『壹』 杯子蛋糕英文做法
Basic cupcakes
Ingredients
250g (8oz) unsalted butter, softened
250g (8oz) caster sugar
250g (8oz) self-raising flour
Pinch of salt
4 medium eggs
4 tablespoons milk
Ice-cream scoop (optional)
2 x 12-hole muffin tins, lined with paper cases
Method
Set the oven to 190C, gas 5.
Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.
Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.
Freezing: The cakes are best eaten on the day that they're baked, but if necessary, once cooled, they can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in about 1 hour.
『貳』 蛋糕的做法，英文版的，請附中文，急需！！！！
Diet cake material: The flour 1000g of low muscle, liquid malt sugar alcohol 1000g, egg 1000G, albumen candy 5g, the powder 100g of pumpkin, the oil 40g of cake, fresh water 400g, Jian's water 5g Make the craft: 1.Beat eggs liquid: Put egg, liquid malt sugar alcohol, albumen candy, Jian's water into pulling an oar machine, moderate speed stir, stir totally, put cake oil, cake oil melt, paste liquid blow, add water slightly, water part of one's job is joined slowly several times, stir材料：*瘦絞肉6兩*紅蔥頭(切片)4大匙*蛋 5個*低筋麵粉3/2杯*細糖3/2杯*玻璃紙1張
調味料：*鹽、味精各少許*醬油1大匙
作法：
1、紅蔥頭切片，油炸至金黃色，放進絞肉同炒，加入調味料拌勻，即為餡。
2、將蛋和糖用打蛋器打至乳白色( 約20 分鍾) ，即可篩入麵粉，和勻成麵糊。
3、玻璃紙鋪於蒸具內，倒入一半麵糊抹平，以中火蒸8 分鍾取出，撒上內餡，並將剩餘麵糊倒入抹平，續蒸8 分鍾，取出前以用具試戳，不沾生料即可取出。
Angel honey bean cake.
Material: Protein two hectograms, sugar 75 grams, breast milk 65 grams, a honey red bean hectogram, lemon juice little, salad oil 38 grams, low powder 80 grams methods:
1. breast milk add the lemon juice to add the salad oil to mix evenly add the low powder to mix evenly
2. proteins sent to enter the sugar add-on to hit to bubble completely, join a moment ago batter mix evenly
3. mill bases spread out the honey red bean, the pattern making, 200 degrees roast 15 minutes this desserts to be extremely simple.
Apple cake raw materials: Butter or plant butter The way of doing things: 1, Butter cut little piece, add white sugar mix thoroughly, brush off the st scattered egg in addition, stir into even oil egg syrup. 2, Flour and cake baking powder are puddled evenly, mix oil egg syrup, scoop up lightly into the dough with the finger, pay attention to not stiring and rotating and interweaving hard. 3, The apple cleans and peels enucleating, cut small one. 材料：蛋白兩百克，糖七十五克，奶水六十五克，蜜紅豆一百克，檸檬汁少許，沙拉油三十八克，低粉八十克作法：
1.奶水加檸檬汁加沙拉油拌勻加低粉拌勻
2.蛋白打發後加入糖打至完全起泡，加入剛才的麵糊拌勻
3.磨子底部鋪上蜜紅豆，裝模，兩網路烤十五分鍾這道點心非常簡
Sandwich lemon cake
The sandwich filling materials, 2 eggs, 3 Tbsp sugar, 1.5 Tbsp flour, milk 300 ml, 1 Tbsp soft white sugar, 300 grams of fruit
Practices:
1, the end of billet practices cake sandwich with lemon cake.
2, Shan, scattered eggs, sugar, starch, milk by adding a thick cook together with temperature thermal heating and stirring constantly until a thick sandwich sauce. From the fire, ginger abeyance.
3, to nuclear peeling fruit, cut into thin.
