英語寫作描述蛋撻

㈠ 描述蛋撻(形狀、顏色、口感)

形狀：烤出的蛋撻外層為鬆脆之撻皮，內層則為香甜的黃色凝固蛋漿。

顏色：金黃色

口感：香甜醇厚，松軟可口，美味嬌嫩

種類：

香港地道的蛋撻以撻皮分類，主要分為牛油蛋撻和酥皮蛋撻兩種：

牛油類：

牛油蛋撻撻皮比較光滑和完整，好像一塊盆狀的餅干，有一陣牛油香味，類似西點常用之餡批底皮（Pie Crust），口感像曲奇一樣，所以又有曲奇皮之稱。

酥皮類：

酥皮蛋撻撻皮的為一層層薄酥皮，近似西點的牛油酥皮（Puff Pastry）；但因使用豬油（Lard），口感較牛油酥皮粗糙。另因撻皮較厚，故酥皮蛋撻的餡料量較牛油蛋撻為少。

除以砂糖及雞蛋為蛋漿的主流蛋撻外，亦有在蛋漿內混入其他材料的變種蛋撻，如鮮奶撻、薑汁蛋撻、蛋白蛋撻、巧克力蛋撻及燕窩蛋撻等等。

葡式類：

葡萄牙式奶油撻，又稱葡式蛋塔，港澳地區稱葡撻，是一種小型的奶油酥皮餡餅，其焦黑表面（是糖過度受熱後的焦糖）是其特徵。相傳最晚在18世紀葡萄牙里斯本熱洛尼莫修道院的修女發明的。1837年開始在世俗餅店有售，當時因為店子位處里斯本的貝林區而稱為貝林撻。

(1)英語寫作描述蛋撻擴展閱讀：

發展歷程：

縱然蛋撻深受香港人歡迎，但在香港歷史尚很短。據業余香港歷史學者吳昊考證，1920年代的廣州，各大百貨公司競爭激烈，為了吸引顧客，百貨公司的廚師每周都會設計一款「星期美點」作招徠，蛋撻正是這時候在廣州出現。

香港引入蛋撻的時代，未有準確年份，有人說自1940年代起，香港餅店已出現蛋撻，1950年代至1980年代打入多數茶餐廳。初時茶餐廳的蛋撻都比較大，一個蛋撻便可以成為一個下午茶餐。而味道香甜醇厚，松軟可口。

1990年代起，兼營包餅之茶餐廳逐漸減少，故現只在舊式茶餐廳有自家烤制的蛋撻，其他茶餐廳則從麵包工場訂購蛋撻饗客。另一方面，香港不少酒樓的點心中也包括蛋撻仔（小型蛋撻）。還出現了適合減肥的蛋撻，蛋漿是用蛋白做的。

㈡ 怎麼做蛋撻的英語作文

Egg Tart
主料淡奶油110克
Ingredients 110 grams of cream
輔料牛奶75克 雞蛋黃2個 細砂糖30克 低筋麵粉8克
Accessories milk 75 grams of egg yolk 30 grams of sugar 2 grams of low gluten flour 8 grams
蛋撻的做法
Egg Tart approach
1.准備好材料
1 ready materials
2.在一個干凈的容器里放入淡奶油和牛奶，攪拌均勻
2 in a clean container with light cream and milk, stir well
3.再加入細砂糖，攪拌至融合
3 then add the sugar and stir to blend.
4.在另外一個干凈的容器里放入蛋黃，並篩入低筋麵粉，攪拌均勻
4 in another clean container, add egg yolk, and sift into the low gluten flour, stirring evenly.
5.將混合好的奶液倒入蛋黃糊中，攪拌均勻
5 mix well the milk into the egg yolk paste, stirring evenly
6.將攪拌好的蛋撻液倒入撻皮中，七分滿即可
6 Egg Tart good mixing liquid into the tart, you can at least seven points
7.烤箱200度預熱10分鍾，再將蛋撻放入預熱好的烤箱中，中層，200度，上下火，約20分鍾
7 preheat oven to 200 degrees 10 minutes, and then Egg Tart into the preheated oven, 200 degrees, middle, upper and lower fire, about 20 minutes
8.烤至撻皮呈金黃色，蛋撻中有焦黃色點即可
8 tart baked until golden brown skin, with focal points can be Egg Tart in yellow
烹飪技巧1、蛋撻液倒入撻皮時，七分滿即可，不要倒滿了，否則撻水太多的話烤時會溢出；
Cooking Tips 1, egg liquid into the pastry dough when, you can at least seven points, do not fill it up, baked or tart too much water will overflow.
2、如果想要其他風味，可以在撻水裡加上煮熟的紫薯小丁，或者蜜豆、水果丁什麼的。
2, if you want other flavor, can be cooked in water with tart purple potato cubes, or beans, fruit Ding what.

