ログイン
to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
何かを新鮮な空気にさらす
the process of incorporating air into ingredients to create a light and fluffy texture in baked goods or desserts
エアレーション
a white powder that is used in baking products in order to make them rise and light
膨らし粉
a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes
重炭酸ソーダ
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
咲く
to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma
キャラメル化する
the thickness or texture of a coating, typically used to describe the desired thickness or texture of a coating on food items
コーティングの一貫性
a finely ground sugar that is commonly used in baking and confectionery
製菓用の砂糖
a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent
歯石のクリーム
the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat
凝結
to lightly coat something with a fine substance, often for seasoning or flavoring
ふりかける
to coat or cover food, typically with flour or breadcrumbs, before cooking
調理する前に何かを覆う
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
グリース
a specific temperature reached during candy making where sugar syrup forms a hard, flexible ball when dropped into cold water
硬式野球ステージ
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
ソフトボールステージ
a specific temperature reached during candy making where sugar syrup hardens to a brittle texture when cooled
ハードクラックステージ
a specific temperature reached during candy making where sugar syrup forms a pliable and slightly sticky texture when cooled
ソフトクラック段階
a thick and pale mixture that holds its shape when drizzled from a whisk or beaters, resembling a ribbon
リボンステージ
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
ソフトピーク
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
硬いピーク
to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking
裏付ける
to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender
摩り込む
to heat a liquid, especially milk or water until it boils or gets close to that degree
何かを沸騰させる
to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling
地殻
a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry
こね粉
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
ふくらます
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
ケシの実
(of dough) to increase in volume, become lighter, and develop a fluffy texture
上がる
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
種なし
a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell
酵母
a flat surface, usually made of wood, specifically designed for slicing bread
ブレッドボード
a container, often made of wood, metal, or plastic, used for storing bread
ブレッドボックス