4, cake baked, remove garlic from central horizontal tablet into two, a layer of the sandwich in the film delicate sauce, and covered with another last-cake. Fresh ago at the cake surface Sprinkle with soft white sugar. 檸檬夾心蛋糕
夾心餡原料、雞蛋 2個、糖 3大勺，粉 1.5大勺、牛奶 300毫升、綿白糖 1大勺、水果 300克
作法：
1、蛋糕底坯作法同檸檬夾心蛋糕。
2、雞蛋撣散，與白糖、澱粉、牛奶一起加入一厚底鍋中，用溫火加熱，並不斷地攪拌直至成稠夾心醬。離火，晾涼待用。
3、水果削皮去核，切成薄片。
4、蛋糕烤好後，取出晾涼，從中部橫向片切成兩片，在底片上抹一層夾心醬，最後蓋上另一片蛋糕。食前在蛋糕表面撒上綿白糖。
Materials: 1. Red Dragon butter 90 g, 2. Icing 100g, 3. Eggs 100g, 4. Low-gluten flour 140g, 5. Bake 7 g, 6. Milk oil 20 g, 7. Fresh banana (peeled) 80g
Proction Process
1. The first part will butter and sugar slightly to the fight.
2. All will be joined until the whole egg.
3. Add low-gluten flour, cinnamon, fresh milk oil, until bananas can be.
4. Oven temperature were mentioned 180 ° C, 160 ° C under fire about bake 18 to 20 minutes.
材料：1.紅龍酥油90g，2.糖粉 100g，3.雞蛋 100g，4.低筋麵粉 140g，5.泡打粉7g，6.鮮奶油20g，7.新鮮香蕉(去皮) 80g
製作流程
1. 首先將酥油和糖粉部份打至稍發。
2. 將全蛋全部加入拌勻。
3. 最後加入低筋麵粉、泡打粉、鮮奶油、香蕉拌勻即可。
4. 烤箱溫度上火180℃、下火160℃，約烤18至20分鍾。
『叄』 如何製作蛋糕視頻教程
食材
食譜熱量：948.6(大卡)
主料
雞蛋三個
低筋麵粉60克
方法/步驟
1
原材料
2
雞蛋分離出蛋黃，加入15克白糖、加入牛奶、玉米油
3
用手動打蛋器攪拌均勻
4
加入過篩的低粉
5
用刮刀劃十字方式拌勻，不要轉圈攪拌
6
蛋清打入無油無水的容器里，加上13克白糖，幾滴檸檬汁
7
用電動打蛋器低速打至很多泡泡
8
再加入13克白糖，中速打至能拉起軟軟的尖角
9
再加入14克白糖，高速打至盆可以倒扣，可以穩穩地插上筷子
10
蛋黃糊再拌一下後，分次加入打發的蛋白，劃十字方式拌勻
11
拌好的蛋糕糊
12
倒入蛋糕模里，振動幾下去掉大泡
13
包上錫紙，放入烤箱，上下火，180度，大約烤半小時，烤5分鍾後上面也蓋上錫紙
14
烤好後立即倒扣，稍冷卻後脫模
15
脫模
16
烤好的成品
17
內部組織非常松軟
『肆』 巧克力蛋糕做法用英文表示 5分鍾內！
Chocolate Cake
巧克力蛋糕
Ingredients:
1 1/4 cups flour
3 tbsp cocoa powder
2 tbsp baking powder
1 tbsp vanilla
1/2 cup of milk
1/2 cup of oil
2 eggs
材料：
1又1/4杯 麵粉
3湯匙 巧克力粉
2湯匙 發酵粉
1湯匙 香草
1又1/2杯 牛奶
1又1/2杯 油
2個 雞蛋
Preheating the oven to 350, grease your baking pan with vegetable oil.
Sift the flour and cocoa.
預熱你的烤箱到350度,給你得烤盤末上蔬菜油.篩濾麵粉和可可粉。
Measure your ingredients carefully.
認真地衡量你的原料。
Put the sifted flour and cocoa together in a large bowl.Add the baking powder to it.Mix all of these ingredients together.Add the vanilla, milk, oil and eggs to the dry ingredients.
把篩濾過的麵粉和可可粉一起放到一個大碗里。把發酵粉加到裡面。把所有的原料混到一起。在把香草，牛奶，油和雞蛋加到裡面。
Mix together the ingredients with a whisk. Beat the cake batter until all of the lumps are gone and completely smooth. Transfer the batter to the greased pan.
