匿名使用者
匿名使用者 發問時間: 社會與文化語言 · 5 年前

求米其林食譜翻譯

http://cuisineculture.tv/?menus=Raspberry-Vacherin

Raspberry Compote:

2 Kg of Raspberries or broken

20 Grams Agar-Agar

100 Grams Sugar

20 Sheets of Gelatin

Raspberry Sorbet:

4 Kg of Raspberry puree

240 Grams Sugar

24 Grams of Stabilizer

Vanilla Ice Cream:

2 L Milk

2 L Cream

32 Eggs Yolks

600 Grams Sugar

12 Vanilla beans

Raspberry Foam:

3 Kg Raspberry puree

1 L Raspberry juice

30 Grams Sugar

30 Grams Lecithin

30 Grams Sucro

Fresh Raspberries

Beat the egg whites, tighten them with the sugar then add the icing sugar. Spread in cane movement sets of 6 cm

and 3mm thick, and poaching, with a sleeve pocket and smooth, small balls. Put a baking at 80 degrees for about

3 hours.

Step 2

Heat raspberries, mix if necessary, add the sugar and agar-agar mixed together, mix and bring to a boil

and add the gelatin, previously softened in cold water. Plates in two frames 40by60 cm, 12 hours and then cooled in

cane & Tallier of 6cm.Mix sugar and stabilizer, and add to the raspberry puree and heated to 85 degrees, clear and mature 24 hours. Turbine.

Step 3

Scrape the Vanilla, add the milk and cream and boil. Blanch the egg yolks with the sugar, pour in the boiling liquid and

heat to 85 degrees for 3 minutes, pass through a chinois, and remove and let rest for 24 hours, then maker.

Step 4

Put in a bowl, shoot well, put on a boiling water bath, let 'cook' for 2 hours, then pass through a chinois.

Dressing:

Step 1

In a cocktail glass place a few fresh raspberries, a scoop of raspberry sorbet and vanilla ice cream, sprinkle with

balls of meringue.

Step 2

A deposit on a plate of stewed duck raspberry meringue over a cane, a scoop of raspberry sorbet and vanilla

ice cream, place the dumplings on a cane and decorate meringue with 3 fresh raspberries.

In a sauce boat from a tickle mix the sauce, pour the juice in the gravy boat and the foam, make a table on the cube in

the glass and Vacherin.

已更新項目:

拜託幫我翻中文

不要用GOOGLE翻譯

1 個解答

評分
  • 允傑
    Lv 5
    4 年前
    最佳解答

    樹莓果盤:

    樹莓或破2公斤

    20克瓊脂

    100克糖

    20張明膠

    覆盆子冰糕:

    樹莓醬4公斤

    240克糖

    穩定劑24克

    香草冰淇淋:

    2升牛奶

    2 l面霜

    32雞蛋蛋黃

    白糖600克

    12香草豆

    樹莓泡沫:

    3千克覆盆子醬

    1升果汁樹莓

    白糖30克

    30克卵磷脂

    30克Sucro

    新鮮的樹莓

    擊敗蛋清,擰緊與糖,然後加入糖粉。在6厘米甘蔗運動蔓延套

    和3mm厚,偷獵,用衣袖口袋順暢,小丸子。把烘烤在80度左右

    3小時。

    第2步

    熱覆盆子,如果必要的話拌勻,加入糖和瓊脂混合在一起,混合煮滾

    並添加明膠,以前在冷水中軟化。在兩幀板40by60厘米,12小時,然後在冷卻

    甘蔗&的6cm.Mix糖和穩定劑Tallier,並加入到樹莓原漿,並加熱至85度,清晰和成熟24小時。渦輪機。

    第3步

    刮香草,加入牛奶和奶油,煮。布蘭克的蛋黃與糖,倒在沸騰的液體和

    熱到85度3分鐘,穿過CHINOIS,並刪除,讓休息24小時,然後壺。

    第4步

    放在一個碗裡,拍好,放在沸水浴,讓我們的廚師'2小時,然後通過一個CHINOIS。

    追肥:

    第1步

    在雞尾酒杯放置一些新鮮的莓,樹莓果汁冰糕和香草冰淇淋的勺子,撒上

    酥皮的球。

    第2步

    在燉鴨覆盆子酥皮板的押金超過拐杖,木莓冰糕和香草的勺子

    冰淇淋,把餃子拐杖和裝飾用酥皮新鮮3覆盆子。

    在從撓痒癢醬船混合汁,澆在肉汁船和泡沫果汁,做一個表中的立方體

    玻璃和Vacherin

還有問題?馬上發問,尋求解答。