奶茶蛋糕介绍用英语怎么说
嗯，楼主，英语写作翻译，都没问题。俺就是英语专业出身，专业8级水平，若是要做，加一下俺。
⑵ 饮品店介绍用英语怎么说
饮品店介绍_有道翻译
翻译结果：
Liquor stores to introce
introce
英 [ɪntrə'djuːs]
美 [ˌɪntrə's]
vt. 介绍内；引进；提出；采用容
Introce 企业介绍,介绍,采用
Introce Myself 自我介绍,介绍我自己,介绍自己
Introce Assertion 引入断言
⑶ 有关蛋糕味道的几句英语介绍
it is delicious.它是美味的
⑷ 关于奶茶的英语介绍
珍珠奶茶在美国叫BUBBLE TEA 奶茶叫SMOOTHIE
⑸ 蛋糕用英语怎么写
蛋糕的英文：cake
英 [keɪk] 美 [keɪk]
n.蛋糕;糕饼;块状物;沉积物
vt.& vi.（使）结块;（使）胶;涂厚厚的一层
1、They joked and drank coffee and filled themselves with chocolate cake.
他们开着玩笑，喝着咖啡，尽情地吃着巧克力蛋糕。
2、Brush the glaze over the top and sides of the hot cake.
在热蛋糕的顶上和周围刷上一层蛋浆。
(5)奶茶蛋糕介绍用英语怎么说扩展阅读
相关词：
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.
方便食品的范围包括杯面，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.
与他们的礼物和特别的水果蛋糕，水果，糕点带来了充满传统的儿童称为simnel。
⑹ 蛋糕的做法 用英语说
布丁部份做法
(1)黄砂糖60克、红糖60克、水200克、果冻粉15克 (2) 牛奶300克、黄砂糖30克、全蛋2个
l.材料（1）中，先取50克的水与果冻粉，搅拌呈透明状，备用。黄砂糖与红糖及剩余的水倒入锅中，熬煮成深褐色的糖浆，再将果冻粉倒入拌匀，趁热倒入模型中，待凉，呈果冻状。
2.牛奶加热约60℃，与黄砂糖拌匀，待糖溶解，放凉后，与蛋调匀，用滤网过滤2次，倒入凝结的焦糖上。
*注意事项：焦糖果冻未凝固前，不可将蛋液倒入，以免两者混合。
[编辑本段]蛋糕部份做法
(a) 蛋黄2个、沙拉油50克、水70克、低筋面粉100克. 泡打粉1／4茶匙
(b) 蛋白2个、细砂糖100克
1.将材料（a）中面粉与泡打粉先混合过筛，加入液体材料拌匀。
2.蛋白打发，分2次加入细砂糖，继续拌打至挺立状。取l／2打发的蛋白倒入面糊中，拌匀，再倒入1／2 的蛋白，迅速拌匀，倒入烤模中。
3.烤箱先预热至170℃，烤模放在加水的烤盘上(水约烤模1／3高)，烤约40分钟，取出，待凉后冷藏，布丁冰凉时，再倒扣脱模。
下面是翻译：
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,待凉, 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待凉, pudding when cold, and then Flip off mode.
⑺ 蛋糕珍珠奶茶英语单词
蛋糕 Cake
珍珠奶茶 pearl bubble tea或者pearl milk tea
⑻ 急求用英语介绍各式甜点（黑森林蛋糕，蛋挞，蝴蝶酥等） 简单介绍即可（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.
蛋挞：
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.