网友:我和烘焙之间只差一个打蛋器!

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这些天,宅在家里的大家伙儿纷纷鼓捣起种种美食来。其中,自制蛋糕成了相当火的一款,相信你的朋侪圈也被种种烘焙现场刷屏了

自从有人在网络上公布——用在家电饭煲就可以做蛋糕,小同伴们一时间摩拳擦掌,一个个化身烘焙小能手

做蛋糕,打蛋器是必不行少的,可是由于疫情影响,下单的打蛋器一时半会儿到不了手,手头又没有电动打蛋器,怎么办?

一些网友充实发挥起了自己的智慧才智…再一次让人赞叹什么叫妙手在民间

电钻打蛋器

“怡宝牌”打蛋器

“阿炳牌”打蛋器

陀螺打蛋器

除此之外,另有种种让人笑到肚子痛的烘焙翻车现场

锅盖的吸引力实在太强

能烧成这样也是不容易......

这个cupcake看起来有些颓唐

固然也有天赋异禀,第一次做就乐成到让人羡慕嫉妒恨的......

看完之后,还没开启自制蛋糕的你是不是也想实验一下呢?

香气四溢的糕点虽然诱人,但烘焙背后隐藏的学问其实很大,除了特殊的器具必不行少之外,糕点的身分、比例和烘烤的火候时间控制也很重要。

烘焙相关的英语表达:

Here in our giant mixer, we are gonna add flour, milk, sault, sugar, milk powder, yeast, water, ice water is very important, especially during the summer, it brings the mix temperature down.

在这台大型搅拌架中,我们会加入面粉,牛奶,盐,糖,奶粉,酵母,水,冰水很重要,尤其是在夏天,它可以起到降温的作用。

And finally, butter, we source our butter from France. Every country had their own terrior, because butter is so integral to the taste of the croissant, we felt it necessary.

最后,是黄油。我们的黄油都是从法国来的,每个国家都有奇特的风土条件,对于牛角包来说,黄油是必不行少的,必须有它。

There is a resting period, pre-shape gives strength, it's one of the critical things, almost like bread, is you have to give strength to your dough. In order to pre-shape it, you wanna make sure you're gentle with the dough, and you wanna fold it under itself without damaging it too much.

面团需要放置一段时间,预处置惩罚需要用力就像面包一样,这一步也很重要,必须用力揉面,让它变得有劲。为了让它有形状,要劈面团温柔一些,让其自然折叠,不用特别破坏它。

One of the keys to crossiants are, there's not only butter in the dough, but there's butter that gets laminated into the dough. So you're putting dough with butter sandwiched and then you are passing it through a sheeter.

制作牛角包的关键之一是,不仅面团中有黄油,还要在面团上铺上黄油片,把面团夹在两层黄油中,然后经由轧面机。

And one of the key indicators is the butter, coming out of the product. The egg wash gives a nice shine to it, it's more aestherics. We bake our crossants off at 350 degrees in a convvertion oven.

一个关键指标就是黄油从面包里爆出来,刷上蛋液可以让面包有悦目的光泽,更漂亮。我们用对流式烤箱烘焙,温度是350度。

翻译就来咪咕灵犀智能翻译App!