英文字典中文字典


英文字典中文字典51ZiDian.com



中文字典辞典   英文字典 a   b   c   d   e   f   g   h   i   j   k   l   m   n   o   p   q   r   s   t   u   v   w   x   y   z       







请输入英文单字，中文词皆可：

安装中文字典英文字典查询工具!


中文字典英文字典工具:
选择颜色:
输入中英文单字

































































英文字典中文字典相关资料:


  • Nougat is too soft, any remedies? - eGullet Forums
    My nougat set up to about the consistency of marshmallow creme I later found out my candy thermometer was broken and very likely I didn't heat the syrup high enough (it had just barely begun a hard crack stage but was threading==once I began to question the thermometer I went back to the drop a bit in water method
  • Nougat Montelimar: revisted - Pastry Baking - eGullet Forums
    The nougat came out great in terms of consistency and flavor However, I was wondering how people store this after cutting without it all sticking together I have it stacked in tupperware between sheets of parchment (with the glossy side against the parchment) and it is generally fine, but I was wondering how I could package pieces if I wanted
  • Nougat Paste - Pastry Baking - eGullet Forums
    Nougat is most often made with hazelnuts and certainly the most common variety in Germany is hazelnut Depending on the application, you can make a pretty passable product by mixing ½ milk chocolate ½ smooth, unsalted and unsweetened hazelnut butter (often available in health food shops)
  • Nougat using powdered egg whites - Pastry Baking - eGullet Forums
    Hi Franci - yes you can whip powdered egg whites (just reconstitute the powder with water) I've done it a handful of times for a variety of things (like buttercream and meringue cookies), but the consistency of the finished product (particularly with the cookies) was off
  • Out of nougat wafer paper! - Pastry Baking - eGullet Forums
    Out of nougat wafer paper! Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts
  • Replicating Three Musketeers Filling. . . - Pastry Baking - eGullet Forums
    Nougat is made by whipping egg whites until they are light and frothy Sugar syrup is then added, stabilizing the foam and creating "frappe " A number of other flavoring ingredients are then added to the frappe; each ingredient creates nougat with a different taste
  • Torrone, anyone made? - Pastry Baking - eGullet Forums
    Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and
  • Middle East Africa: Cooking Baking - eGullet Forums
    Finally there isa recipe explaining how to make the candy called natif, a nougat using 12 pounds of manna and 100 eggs, 3 pounds almonds and flour with detailed description on how to make it And then we get a modern recipe that you, too, can make without manna, but with sugar, corn syrup, egg whites, cardamon, butter and toasted unskinned almonds
  • Confectionery 101 - The eGullet Culinary Institute (eGCI . . . - eGullet . . .
    Certain nougat, such as nougat Montelimar, is traditionally pressed between two sheets of 'rice paper,' an edible product made from gelatin which prevents the nougat from sticking and facilitates cutting In this class we are going to make nougat with peanut butter as a centre for homemade Snickers Bars Nougat for Homemade Snickers Bars
  • Shelf life of homemade confections - eGullet Forums
    Hi Yes they keep their snap You can either store in those airtight food boxes- try to make the container as full as poss Label and date and wrap in a few layers of saran wrap





中文字典-英文字典  2005-2009