本篇文章给大家谈谈蛋糕的 *** 步骤英文翻译，以及 *** 蛋糕的英文翻译对应的知识点，文章可能有点长，但是希望大家可以阅读完，增长自己的知识，最重要的是希望对各位有所帮助，可以解决了您的问题，不要忘了收藏本站喔。
本文目录
一、蛋糕的布丁粉,但上面的英文,请大家帮帮帮翻译,
350是华氏温度，转换为摄氏温度是176.666667摄氏度
1.Heat oven as directed below(metal or glass pan)Grease(or use cooking spray) bottom of pan
如下图指示的一样加热烤箱（使用金属或是玻璃的平底锅）在平底锅的锅底涂上油（或喷上cooking spray（一种专门的油））
2.Stin brownin mix,water.oil and eggs in medium,bowl until well blended,spread in pan
将布朗尼斯粉，水，油和蛋在中号碗中搅拌和匀，然后均匀摊在平底锅上
3,Bake as directed below or until toothpick inserted 2 inches from side of pan,comes out almost clean side cool,store tightly covered.
如下图所示进行烘烤，直到用牙签从平底锅边缘插入布朗尼斯2英寸后取出来仍然是干的（也就是蛋糕里面也烤好了）布朗尼斯存放的时候要紧紧的盖好
BETTY`S TIPS:To cut warm brownies easily cup with plastil knife using short sawing motions..
贝蒂小贴士：切热的布朗尼斯的时候用塑料餐刀以短锯的方式切更方便
挺难翻译的，好像有的地方打错了，而且没有图。。。
二、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 made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Unlike butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture 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 even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them much better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes also tend to be lower in saturated fat than butter cakes, making them potentially more healthy than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and they are hence typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings.
The chiffon cake was invented in 1927 by a California insurance 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 century".
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 flour, 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 mixture.
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 remaining 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。搅打至干性发泡，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 mixture. Add the remaining 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 paper for the pan, then spray them with cooking spray and lay them in the bottom. Do not grease the pan itself.) and *** ooth the surface 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。
三、英语蛋糕的小文章带翻译
1、Sacher]的厨师为奥地利王子制做的，后来他的儿子Eduard
2、Sacher在奥地利维也纳歌剧院对面开了沙哈酒店，沙哈自然成为酒店的招牌名点，现在成为维也纳最著名的点心。
3、19世纪20年代，当时这家贵族气派的饭店开山祖弗朗兹.沙哈，还是位默默无闻的炊事员学徒，幸运的是~沙哈却在当时权势驾临整个欧洲且极尽美食的铁腕宰相梅特涅大公爵府里学艺，某天宴请宾客时，甜点师傅恰巧生病无法到场，只好请刚出师的沙哈上场，沙哈试做了一道巧克力蛋糕，没想到在场贵族与宾客以及大公爵为之惊艳，这也就是后来举世闻名并且让美国人可以为它举办派对宴请宾客的沙哈蛋糕。
四、 *** 蛋糕的英文翻译
1、 *** 蛋糕是一项既有趣又能带来满足感的活动。如果你想要学习如何用英语表达这项活动，那么"make a cake"就是最直接的表达方式。在英语中，"make cakes"则通常用于表达 *** 多个蛋糕或者 *** 一系列的蛋糕。
2、当你决定要 *** 蛋糕时，首先要准备的工具和材料包括：面粉、糖、鸡蛋、黄油、牛奶、发酵粉等。同时，你还需要一些烘焙工具，如搅拌器、烤盘、烤箱等。
3、 *** 蛋糕的过程可以分为几个步骤。首先，将黄油和糖混合在一起，直到变得蓬松。然后，慢慢加入鸡蛋，继续搅拌。接着，筛入面粉和发酵粉，轻轻地混合均匀。之后，加入牛奶，再次搅拌至面糊光滑。
4、在烤盘中倒入面糊，放入预热好的烤箱中。根据蛋糕的大小和烤箱的温度，烘烤时间可能需要20到40分钟。在烤制过程中，可以使用烤箱温度计来确保温度适宜。
5、蛋糕烤好后，从烤箱中取出，放在烤盘上冷却。一旦蛋糕完全冷却，就可以根据个人喜好进行装饰。这一步可以根据你的创意来决定，可以使用奶油、果酱、巧克力等材料。
6、 *** 蛋糕不仅能够让你享受到美味的成果，还能够让你体验到烘焙的乐趣。通过这个过程，你不仅可以提升自己的烘焙技能，还能增进家人和朋友之间的感情。
7、如果你对 *** 蛋糕感兴趣，不妨尝试一下"make a cake"这个简单的英语表达，开启你的烘焙之旅吧！
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