小萱 發問時間: 社會與文化語言 · 8 年前

求助~食譜翻成英文

1.加熱到咖啡色,糖漸漸融化

2.待焦糖變成咖啡色,糖融化,分次慢慢加水,邊加入邊攪拌

3.關火倒入葡萄乾浸泡15分鐘左右

4.奶油軟化加入细砂糖用打蛋器打發

5.分次加入全蛋液,每加入一次都攪拌均匀

6.低筋面粉+泡打粉+奶粉混合

7.混合后的粉類過篩在打發的奶油中,再加入焦糖浸泡的葡萄乾攪拌均匀

8.把攪拌均匀的面糊裝入擠花袋

9.擠花袋剪口,在纸杯中填入面糊

10.填入的面糊,微微震一下,可以在表面點缀上焦糖葡萄乾,也可以不做裝飾。

11.放入預熱180度的烤箱中约20-25分鐘左右,牙籤插進蛋糕不沾面糊即可。蛋糕冷卻後,用打發的鮮奶油擠在蛋糕上,然後再插上薑餅即可注意事項:1.熬焦糖時一定要小火,避免火大水分

快速流失。2.熬焦糖颜色不要太深,太深的话,

會有苦味。3.焦糖中加水時需小心濺出,避免燙傷

2 個解答

評分
  • 8 年前
    最佳解答

    人腦翻譯的:

    (1. 與 2. 的中文建議重擬)

    1.加熱到咖啡色,糖漸漸融化

    1. Heat the sugar let it melt gradually until turns brown

    2.待焦糖變成咖啡色,糖融化,分次慢慢加水,邊加入邊攪拌

    2. Melt the sugar and slowly add water in batches, Mix while adding the water till the caramel turns into brown color.

    3.關火倒入葡萄乾浸泡15分鐘左右

    3. Turn off the fire, add the rainsins and soak for 15 minutes.

    4.奶油軟化加入细砂糖用打蛋器打發

    4. Soften the butter and add fine granulated sugar then beat them with whisk until stiff.

    5.分次加入全蛋液,每加入一次都攪拌均匀

    5. Add whole eggs in batches, mix well each time adding eggs.

    6.低筋面粉+泡打粉+奶粉混合

    6. Mix cake flour,baking powder and milk powder

    7.混合后的粉類過篩在打發的奶油中,再加入焦糖浸泡的葡萄乾攪拌均匀

    7. Mixed powder added into the beated butter through a sieve and add the caramel-soaked rainsins then mix well

    8.把攪拌均匀的面糊裝入擠花袋

    8. Fill the well-mixed paste in the pastry bag

    9.擠花袋剪口,在纸杯中填入面糊

    9. Cut a hole at the tip of pastry bag. Fill the cup with paste

    10.填入的面糊,微微震一下,可以在表面點缀上焦糖葡萄乾,也可以不做裝飾。

    10. Against the table slightly tap the cup filled with paste, decorate, or not, some caramel and rainsins on top.

    11.放入預熱180度的烤箱中约20-25分鐘左右,牙籤插進蛋糕不沾面糊即可。蛋糕冷卻後,用打發的鮮奶油擠在蛋糕上,然後再插上薑餅即可

    11. Bake the paste in a preheated oven of 180 Celsius degree (350 Fahrenheit, degree) for about 20 to 25 minutes. It is done when a toothpick insert into the cake center and come out clean. After cool down, decorate the cake with beated cream and ginger biscuit.

    注意事項:

    Notes:

    1.熬焦糖時一定要小火,避免火大水分快速流失。

    1. The caramel must be heated over a low fire to prevent from drying out fast.

    2.熬焦糖颜色不要太深,太深的话,會有苦味。

    2. Caramel shall not be heated until a darker color. Darker color means bitter taste. 3.焦糖中加水時需小心濺出,避免燙傷

    3. When add water into boiling caramel be careful of splashing out and avoid burning yourself.

    2011-12-26 06:42:01 補充:

    只給三個燈?????????????

  • 阿昌
    Lv 7
    8 年前

    1 heat to brown, sugar gradually melted

    2 until the caramel into a brown sugar melts, fractionated slowly add water while stirring while adding

    3 Turn off the heat into the raisins soak for 15 minutes

    4 Add butter to soften fine granulated sugar with a whisk to pass

    5 graded by adding the whole egg mixture, adding each time a Stir

    6 low-gluten flour + baking powder + milk powder mixed

    7 mixture of the powder sieved to pass the butter in, then add raisins soaked in caramel mix

    8 Stir the batter into the crowded flower bags

    9 crowded flower bags notches, fill the cups of batter

    10 Fill in the batter, slightly shock look decoration on the surface of caramel in the raisins, you can also do decoration.

    11 into the preheated 180 degree oven for about 20-25 minutes or so, stick a toothpick inserted into cake batter can not. After cooling, the cake, whipped cream with a squeeze to pass on the cake, then you can plug in gingerbread

    Note:

    1 caramel, be sure to boil a small fire, well done to avoid water

    Rapid loss.

    2 boiled caramel color not too deep, too deep for words,

    There will be bitter.

    3 caramel caution when in the water spill to avoid burns

還有問題?馬上發問,尋求解答。