=搬家囉= 天使邊界

在我的認知裡面,有加蛋的叫布丁,沒加蛋的叫奶酪,
真的是這樣分嗎?
經過在PTT烘培版請教還有網路上搜尋,
答案終於出爐啦!

網路上教你如何分別差異:

布丁與奶酪的基本食材中的差異在雞蛋及焦糖的部份；布丁含雞蛋及焦糖，奶酪則是完全不加。
布丁是依賴雞蛋具有發泡、乳化和凝固性的特色，所以才能把布丁液凝結，透過蒸、烤或煮的加熱過程而成為布丁體；
而奶酪使用吉力丁來凝結，在蒸煮、冷卻後成為奶酪。
所以布丁在口感上較為紮實、Q彈，而奶酪在口感上軟滑嫩、綿密。

來源網址: http://blog.yam.com/workingclub/article/19669005

PTT烘培版:

 作者  iceblue11 (iceblue)                                       看板  baking
 標題  Re: [問題] 布丁跟奶酪怎麼分?
 時間  Tue Mar  9 13:03:17 2010
───────────────────────────────────────

我查了一下wiki

奶酪 panna cotta 的定義

奶酪的成分是鮮奶油,牛奶,糖,跟吉利丁
靠吉利丁來凝固

Panna cotta is an Italian dessert made by simmering together cream, milk and
sugar, mixing this with gelatin, and letting it cool until set. An Italian
expression which literally means "cooked cream", it generally refers to a
creamy, set dessert from the Northern Italian region of Piemonte. It is eaten
all over Italy where it is served with wild berries, caramel, chocolate sauce
or fruit coulis. It is not known exactly how or when this dessert came to be,
but some theories suggest that cream, for which mountainous Northern Italy is
famous, was historically eaten plain or sweetened with fruit or hazelnuts.
Earlier recipes for the dish used boiled fish bones in place of gelatin;
however, sugar, a main ingredient, would not have been widely available as it
was an expensive imported commodity. After years this treat evolved into what
is now a gelatin dessert, flavored with vanilla and topped with fruit or
spices, and served chilled. Similar versions of this dish are also found in
Greece and France.

布丁 pudding 的定義

布丁的種類就比較多
英國跟美國的定義也不太相同
美國比較接近custard
custard的基本成分為蛋跟奶製品
可鹹可甜
靠蛋來凝固
蛋白跟蛋黃的比例決定口感
蛋白凝固而蛋黃增加綿密

Pudding most often refers to a dessert, but may also refer to a savory dish.

In the United Kingdom and some Commonwealth countries, pudding refers to
rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding
and Christmas pudding, or, informally, any dessert. The word is also used for
savory dishes such as Yorkshire pudding, black pudding, suet pudding, and
blood pudding.

In the United States, pudding characteristically denotes a sweet milk-based
dessert similar in consistency to egg-based custards, though it may also
refer to other types such as bread and rice pudding.

The word pudding is believed to come from the French boudin, originally from
the Latin botellus, meaning "small sausage," referring to encased meats used
in Medieval European puddings.[1]

所以總結是
奶酪靠吉利丁凝固
布丁靠雞蛋凝固
這應該是兩者的差別吧

※ 發信站: 批踢踢實業坊(ptt.cc)
◆ From: 124.8.7.253
→ lifelover:我覺得在牛奶鮮奶油跟糖之外,用有沒有加雞蛋會比較好分   03/09 13:11
→ lifelover:因為科技進步,要靠什麼凝固並不一定~  但雞蛋味仍有差~   03/09 13:14

所以,布丁跟奶酪的確可以簡單用有無加雞蛋來做分野,
你定義對了嗎?