Belle 發問時間: 食品與飲料烹飪與食譜 · 5 年前

請幫我翻譯棉花糖醬(霜?)的食譜 感謝^^

請不要貼google直接翻譯的..謝謝^^

Ingredients

3/4 cup granulated sugar

1/2 cup light corn syrup

1/4 cup water

1/8 teaspoon fine salt

2 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1 1/2 teaspoons pure vanilla extract

請不要貼google直接翻譯的..謝謝^^

Instructions

1Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer.

2Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Start whipping the egg whites to soft peaks on medium speed. (The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in. If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.)

3When the syrup reaches 240°F, reduce the mixer speed to low and slowly drizzle about 2 tablespoons of syrup into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 7 minutes. Add in the vanilla and whip 2 minutes more. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

請不要貼google直接翻譯的..謝謝^^

食譜網址:http://www.chow.com/recipes/30296-homemade-marshma...

1 個解答

評分
  • 5 年前
    最佳解答

    主材料

    3/4杯 砂糖

    1/2杯 淺色玉米糖漿

    1/4杯 水

    1/8匙 細鹽

    室溫狀態的2個大顆蛋的蛋清

    1/4匙 的塔塔粉

    1.5匙的純香草精

    說明

    1

    將砂糖,玉米糖漿,水和鹽放入一個小鍋內拌勻以高溫煮滾,並不時攪拌,直到混合物以"糖/脂肪溫度計"測量達到240°F(攝氏155.5度左右)。

    2

    將蛋清和塔塔粉和一起放入立式攪拌機的碗並接好打蛋器的附件。

    開始以"中速"將蛋清打至"軟性發泡"狀態 。

    (目的是讓蛋清成泡沫狀備用,等待加入你準備的糖漿。如果發泡速度比糖漿加熱至適當溫度的速度快,那就先停止攪拌機,直到糖漿準備好為止。)

    3

    當糖漿達到240°F,將攪拌器速度調至"低速",並"慢慢地"將約2匙的糖漿淋入蛋清來升溫。(如果一次就添加太多糖漿,蛋白泡會熟掉凝結)

    慢慢加入剩餘部份的糖漿。然後將攪拌機速度提高至"中速"來打,直到棉花糖霜定型並有光澤,時間約需7分鐘。

    最後加入了香草精並再打2分鐘左右。

    可以立即使用或冷藏保存在密閉容器內長達2週左右。

    匙.杯的用量可看下面這個網站

    http://blog.yam.com/homeeconomics/article/39330922

    參考資料: 人工自翻校對.絕非GOOGLE機翻
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