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匿名使用者 發問時間: 社會與文化語言 · 1 0 年前

麻煩請英文高手幫我翻譯這食譜感謝英翻中(勿網路翻譯)

Crunchy Topped Cocoa Cake

Ingredients:

•1-1/2 cups all-purpose flour

•1 cup sugar

•1/4 cup HERSHEY'S Cocoa

•1 teaspoon baking soda

•1/2 teaspoon salt

•1 cup water

•1/4 cup plus 2 tablespoons vegetable oil

•1 tablespoon white vinegar

•1 teaspoon vanilla extract

•BROILED TOPPING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm cake. Set oven to broil; place pan about 4 inches from heat. Broil 3 minutes or until top is bubbly and golden brown. Remove from oven. Cool completely in pan on wire rack. 9 servings.

BROILED TOPPING

1/4 cup (1/2 stick) butter or margarine, softened

1/2 cup packed light brown sugar

1/2 cup coarsely chopped nuts

1/2 cup MOUNDS Sweetened Coconut Flakes

3 tablespoons light cream or evaporated milk

Stir together all ingredients in small bowl until well blended. About 1 cup topping.

1 個解答

評分
  • 1 0 年前
    最佳解答

    Crunchy Topped Cocoa Cake酥烤脆頂可可蛋糕

    Ingredients材料:

    •1-1/2 cups all-purpose flour中筋麵粉(或低筋)一杯半

    •1 cup sugar砂糖一杯(236c.c.)

    •1/4 cup HERSHEY'S Cocoa美國賀喜可可粉四分之一杯﹦4大匙=60c.c.(它牌亦可)

    •1 teaspoon baking soda小蘇打一茶匙(5c.c.)

    •1/2 teaspoon salt 鹽半茶匙

    •1 cup water水一杯(236c.c.)

    •1/4 cup plus 2 tablespoons vegetable oil沙拉油四分之一杯又兩大匙(90c.c.)

    •1 tablespoon white vinegar白醋一大匙(15c.c.)

    •1 teaspoon vanilla extract香草精一茶匙

    •BROILED TOPPING(recipe follows)酥烤脆頂(配方做法如下)

    Directions做法:

    1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.

    烤箱預熱至華氏350度(攝氏175),於八吋方形烤模(20.3平方cm)內部抹一層奶油再撒層面粉,抖落多餘粉末。

    2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan.

    將乾粉材料麵粉、糖、可可粉、小蘇打和鹽再攪拌鋼中混合均勻,倒入水、油、醋和香草精;用打蛋器或木匙攪拌至柔滑均勻。將麵糊倒入是軒準備好的模型中。

    3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm cake. Set oven to broil; place pan about 4 inches from heat. Broil 3 minutes or until top is bubbly and golden brown. Remove from oven. Cool completely in pan on wire rack. 9 servings.

    送入烤箱烤35~40分鐘至插入牙籤(或乾的生麵條)拔出後乾淨沒有麵糊沾黏就是熟了。烤蛋糕的同時準備“酥烤脆頂“;再烤箱時間最後三分鐘前塗抹“脆頂“生料於正在烘烤的蛋糕上,將蛋糕架置離上火約4吋(約10cm)的位置烘烤三分鐘左右,至色澤金黃並且烤得發泡波波波的樣子。移出烤箱於網架上冷卻。約九人份。

    字數有限,“脆頂“做法會貼在意見中

    2009-06-18 05:55:00 補充:

    BROILED TOPPING酥烤脆頂

    1/4 cup (1/2 stick) butter or margarine, softened

    室溫軟化的奶油四分之一杯(約半條=50g)

    1/2 cup packed light brown sugar美國軟褐糖半杯(台灣幾乎買不到,建議用打細的黃砂糖替代)

    1/2 cup coarsely chopped nuts切粗碎的堅果半杯

    1/2 cup MOUNDS Sweetened Coconut Flakes半杯MOUND'S甜味椰仁絲

    3 tablespoons light cream or evaporated milk鮮奶油或脫水牛奶三大匙

    2009-06-18 05:55:40 補充:

    BROILED TOPPING酥烤脆頂

    做法

    Stir together all ingredients in small bowl until well blended. About 1 cup topping.

    以上五種材料混合均勻,混合後大約共為一杯的份量

    註釋:

    1.脆頂中所用的軟褐塘(brown sugar)如果使用黃砂糖替代,記得一定得打細,雖然味道差了點,否則指烤三分鐘不夠融化。

    2.既然叫脆頂,一定要用最後那三分鐘烤得金黃冒泡,才會又酥又脆。

    3.MOUND'S也是美國賀喜巧克力公司出產的椰子系列產品,其實在這邊用一班市售的椰仁絲就可以了

    歡迎來信ㄛ! 我很樂於食譜英翻中的

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