烘焙中英文字典

8.4 其它词汇

8.4.1 工艺操作与方法(product handle and methods)
脱模 unmold, depanning
糖油拌和法 the creaming method
挖空 cored
围边 surrounding edge
削皮 peel
压、榨 squeeze
压片 sheeting
盐渍的、腌制的 pickled
洗涤 wash
油炸 fry
有弹性的 elastic
预热 preheat
蘸 dip
折叠 fold
蒸 steam
蒸发 evaporate
整形 molding
注模 poured batter into mould
装盘 panning



装模、装听 moulding
装饰 top with, decorating
煮 boil
直接发酵 straight dough
直接发酵法 straight process
中种发酵 sponge dough
中种发酵法 sponge process
中间发酵 intermediate proofing
最后发酵 final proofing
连贯作业法 continuous process
液种面团法 pre-ferment and dough methods
酸面团法 sour dough process
延迟面团法 retarded dough process
老面团法 old dough process
拾起阶段 pick up stage
卷起阶段 clean up stage
面筋扩展、结合阶段 development stage
完成阶段 final stage
面团破坏阶段 break down stage
面团搅拌过度阶段 overmixing, let down stage

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1.温度和计量单位的换算
2.巧克力的保管与指标
3.西式面点中常用术语解释

4.常见巧克力的种类
5.烘焙中英文字典
6.化学膨松剂
7.西式面点中常用术语解释
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