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the act of making food without using direct flame
焼くこと, ベーキング
to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
通気する, 酸素を与える
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, 空気の取り込み
a group consisting of thirteen things or people
パン屋のダース, 12ではなく13
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, ふくらし粉
a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes
重炭酸ナトリウム, 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
膨潤させる, 水に浸す
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, キャラメルにする
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, 製菓用砂糖
a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent
酒石酸クリーム, 酒石酸水素カリウム
the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat
凝固, 凝結
to lightly coat something with a fine substance, often for seasoning or flavoring
振りかける, 粉をふる
to coat or cover food, typically with flour or breadcrumbs, before cooking
まぶす, 衣をつける
to cover something with a sweet and often shiny coating
グレーズする, 甘いコーティングをかける
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
リボンステージ, リボン段階
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
固い角が立つ, しっかりしたピーク
to form and press dough or wet clay with the hands
こねる, 練る
to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking
発酵させる, 膨らませる
to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender
擦り込む, サンドする
to heat a liquid, especially milk or water until it boils or gets close to that degree
加熱する, 沸騰させる
a mixture consisting of a liquid and solid particles suspended within it
スラリー, 懸濁液
to soak or immerse something in a liquid to extract flavors
浸す, 漬ける
to beat or mix rapidly, typically with a utensil such as a whisk
泡立てる, 素早く混ぜる
to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling
皮を形成する, クラストを形成する
(of food) having a hard or crisp covering or outer layer
サクサクした, 皮で覆われた
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
膨らませる, 発酵させる
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, けしの実
(of dough) to increase in volume, become lighter, and develop a fluffy texture
膨らむ, 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
酵母なしの, 種なしの
a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell
酵母, 発酵菌
a flat surface, usually made of wood, specifically designed for slicing bread
パンまな板, パン切り板
a container or vessel used for holding or serving bread
パンかご, ブレッドバスケット
a person who makes bread, either professionally or as a hobby
パン職人, パンメーカー
a container, often made of wood, metal, or plastic, used for storing bread
パン箱, ブレッドボックス
(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup
グレーズド, 艶出しされた
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