㈢ 「葡式蛋撻」的英文如何寫謝謝

葡式蛋撻 Portugal Tart

㈣ 如何做蛋撻英語短文

How to Make Custard
By an eHow Contributor
Instructions
1Heat the milk for 2 or 3 minutes in the microwave. Whisk the eggs until smooth and add them to the milk.2Add the sugar, salt and vanilla. Stir that into the milk and egg mixture until dissolved.
3Run the whole mixture through a strainer and stir again. This will give you a smooth, sweet, pudding-like treat.
4Pour the custard into small custard dishes, a casserole dish or a pie shell. Sprinkle the top with ground cinnamon or nutmeg, if desired.
5Bake your custard at 325 F. It's done when a knife or tooth pick inserted into the center comes out clean. Bake custard dishes for 30 minutes. You'll need about 60 minutes for a casserole dish or pie shell. Cool before serving.
6Vary the flavor of your custard by scooping caramel sauce, sliced berries or syrups on top. If your family enjoys pies, place the custard mix into a pre-baked pie crust for a quick treat.

㈤ 描寫蛋撻的句子

正宗的瑪嘉烈葡式蛋撻必須用手製作:精緻圓潤的撻皮、金黃的蛋液，還有焦糖比例，都經過專回業廚答師的道道把關，才臻於普通蛋撻難以達到的完美。上桌的瑪嘉烈蛋撻的底座就像剛出爐的牛角麵包，口感松軟香酥，內餡豐厚，奶味蛋香也很濃郁，雖然味道一層又一層，卻甜而不膩。

㈥ 形容蛋撻的句子

色澤金黃，芳香四溢，入口香甜軟糯 ，吃完口齒留香，回味無窮

這個蛋撻是專專門為屬了酥皮點心的活動做的，用片狀黃油做的酥皮，皮的層次很分明，而且口感也是香酥脆。撻水則在原味蛋撻的基礎上添加了新鮮的芒果，口感更豐富，而且吃起來也不會覺得甜膩.

㈦ 蛋撻用英語怎麼說

蛋撻英文表達是：egg tart

讀音：英 [eɡ tɑ:t] 美 [ɛɡ tɑrt]

單詞解析：

egg釋義：n. 蛋；卵；蛋形物 vt. 用蛋覆蓋；向 ... 扔蛋 vt. 慫恿；煽動

tart釋義：adj. 酸的； 尖酸的； 刻薄的 n. 果餡餅； <俚>妓女

例句：Examples of high saturated fat snacks include cookies, wafer biscuits, cakes, egg tart etc.

飽和脂肪含量高的零食有曲奇、威化餅干、蛋糕、蛋撻等；

在英式英語中， pie通常指外麵包有酥脆皮者； 如果上面沒有酥脆表皮的則被稱為tart(有水果餡)或flan(用水果乳酪等作餡的)；而在美式英語中,有無酥脆表皮的都叫pie。

(7)英語寫作描述蛋撻擴展閱讀：

常見西式甜點英文

1、pudding

讀音：英 ['pʊdɪŋ] 美 ['pʊdɪŋ]

n. 布丁；<英>甜食；血腸

The pudding was made with evaporated milk.

這布丁是用淡煉乳做的。

2、Muffin

讀音：英 ['mʌfɪn] 美 ['mʌfɪn]

n. 松餅

I'll have a bite of your muffin if it isn't too sweet.

如果你的松餅不太甜的話，我要吃一口。

3、tiramisu

讀音：英 [ˌtɪrəmɪ'sʊ] 美 [ˌtɪrəmɪ'sʊ]

n. 提拉米蘇(義大利式甜點)

Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.

提拉米蘇在美國的流行起源於聖弗朗西斯科，今天，在整個美國的任何一家餐廳都能找到它的倩影。

㈧ 急求用英語介紹各式甜點（黑森林蛋糕，蛋撻，蝴蝶酥等） 簡單介紹即可（用英文）

黑森林：
Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol.

蛋撻：
The egg tart is a kind of custard tart pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk, honey-egg, ginger-flavoured egg, which are variations of a traditional milk custard and egg custard served in cha chaan tengs, and also chocolate tarts, green-tea-flavoured tarts, and even bird's nest tarts. Unlike English custard tarts, milk is normally not added to the egg custard, and the tart is not sprinkled with ground nutmeg or cinnamon before serving. It is also served piping hot rather than at room temperature like English custard tarts.

蝴蝶酥：
A palm tree (French: palmier) or elephant ear is a German , Spanish, French, Italian, Jewish, and Portuguese pastry (among other cuisines) in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears, french hearts or glasses. It is thought to have originated in France around the turn of the 20th century, but appears to a broader geography than just France. In Germany they are known as "Schweineohren" or in English "pig's ears". There is no known first credit for the recipe. Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is alternating layers of dough and melted butter. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1/4" slices and baked. Usually it is rolled in sugar before baking. In the Puerto Rican version, it is topped with honey.

㈨ 描述蛋撻搭配咖啡的文字

我的感覺
蛋撻是溫和細膩 咖啡是濃郁醇厚
文字自己組織一下吧

㈩ 用英語描述5種美食

mpling餃子，noodle面條,cake蛋糕,pudding布丁,egg tart蛋撻,sandwich biscuits夾心餅干,hamburger漢堡包