朱小璇 發問時間: 社會與文化語言 · 1 0 年前

請幫我把中文食譜翻譯成英文~~3Q

請不要用翻譯軟體~因為我用了還是很多翻譯錯誤~

請幫我把中文食譜翻譯成英文~~3Q

「這不算是正統的作法,可以說是改良過很相似的蘇格蘭餅乾

橙色的南瓜肉桂蘇格蘭餅乾

材料:無鹽奶油100g

砂糖80g

蒸熟南瓜泥150g

肉桂粉一小匙

低筋麵粉180g

作法:

1.奶油室溫軟化之後,加入砂糖打發呈絨毛狀,再加入南瓜泥拌勻。

2.肉桂粉和麵粉過篩之後,加入奶油糊用刮刀以切拌方式拌成團。

3.取一大塑膠袋,放入麵糰,隔著塑膠袋桿成約1cm厚的片狀,冷藏30分鐘以上。

4.烤箱預熱180度,將餅乾切割成長方形,烤約25分鐘(如果要酥一點,可以多烤5分鐘,悶10分鐘再取出)。

*蘇格蘭餅的厚度比較厚,所以烘烤時間比一般餅乾長,如果中途上色太深,可以將溫度調至160度左右慢慢烤。」

3 個解答

評分
  • hi hi
    Lv 5
    1 0 年前
    最佳解答

    Orange pumpkin cinnamon Scotland cookies

    materials:

    non-salt butter 100g

    sugar 80g

    steam and mash pumpkin 150g

    cinnamon powder 1 spoon

    low flour 180g

    a method of work

    1.After, the butter put to soften in the room temperature. Add sugar, and then add pumpkin mash stir

    2.Cinnamon powder and flour

    2009-02-07 14:43:08 補充:

    Add sugar and dismiss become the fine hair, and then add pumpkin mash stir

    2.After, cinnamon powder and flour sieved, and then add the butter paste and use the scraper slice and mix

    3.Take a big plastic bag, and put in dough, separated the plastic bag

    2009-02-07 14:55:37 補充:

    shaft 1 cm thick slice, freeze more over 30 minutes

    4.Warm up the oven 180 degree, the cookies cut the rectangle

    toast about 25 minutes

    (If you want crisp, you can bake 5 minutes, stuffy 10 minutes and take out)

    參考資料:
  • 1 0 年前

    It doesn't constitute an orthodox practice can be said to be improved is very similar to the Scottish biscuits

    Orange pumpkin cinnamon biscuits Scotland

    Material:

    Salt-free butter 100g

    Granulated sugar 80g

    Steamed pumpkin mud 150g

    Powdered cinnamon 1 tsp

    Low-gluten flour 180g

    Practices:

    1.Butter at room temperature to soften, add sugar, stir villi shape, then add pumpkin mixture evenly mud.

    2.Cinnamon spices and flour after screening, adding butter paste mixed with scraper to cut way of mixing agglomerans.

    3.Dough, then put into large plastic bags, large plastic bag of dough into a pressure of about 1 cm thick, frozen more than 30 minutes.

    4.Preheat oven 180 degrees, will be cut into rectangular's biscuits, baked about 25 minutes (If you want crisp, it can be more grilled five minutes, stuffy in the oven in 10 minutes and then removed).

    * Scottish biscuits relatively thick thickness, so baking time will be longer than the average of the biscuits, if when baking cookies color too dark, can be reduced to 160 degrees bake temperature.

    參考資料: Google翻譯
  • 1 0 年前

    ' this is not an orthodox practice very, can be said to be and improved very similar Scottish biscuit

    Orange pumpkin Cortex Cinnamomi Scottish biscuit

    Material: Salt-free cream 100g

    Sugar 80g

    Steam well done pumpkin and mud 150g

    A small spoon of Cortex Cinnamomi powder

    Flour 180g of low muscle

    The way of doing things:

    1.After the cream is softened at room temperature, add the sugar to send and take the form of fine hair, and then add the pumpkin and mud to mix thoroughly.

    2.After the Cortex Cinnamomi powder and flour are sieved, add the cream to paste and mix into a group by way of cutting and mixing with the scraper.

    3.Fetch a big plastic bag, put the dough, become about 1cm thick slices through the plastic bag pole, refrigerate for more than 30 minutes.

    4.Unless last 180 degrees oven, until whether biscuit last rectangle,last about 25 minutes (if the crisp a bit, can bake for 5 more minute, take out again in stuffy 10 minutes) .

    *The thickness of the Scottish cake is thicker, so to toast time is longer than the general biscuit, if it is too deep to colour midway, can transfer temperature to about 160 degrees to bake slowly. '

    2009-02-07 14:25:28 補充:

    我不知道這是不是對的,如果是對的希望可以幫助到你,但如果是錯的就對不起囉!

    參考資料: 我的英文老師
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