1) fried dessert
油炸甜点
1.
In this paper,premixed flour for fried dessert is prescribed on the basis of technical theory.
通过对油炸甜点制造技术原理的分析,利用正交实验确定了油炸甜点预混粉的主要配料为:低筋面粉80份,玉米淀粉20份,糖粉30份,全脂无糖奶粉8份,粉末油脂10份,全蛋粉11份。
3) Deep-Fried Spring Rolls with Sweet and Sour Sauce
酸甜炸春卷
4) 17. Ordering Dessert
点甜点
5) burst point
炸点
1.
A photoelectric probe of measuring system to test the burst point distance of fuze behind target;
引信靶后炸点距离测试仪光电探头的研制
6) fry
[英][fraɪ] [美][fraɪ]
油炸
1.
Study on the effecting factors on frying capsicum;
油炸辣椒品质影响因素的研究
2.
Study on relativities of quality changes between the oil in breaded aquatic food and palm oil used in frying process
水产裹涂食品中油脂与油炸过程中煎炸用油品质变化的相关性研究
3.
The processing of peanut such as roast and fry in the foreign countries were introduced,and peanut hulls was utilized.
介绍国外对花生的加工处理如烘烤和油炸,及对花生壳的利用。
补充资料：鸡蛋布丁甜点
鸡蛋布丁甜点
原料：布丁粉300g、鲜奶1000g、清洁鸡蛋壳。
制法：
1、将牛奶煮至80度左右，加入布丁粉，并用打蛋器充分搅拌均匀至无粉粒为止。
2、准备好去掉顶端的清洁鸡蛋壳，待牛奶微微沸腾后关火，并将布丁牛奶倒入。
3、放在室温下或进行冷藏，待冷却凝固后即可食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。