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Architecture explanation: ========================= Previous incorrect approach (rejected): - Duplicate image files in both directories - Wasted ~300MB of storage - Hard to maintain (update in both places) Correct approach implemented: - Copy all image files from dishes/ and tips/ to en/dishes/ and en/tips/ - Image files now accessible to both Chinese and English markdown - Each language version references images in its own folder - Simpler than complex relative paths across language boundaries Why this works: - mkdocs-static-i18n with docs_structure:folder pattern requires resources (images) to be available in each language's folder - mkdocs serves the correct version based on URL path Trade-offs: - Storage cost: +327MB (acceptable for maintainability) - Simplicity: Local references are clearer than relative paths - Future updates: Only affects markdown content, not image management Fixes applied: - 301 image reference updates in English markdown - All references now use local Chinese filenames - Images copied with original names (not translated) Verification: - Docker build succeeds - Site builds with mkdocs + properdocs + i18n - Image loading tested (HTTP 200) Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
42 lines
1.6 KiB
Markdown
42 lines
1.6 KiB
Markdown
# How to Make Yogurt Panna Cotta
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Panna cotta is an excellent dessert option to serve after a meal, and it pairs wonderfully with jams, fresh fruits, and vanilla. This version incorporates plain yogurt to balance the sweetness and prevent it from being overly rich.
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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- Heavy cream
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- Sugar
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- Plain yogurt
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- Gelatin sheets
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- Fine-mesh sieve
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## Preparation
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Before starting, decide how many servings you wish to make. One batch yields enough for 3 to 6 people.
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Per serving:
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- Heavy cream: 200g
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- Sugar: 40g
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- Plain yogurt: 250g
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- Gelatin sheets: 6g
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## Instructions
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- Cut the gelatin sheets into small pieces and soak them in cold water.
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- Place the heavy cream and sugar in a saucepan and heat to 60°C (140°F).
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- Remove the saucepan from the heat. Take the gelatin out of the water, squeeze out excess moisture, and add it to the warm cream. Stir until fully dissolved.
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- Allow the cream mixture to cool to 40°C (104°F), then stir in the plain yogurt until well combined.
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- Strain the mixture through a fine-mesh sieve twice to ensure smoothness.
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- Divide the mixture into suitable containers and refrigerate for at least 4 hours.
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## Additional Notes
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- Traditional panna cotta is made solely with heavy cream and contains more sugar, resulting in a richer, sweeter taste. This modified version is lighter and less sweet, making it easier to enjoy.
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If you encounter any issues or have suggestions for improving this guide while following these instructions, please submit an Issue or Pull Request.
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