ログイン
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
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
ベーキングパウダー
a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes
重曹
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
膨らむ
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
粉砂糖
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
the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat
凝固
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
衣をつける
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
油を塗る
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
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
固いピーク
to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking
発酵させる
to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender
擦り込む
to heat a liquid, especially milk or water until it boils or gets close to that degree
熱する
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
a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry
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
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
(of dough) to increase in volume, become lighter, and develop a fluffy texture
発酵する
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
膨らませていない
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
パンボード
a container, often made of wood, metal, or plastic, used for storing bread
パンボックス
(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup
グレーズした
