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- The spoon can be used to whisk eggs. 这个勺可以用来搅鸡蛋。
- Whisk egg whites and add sugar gradually. 把蛋白用打蛋器打起,逐少加入糖份,打至变奶白色。
- Whisk egg yolk and sugar gradually. 把蛋黄及糖打发,建议用热水座热打。
- Whisk egg white till frothy, add in fresh cream. 2将蛋白打匀,加入鲜忌廉。
- Whisk egg yolk and80 gm of sugar till thick and creamy consistency. 将100克蛋黄与80克砂糖打发成浓稠状蛋黄糊。
- Whisk egg whites until frothy. Add in castor sugar slowly. 分次加入细砂糖,拌打至产生粗泡沫。
- Whisk egg yolks in another bowl , add in melted butter and sieved flour. 将蛋黄打起,才加入牛油溶液及已筛面粉。
- Whisk egg yolk and 80 gm of sugar till thick and creamy consistency. 将100克蛋黄与80克砂糖打发成浓稠状蛋黄糊。
- Whisk egg whites and confectioners' sugar until very firm. Combine hazelnut flour, confectioners' sugar and flour. 将蛋白与糖打发后加入已混合过筛的榛果粉、糖及面粉混合搅拌。
- Whisk egg whites with the remaining sugar until firm; then fold into the mixture. 蛋白与其馀的糖打至挺身,轻轻卷入鲜忌廉混合物里。
- Whisk egg white to foamy, stir caster sugar in small portions until lightly thicken. 蛋白打起至泡沫状,分数次加入糖粉,打至稀薄的糊状。
- Whisk egg yolk with 25g sugar and vanilla extract until pale, fold in milk and oil. 蛋黄加入25克糖和云呢拿香油拌打至奶白,加入牛奶和油拌匀;
- Whisk egg yolks with sugar until light. Add softened butter, lime zest, sifted flour and powdered yeast. Chill. Roll out dough and cut 20 cm diametre discs. 蛋黄加糖打发后加入奶油、莱姆丝、过筛的面粉及酵母粉等揉成面团后冷藏。将面团杆平并切成直径20公分的圆饼。
- Whisk egg whites until bubbles appear. Add 2 tsp of caltrop starch solution and evaporated milk. Whisk again until more bubbles appear. 制法:1.;蛋白打至起泡,加入2茶匙生粉水、花奶,再打至起泡。
- Whisk egg whites until bubbles appear. Add2 tsp of caltrop starch solution and evaporated milk. Whisk again until more bubbles appear. 制法:1.;蛋白打至起泡,加入2茶匙生粉水、奶,再打至起泡。
- Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended.Melt butter in heavy medium nonstick skillet over medium heat. 在中碗中放入鸡蛋,切碎的香葱和1/4茶匙的盐进行搅打,直到鸡蛋打匀。
- Whisk the egg and then add the flour. 打好鸡蛋以後再加面粉。
- Heat wok and add 2 bowls of oil. Reduce to medium heat. Heat oil and add whisked egg gradually and keep stirring. 热镬下2碗油,调至中火,油至微滚徐徐注入蛋浆,边倒边搅拌成蛋花状。
- Heat wok and add2 bowls of oil. Reduce to medium heat. Heat oil and add whisked egg gradually and keep stirring. 热镬下2碗油,调至中火,油至微滚徐徐注入蛋浆,边倒边搅拌成蛋花状。
- Besides weight ratio, timing plays another important roll in whisking egg whites. 砂糖加入蛋白的时机也不能忽视。