf2X0PjlLXDYcW4f4w&hl = en&sa = X&ved = 0 ahukewirukzbnybbahxqt98khe_saxyq6aeiajag # v = onepage&q =甜% 20 % 20炼乳% 20尼古拉斯% 20 appert&f = false