潔安 發問時間: 社會與文化語言 · 1 0 年前

請將下列甜點作法翻成英文(特急!!~!!~)

巧克力杯子蛋糕

材料:

牛奶巧克力250克

苦甜巧克力150克

熱開水100~150克

麥芽糖50克

無糖鮮奶油200克

做法:

1 先把巧克力連盆放在熱水上,攪拌到融化。(不可蓋上鍋蓋,這樣溫度太高,巧克力會油水分離

2 蛋糕要等完全冷卻才能脫模,墊個大小略同的紙盤或鋁箔盤。在側面用巧克力畫線做記號,然後橫剖成三片。

3 把麥芽糖、鮮奶油依次倒入巧克力裡,用力攪拌均勻即是鏡面巧克力。

4 做調溫步驟,凝結後會更有光澤。步驟一,從熱水上移到冰水上,用力攪拌到完全冷卻而且非常濃稠。

5 步驟二,再移到熱水上,用力攪拌到倒在蛋糕上容易流開的濃度,調溫步驟完成,盡快使用。下圖右邊是沒調溫的鏡面巧克力,左邊是調溫後用剩的。可以明顯看出二者凝結後的光澤大不相同。

6 開始霜飾──在蛋糕片上淋滿巧克力,一一疊起來。記號線要對齊,頂面才會是水平的。

7 把整個蛋糕表面淋滿鏡面巧克力即可。

(還有,絕對絕對不能用YAHOO的翻譯!)

已更新項目:

還有一個:

蘆薈丁乳酪慕斯

材料:

奶油起司 20公克

鮮奶油 20公克

吉利丁 1公克

白糖 7.5公克

蛋白 30公克

蘆薈丁 適量

水果丁 適量

做法:

1. 將奶油起司以隔水加熱的方式,讓其融化;鮮奶油打發備用。

2. 吉利丁泡水至軟備用,加入作法1的奶油起司中攪拌均勻備用。

3. 將白糖和蛋白一起快速攪拌均勻,至完全混合成白色濃稠狀備用。

4. 將作法1的鮮奶油和作法2和作法3的材料混合一起拌勻。

5. 將作法4材料裝杯放入冷藏室直至其凝固,取出撒上適量蘆薈丁、水果丁即

可。

(也是,絕對絕對不能用YAHOO的翻譯!)

1 個解答

評分
  • 1 0 年前
    最佳解答

    Chocolate cupcakes

    Material:

    250 grams of milk chocolate

    150 g bittersweet chocolate

    100 ~ 150 grams of hot water

    50 g maltose

    200 grams of sugar-free whipped cream

    Practice:

    A basin on first with hot water on chocolate, stirring to melt. (No cover and this temperature is too high, chocolate, oil and water separation will

    2 cake to cool completely before stripping, etc., large and small come first pad tray or aluminum foil tray. Drawing lines in the side of the marking with chocolate, and then cross Poucheng 3.

    3 maltose, followed by whipped cream into the chocolate, the force is mirror Stir chocolate.

    4 steps to do thermostat, condensate will be more shiny. Step one, move from the hot water on ice, the force mix to completely cool and very thick.

    5 Step 2, then moved to the hot water, the force on the cake mix is easy to fall away and the concentration, temperature adjustment step is complete, as soon as possible to use. The figure on the right is no thermostat in the mirror chocolate, left, left over after the thermostat. It is clear luster after the two very different setting.

    6 ─ ─ began frost decorated the cake full of chocolate chip cream, a stack of them. Marked line is to be aligned, the top will be level.

    7 over the entire cake surface mirror chocolate can be poured.

    There is also a:

    Aloe small cheese mousse

    Material:

    20 grams cream cheese

    20 grams fresh cream

    1 g gelatin

    7.5 grams sugar

    30 grams protein

    Small amount of aloe Small amount of fruit

    Practice:

    1. The cream cheese by way of resisting heat, let melt; fresh cream sent backup.

    2. Gelatin soaked in water until soft, spare, join the practice in 1 Mix cream cheese alternative.

    3. Will of sugar and stir rapidly with proteins to form completely mixed into a thick stand of white.

    4. The practice of one of cream and practices 2 and 3 of the material mixed with the practice mix.

    5. Will approach 4 cup material loaded into the freezer until solidified

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