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to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
공기를 주입하다, 공기를 통하다
the process of incorporating air into ingredients to create a light and fluffy texture in baked goods or desserts
공기 주입, 공기 혼합
a white powder that is used in baking products in order to make them rise and light
베이킹 파우더, 발효제
a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes
중탄산 나트륨, 베이킹 소다
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
불리다, hydrate 하다
to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma
카라멜화하다, 설탕을 녹이다
the thickness or texture of a coating, typically used to describe the desired thickness or texture of a coating on food items
코팅 일관성, 코팅 두께
a finely ground sugar that is commonly used in baking and confectionery
슈가파우더, 분말 설탕
a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent
타르타르 크림, 타르타르
the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat
응고, 응결
to lightly coat something with a fine substance, often for seasoning or flavoring
뿌리다, 가루를 뿌리다
to coat or cover food, typically with flour or breadcrumbs, before cooking
빵가루를 입히다, 가루를 묻히다
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
기름을 바르다, 정치하다
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
리본, 리본 단계
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
부드러운 peak, 연한 peak
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
단단한 봉우리, 튼튼한 봉우리
to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking
발효시키다, 부풀리다
to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender
비비다, 섞다
to heat a liquid, especially milk or water until it boils or gets close to that degree
끓이다, 가열하다
to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling
딱딱한 외층을 형성하다, 껍질을 덮다
a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry
반죽, 빵 반죽
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
발효시키다, 부풀리다
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
양귀비 씨, 양귀비 씨앗
(of dough) to increase in volume, become lighter, and develop a fluffy texture
부풀다, 떠오르다
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
발효되지 않은, 효모가 없는
a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell
효모, 이스트
a flat surface, usually made of wood, specifically designed for slicing bread
빵판, 빵 자르는 도마
(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup
글레이즈된, 코팅된
