【看CP學英文】美籍YouTuber米粉 (Rice Noodles，真名艾瑞克)近期推出一則影片探討台灣的可麗餅到底為什麼那麼脆。
“Why are Taiwan crepes crunchy?” was a video made by YouTuber Rice Noodles, also known as Erik Reuter.
Originally from the United States, Erik has visited Taiwan for the past 10 years. His videos are focused on capturing unique aspects of Taiwanese culture and sharing them with the rest of the world. He moved to Taiwan in June 2020.
His most recent video compares classic french crepes to their Taiwanese counterpart.
In the video, Erik revealed specific ingredients that alter the crunchiness of Taiwanese crepes and goes in-depth on the science behind the ingredients’ effect on the texture of the food.
In the video, Erik collaborated with a street food vendor in Taipei to learn about their crepe-making process. He also consulted cookbooks and experimented in his kitchen to figure out why Taiwanese crepes have a crunchy texture.
艾瑞克在與The China Post採訪中表示，他第一次嘗試台灣可麗餅的時候馬上意識到與他之前所試過可麗餅的口感大不同，於是啟發他拍下這則影片認真研究出這背後的原因，也查閱了很多較古老和現代的資訊。
Asked about his interest in the popular delight, he told The China Post that the topic of this video originated in his first sampling of a Taiwanese crepe and realized that it was very different from the crepes he has had before. He decided to investigate and do research on the idea, and consulted both history and modern information on the subject.
After creating an outline, he spent two to three days shooting, creating shots that add to the story. Lastly, he used audio and editing to make all the components come together.
This entire process took around four to five weeks, as he completed all the parts himself, and he finally concluded that the secret may be hidden in the amount of baking powder and starch content used in the making of Taiwanese crepes.
Erik hopes his viewers will understand that although there may be mistakes in his videos, they are never made with malice, and he will strive to correct and learn from them.