lumpier

简明释义

英[ˈlʌmpiər]美[ˈlʌm.pi.ɚ]

adj. 粗笨的；波浪起伏的；多块状物的（lumpy 的变形）

英英释义

单词用法

同义词

反义词

例句

1.Both the trendier, trimmer chair and the lumpier model shown to the subjects were not aesthetic fits in the living room.

向受试者展示的无论是非常时尚的、精巧的椅子还是粗劣笨拙的椅子，都与那间客厅在审美上无法搭调。

2.Both the trendier, trimmer chair and the lumpier model shown to the subjects were not aesthetic fits in the living room.

向受试者展示的无论是非常时尚的、精巧的椅子还是粗劣笨拙的椅子，都与那间客厅在审美上无法搭调。

3.Braid each side, the lumpier the better.

把每边，越多块编成辫子好。

4.The cake turned out a bit lumpier （更结块的） than I expected due to the mixing process.

由于搅拌过程，蛋糕出来的样子比我预期的要结块一些。

5.After adding more flour, the dough became lumpier （更结块的） and harder to knead.

加入更多面粉后，面团变得更加结块，更难以揉捏。

6.The mashed potatoes were lumpier （更结块的） than usual because I didn't use a potato ricer.

因为我没有使用土豆压榨器，土豆泥比平常更加结块。

7.The paint on the wall looks lumpier （更结块的） after the first coat dried unevenly.

第一层干的不均匀，墙上的油漆看起来更加结块。

8.Her skin felt lumpier （更结块的） than it used to after the treatment.

治疗后，她的皮肤感觉比以前更加结块。

作文

In the world of baking, achieving the perfect texture is crucial for creating delightful desserts. One of the most common challenges bakers face is dealing with the texture of their mixtures. For instance, when preparing a cake batter, it is essential to ensure that the mixture is smooth and even. However, sometimes the batter can become 结块的 than expected, which can lead to undesirable results. This situation often arises when ingredients are not mixed thoroughly or when dry ingredients are added too quickly without proper incorporation. When the batter is 结块的, it can result in a cake that has an uneven texture, making it less appealing both in appearance and taste. The lumps in the batter can cause the cake to rise unevenly, leading to a final product that may have holes or dense areas. To avoid this issue, bakers should take their time during the mixing process, ensuring that all ingredients are well combined before moving on to the next step. Moreover, the temperature of the ingredients can also affect the texture of the batter. For example, using cold butter or eggs can make it more challenging to achieve a smooth consistency. If the batter is 结块的, it may indicate that the ingredients were not at room temperature, which is often recommended for optimal mixing. Therefore, allowing ingredients to come to room temperature before combining them can help create a more uniform batter. Another factor that can contribute to a 结块的 texture is the type of flour used. Some flours are more prone to clumping, especially if they have been stored improperly or if moisture has gotten into the container. It’s important for bakers to sift their flour before measuring to reduce the chances of lumps forming in the batter. This simple step can make a significant difference in achieving a smooth mixture. In addition to these practical considerations, understanding the science behind baking can also help bakers avoid a 结块的 batter. For instance, knowing how different ingredients interact with each other can guide bakers in their preparation. When making a batter, the goal is to create a homogeneous mixture where every ingredient contributes to the overall flavor and texture. If the batter remains lumpy, it can affect the chemical reactions that occur during baking, leading to poor results. Finally, if a baker finds themselves with a 结块的 batter despite their best efforts, there are ways to salvage the situation. One option is to use a hand mixer or blender to break up the lumps and create a smoother consistency. However, care must be taken not to overmix, as this can lead to a tough cake. Alternatively, if the lumps are minor, they may bake out during the cooking process, resulting in a cake that is still enjoyable. In conclusion, while a 结块的 batter can be frustrating for bakers, understanding the causes and solutions can help mitigate this common issue. By paying attention to mixing techniques, ingredient temperatures, and the quality of the flour, bakers can improve their chances of achieving a perfectly smooth batter, leading to delicious and visually appealing cakes. Baking is as much about science as it is about art, and mastering the texture of batters is a key component of successful baking.

在烘焙的世界里，达到完美的质地对于创造令人愉悦的甜点至关重要。烘焙者面临的最常见挑战之一就是处理混合物的质地。例如，在准备蛋糕面糊时，确保混合物光滑均匀是至关重要的。然而，有时面糊可能比预期的更<插入类名='lumpier'>结块的，这可能导致不理想的结果。这种情况通常发生在成分没有充分混合或干成分添加得太快而没有适当结合时。 当面糊变得<插入类名='lumpier'>结块的时，可能会导致蛋糕的质地不均匀，使其在外观和味道上都不那么吸引人。面糊中的块状物可能导致蛋糕上升不均匀，最终产品可能出现孔洞或密集区域。为了避免这个问题，烘焙者在混合过程中应该慢慢进行，确保所有成分在进入下一步之前都充分结合。 此外，成分的温度也会影响面糊的质地。例如，使用冷黄油或鸡蛋可能使得达到光滑的一致性更加困难。如果面糊是<插入类名='lumpier'>结块的，这可能表明成分没有达到室温，而这一点通常被建议以获得最佳混合。因此，让成分在混合前达到室温可以帮助创造更均匀的面糊。 另一个可能导致面糊<插入类名='lumpier'>结块的因素是所使用的面粉类型。有些面粉更容易结块，特别是如果它们存储不当或容器中进了潮气。烘焙者在测量之前筛选面粉是很重要的，以减少面糊中形成块状物的机会。这一步骤可以在实现光滑混合物方面产生显著差异。 除了这些实际考虑之外，了解烘焙背后的科学也可以帮助烘焙者避免面糊<插入类名='lumpier'>结块的情况。例如，了解不同成分之间的相互作用可以指导烘焙者的准备工作。在制作面糊时，目标是创建一个均匀的混合物，其中每个成分都对整体的风味和质地产生贡献。如果面糊仍然是块状的，这可能会影响烘焙过程中发生的化学反应，导致效果不佳。 最后，如果烘焙者发现自己尽管努力但仍然有<插入类名='lumpier'>结块的面糊，有几种方法可以挽救这种情况。一种选择是使用手动搅拌机或搅拌机来打破块状物并创造更光滑的一致性。然而，必须小心不要过度搅拌，因为这可能导致蛋糕变得坚韧。或者，如果块状物较小，它们可能在烹饪过程中烘焙出来，从而导致蛋糕仍然可口。 总之，虽然<插入类名='lumpier'>结块的面糊可能让烘焙者感到沮丧，但理解其原因和解决方案可以帮助减轻这一常见问题。通过关注混合技巧、成分温度和面粉质量，烘焙者可以提高实现完美光滑面糊的机会，从而制作出美味且视觉上吸引人的蛋糕。烘焙既是一门科学，也是一门艺术，掌握面糊的质地是成功烘焙的关键组成部分。