fluffier

简明释义

英[ˈflʌf.i.ə]美[ˈflʌf.i.ɚ]

毛绒绒的

蓬松的

空洞的（fluffy 的比较级）

英英释义

单词用法

同义词

反义词

例句

1.Scientists have long known that small, dense LDL particles sneak into the artery wall to build up and narrow blood vessels more easily than larger, fluffier particles.

长期以来科学家发现，密集的低密度脂小颗粒偷袭进入动脉壁，比蓬松的大颗粒更容易堵塞血管。

2.Scientists have long known that small, dense LDL particles sneak into the artery wall to build up and narrow blood vessels more easily than larger, fluffier particles.

长期以来科学家发现，密集的低密度脂小颗粒偷袭进入动脉壁，比蓬松的大颗粒更容易堵塞血管。

3.As the temperature falls, snow gets drier and fluffier because of the formation of dendrite crystals that contain lots of Spaces.

当那里的温度下降时，雪变的更干燥以及更蓬松，这是由于树状晶体的形成时占据了大量的空间。

4.In the tech industry, this is called virtualization, or, in fluffier terms, using the cloud.

在技术产业内这被称为虚拟化，或者更虚一点的说，叫做云技术。

5.They will get softer and fluffier with each wash.

他们将得到更柔软，每洗柔软。

6.I prefer my pancakes to be fluffier because they taste much better.

我更喜欢我的煎饼更松软，因为它们味道更好。

7.The cake turned out fluffier than I expected after adding more eggs.

在加入更多鸡蛋后，这个蛋糕变得比我预期的更松软。

8.For a fluffier texture, make sure to sift the flour before mixing.

为了获得更松软的质地，确保在混合之前筛面粉。

9.My dog’s fur is much fluffier after his grooming session.

我狗狗的毛发在美容后变得更加蓬松。

10.The new pillow is fluffier than the old one, providing better support.

这个新枕头比旧的更蓬松，提供了更好的支撑。

作文

When it comes to baking, one of the most delightful things to create is a cake. Cakes can vary in texture, flavor, and appearance, but one common goal among bakers is to achieve a light and airy result. The key to this is often found in the ingredients and techniques used. For instance, when making a sponge cake, the aim is to produce a cake that is not only delicious but also exceptionally fluffier (更蓬松的) than other types. This quality makes it perfect for layering with cream or fruit. To achieve this fluffier (更蓬松的) texture, it is important to start with room temperature eggs. Whipping the eggs until they are pale and thick helps incorporate air into the mixture, which is essential for that desired lift. Additionally, gently folding in flour instead of mixing vigorously ensures that the air bubbles remain intact. This careful technique is crucial; otherwise, the cake may turn out dense rather than light and fluffier (更蓬松的). Another aspect that contributes to a cake’s fluffier (更蓬松的) nature is the use of baking powder or baking soda. These leavening agents release carbon dioxide when they react with moisture and heat, causing the batter to rise. The right amount of these agents can make all the difference between a flat cake and one that is beautifully fluffier (更蓬松的). It’s essential to measure accurately and ensure that your ingredients are fresh to achieve the best results. Moreover, the type of flour used can affect the final product as well. Cake flour, which has a lower protein content compared to all-purpose flour, absorbs less liquid and creates a more tender crumb. When you use cake flour, the resulting cake is usually fluffier (更蓬松的) and softer, making it ideal for celebration cakes. This is why many bakers prefer cake flour for their recipes, especially when they want to impress with a visually appealing and texturally pleasing dessert. In addition to the ingredients, the baking process itself plays a significant role in achieving the perfect fluffier (更蓬松的) cake. Preheating the oven ensures that the cake starts cooking immediately, which helps set the structure quickly. If the oven is not hot enough, the cake may not rise properly, leading to a denser outcome. It's also important to avoid opening the oven door too early, as this can cause the cake to collapse. Once the cake is baked to perfection, the way it is cooled can also impact its fluffiness. Allowing the cake to cool in the pan for a short period before transferring it to a wire rack helps maintain its structure. If removed too soon, the cake might lose its fluffier (更蓬松的) texture and become flat. Finally, presentation matters! A fluffier (更蓬松的) cake can be adorned with whipped cream, fresh fruits, or a light glaze that complements its airy nature. The visual appeal of a cake can enhance the overall experience, making it not just a treat for the taste buds but also a feast for the eyes. In conclusion, creating a cake that is light and fluffier (更蓬松的) requires attention to detail in every step of the process, from selecting the right ingredients to mastering the baking techniques. The joy of serving a beautifully fluffier (更蓬松的) cake is unmatched, and it brings happiness to any gathering. So, the next time you decide to bake, remember the secrets to achieving that perfect texture and enjoy the process!

