1) Black Rice Cake
黑米饼干
2) adlay seed biscuit
薏米饼干
1.
To optimizes adlay seed powder\'s fermentation conditions of traditional adlay seed biscuit.
对传统薏米饼干的薏米曲化条件进行优化,选取种曲用量、曲化时间、曲化温度3个因素,设计L(93)3正交试验,响应因子为薏米粉的总还原糖含量与总酸,分别用还原糖测定标准GB5009。
3) A biscuit, a biscuit.
饼干,饼干,
4) rice cake
米饼
1.
Study on the difference of rice cake by microwave and oil expanding method;
米饼微波膨化与油炸膨化的比较研究
2.
The thermodynamics properties of puffed rice cake during processing were studied by differential scanning calorimetry in order to search the puff mechanism of rice gel and lay a theory basis for puffed rice cake processing.
以大米为原料制作膨化米饼,用差示量热扫描仪(DSC)研究膨化米饼生产过程的热力学特性,探索大米凝胶的膨化机理,为膨化米饼的生产提供理论依据。
5) biscuit
[英]['bɪskɪt] [美]['bɪskɪt]
饼干
1.
Research on techniques of production of oat biscuit with milk;
牛奶伴侣燕麦饼干的生产工艺研究
2.
SSL influenced quality of biscuit;
SSL对饼干生产影响研究
3.
Application of xylo-oligosaccharide in biscuit product;
低聚木糖在饼干生产中的应用研究
6) cookie
[英]['kʊki] [美]['kukɪ]
饼干
1.
Study on cookies’shelf-life predicting model of moisture-proof packaging;
酥性饼干防潮包装保质期预测模型的研究
2.
Cookie Quality Evaluation of Soft Wheat Cultivars;
软质小麦品种饼干品质评价
3.
Method:The cookie samples were extracted with petroleum ether first, and the extraction was saponified with 50% KOH-ethanol(40:12)solution.
方法:饼干样品经石油醚萃取后用50% KOH-乙醇(40:12)皂化后用乙醚二次萃取,上层溶液水洗至中性后无水Na_2SO_4脱水过滤并浓缩至1ml,氮气吹干后用正己烷溶解,注入GC-MS进行定量分析。
补充资料:提拉米苏饼干
材料:
1.蛋糕坯:糖110克、低筋面粉115克、蛋5个、杏仁粉35克、造型模具1个。
2.提拉米苏慕丝:糖150克、水45毫升、蛋黄110克、淡奶油芝士450克、鱼胶片4片、杏仁酒25克、鲜奶油300克、咖啡100毫升
做法:
1.把糖和水置于锅里煮至122℃,同时把蛋黄打至起泡状,然后把煮溶了的糖水加入蛋里,加以搅拌至凉。
2.加入已煮溶了的鱼胶片和杏仁酒后,再加入已打软了的淡奶油芝士,最后加入已打至起泡的奶油。
最后步骤:
1.以刀把心型蛋糕分成三层,把一层置于心型模具的底部,撒上咖啡粉。
2.挤上淡奶油芝士后,再放上已浸过咖啡的第二层饼。
3.挤上淡奶油芝士于饼面后,再放上已浸过咖啡的第三层饼。
4.以抹刀铺平及修饰饼面后,放入雪柜里。
5.取出后除去模具,以刨或刀切成的白朱古力薄片饰边,也可随意以朱古力装饰。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
参考词条