creaming

简明释义

英[ˈkriːmɪŋ]美[ˈkriːmɪŋ]

n. 乳状物之沉淀或上层；乳油化

v. 把……搅成奶油状物；加奶油于；抽取精华（cream 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.Creaming the butter and sugar (by beating them together until almost white in colour) before adding the rest of the ingredients incorporates more air and results in a light-textured cake.

先把黄油和糖一起打发，直到颜色几乎发白，然后再加进其它原料，这样可以混入更多空气，得到质地松软的蛋糕。

2.Creaming the butter and sugar (by beating them together until almost white in colour) before adding the rest of the ingredients incorporates more air and results in a light-textured cake.

先把黄油和糖一起打发，直到颜色几乎发白，然后再加进其它原料，这样可以混入更多空气，得到质地松软的蛋糕。

3.The most important step in cookie mixing is the creaming step. This is the step where the fat and the sugar are whipped together until light colored, smooth and fluffy.

做饼乾最重要的步骤就是将材料经搅拌而乳化，它是将油脂和糖一起搅打至油脂呈较淡的颜色，材料看起来会比较膨松而且光滑。

4.The rubber spatula, which can be bought almost anywhere, is indispensable for scraping sauces out of bowls and pans, for stirring, folding, creaming, and smearing.

但是橡皮铲哪都买得到，不管是要从锅碗里刮出酱汁，还是搅拌，卷东西，做奶油泡或是涂涂抹抹，都少不了这件法宝。

5.You look like you've played the game at this level for years and why the press aren't creaming their collective pants over you is a mystery to me.

你看起来就像已经踢了这种水平的比赛很多年了，至于为何那些媒体没有提取他们对你的共同渴望对我来说是一个谜。

6.According to the result of emulsion in high speed centrifugal separation a concept of creaming velocity of emulsion was advanced in this paper.

本文根据乳状液高速离心分层的结果，提出了乳状液分层速度的概念。

7.The IMF's proposals for new bank taxes already nod towards the idea of creaming off excess profits.

国际货币基金组织对新银行税的提案已经倾向于取走超额的利润。

8.Inca Cola, Peru. A sickly sweet soft drink that tastes like Creaming Soda without the bubbles.

产自秘鲁，一种含糖量很高的软饮料，像是没有泡沫的奶油苏打水。

9.In baking, you start by creaming 搅拌（黄油和糖） the butter and sugar together until light and fluffy.

在烘焙中，你首先要creaming 搅拌（黄油和糖），直到它们轻盈蓬松。

10.The chef demonstrated the technique of creaming 搅拌（混合） ingredients to create a smooth batter.

厨师演示了creaming 搅拌（混合）食材以制作光滑面糊的技巧。

11.When making cookies, creaming 搅拌（黄油和糖） is crucial for the right texture.

制作饼干时，creaming 搅拌（黄油和糖）对获得正确的质地至关重要。

12.She learned that creaming 搅拌（黄油和糖） properly makes a big difference in cakes.

她了解到，正确地creaming 搅拌（黄油和糖）对蛋糕有很大影响。

13.The recipe calls for creaming 搅拌（黄油和糖） until it turns pale in color.

