! y/ T& g3 }% d( J还是想看图...贴图上传位置在最下方找找作者: 心灵祭坛 时间: 2007-4-7 22:40
实在贴不上，（·……￥￥***￥**—……%%#） , R6 _0 Y7 \7 t0 k3 I是一种叫koko kringle的糖果，包装纸上，有卡通奶牛的图案，估计是与开发人员感情最深的零食。作者: candywren 时间: 2007-4-7 23:07
网速有问题传不上附件？记得图片上传只允许gif jpg两种格式作者: ringle 时间: 2007-4-8 02:27
恩恩这个糖果在ND14的地铁站旁也出现了~我当时看到也觉得相当亲切呢，不过我也不会贴图…… [s:16]作者: 心灵祭坛 时间: 2007-4-8 09:42
期待这糖果什么时候会成为主角作者: zilver 时间: 2007-4-8 15:40
kuku kringle...MS还被设成密码的说。。。那时候看了也想吃。。。作者: saphirblue 时间: 2007-4-8 15:43
提示: 作者被禁止或删除 内容自动屏蔽作者: panicice 时间: 2007-5-12 00:48
History of Kringles" _1 S& L% z& s; _
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Kringles are oval, butter-layered Danish pastries that were first introduce to Racine in the late 1800s by immigrant Danish bakers. they were originally pretzel-shaped, almond-filled coffee cakes called Wienerbroth (Viennese bread). over the years, a variety of fruit and nut fillings were added, and the pretzel shape was changed to its present oval shape to eliminate the unfilled, overlapping parts. # D0 L" C" z6 c( e7 G% q( \: C3 r0 F' |* w8 b t5 T& l' B. T
True kringles are very labor intensive and can take up to three days to prepare, as they are made with up to thirty layers of delicate pastry dough. the challenge for a kringle baker is to roll butter thinly between several layers of yeast-raised dough. According to kringle bakers, you must roll very slowly to make the layers thinner. the traditional Racine bakeries offer a flat, oval kringle. The best places to enjoy kringles are in the bakeries in Racine.% ^) O" F* t& [8 I4 u" U' F. U
' j7 p% C8 A, m5 [( b4 L% eRacine, Wisconsin, is known as the "most Danish city in America." One of its favorite Danish treats is the kringle. There is a story (or folk tale) about one resident:- o2 o6 s$ B! d
3 r6 N7 D+ T7 |Lars Larson, was on his deathbed in an upstairs bedroom. His doctor had said Lars would last for only a matter of hours. Lars woke from a deep sleep and sniffed. His wife must have just returned from the bakery, and the aroma of freshly baked kringles bought a spark to Lars. He whispered, "If I could just have a taste of kringle before I die, it would make my dying sweeter." 1 f% x6 e8 `+ i5 ]# ?
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He mustered every ounce of strength and got out of bed. Slowly he made his way downstairs and into the kitchen. there he spied two kringles on the counter. Just as he was reaching out to take a piece, his wife swatted his hand away. "Stop that," she said. "We're saving these for the funeral.") |& ^+ N9 q( {6 l/ l# k* `
4 n# ?2 G3 ]0 p3 U E7 LThe Kringles were created by German bakers from Austria who introduced their method of rolling butter between layers of yeast dough and letting it rest for hours before baking. * {3 {( C; R$ P" h `- U) F! Y& d2 y2 h& s) U3 _) R
When Danish bakers in Copenhagen went on strike, the bakery owners fired them and hired replacements from Austria. Once the Danish bakers returned to their jobs, they continued to make dough the Austrian way. 7 Y. o0 I9 Z: l% d* Y. e# x, [
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The first Kringle was 3 feet by eight feet and weighted 40 pounds. Immigrant Danish bakers first introduced the Kringle to Racine, Wisconsin in the late 1800s.3 a0 Y/ s5 U8 q+ x% B b& h
# ~7 n$ e `$ r; g% c* z8 e: ZAlthough this recipe does not require the tedious process of rolling out layers of butter and dough, as is done in the Racine Kringle bakeries, the result is similar and very, very good. 0 j3 W# O. y1 E% e. d- W2 w8 k9 G* _& a6 K0 s! j7 k
1 package active dry yeast # h5 T% U5 S- L2 `8 s$ I1 F1/4 cup warm water (110 degree F. to 115 degree F.); v8 a9 c9 f5 g# S& q