把這些原料用攪拌器攪拌，直到沒有硬塊，完全平坦。把麵糊放到抹過由的烤盤里。
Put the cake in the oven and bake it for about half hour. Let the cake cool before removing it from the pan.
把蛋糕放到烤箱里，烤大概半個小時。在把蛋糕拿出來之前先讓它涼下來。
Now you can frost your cake.
現在你可以給你的蛋糕撒糖霜了。
『伍』 寫做蛋糕的方法英文的要求列123簡單點
First, mix the flour, sugar, butter and milk together to a thick flour paste. 首先,混合麵粉,糖,黃油和牛奶一起粗麵粉糊.
Second, put the paste into the cake mould. Set the oven at 200 degree C, and bake it for 20 mins. and then let it cool for half an hour.、
第二,把糊倒入蛋糕模.設定烤箱在200攝氏度,烤20分鍾.然後讓它冷卻半小時.
Third, the cream and you most like fruits, such as strawberry, mango, watermelon on the cake.
第三,將奶油和你最喜歡的水果,如草莓,芒果,西瓜放在蛋糕上.
『陸』 高分求關於戚風蛋糕的英文資料，最好附翻譯^^
製作要點：
（1） 分蛋要小心，勿使蛋白沾到一絲油、水或蛋黃。
（2） 糖需分兩份，加在蛋黃中，一份加在蛋白中。
（3） 加油和牛奶時，要一匙加入拌勻再加另一匙，不要一口氣全倒入。
（4） 麵粉篩入後輕輕拌勻即可，不要用力攪拌或攪拌過久。
（5） 蛋白一定要打到硬性發泡，即其尖鋒能豎立不下垂才行，否則烤好後蛋糕易塌陷。
（6） 將蛋白泡沫與蛋黃麵糊拌勻時，動作要輕且快，如果拌得太久或太用力，麵糊易變稀。入爐烘烤時，麵糊越濃，蛋糕烤好後就越膨鬆不易塌陷，如果麵糊呈稀軟狀態則可能失敗。
(7) 蛋糕模型不可塗油，因為戚風蛋糕麵糊必須藉助黏附模型壁的力量往上膨脹，有油就失去黏附力了，所以只需在模型底部墊上底紙即可。
具體做法如下:
一、 材料：蛋3個、糖7匙、牛油（色拉油）3匙、牛奶5匙、低筋麵粉100克、發粉1小匙（或用自發粉100克代替）、鹽1/4小匙、塔塔粉1/4小匙（無可用幾滴檸檬汁或白醋代替）、電動打蛋器、量匙。
二、蛋黃中加入4匙糖，用直型打蛋器打到呈乳白色為止。
三、色拉油一匙一匙加入，用力拌勻再加另一匙，然後加入牛奶，道理一樣。
四、麵粉、發粉及鹽篩入，輕輕拌勻，不要過度攪拌，放在一旁。
五、用打蛋器打蛋白及塔塔粉，至蛋白呈粗泡沫，加入3匙糖繼續打至硬性發泡。
六、取1/3蛋白泡沫與蛋黃糊拌勻，再把整盤蛋黃糊倒入蛋白泡沫中拌勻，動作要輕且快
七、將蛋糕麵糊刮入已墊紙的模型中，抹平表面，在桌上摔一下震出內部較大的氣泡，入烤箱放下層，用180度烤約15分鍾，再調低至160度烤10～15分鍾。
八、出爐後用小刀割開模型邊緣，倒扣出來，趁熱撕去底紙，放在涼架上散熱。
Proction elements:
(1) eggs to be careful, Wu Shi-Zhan slightest oil, water or egg yolk.
(2) Sugar takes two minutes, add the egg yolks, an increase in protein.
(3) refueling and milk, it is necessary to join the拌勻a spoonful of the key with another, not all at one go into.
(4) after lightly flour sieve into拌勻can, do not force mixing or stirring too long.
(5) protein must reach the hard foam, that is, its sharp front ptosis才行be erected not otherwise Kaohao-cake after the collapse.
(6) of the bubble and the yolk batter拌勻, to be light and fast action, if the mix for too long or too forced, thin batter volatile. Baked into the furnace, the more dense batter, the cake bulk Kaohao more difficult after the collapse, if the batter was thin soft state is likely to fail.
