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- Beat three egg whites until stiff. 把三个蛋的蛋白打稠。
- beat egg whites until stiff 把鸡蛋打稠厚
- Whisk the egg whites until stiff. 把蛋白搅打稠。
- Preheat oven to 160C/325F. Beat egg whites until frothy, add salt,lemon juice and extracts. Add sugar a little at a time; continuebeating until whites are glossy and stiff. 预热烤箱到160C/325F。把蛋白打至粗泡，加入食盐，柠檬汁和香精。然后慢慢加入砂糖，每次加入少许，继续搅打至蛋白呈现干性发泡。
- Beat the egg whites until foamy.Sprinkle in the remaining white sugar and beat until stiff peaks form. 蛋白打成粗泡末状后，洒入剩下的白砂糖，搅打至硬性发泡。
- Preheat oven to160 C/325 F. Beat egg whites until frothy, add salt, lemon juice and extracts. Add sugar a little at a time; continuebeating until whites are glossy and stiff. 预热烤箱到160C/25F。把蛋白打至粗泡，加入食盐，柠檬汁和香精。然后慢慢加入砂糖，每次加入少许，继续搅打至蛋白呈现干性发泡。
- Preheat oven to160 C/325 F . Beat egg whites until frothy, add salt, lemon juice and extracts. Add sugar a little at a time; continuebeating until whites are glossy and stiff. 预热烤箱到160C/25f。把蛋白打至粗泡，加入食盐，柠檬汁和香精。然后慢慢加入砂糖，每次加入少许，继续搅打至蛋白呈现干性发泡。
- Beat egg whites until frothy, add salt, lemon juice and extracts. 把蛋白打至粗泡，加入食盐，柠檬汁和香精。
- Whisk the egg whites until stiff, but not dry, and then gently fold into the chocolate mixture. 打蛋白至固态,但不要太干,然后轻轻混入到巧克力混合物中。
- He beat the egg whites until they are stiff. 他把蛋白打得黏稠。
- Beat upthe egg whites until they become stiff. 把蛋白打的黏稠些。
- Beat up the egg whites until they become stiff. 把蛋白打到它们变黏稠。
- Beat the egg whites until they peak. 把蛋白打到他们耸起。
- Whin Egg white and sugar until stiff. 搅打鸡蛋清和糖,直至起劲。
- Folded the beaten egg whites into the batter. 把捣碎的蛋清加到牛奶面糊中搅拌
- A topping for pastry or pies made of a mixture of egg whites and sugar beaten until stiff and often baked until brown. 蛋白酥皮卷将鸡蛋白与糖搅拌至发硬，然后烘烤直至棕色而制成的糕饼或馅饼皮
- Beat egg whites with salt and lemon juice over low speed until frothy and foamy. 食盐和柠檬汁加入蛋白，低速打成粗泡。
- Using electric mixer on full speed, beat egg whites and cream of tartar until solf peaks. 将蛋白与塔塔粉以搅拌机用快速打发至起泡，慢慢将砂糖加入，继续打发至糖溶解，蛋白呈硬状。
- To make egg white foam, beat egg whites and cream of tartar until mixture forms solf peaks. 蛋白霜：将蛋白和塔塔粉打发呈粗泡沫状，将细砂糖分次加入，继续打发至湿性发泡。
- Use a mixer to whip the egg whites, add a few drops of lemond juice or white vinegar, then add the 50g sugar in 3 additions, whip until stiff peaks form. 蛋清用打蛋器打成粗泡，可以加一点点白醋或柠檬汁，并且将50克白糖分三次加入，打发成硬性发泡。
- 今日热词
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- 深远海浮式风电平台 - deep-sea floating wind power platform
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- 京雄高速公路 - Beijing-Xiongan expressway
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- 农业及相关产业增加值 - the added value of agriculture and related industries
