翻譯成英文(關於巧克力)

巧克力的原產地在墨西哥,主原料是可可豆,相傳最早於400年前發現,在墨西哥極盛的阿斯帝卡王朝最後一任皇帝孟特儒時,開始被使用。

最常見的巧克力,依成分不同分為黑巧克力,乳質含量少於12%;牛奶巧克力,至少含10%的可可漿及至少12%的乳質;白巧克力,不含可可粉的巧克力。

品嘗巧克力四部曲

如何保存巧克力

一、最佳溫度是12-18℃,能立即食用完畢最好,若有剩下,放在陰涼處或冷凍庫即可。

二、巧克力不食用,最好用鋁箔紙包好,一方面隔熱,一方面可隔絕其他味道滲入。

三、從冰箱取出的巧克力,回溫一下再食用較為合適。

融化巧克力*隔水融化:準備一鍋水加熱,水溫保持在60℃﹣80℃之間,不可煮到沸騰,另外準備一個小鍋或鋼盆,將巧克力切碎放入,利用水的溫度慢慢融化巧克力,注意若水氣竄入巧克力中,會影響品質,所以選擇鍋具時,上鍋最好比下鍋大一些,比較容易操作。

=======================以上請番成英文====================

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2 個解答

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  • 1 0 年前
    最佳解答

    The chocolate original habitat in Mexico, the main raw material is the

    cocoa beans, hands down most is earlier than 400 years ago discovered,

    when Mexican heyday Arab League Si Tik'a dynasty last Emperor Meng

    T'eju, starts to use.

    The most common chocolate, differently divides into the black

    chocolate according to the ingredient, the young nature content is

    short to 12%; The milk chocolate, at least contains 10% cocoa thick

    liquid and at least 12% young nature; The white chocolate, does not

    contain the cocoa the chocolate. .

    Tastes the chocolate 四部曲

    How preserves the chocolate

    First, the optimum temperature is 12-18 ℃, can edible finish

    immediately well, if has is left over, puts in is cool place or the

    freezing storehouse then.

    Second, chocolate inedible, the easiest to use aluminum foil paper

    wraps securely, at the same time insulates heat, on the one hand may

    separate 絕 other flavor permeating.

    Third, the chocolate which takes out from the refrigerator, returns

    warm edible is again appropriate

    參考資料: 網路翻譯
  • 匿名使用者
    6 年前

    下面的網址應該對你有幫助

    http://phi008780416.pixnet.net/blog

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