1/2 cup cold butter! M6 @6 p' ~1 P) q0 s
2 cups all-purpose flour z' i7 e3 L0 A. o6 q1 [
1/2 teaspoon salt6 ^9 g. P& R& W9 I3 x, `
1 tablespoon sugar 4 o7 q, r+ @/ o) n1/2 cup warm milk (110 deg. to 115 deg.)& Y5 W( W3 H) ]) O: N* q2 v6 J
1 egg beaten f# t& K# m; G H2 p5 z/ @
Nut Filling (recipe follows) " [ Z, X1 f$ g2 T& VGlaze (recipe follows)+ s9 D8 ?0 G y( m' D% x7 e2 @
2 tablespoons chopped pecans or walnuts 5 ]8 q8 J! r* E
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In a small bowl, dissolve yeast in warm water. ; D6 ~' N! ] `/ C6 W6 J+ W4 w1 m, C+ D, H# L; x
Using a pastry blender or two knives, in a large bowl, cut butter into flour and salt until particles are the size of small peas. Add yeast mixture, sugar, warm milk, and egg; beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours.# _: e! B o8 h3 [
# L1 ~8 p3 g7 I& {$ P: nWhen ready to use, remove from refrigerator. Punch dough down and divide in half; return other half to refrigerator. On a well-floured board, working quickly before dough softens, roll into a 15 x 10-inch rectangle, approximately 1/4 to 1/2-inch thick (if dough gets too warm from handling, return to refrigerator).# z% n$ x# V, k
; ^, r5 Q4 _* i) g3 [ L+ W; dSpread half of the prepared Nut Filling down the center of the rolled-out dough rectangle in a 2-inch strip. fold sides of dough over filling, overlapping 1 1/2 inches; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a large greased baking sheet. Repeat same process with remaining dough and filling. Cover and let rise in a warm place for 30 minutes or until double in size.- S) y+ b1 t* d% b. O& @$ ]- N
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Preheat oven to 375 degrees F. Bake for 20 minutes or until golden brown. remove from oven and let cool for 15 minutes. : Y5 w Q( K2 K: j+ o) }8 V( P7 t! W( z$ W& g
Spread prepared Glaze over kringles. Sprinkle with chopped pecans or walnuts. Serve kringles warm or at room temperature. 3 ^! c$ Z4 v, I; z9 G, s! ?+ w6 A; d) i4 D0 d1 @
To re-warm, preheat oven to 300 degrees F. Slide a whole, uncut kringle onto a baking sheet lined with aluminum foil. Cover loosely with a large piece of aluminum foil and heat for 12 to 15 minutes. Remove from oven and remove aluminum foil before slicing. # P3 c3 K! r6 n+ E% x6 C6 P- O! `' b" a1 j8 r% {# i6 }: p+ g
Nut Filling:) e0 g" H" S6 |4 b4 r! o, m! I( y
1 1/2 cups finely chopped pecans or walnuts# o4 t0 @5 O/ i* \
1 cup firmly packed brown sugar0 x2 f: |5 V+ @( i
1/2 cup butter, room temperature 1 j" e- c' J0 ]# G) B0 O3 w4 _ - ^2 I: b1 s# s* E) E7 kIn a large bowl, combine pecans or walnuts, brown sugar, and butter. / x6 a, J" `7 }2 w+ {2 h1 m" Y' _8 T! H# E* X
Glaze: & N! K8 W, x, a# Y ~7 W1 cup powdered sugar& P5 o3 f; U3 Y) S; F
5 teaspoons water2 ^( g' i) ], o) [% b0 _
1/2 teaspoon vanilla extract 4 `0 J: u( m# j. c! S4 L7 P' r6 `4 n2 C
In a medium bowl, combine powdered sugar, water, and vanilla.作者: panicice 时间: 2007-5-20 10:20
上面是kringle的配方，网上还有订购，只要你有钱，两个就要35美元～～( W# ]9 I; A; w8 }- a |
blue不用再说那样的话了，我已经找到盘了，不过显卡好像不支持………… [s:16]作者: panicice 时间: 2007-7-15 00:14
最近刚刚开始玩14，偶然发现了那个kringle的糕点，很是怀念，所以截了图跟大家共享，顺便也自己缅怀一下！: c' M; P/ A/ r: I
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[attach]6132[/attach]作者: panicice 时间: 2007-7-15 00:17
设计人员真的很仔细啊！kringle广告的旁边就是ND的广告，ND的剪影～～～ [s:1] [s:7]作者: candywren 时间: 2007-7-15 12:39
那个奶牛糖果，看食谱有能力的就自己上了& l4 A$ Y$ w/ [$ _
游戏中似乎有印象说哪里有近照的...作者: panicice 时间: 2007-7-15 21:44
就是工作室的抽屉里，除了14，还有一集抽屉里也有这个糖作者: ringle 时间: 2007-7-16 03:57
恩17楼的那张截图，游戏是参照的实景照片，我坐地铁7号线在PONT NEUF还专门看了一下，那张糖果招贴的位置是个报亭，其他都是一模一样的呵呵，看着好亲切啊作者: tabris 时间: 2007-7-16 09:08
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