You want both forms of raising agent.
两种膨松剂都要。
单词 | Raising agent |
释义 |
Raising agent
原声例句
美食家基地 You want both forms of raising agent. 两种膨松剂都要。 维多利亚厨房 Add a little raising agent to help with the rise. 加一点点的蓬松剂来帮助它涨发。 美食家基地 The other way is the raising agent you've given us. 另一种方法是用你给我们的膨松剂。 美食家基地 It's basically got a chemical raising agent in there. 里面有一种化学膨松剂。 美食家基地 The raising agent is mechanical. It's beating air into the mix. 这种膨松剂为机械式。它是将空气打入混合物中。 美食家基地 This is one of the two raising agents that gives you a wonderful light sponge. 这是两种膨松剂中的一种,可以让你的海绵变得很轻。 美食家基地 Make the batter, which is eggs and flour, loosened with that slightly sweetened, some raising agent. 制作面糊,也就是鸡蛋和面粉,加入微甜的膨松剂使其膨松。 极简英国史 Scones are much quicker to make because they use chemical raising agents rather than yeast. 烤饼的制作速度更快,因为它们使用化学发酵剂而不是酵母。 烘焙的艺术 Once your white chocolate is melted, add in some flavorless oil, flour, sugar, and raising agent. 白巧克力融化后,加入一些无味的油、面粉、糖和膨松剂。 烘焙的艺术 In a large bowl we're going to add in our flour sugars raising agents and salt. 在一个大碗中,我们将添加面粉糖膨松剂和盐。 烘焙的艺术 Once you sieve them, just give them a little mix together because I like to make sure the raising agent and everything is all mixed up. 一旦你筛过它们,就把它们稍微混合一下,因为我想确保膨松剂和所有东西都混合在一起。
中文百科
膨松剂 Leavening agent(重定向自Raising agent)
膨松剂,俗称为臭粉,是加入生面团或面糊中,使最终产品蓬松软化的物质。其方法即是将气体充入面团中,当然,理论上也可以通过机械手段实现,但实际上更多的是通过生物活性剂,或者是利用化学因子并以热量、湿气或酸性等触发反应来产生二氧化碳。当面团或面糊和好后,面粉与水充分混合形成母体,接着淀粉开始凝胶化,面中保留下来的气泡就形成了空洞。
英语百科
Leavening agent 膨松剂(重定向自Raising agent)
![]() A leavening agent (/ˈlɛvənɪŋ/, also leaven agent; /ˈlɛvən/), also known as a raising agent, is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens it, by incorporating gas bubbles into it. The alternative or supplement to leavening agents is mechanical leavening by which air is incorporated by mechanical means. Leavening agents can be synthetic chemical compounds, or consist of biological agents. The gas produced is often carbon dioxide, but other gases such as hydrogen are also used. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain. |
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