在烘焙方面，制作蛋糕是最令人愉快的事情之一。蛋糕可以在质地、风味和外观上有所不同，但烘焙师们共同的目标是实现一种轻盈而通透的效果。这个目标通常取决于所用的材料和技巧。例如，在制作海绵蛋糕时，目标是制作出一种不仅美味而且比其他类型的蛋糕更fluffier（更蓬松的）的蛋糕。这种特性使它非常适合与奶油或水果层叠。 为了达到这种fluffier（更蓬松的）质地，重要的是从室温鸡蛋开始。将鸡蛋打至浅色且浓稠有助于将空气融入混合物，这对于所需的提升至关重要。此外，轻轻地将面粉折叠进混合物中，而不是剧烈搅拌，可以确保气泡保持完整。这种细致的技巧至关重要；否则，蛋糕可能会变得密实，而不是轻盈和fluffier（更蓬松的）。 另一个影响蛋糕fluffier（更蓬松的）特性的因素是使用发酵粉或小苏打。这些发酵剂在与水分和热量反应时释放二氧化碳，使面糊膨胀。适量使用这些剂量可以使蛋糕的平坦程度与美丽的fluffier（更蓬松的）之间产生显著差异。准确测量并确保成分新鲜至关重要，以获得最佳效果。 此外，使用的面粉种类也会影响最终产品。蛋糕粉的蛋白质含量低于普通面粉，吸收的液体较少，形成更嫩的内部结构。当你使用蛋糕粉时，最终的蛋糕通常会更加fluffier（更蓬松的）和柔软，非常适合庆祝蛋糕。这就是为什么许多烘焙师在他们的食谱中更喜欢使用蛋糕粉，尤其是在他们想要给人留下深刻印象的情况下。 除了成分之外，烘焙过程本身在实现完美的fluffier（更蓬松的）蛋糕中也起着重要作用。预热烤箱确保蛋糕立即开始烹饪，这有助于迅速定型。如果烤箱不够热，蛋糕可能无法正确膨胀，从而导致更密实的结果。同样，避免过早打开烤箱门也很重要，因为这可能导致蛋糕塌陷。 一旦蛋糕烘焙到完美，冷却方式也会影响其蓬松程度。允许蛋糕在烤盘中冷却一段时间，然后再转移到冷却架上，有助于保持其结构。如果过早移除，蛋糕可能会失去其fluffier（更蓬松的）质地而变得扁平。 最后，呈现也很重要！一个fluffier（更蓬松的）蛋糕可以用打发奶油、新鲜水果或轻盈的糖霜装饰，以补充其通透的特性。蛋糕的视觉吸引力可以增强整体体验，使其不仅仅是味蕾的享受，也是眼睛的盛宴。 总之，制作一个轻盈且fluffier（更蓬松的）蛋糕需要在每个步骤中关注细节，从选择正确的成分到掌握烘焙技巧。提供一个美丽的fluffier（更蓬松的）蛋糕的乐趣无与伦比，它为任何聚会带来了快乐。因此，下次你决定烘焙时，请记住实现完美质地的秘诀，并享受这个过程！