这个食谱要求将黄油和糖creaming 搅拌（黄油和糖），直到颜色变浅。

作文

When it comes to baking, one of the most fundamental techniques is known as creaming. This process involves mixing butter and sugar together until they achieve a light and fluffy texture. The importance of creaming cannot be overstated, as it plays a crucial role in the overall quality of baked goods. By incorporating air into the mixture, creaming helps to create a structure that allows cakes and cookies to rise properly, resulting in a delightful texture that is both tender and moist. To begin the creaming process, it is essential to start with room temperature butter. Cold butter will not blend well with sugar, and the desired airy consistency will be difficult to achieve. Once the butter is at the right temperature, it should be placed in a mixing bowl along with granulated sugar. Using an electric mixer or a wooden spoon, the two ingredients are combined at medium speed. As you mix, you will notice the color of the butter changing from a pale yellow to a lighter shade, indicating that air is being incorporated into the mixture. The duration of creaming can vary depending on the recipe, but it typically takes about 3 to 5 minutes. It is important to scrape down the sides of the bowl periodically to ensure that all the butter and sugar are evenly mixed. If done correctly, the final product should be light and fluffy, resembling a cloud-like consistency. This aeration is what allows baked goods to rise and maintain their shape during baking. In addition to its role in texture, creaming also affects the flavor of the final product. The process helps to dissolve the sugar, allowing it to better integrate with the other ingredients. This leads to a more uniform sweetness throughout the cake or cookie. Furthermore, when the mixture is baked, the sugar caramelizes, adding depth and complexity to the flavor profile. While creaming is primarily associated with butter and sugar, it can also be applied to other types of fats and sweeteners. For example, when using vegetable shortening or coconut oil, the same principles apply. The goal remains the same: to incorporate air and achieve a light texture. It is worth noting that not all recipes require creaming. Some quick breads and muffins may call for a different mixing method, such as the muffin method, which combines wet and dry ingredients without the need for aeration. However, understanding creaming is essential for anyone looking to master the art of baking. In conclusion, creaming is a vital technique in baking that contributes to the texture and flavor of various treats. By taking the time to properly cream butter and sugar, bakers can ensure that their cakes and cookies turn out light, fluffy, and delicious. Whether you are a novice baker or an experienced chef, mastering the art of creaming is a skill that will elevate your baking to new heights. So the next time you whip up a batch of cookies or a decadent cake, remember the importance of creaming and enjoy the delightful results it brings.

在烘焙中，一个基本的技巧被称为creaming。这个过程涉及将黄油和糖混合在一起，直到它们达到轻盈蓬松的质地。creaming的重要性不容小觑，因为它在烘焙食品的整体质量中起着至关重要的作用。通过将空气融入混合物中，creaming有助于创造出一种结构，使蛋糕和饼干能够正确上升，从而产生一种既嫩滑又湿润的美妙质感。 要开始creaming过程，首先必须使用室温的黄油。冷黄油与糖无法很好融合，所需的蓬松一致性将难以实现。一旦黄油达到合适的温度，就应该将其放入搅拌碗中，与细砂糖一起混合。使用电动搅拌器或木勺，以中速将两种成分结合在一起。当你搅拌时，你会注意到黄油的颜色从淡黄色变为更浅的色调，这表明空气正在被融入混合物中。 creaming的持续时间因食谱而异，但通常需要约3到5分钟。定期刮下碗的边缘是很重要的，以确保所有的黄油和糖均匀混合。如果操作得当，最终产品应该是轻盈蓬松的，像云一样的质感。这种通气性是使烘焙食品上升并在烘焙过程中保持形状的原因。 除了对质地的影响，creaming还会影响最终产品的风味。这个过程有助于溶解糖，使其更好地与其他成分融合。这导致蛋糕或饼干的甜味更加均匀。此外，当混合物被烘焙时，糖会焦糖化，增加风味的深度和复杂性。 虽然creaming主要与黄油和糖相关，但它也可以应用于其他类型的脂肪和甜味剂。例如，当使用植物黄油或椰子油时，相同的原则适用。目标仍然是相同的：引入空气并实现轻盈的质地。 值得注意的是，并非所有的食谱都需要creaming。一些快速面包和松饼可能会要求不同的混合方法，例如松饼方法，该方法在不需要通气的情况下结合湿成分和干成分。然而，理解creaming对任何希望掌握烘焙艺术的人来说都是必不可少的。 总之，creaming是烘焙中一项重要的技术，它有助于各种美味的质地和风味。通过花时间正确地将黄油和糖打发，烘焙者可以确保他们的蛋糕和饼干变得轻盈、蓬松且美味。无论你是新手烘焙者还是经验丰富的厨师，掌握creaming的艺术都是一种提升你的烘焙技艺的技能。因此，下次你制作一批饼干或丰盛的蛋糕时，请记住creaming的重要性，享受它带来的美妙结果。