做蛋糕的步骤英文(写做蛋糕的 *** 英文的要求列123简单点)

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大家好，关于做蛋糕的步骤英文很多朋友都还不太明白，不过没关系，因为今天小编就来为大家分享关于写做蛋糕的 *** 英文的要求列123简单点的知识点，相信应该可以解决大家的一些困惑和问题，如果碰巧可以解决您的问题，还望关注下本站哦，希望对各位有所帮助！

本文目录

高分求关于戚风蛋糕的英文资料,更好附翻译^^
做蛋糕的英文
写做蛋糕的 *** 英文的要求列123简单点
做蛋糕用英文怎么写

一、高分求关于戚风蛋糕的英文资料,更好附翻译^^

什么是戚风蛋糕？（英文的哦，我不高兴翻译了，用机器翻就太没诚意了，不过挺简单的，你应该可以的）

A chiffon cake is a very light cake *** de with vegetable oil, eggs, sugar, flo *** , baking powder, and fl *** orings. Unlike butter, the traditional fat used in cake *** , it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achi *** a fluffy text *** e by beating egg whites until stiff, and folding them into the cake batter before baking. The high oil and egg content creates a very moist cake, and as oil is liquid *** n at cooler temperat *** es, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This *** kes them much better-suited than *** ny cakes to filling or frosting with ingre *** nts that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes also tend to be lower in sat *** ated fat than butter cakes, *** them potentially more healthy than their butter-he *** y counterparts. The lack of butter, how *** r, means that chiffon cakes lack much of the rich fl *** or of butter cakes, and they are hence typically served accompanied with fl *** orful sauces or other accompaniments, such as chocolate or fruit fillings.

做蛋糕的步骤英文(写做蛋糕的方法英文的要求列123简单点)-第1张图片-

The chiffon cake was invented in 1 *** 7 by a California ins *** ance sale *** an named Harry Baker, who also ran a *** all, part-time cake catering business. Mr. Baker used his recipe in catering, but did not disclose it to the public until he sold it to Betty Crocker in 1948. Crocker proclaimed the chiffon cake to be the"cake discovery of the cent *** y".

戚风蛋糕 *** 配方（recipes）这个是原版翻译了，可以直接用

½ tsp Lemon juice or white vinegar

1.Sift together the cake flo *** , baking powder and vanilla powder and set aside. Mix well the 80g sugar with egg yolks. Blend the oil and hot water together and add in the egg mixt *** e.

低筋粉，烤粉和香草粉混合过筛备用。80克砂糖加入蛋黄中，用打蛋器轻轻搅打至均匀。热水和沙拉有混合后加入蛋液，混合搅拌均匀后，筛入粉类拌匀。

2.In the mixing bowl of a stand mixer fitted with a wire whip, beat the egg whites at medium speed until frothy and foamy. With the mixer running, gradually add the re *** ining 50g of sugar, about 1 tablespoon at a time, and beat until very thick and stiff but not quite dry, about 6 minutes if using a stand mixer, or about 10 minutes if using a hand mixer.

蛋白加入柠檬汁放到台式搅拌器的盆里，中速打至粗泡，一边搅打，一边加入剩下的50克砂糖。每次约1大汤勺的量。搅打至干 *** 发泡，用台式搅拌器，大约需要6分钟，如果是普通手提的，大约需要10分钟。

3.Transfer about one-third of the egg whites to the cake batter and stir gently to incorporate and lighten the mixt *** e. Add the re *** ining egg whites and, using a large rubber spatula, gently fold them into the batter just until incorporated. Gently scrape the batter into a 8-inch ungreased bundt cake pan(Angel Food Cake pan preferred) or a 10-inch removable springform(If you want to do this, simply cut out rounds of wax or parchment *** for the pan, then spray them with cooking spray and lay them in the bottom. Do not grease the pan itself.) and *** ooth the s *** face with a rubber spatula.

取1/3蛋白加入蛋黄面糊中先混合均匀，然后再加入剩下的蛋白拌匀。混合均匀后将其倒入一个8寸的中空烤模（更好是专用天使蛋糕烤模），烤模请勿抹油。或是10寸可脱的活动烤模，可脱烤模的底需要铺上烤纸，但是烤模不能抹油，周圈也不需要围烤纸。

4.Bake in a preheated 165C/325F oven for about 40-45 minutes until the cake springs back when lightly touched. Cool the cake up-side-down on the neck of a bottle until completely cooled.

入预热165C/325F的烤箱中烘焙40-45分钟。烤好后把烤模倒扣在酒瓶上面直到完全凉透。

二、做蛋糕的英文

1、英语（英文：English）是一种西日耳曼语支，最早被中世纪的英国使用，并因其广阔的殖民地而成为世界使用面积最广的语言。英国人的祖先盎格鲁部落是后来迁移到大不列颠岛地区的日耳曼部落之一，称为英格兰。这两个名字都来自波罗的海半岛的Anglia。

2、该语言与弗里斯兰语和下撒克森语密切相关，其词汇受到其他日耳曼语系语言的影响，尤其是北欧语（北日耳曼语），并在很大程度上由拉丁文和法文撰写。

3、英语已经发展了1400多年。英语的最早形式是由盎格鲁-撒克逊人 *** 于5世纪带到英国的一组西日耳曼语支（Ingvaeonic）方言，被统称为古英语。中古英语始于11世纪末，诺曼 *** 英格兰；1476年，威廉·卡克斯顿将印刷机介绍给英国，并开始在伦敦出版之一本印刷书籍，扩大了英语的影响力。

4、自17世纪以来，现代英语在英国和美国的广泛影响下在世界各地传播。通过各类这些国家的印刷和电子媒体，英语已成为国际主导语言之一，在许多地区和专业的环境下的语言也有主导地位，例如科学、导航和法律。