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幫忙翻議(中翻英)不要網上翻譯的~請自己翻(急)

(急!!!)

我只剩下四天的時間~請大大們幫幫忙~幫忙翻譯一下(中翻英),

這個是我要上台邊做邊講的!!!

感謝唷!!!

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做起司蛋糕其成分一定有鮮奶.奶油乳酪.乳酪..等奶製品

所以若要加強其濃厚味道的話

可以依自己的喜好增加奶油乳酪的份量

還有在挑選奶油時. 用越好的奶油做出來的味道也會更香純

其實熟能生巧.多做幾次就會越做越對味喔!

因為各式ㄉ起司蛋糕做法大同小異.以下是日式的範例

材料: 橢圓形乳酪蛋糕模四條

a 鮮奶 500g

b 奶油乳酪 cream cheese 400g

c 奶油(含鹽亦可) 175g

d 低筋麵粉 75g

e 玉米粉 corn starch 35g (亦可用低筋麵粉代替. 全用低筋較好吃. 加入玉米粉較易成功)

f 蛋黃 150g

g 蛋白 300g

h 糖 175g

i 塔塔粉 少許 1/2小匙

做法:

烤箱預熱: 專業烤箱220度c(尚朋堂230度c)(烘王 210度c)

1. 取一大鋼盆, a+c 用小火加熱煮至滾. 邊煮邊攪拌避免焦掉. 滾後立即熄火.

2. b 加入(1). 攪拌至乳酪融化 (b加入時撥開成小塊狀).

3. de過篩. 加入(2). 用打蛋器快速攪拌. 不然容易結粒. 拌勻為止. (此時麵筋大概燙斷了. 不會有筋性)

4. (3)降溫至約50~60度c.(或以手指試溫不燙程度). 加入全部蛋黃. 攪拌均勻即可. 放置一旁稍待涼備用.(麵糊要有一點溫度. 不能太冷)

5. 烤盤內抹白油. 灑上高筋麵粉或椰子粉防沾. 將多餘的粉倒掉. (底部可鋪上烤盤紙比較好脫模. ). 若用脫底模或spring form烤盤外層要包上一層鋁箔紙以防水進入.

6. 蛋白加塔塔粉打至起泡. 糖分兩次加入. 打至濕性發泡.蛋白糊不能太乾(蛋白糊仍會流動) (若用桌上型攪拌器.ghi可以一次加入不需分別加入. ).

7. (6)分兩次加入(4). 若想加檸檬汁可於此時添加30g (15g).(注意: 加入檸檬汁後麵糊會稍微消泡.要迅速裝模入爐烘烤)

8. 裝模. 約8.5分滿. 將烤模放在裝冷水的烤盤上做隔水加熱. 烤模下方另放一個大烤盤.大烤盤裝【溫熱水】. 水高度約麵糊模的1/3~1/2. (或外圍烤盤1/2高度)

將下火關掉. 入爐烘烤至上色.(約10分鐘). 將上火關掉只開下火. 然後將烤箱打開讓熱氣流失一些.(要讓烤箱降溫到100度...這是非常重要的步驟!).溫度降為100度c繼續悶烤30~40分鐘左右.(此為專業烤箱溫度). 用手試壓蛋糕中間有彈性即可. 約40~50分鐘. 蛋糕會膨脹. (有點像【蒸烤】方式. 若水滾了要加冰塊降溫).

一般烤箱之烤溫及時間依烤箱型號及烤模型狀/大小/ 麵糊高度而形成很大差異. 要自行試驗. (橢圓形乳酪蛋模: 烘王上火約210度c. 10分鐘後關上火. 下火調成約80度c)

9. 趁熱取出脫模. 表面刷上一層鏡面果膠. (比較漂亮及好吃. 若買不到鏡面果膠可省略). 涼後入冰箱冷藏至完全冰涼才可食用. (組織才會穩定).

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資料來源..

瑪沙園蛋糕交提供

資料來源..

奇摩知識

Update:

可以呀~~~~~很謝謝你唷!!!我的信箱是w0958949582@yahoo.com.tw

感恩!!!!^^

Update 2:

Tracy~~~~~~~^^~~~~~~~~真的很感謝你唷!!!

也希望你越快傳越好!!!~因為星期二上課要用了!!!!~

我在溫哥華唸書~我還要練習講~所以再次感謝你唷!!!!^^

2 Answers

Rating
  • 1 decade ago
    Favorite Answer

    There must be fresh milk to cook its composition of cheese cake. Cream cheese. Cheese.. Wait for the milk product

    So if strengthen its thick taste

    Can increase the weight of the cream cheese in accordance with one's own taste

    Have it while selecting the cream. With fine taste that cream work it out can fragrant and pure too

    In fact skill comes from practice. Will do the more right several times more oh!

    Because various types of cheese cake methods are very much the same. The following is a Japanese example

    Material : Four oval cheese cake moulds

    a Fresh milk 500g

    b Cream cheese cream cheese 400g

    c Cream (can also suck the salt) 175g

    d Low muscle flour 75g

    e Maize powder corn starch 35g (can also be replaced with the low muscle flour. Use the low muscle to be relatively delicious completely. The powder is apter to succeed to add the maize)

    f Yolk 150g

    g Albumen 300g

    h Candy 175g

    i Powder of Tata A little 1/2 of the small spoons

    Method作法:

    The oven preheats: Professional 220 degrees of c of oven (Shang PengTang 230 degrees of c) (bake a king 210 degrees of c)

    1. Fetching a big steel basin, a +c is heated and boiled to roll with the small fire. Mix and avoid losing burntly while boiling. Stop working immediately after rolling.

    2.b Join (1). Mix and melt to the cheese (b is pushed aside into a little bulk when being joined).

    3.De is sieved. Join (2). Mix the egg-whisk fast. Otherwise apt to form one. Mix it thoroughly. (The gluten is probably hot and broken at this moment. There is no muscle nature)

    4.(3)Lower the temperature to about 500 degrees of c. (or try too warmly to scald the degree with the finger). Add all yolks. It is even to mix. Put and treat slightly on one side coolly and reservly . (The paste should have a little temperature. It can't be too cold)

    2006-10-07 18:30:27 補充:

    內容超過限制了!! 用e-maill寄給你

    可以嗎?? 真的很多!!

    一個一個補充用太麻煩了!

    Source(s): 自己~~原文翻譯
  • Anonymous
    7 years ago

    到下面的網址看看吧

    ▶▶http://qoozoo09260.pixnet.net/blog

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