Chuẩn Bị Thực Phẩm và Đồ Uống - nướng bánh mì

the act of making food without using direct flame

nướng, làm bánh

to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality

khí hóa, làm thoáng khí

the process of incorporating air into ingredients to create a light and fluffy texture in baked goods or desserts

khí hóa, kết hợp không khí

a group consisting of thirteen things or people

tuần lễ thợ bánh, nhóm mười ba

a white powder that is used in baking products in order to make them rise and light

bột nở, bột làm bánh

a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes

bicarbonat natri, bột nở

to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand

nở, hấp thụ

to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma

kho caramel, nấu đường

the thickness or texture of a coating, typically used to describe the desired thickness or texture of a coating on food items

độ đặc của lớp phủ, độ dày của lớp phủ

a finely ground sugar that is commonly used in baking and confectionery

đường bột, đường mịn

a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent

kem tartar, tartar

the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat

đông lại, co lại

to lightly coat something with a fine substance, often for seasoning or flavoring

rắc, phủ một lớp mỏng

to coat or cover food, typically with flour or breadcrumbs, before cooking

tẩm bột, lăn bột

to cover something with a sweet and often shiny coating

phết lớp glazes, bao phủ

to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication

bôi mỡ, thoa dầu

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

ruy băng, giai đoạn ruy băng

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

đỉnh mềm, đỉnh nhẹ

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

đỉnh cứng, đỉnh chắc

to form and press dough or wet clay with the hands

nhồi, nhào

to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking

ủ, bột nở

to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender

xoa, trộn

to heat a liquid, especially milk or water until it boils or gets close to that degree

đun sôi, tăng nhiệt

a mixture consisting of a liquid and solid particles suspended within it

hỗn hợp, bùn

to soak or immerse something in a liquid to extract flavors

ngâm, nhúng

to beat or mix rapidly, typically with a utensil such as a whisk

đánh, trộn

to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling

hình thành lớp vỏ, bao phủ bằng lớp vỏ

(of food) having a hard or crisp covering or outer layer

giòn, vỏ giòn

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

bột, bột làm bánh

to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process

làm nở, lên men

a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor

hạt cây anh túc, hạt poppy

(of dough) to increase in volume, become lighter, and develop a fluffy texture

nở, tăng

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

không nở, không có men

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

men, bột nở

a flat surface, usually made of wood, specifically designed for slicing bread

thớt bánh mì, bàn cắt bánh mì

a container or vessel used for holding or serving bread

rổ bánh mì, thùng bánh mì

a person who makes bread, either professionally or as a hobby

người làm bánh mì, thợ làm bánh mì

a container, often made of wood, metal, or plastic, used for storing bread

hộp bánh, hộp đựng bánh mì

(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup

được tráng, lớp phủ