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  • 匿名使用者
    1 0 年前
    最佳解答

    o 4 or 5 eggs

    o 1 kilo or 2 pounds of mascarpone cheese

    o Espresso coffe

    o Two standard size packs of Savoiradi Cookies (aka Ladyfingers)

    o Strega Liquor (although most any will liquor is ok)

    o bakers unsweetened choclate.

    o 4-6 tablespoons of sugar if cookies heavily sugar coated, else 8.

    o Make sure the bowls are clean. Rinse, and then let dry.

    o Separate the egg white & yolks.

    o Beat the egg whites. You should beat *15* minutes by hand or ~3.5 - 5

    by machine. You should have about 20 - 30 times your original volume.

    o Put sugar in egg yolks. Beat them. You've beat enough

    when the color becomes light lemon instead of orange.

    o Put the mascarpone in the egg whites stir until well mixed. Put yolks in

    too. Beat again. It must become very homogenous in texture and thick

    enough that it will barely drip off the beater.

    o Lay a thin layer into the casserole dish.

    o Mix the espresso coffee & liquor (3-1) ratio. Take cookies

    & dip them into the coffe/liquor. (just long enough that they absorb all

    the way thru, but don't get mushy.

    Place them one by one, on top of the thin layer of mix in the casserole

    dish. When completed with one layer, cover with more mix.

    Do another layer (two to three layers of cookies is just right).

    o Grate the bakers choclate (almost to a powder). Cover evenly (& pretty

    heavily)

    Refrigerate one night , then eat!!!!!!!!

    no cooking!

    手指餅1包、馬司卡膨起士(Mascapone cheese)1盒約500g、細砂糖6 大匙、蛋黃4個、蛋白4個、香蕉酒1盎司、咖啡酒1盎司、義大利咖啡4杯。

    做法:

    1. 蛋黃+4大匙糖打發。

    2. 蛋白打起泡後,加入2大匙糖打至乾性發泡。

    3. Mascapone整個放入(1)攪打均勻。

    4.義大利咖啡+咖啡酒+香蕉酒混合。

    5.手指餅稍為浸一下(4),再放入模型中排好。

    6.(2)與(3)混均勻後,倒入模中,再鋪一排手指餅。

    7.最後再淋上起士糊,冷凍一晚。

    8.冷凍好了,篩一層薄薄的可可粉即可食用

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