ㄅㄆㄇㄈ 發問時間: 社會與文化語言 · 1 0 年前

為什麼我用網路的英文翻譯起來怪怪的??可以幫一下嗎??

我用網路的翻譯軟體翻起來都怪怪的,麻煩會的請幫我翻翻看,請不要用翻譯軟體翻,因為我試過很多款,都是不能的><

蛋糕的基本製作方法

1.準備材料:蛋糕製作的主要材料是麵粉、糖、油脂、蛋、奶水及膨大劑等;另外再依所製作的蛋糕種類及口味,準備其他所需的調味料、例如:草莓、巧克力、蜂蜜等。

2.攪拌:將所需的材料放入容器(例如:打蛋盆)中,攪拌至顆粒(例如:砂糖)全部溶解麵糊光滑。

3.入模:將模具洗淨擦該後,倒入攪拌完成麵糊,並輕輕抹平表面。入模:將模具洗淨擦該後,倒入攪拌完成麵糊,並輕輕抹平表面。

4.烤焙:蛋糕製作過程中最重要的一個步驟,因蛋糕種類、麵糊重量不同而決定烘烤的時間及溫度。基本而言小蛋糕應用高溫較短的時間烘烤,大而厚的蛋糕要用低溫長時間烘烤。溫度如果過低蛋糕頂部往往平坦而粘手,組織鬆軟。反之溫度過高頂部會向上隆起並破裂,內部組織較為緊密。

5.出爐:將烤熟的蛋糕取出。測試蛋糕是否烤熟可用手指在蛋糕中央頂部輕輕觸試,手指壓下的部分馬上彈回原狀表示已熟透,或是使用牙籤插入蛋糕中央,拔出時牙籤不會沾附濕黏的麵粉亦表示已熟透。

6.冷卻脫模:蛋糕自烤爐中取出後,先於烤盤內靜待數十分鐘讓熱度散發後,再將蛋糕脫模或自烤盤中取出,再繼續冷卻一至兩小時。

7.裝飾:冷卻後方才進行裝飾的動作,為了蛋糕新鮮度及口感,經過裝飾後的蛋糕必須保存在2-10度之間。

蛋糕材料簡介:

蛋糕的主要材料有麵粉、蛋、糖、油脂、牛奶、化學膨大劑等六種。依其性質可又分為「乾性材料」和「溼性材料」,以及「柔性材料」和「韌性材料」四大類。

分類

成份包括

乾性材料

麵粉、糖、化學膨大劑

溼性材料

蛋及牛奶

柔性材料

蛋黃、糖、油脂以及化學膨大劑

韌性材料

麵粉、蛋白

只要這六種材料份量配合得好,就能使蛋糕產生乾溼適度、柔韌合宜的質感。此外,尚有鹽、香料、可可粉、蜂蜜、乾果蜜餞等副材料,使蛋糕更香醇、有變化。

1 個解答

評分
  • Jen
    Lv 6
    1 0 年前
    最佳解答

    有些東西可能有專有名詞...就先照我知道的翻...

    Basic Instruction for Making Cake

    1. Prepare Ingredients: The main ingredients for making a cake is flour, sugar, butter (油脂??..我猜是說奶油..), eggs, milk, and baking powder. Other ingredient is prepared based on the types and flavor of cake, such as strawberry, chocolate, honey, etc.

    2. Mixture: Put all the ingredients in a bowl (i.e. egg mixture bowl), mix until all the ingredient is dissolved and the paste is smooth.

    3. Baking Mold: Wash and Clean the mold, pour in the mixture, and flat the surface.

    4. Baking: The most important procedure on making a cake, because the baking time and temperature is decided by the types of the cake and the weight of the pastes. Basic rule of thumb are the small cake is baked with higher temperature and shorter time, and big and thick cake is baked with lower temperature and longer time. If the temporature is too low, the top of the cake will be too flat and sticky, and too soft inside. If the temporature is too high, the top of the cake will pop up and break, and tight inside.

    5. Finish: Take the cake out of oven. To test if the cake is well baked, gently touch the top of the cake with finger. If the cake comes back the sharp after touch right away, the cake is well baked. Other way is to use a toothpick to stick in the center of the cake, the cake is good if there is nothing stick on the toothpick.

    2008-01-15 09:26:04 補充:

    6. Cool down and take out of mold: After taking the cake out of oven, let it cool down tens of minutes first. Then take it out of the mold and let it stand for one and two hours.

    2008-01-15 09:26:21 補充:

    7. Decoration: Wait until the cake is totally cool down then decorate it. To keep the cake fresh, store it at the temporature between 2 to 10 degree after decoration.

    2008-01-15 09:26:36 補充:

    Introduction of Cake Ingredients:

    The main ingredients for cakes are flour, egg, sugar, butter, milk, and baking powder. It can be separated by its character as "dried ingredients" and "wet ingredients", or "sofe ingredients" and "tough ingredients".

    2008-01-15 09:26:50 補充:

    Type - Ingredients

    Dried Ingredients: Flour, Sugar, Baking Powder

    Wet Ingredients: Egg and Milk

    Soft Ingredients: Egg Yolk, Sugar, Butter, and Baking Powder

    Tough Ingredients: Flour, Egg White

    2008-01-15 09:26:55 補充:

    As long as these six ingredients are in the right amount, the cake will be in the right humidity and softness. In addition, adding salt, spicies, cocoa powder, honey, dried fruits can make better and variety of cakes.

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