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關注：1
2013-05-23 12:21
求翻譯：海棉類蛋糕是直接將全蛋加入攪拌起發的一類蛋糕, 將面粉, 砂糖和全蛋一齊加入起發而成, 這種攪拌方式所攪拌出來的面糊穩定性較差, 起發效率亦不高, 原因是全蛋里的蛋黃含有一定的脂肪, 在攪拌的過程中脂肪會弱化泡沫的形成效果, 從而使攪拌出來的蛋糊始終處于一種較柔軟的狀態, 加入面粉攪拌后, 泡沫就會很快破裂消失. 為了解決這一問題, 面糊在攪拌過程中需加入一種乳化劑, 就是我們通常所說的蛋糕油.是什么意思？ 待解決
 懸賞分：1
- 離問題結束還有
海棉類蛋糕是直接將全蛋加入攪拌起發的一類蛋糕, 將面粉, 砂糖和全蛋一齊加入起發而成, 這種攪拌方式所攪拌出來的面糊穩定性較差, 起發效率亦不高, 原因是全蛋里的蛋黃含有一定的脂肪, 在攪拌的過程中脂肪會弱化泡沫的形成效果, 從而使攪拌出來的蛋糊始終處于一種較柔軟的狀態, 加入面粉攪拌后, 泡沫就會很快破裂消失. 為了解決這一問題, 面糊在攪拌過程中需加入一種乳化劑, 就是我們通常所說的蛋糕油.
問題補充： |
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2013-05-23 12:21:38
Sponge cake is added directly to the whole egg mix made from a type of cake, the flour, sugar and eggs together add up the whole issue is made by mixing such a stirring way out of the batter is less stable, since the efficiency has made not high, because the whole egg yolk contains a certain amount
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2013-05-23 12:23:18
正在翻譯，請等待...
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2013-05-23 12:24:58
The sponge class cake is directly a kind of cake which joins the entire egg stirs sends, the bread flour, the hard sugar and the entire egg joins in once sends becomes, this agitation way stirs batters the stability to be bad, gets up sends the efficiency not to be also high, the reason is in the en
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2013-05-23 12:26:38
Sea cotton class cake is directly will full egg joined mixing up made of for a class of cake, will flour, sugar and full egg together joined up made and into, this mixing way by mixing out of batter stability poor, up made efficiency also does not high, causes is full egg in of egg yolk contains mus
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2013-05-23 12:28:18
Sea cotton class cake is directly will full egg joined mixing up made of for a class of cake, will flour, sugar and full egg together joined up made and into, this mixing way by mixing out of batter stability poor, up made efficiency also does not high, causes is full egg in of egg yolk contains mus
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