[英中] 馬卡龍評論的翻譯
如題
要翻關於馬卡龍的editorial
有些地方蒐尋過了還是不太清楚...
1.
They demand surgical precision in the mixing and sifting of ground almonds
and superfine sugar and the beating (not too much) of egg whites, preferably
ones that have been left to age for a few days in the refrigerator (or at
room temperature, if you’re hard core)
They指的是馬卡龍的製作
那這裡的hard core 是指什麼???
喜歡吃硬一點的馬卡龍嗎...?
而他在講蛋清的時候說
ones that have been left to age for a few days in the refrigerator
是說必須要在冰箱存放幾天的蛋清尤佳嗎?
可是這點跟查到的馬卡龍食譜有點牴觸...
2.
Eight macaroniers rose above the lurid gimcrack. They understood the macaron’
s elegant calculus of crumble, cloud and cream.
其中有八家馬卡龍業者不玩華而不實的小把戲。他們精巧掌握了馬卡龍對於酥脆圓餅皮、
輕盈體積、柔滑內餡的優雅計算。
不知道翻這樣大家覺得如何??
rose above the lurid gimcrack 有點難以處理
謝謝大家!!!!
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