奶茶蛋糕介紹用英語怎麼說
嗯，樓主，英語寫作翻譯，都沒問題。俺就是英語專業出身，專業8級水平，若是要做，加一下俺。
⑵ 飲品店介紹用英語怎麼說
飲品店介紹_有道翻譯
翻譯結果：
Liquor stores to introce
introce
英 [ɪntrə'djuːs]
美 [ˌɪntrə's]
vt. 介紹內；引進；提出；採用容
Introce 企業介紹,介紹,採用
Introce Myself 自我介紹,介紹我自己,介紹自己
Introce Assertion 引入斷言
⑶ 有關蛋糕味道的幾句英語介紹
it is delicious.它是美味的
⑷ 關於奶茶的英語介紹
珍珠奶茶在美國叫BUBBLE TEA 奶茶叫SMOOTHIE
⑸ 蛋糕用英語怎麼寫
蛋糕的英文：cake
英 [keɪk] 美 [keɪk]
n.蛋糕;糕餅;塊狀物;沉積物
vt.& vi.（使）結塊;（使）膠;塗厚厚的一層
1、They joked and drank coffee and filled themselves with chocolate cake.
他們開著玩笑，喝著咖啡，盡情地吃著巧克力蛋糕。
2、Brush the glaze over the top and sides of the hot cake.
在熱蛋糕的頂上和周圍刷上一層蛋漿。
(5)奶茶蛋糕介紹用英語怎麼說擴展閱讀
相關詞：
一、cream cake
英 [kri:m keik] 美 [krim kek]
奶油蛋糕
The convenience food range includes cup noodles, potato chips and cream cake.
方便食品的范圍包括杯麵，薯片和奶油蛋糕。
二、fruit cake
英 [fru:t keik] 美 [frut kek]
n.水果蛋糕
Traditionally children brought with them gifts and a special fruit cake or fruit-filled pastry called a simnel.
與他們的禮物和特別的水果蛋糕，水果，糕點帶來了充滿傳統的兒童稱為simnel。
⑹ 蛋糕的做法 用英語說
布丁部份做法
(1)黃砂糖60克、紅糖60克、水200克、果凍粉15克 (2) 牛奶300克、黃砂糖30克、全蛋2個
l.材料（1）中，先取50克的水與果凍粉，攪拌呈透明狀，備用。黃砂糖與紅糖及剩餘的水倒入鍋中，熬煮成深褐色的糖漿，再將果凍粉倒入拌勻，趁熱倒入模型中，待涼，呈果凍狀。
2.牛奶加熱約60℃，與黃砂糖拌勻，待糖溶解，放涼後，與蛋調勻，用濾網過濾2次，倒入凝結的焦糖上。
*注意事項：焦糖果凍未凝固前，不可將蛋液倒入，以免兩者混合。
[編輯本段]蛋糕部份做法
(a) 蛋黃2個、沙拉油50克、水70克、低筋麵粉100克. 泡打粉1／4茶匙
(b) 蛋白2個、細砂糖100克
1.將材料（a）中麵粉與泡打粉先混合過篩，加入液體材料拌勻。
2.蛋白打發，分2次加入細砂糖，繼續拌打至挺立狀。取l／2打發的蛋白倒入麵糊中，拌勻，再倒入1／2 的蛋白，迅速拌勻，倒入烤模中。
3.烤箱先預熱至170℃，烤模放在加水的烤盤上(水約烤模1／3高)，烤約40分鍾，取出，待涼後冷藏，布丁冰涼時，再倒扣脫模。
下面是翻譯：
Part of the practice of pudding
(1) Yellow 60 grams sugar, 60 grams brown sugar, water, 200 grams, 15 grams of gelatin powder (2) milk 300 grams, 30 grams sugar, yellow, all eggs 2
l. Materials (1), the first getting 50 grams of water and gelatin powder, stirring was transparent, back-up. Yellow sugar and brown sugar and remaining water into the pot, boiled into a dark brown syrup, jelly powder and then poured into the mix, while it is hot poured into the model,待涼, was jelly-like.
2. Milk heating about 60 ℃, with the yellow sugar, mix until sugar dissolves, let cool after Autoleveller egg, 2 times with filter strainer, pour the caramel on condensation.
* Note: not solidified jelly caramel ago, can not be poured into the egg, so as to avoid mixing the two.
[Edit this paragraph] cake part of the practice of
(a) egg yolk 2, 50 grams of salad oil, water, 70 grams, 100 grams of low-gluten flour. baking powder 1 / 4 teaspoon
(b) protein 2, 100 grams fine sugar
1. The material (a) in the flour and baking powder mixed first screening, add the liquid mix material.
2. Protein pass, sub-2 fine add sugar, continue to fight to stand like mix. From l / 2 of the protein to pass into the batter, the mix, then pour 1 / 2 of the protein, rapid mix, pour in烤模.
3. Oven to preheat to 170 ℃,烤模tray of water on the add on (water烤模about 1 / 3 high), bake about 40 minutes, removed, frozen after待涼, pudding when cold, and then Flip off mode.
⑺ 蛋糕珍珠奶茶英語單詞
蛋糕 Cake
珍珠奶茶 pearl bubble tea或者pearl milk tea
⑻ 急求用英語介紹各式甜點（黑森林蛋糕，蛋撻，蝴蝶酥等） 簡單介紹即可（用英文）
黑森林：
Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol.
蛋撻：
The egg tart is a kind of custard tart pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk, honey-egg, ginger-flavoured egg, which are variations of a traditional milk custard and egg custard served in cha chaan tengs, and also chocolate tarts, green-tea-flavoured tarts, and even bird's nest tarts. Unlike English custard tarts, milk is normally not added to the egg custard, and the tart is not sprinkled with ground nutmeg or cinnamon before serving. It is also served piping hot rather than at room temperature like English custard tarts.
蝴蝶酥：
A palm tree (French: palmier) or elephant ear is a German , Spanish, French, Italian, Jewish, and Portuguese pastry (among other cuisines) in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears, french hearts or glasses. It is thought to have originated in France around the turn of the 20th century, but appears to a broader geography than just France. In Germany they are known as "Schweineohren" or in English "pig's ears". There is no known first credit for the recipe. Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is alternating layers of dough and melted butter. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1/4" slices and baked. Usually it is rolled in sugar before baking. In the Puerto Rican version, it is topped with honey.