英语翻译1.FrangipaneTartbutter,suger,eggs.ground almond.flour,va

英语翻译
1.Frangipane
Tart
butter,suger,eggs.ground almond.flour,vanilla essence,salt!
lightly cream soft butter and sugar.combine eggs,vanilla essence and salt and gradually add to creamed mixture.gently fold in dry ingredients.
2.pear frangipane tart
frangipane tart
shortbread paste,frangipane,poached pear!
Roll out pastry and use to line a flan tin .Bake blind at 200Cfor 15minutes or until pale gold.Remove baking blind material.Return pastry to oven for 1minute to dry out pastry base.Reduce oven temperature to 180C.
Spread frangipane about 2cm thick and then insert pears half deep.Return to oven and bake for a further 30minutes or until filling is set.Glaze with fruit glaze.
3.chocolate mousse
dark couverture melted,coffee,cocoa powder,egg yolks sugar ,cream whipped!
Dissolve cocoa powder in hot coffee.Melt couverture and add to coffee/cocoa.Prepare a sabayon and fold into couverture mix.Fold in the 1/2whipped cream.Fill into chocolate cups.

Frangipane Tart杏仁奶油挞
butter,suger,eggs.ground almond.flour,vanilla essence,salt!
黄油、糖、鸡蛋、杏仁粉、面粉、香草油、盐、
lightly cream soft butter and sugar.
淡奶油、室温黄油
combine eggs,vanilla essence and salt and
将鸡蛋、香草油和盐混合,
gradually add to creamed mixture.gently fold in
缓缓加入到奶油中,然后慢慢加入杏仁粉和面粉.
dry ingredients.
2.pear frangipane tart 梨味蛋挞
frangipane tart 蛋挞
shortbread paste,frangipane,poached pear!
蛋挞酱,蛋挞壳,温水煮过的梨,
Roll out pastry and use to line a flan tin .
将和好的蛋挞面均匀的覆盖到一个浅模子里,
Bake blind at 200Cfor 15minutes or until pale
用200度烤箱烤15分钟或者呈浅金黄色,
gold.Remove baking blind material.Return pastry
将蛋挞壳去模,在放到烤箱烤一分钟将蛋挞底部烤干
to oven for 1minute to dry out pastry base.
Reduce oven temperature to 180C.
将烤箱调整到180度,
Spread frangipane about 2cm thick and then insert
将杏仁奶油饼放到考好的模子里约2厘米厚,然后放入
pears half deep.Return to oven and bake for a
梨（一半在馅里）,放回烤箱烤半小时左右或等到馅料烤熟,然后刷上一层水果糖浆
further 30minutes or until filling is set.Glaze with fruit glaze.
3.chocolate mousse 巧克力慕丝
dark couverture melted,coffee,cocoa powder,egg
深色融化的考维曲巧克力（考维曲Couverture被巧克力工艺师和糕点师用来作为原材料的巧克力,法国人称之考维曲couverture.考维曲的法国定义是含至少 31%的可可脂的巧克力,这一含量大约是我们平常所食用的巧克力的两倍.巧克力工艺师和糕点师选择这种巧克力作为食品涂层,是为了获得光泽的外观,而且他具有速融的特征,容易操作.这种巧克力不太容易在零售商店和超市看到,只有一些专业制作者才使用它）、咖啡、巧克力粉、鸡蛋黄、糖、掼打奶油.
yolks sugar ,cream whipped!
Dissolve cocoa powder in hot coffee.Melt
用热咖啡将巧克力粉融化,然后将考维曲放到咖啡里
couverture and add to coffee/cocoa.Prepare a
另准备一份蛋黄酱（sabayon是意大利的一种甜品,是用鸡蛋混合奶油,甜酒,浇在各式水果上著名的典型宫廷代表作.它是一道充满酒香、蛋香的意大利著名甜品,尤其浓稠柔细的蛋糊,覆盖于应季水果上,再加上微微烤过后的所散发出来的焦香.sabayon也可以代表一种口味,最主要的特征是酒香浓郁,一般用朗姆酒,比如说国外的冰淇淋经常能看到各种sabayon的口味,比如巧克力sabayon,咖啡sabayon,樱桃sabayon.）
sabayon and fold into couverture mix.Fold in the
然后加入到咖啡巧克力混合物中,再加入一半的掼打奶油
1/2whipped cream.Fill into chocolate cups.
然后倒入模具中.