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to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
エアレーションする, 空気を入れる
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, 空気の混入
a white powder that is used in baking products in order to make them rise and light
ベーキングパウダー, 発酵パウダー
a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes
重曹, ベーキングソーダ
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
膨らむ, ふやかす
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, カラメル化する
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, コーティングの厚さ
a finely ground sugar that is commonly used in baking and confectionery
粉砂糖, コンフェクショナーシュガー
a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent
タルタルクリーム, クリームオブタルタル
the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat
凝固, 固まること
to lightly coat something with a fine substance, often for seasoning or flavoring
ふりかける, 粉を振る
to coat or cover food, typically with flour or breadcrumbs, before cooking
衣をつける, まぶす
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
油を塗る, グリースを塗る
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
リボン, 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, 柔らかいピーク
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
固いピーク, しっかりしたピーク
to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking
発酵させる, 生地を寝かせる
to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender
擦り込む, 混ぜる
to heat a liquid, especially milk or water until it boils or gets close to that degree
熱する, 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
硬い外層を形成する, 表面にかさぶたを作る
a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry
生地, パン生地
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
発酵させる, 膨らませる
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
ポピーシード, ケシの種
(of dough) to increase in volume, become lighter, and develop a fluffy texture
発酵する, 膨らむ
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
膨らませていない, 酵母なしの
a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell
酵母, イースト
a flat surface, usually made of wood, specifically designed for slicing bread
パンボード, パン切りボード
a container, often made of wood, metal, or plastic, used for storing bread
パンボックス, パン入れ
(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup
グレーズした, 艶のある
