steamed cake

[stiːmd keɪk]
  • steamed cake
  • 网络

    炊饼;蒸蛋糕;蒸糕;鸡蛋糕

纠错 数据更新时间:2026-08-21 18:07:17
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Studies on Correlation between Specific volume of Rice Steamed Sponge Cake ( Fagao) and its Texture

米发糕的比容与其质构的相关性研究

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3、

The characteristics of 10 rice raw materials and the texture properties of rice steamed sponge cake were studied, and the relationships between them were discussed. As a result, the standard of rice for rice steamed sponge cake was established.

对10种大米的品种特性及其加工的发糕的质构特性进行了研究,并对二者之间的相关性进行了探讨,确立了发糕的原料标准。

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4、

Correlation between Characteristics of Rice and Texture Properties of Steamed Rice Sponge Cake

大米品种特性与米发糕质构特性的相关性研究

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In the Han Dynasty, Chinese began using yeast to make steamed bread, cake and other pastries;

汉朝时期,中国人开始用酵母制作馒头、饼等面点;

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7、

At carrianna Chiu Chow restaurant we started with a few Chiu chow-style dim sum such as steamed turnip cake with preserved meat, deep-fried glutinous dumpling with spicy meat and steamed shrimp dumpling.

我们去了佳宁娜潮州菜(carrianna chiu chow),先要了一些潮州风味点心,如清蒸咸肉萝卜糕,油炸辣肉糯米团和蒸虾蛟。

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Water Change of Rice Steamed Sponge Cake during Storage vs Cake Retrogradation

米发糕贮藏期内水分变化与老化关系的研究

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Results showed that the content of amylase, breakdown and setback of rice could be regarded as the major indexes for the standard of rice for rice steamed sponge cake.

结果表明:发糕原料大米的选择可以用直链淀粉含量、降落值和回生值作为选择指标。

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Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake

米发糕蒸煮工艺对大米淀粉颗粒特性的影响研究

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