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영어로된 레시피 입니다. 전문 용어도 쫌 있구요.
번역 부탁드려요!
CHERRY AND SHEEP'S MILK YOGHRUT TRIFLES
1 kg cherries, pitted and coarsely chopped
130 gm caster sugar
2 tbsp lemon juice
3 leaves gelatine [titanium strength], softened in cold water
3 egg yolks
75 gm honey
350 gm thick sheep's milk yoghurt
40 ml kirsch
170 gm pitted cherries,quartered, macerated in 30ml kirsch and 1t icing sugar, to serve
Scorched hazelnuts
40 g roasted hazelnuts, skinned and coarsely sugar
55 g [1/4 cup] loosely packed brown sugar
1 tbsp dry yeast
1 tbsp ground cinnamon
3 eggs beaten with 2t warm milk
175 g soft unsalted butter
1. For brioch, combine flour, 1t salt, sugar, yeast and cinnamon in the bowl of an electric mixer fitted with a daugh hook, mix slowly until combined, then, with motor running, add egg mixture and mix until a daugh forms. Add butter, in batches, beating unile each addition has been incorporated before adding the coxt, uniol daough is smooth and shiny. Transfer daugh to an oiled bowl, cover and stand in a draught-free place for an hour or until daoubled in size. Knock down dough and press into a greased and lined 10cm×25cm loaftin, then stand, covered, in a draugh-free place for 1hour or until doubled in size. Bakeat 180C fir 25-30minutes or until golden and turn out onto a wire rack to cool. Brioche will keep in an airtight container for up 3 months. freeze any lefrover brioche for up to 3months.
2. For scorched hazelnuts, place hazelnuts in a large frying over medium-high heat and cook, stirring for 2-3 minutes. Scater half the sugar over hazelnuts and cook, stirring constantly with a lightly greased fork, until sugar vegins to caramelise and coat nuts, then add remaining sugar and cook for 2-3 minutes or until all sugar in caramelised and nuts are coated. Spread on a lightly greased oven tray and cool. Scorched gaxelnuts will keep, stored in an airtight container, for up to 3weeks.
3. combine 700gm cherries, sugar, lemon juice and 1 3/4 cups water in a saucepan over medium heat and stir to dissolve, increase heat and simmer for 3minutes or until cherries begin to collapse. Strain mixture through a muslin-lined sieve, and stand o drain for 1hour. Do mot press mixture through muslin.
4. Place 1cup cherry liquid in a small saucepan over medium heat, squeeze excess water from gelatine, then add to cherry liquid. Stir to dissolve, then strain in to a jug. Divde half the jelly mixtureamong eight 1cup-capacity glasses and refrigerate for 2hours or until set.
5. Conbine egg yolks and honey in a heatproof bowl, place over a saucepan of simmering water, and whisk for 5 minutes or until pale and creamy, then remove from heat and beat for 5 minutes or until cold. Whisk yoghurt in a separate nowl until smooth, then fold through egg yolk moxture. Spoon half the yoghurt mixtyre among glasses, smooth to level, then refrigerate for 1 hour.
6. Slice brioche into 5mm slices and, using a round pastry cutter, cut to fit diameter of serving glasses and arrange on top of yoghrut mixture. Drizzle each brioche with 1 teaspoon kirsch, stand for 5 minutes to absorb, then pour remaining helly among glasses and regrigerate for 2 hours or until set. Spoon remaining mixture among glasses. Refrigerate for 1 hour.
7. Divide macerated cherries among serving glasses, scatter with chopped scorched hazelnuts and serve immediately.
아마도 오타가 쫌 있을거에요;;
영어로된 레시피 입니다. 전문 용어도 쫌 있구요.
번역 부탁드려요!
CHERRY AND SHEEP'S MILK YOGHRUT TRIFLES
1 kg cherries, pitted and coarsely chopped
130 gm caster sugar
2 tbsp lemon juice
3 leaves gelatine [titanium strength], softened in cold water
3 egg yolks
75 gm honey
350 gm thick sheep's milk yoghurt
40 ml kirsch
170 gm pitted cherries,quartered, macerated in 30ml kirsch and 1t icing sugar, to serve
Scorched hazelnuts
40 g roasted hazelnuts, skinned and coarsely sugar
55 g [1/4 cup] loosely packed brown sugar
1 tbsp dry yeast
1 tbsp ground cinnamon
3 eggs beaten with 2t warm milk
175 g soft unsalted butter
1. For brioch, combine flour, 1t salt, sugar, yeast and cinnamon in the bowl of an electric mixer fitted with a daugh hook, mix slowly until combined, then, with motor running, add egg mixture and mix until a daugh forms. Add butter, in batches, beating unile each addition has been incorporated before adding the coxt, uniol daough is smooth and shiny. Transfer daugh to an oiled bowl, cover and stand in a draught-free place for an hour or until daoubled in size. Knock down dough and press into a greased and lined 10cm×25cm loaftin, then stand, covered, in a draugh-free place for 1hour or until doubled in size. Bakeat 180C fir 25-30minutes or until golden and turn out onto a wire rack to cool. Brioche will keep in an airtight container for up 3 months. freeze any lefrover brioche for up to 3months.
2. For scorched hazelnuts, place hazelnuts in a large frying over medium-high heat and cook, stirring for 2-3 minutes. Scater half the sugar over hazelnuts and cook, stirring constantly with a lightly greased fork, until sugar vegins to caramelise and coat nuts, then add remaining sugar and cook for 2-3 minutes or until all sugar in caramelised and nuts are coated. Spread on a lightly greased oven tray and cool. Scorched gaxelnuts will keep, stored in an airtight container, for up to 3weeks.
3. combine 700gm cherries, sugar, lemon juice and 1 3/4 cups water in a saucepan over medium heat and stir to dissolve, increase heat and simmer for 3minutes or until cherries begin to collapse. Strain mixture through a muslin-lined sieve, and stand o drain for 1hour. Do mot press mixture through muslin.
4. Place 1cup cherry liquid in a small saucepan over medium heat, squeeze excess water from gelatine, then add to cherry liquid. Stir to dissolve, then strain in to a jug. Divde half the jelly mixtureamong eight 1cup-capacity glasses and refrigerate for 2hours or until set.
5. Conbine egg yolks and honey in a heatproof bowl, place over a saucepan of simmering water, and whisk for 5 minutes or until pale and creamy, then remove from heat and beat for 5 minutes or until cold. Whisk yoghurt in a separate nowl until smooth, then fold through egg yolk moxture. Spoon half the yoghurt mixtyre among glasses, smooth to level, then refrigerate for 1 hour.
6. Slice brioche into 5mm slices and, using a round pastry cutter, cut to fit diameter of serving glasses and arrange on top of yoghrut mixture. Drizzle each brioche with 1 teaspoon kirsch, stand for 5 minutes to absorb, then pour remaining helly among glasses and regrigerate for 2 hours or until set. Spoon remaining mixture among glasses. Refrigerate for 1 hour.
7. Divide macerated cherries among serving glasses, scatter with chopped scorched hazelnuts and serve immediately.
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