Zubereitung von Speisen und Getränken - Brotbacken
Hier lernen Sie einige englische Wörter im Zusammenhang mit dem Brotbacken, wie zum Beispiel „knead“, „yeast“ und „glazed“.
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to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
belüften
the process of incorporating air into ingredients to create a light and fluffy texture in baked goods or desserts
Belüftung
a white powder that is used in baking products in order to make them rise and light
Backpulver
a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes
Natriumhydrogencarbonat
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
quellen lassen
to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma
kandieren
the thickness or texture of a coating, typically used to describe the desired thickness or texture of a coating on food items
Beschichtungskonsistenz
a finely ground sugar that is commonly used in baking and confectionery
Puderzucker
a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent
Weinstein
the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat
Gerinnung
to lightly coat something with a fine substance, often for seasoning or flavoring
bestäuben
to coat or cover food, typically with flour or breadcrumbs, before cooking
panieren
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
fetten
a specific temperature reached during candy making where sugar syrup forms a hard, flexible ball when dropped into cold water
a specific temperature reached during candy making where sugar syrup forms a soft, pliable ball when dropped into cold water and squeezed between the fingers
a specific temperature reached during candy making where sugar syrup hardens to a brittle texture when cooled
a specific temperature reached during candy making where sugar syrup forms a pliable and slightly sticky texture when cooled
a thick and pale mixture that holds its shape when drizzled from a whisk or beaters, resembling a ribbon
Band
a stage in whisking or beating egg whites or cream where the mixture holds its shape but the peaks curl over gently when the whisk or beaters are lifted
sanfter Gipfel
a stage in whisking or beating egg whites or cream where the mixture holds its shape and the peaks stand straight up when the whisk or beaters are lifted
fester Spitzen
to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking
gehen lassen
to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender
einreiben
to heat a liquid, especially milk or water until it boils or gets close to that degree
erhitzen
a mixture consisting of a liquid and solid particles suspended within it
Schlamm
to soak or immerse something in a liquid to extract flavors
ziehen lassen
to beat or mix rapidly, typically with a utensil such as a whisk
schlagen
to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling
eine Kruste bilden
a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry
Teig
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
gehen lassen
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
Mohnsamen
(of dough) to increase in volume, become lighter, and develop a fluffy texture
gehen lassen
bread or dough that has not been allowed to rise through the use of a leavening agent like yeast, resulting in a dense and flat texture
ungesäuert
a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell
Hefe
a flat surface, usually made of wood, specifically designed for slicing bread
Brotbrett
a person who makes bread, either professionally or as a hobby
Bäcker
a container, often made of wood, metal, or plastic, used for storing bread
Brotbox
(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup
glasiert