英式小蛋糕English muffins
2009-03-23 娱乐英语 来源:互联网 作者: ℃
English style muffins which are yeast raised and cooked on a griddle, may date back to the 10th or 11th century in Wales. 传统的英式小蛋糕是从10到11世纪在英国威尔士开始出现的 American style muffins are 'quick breads' made in individual molds. Quick breads (chemically leavened as opposed to yeast leavened) were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash, and it produces carbon dioxide gas in dough. In 'American Cookery' (1796 - the first American cook book) Amelia Simmons published recipes using pearlash, and we exported some 8,000 tons to Europe in 1792. Baking powder was not developed commercially until 1857 (phosphate baking powder). 美式的小蛋糕是在一个一个分离的模子上做成的一种"快式面包" Which came first, cupcake 'cups' or muffin pans? The term 'cupcake' is first mentioned in E. Leslie's 'Receipts' of 1828. 有用小杯子直接来烤小蛋糕,就称之为"杯形蛋糕" The story is that an English baker, a certain Samuel B. Thomas, started making these flat chewy things in America over 100 years ago, from his mother's tea cake recipe. The English deny that they ever heard or saw anything like it until they were imported from America. Today you can find Thomas' English Muffins in most English supermarkets. Imported from America. 在100年前,一个叫做Thomas的英国面包师傅在美国开始制做这样一种耐嚼的食物.而英国人却否认这种东西出自英国.而且到目前为止,英国也是从美国进口这种东西.
The curious thing is that 'muffins' in the U.S. are not anything like these so-called 'English Muffins'. Muffins in America are 'quick bread' that is, made with no yeast, but leavened with egg and baking powder. 最有意识的是在美国蛋糕和所谓的"英式蛋糕"完全不一样,是不用酵母的.
‘English Muffins’ are about 3 inches round and 1 inch high, yeast raised (basically a bread dough) and baked on a griddle. To get the proper texture when split in two they should not be cut with a knife, but should be split with a fork. The resulting rough texture gives them a certain crunchiness when toasted (and helps them hold gobs of butter and preserves). 真正的英式小蛋糕是用酵母发酵的,并且为了保持它的口感,不应用刀子切开,而应该用叉子分开.
The curious thing is that 'muffins' in the U.S. are not anything like these so-called 'English Muffins'. Muffins in America are 'quick bread' that is, made with no yeast, but leavened with egg and baking powder. 最有意识的是在美国蛋糕和所谓的"英式蛋糕"完全不一样,是不用酵母的.
‘English Muffins’ are about 3 inches round and 1 inch high, yeast raised (basically a bread dough) and baked on a griddle. To get the proper texture when split in two they should not be cut with a knife, but should be split with a fork. The resulting rough texture gives them a certain crunchiness when toasted (and helps them hold gobs of butter and preserves). 真正的英式小蛋糕是用酵母发酵的,并且为了保持它的口感,不应用刀子切开,而应该用叉子分开.
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