(7) cake model of an Oiler, as chiffon cake batter must build on the strength of adhesion model wall swelling up, the oil will lose its adhesion, so only at the bottom of the model to put to paper at the end.
Specifically, as follows:
1. Material: 3 eggs, sugar 7 spoons, butter (salad oil) 3 keys, 5 spoons of milk, 100 grams of low-gluten flour, Fafen a spoon (or use their own instead of 100 grams of powder), salt 1 / 4 spoon, tartar 1 / 4 spoon (no drops of lemon juice or vinegar can be used instead), the electric Mixer, of the key.
Second, add egg yolks 4 spoons of sugar, with straight Mixer hit so far was milky white.
Third, a spoonful of salad oil a spoonful of accession, together with another force拌勻keys, and then adding milk, the same reason.
4, flour, salt and sieve into the Fafen, lightly拌勻, not to over-mixing, put aside.
5, a protein with Mixer and tartar, to a crude protein bubbles, by adding three spoons of sugar to continue to fight hard foam.
6, from 1 / 3 of the bubble拌勻paste with egg yolk, then the whole set of bubble into the egg yolk paste in拌勻, action should be light and fast
7, will be blowing into the cake batter has a pad of paper model, Ma Ping surface, the table to throw the earthquake within the larger bubbles, into the oven down layer, and bake 180 degrees about 15 minutes and then lowered to 160 Bake for 10 to 15 minutes.
8, after the release of Gekai model with a knife edge, Flip out Chenre removed at the end of paper, on the cooler shelf cooling.
『柒』 如何製作巧克力蛋糕 英語短文 越簡單越好
古典巧克力蛋糕 主料： 朱古力65克 蛋白80克 砂糖100克 淡忌廉65克 蛋黃60克 可可粉40克 無鹽牛油50克 低筋麵粉20克 製作步驟： 1、牛油軟化， 攪拌成忌廉狀。 2、忌廉加熱至體溫程度。 3、朱古力隔水加熱， 攪滑，加入牛油，拌勻。 4、加入可可粉拌勻，再加入溫熱忌廉，拌勻。 5、蛋黃加30g 砂糖打至變白， 加入中， 拌至半混合狀態。 6、加入低粉， 拌至半混合狀態。 7、蛋白加70g 糖打至企身， 分2-3次切拌加入中。 8、170度焗50分鍾，熄火留在爐內燜10分鍾即可。 Classic Chocolate Cake Ingredients: Chocolate 65 g protein, 80 g sugar 100 g Light cream 65 grams egg yolk 60 g cocoa powder 40 g Unsalted butter 50 g flour 20 g Proction steps: 1, butter softened, stir into the cream-like. 2, the cream is heated to body temperature level. 3, heat resisting chocolate, stir smooth, add butter, mix well. 4, add cocoa powder and mix well, then add hot cream, mix well. 5 egg yolks 30g sugar hit, plus white, to join in, mix to half-mixed state. 6, add flour, mix to a semi-mixed state. 7, protein plus 70g sugar prices hit to the body, cut 2-3 times to join in the mix. 8,170-degree oven 50 minutes, turn off left in the furnace simmer 10 minutes.
『捌』 怎麼用英語描述做蛋糕
一、准備工具（The preparation of the instruments）：
Stainless steel tray; Points eggs; Sieve the flour; Electronic said; Measuring cups. Live bottom cake mold; Hand whisk and electric whisk; Rubber scraper
不銹鋼盤；分蛋器；麵粉篩；電子稱；量杯；活底的蛋糕模；手動打蛋器及電動打蛋器；橡皮刮刀
二、用料（The materials）：
Eggs; Low gluten flour; Sugar; Pure milk. Salad oil
雞蛋；低筋麵粉；細砂糖；純牛奶 ；色拉油
三、蛋糕的做法（Cake recipe）
1、Meringue: place 5 egg whites in a slightly larger egg beater and beat with an electric whisk until frothy.
蛋白霜：在稍微大一點的打蛋盤里放入5個蛋白，用電動打蛋器打至粗泡狀態。
