評論
打印
Jill: Tommy, help yourself to some dessert. Cookies, pies, salad...
吉爾：湯米，來點兒甜點吧。曲奇、派、沙拉
Tommy: Wow, you have angel cakes! And in such a beautiful shape! My grandma often makes it in a weird shape. How do you make it?
湯米：哇，你這里竟然有天使蛋糕！還是這么好看的形狀！我奶奶經常做成古怪的形狀。你是怎么做到的呀？
Jill: Ha, I should say failure is the mother of success. Through trial and error, I found that cake flour is better.
吉爾：哈，我得說失敗是成功之母。經過不斷摸索，反復試驗，我發現蛋糕粉更適合。
Tommy: Why? Is cake flour specialized for angel cake?
湯米：為什么呢？蛋糕粉是為天使蛋糕特制的嗎？
Jill: Not exactly. We use cake flour, because it is lighter than regular flour.
吉爾：并不完全是。用蛋糕粉是因為它比一般的面粉更輕。
Tommy: Any more tips for making a standard angel cake?
湯米：還有其他什么制作標準天使蛋糕的秘方嗎？
Jill: Don't grease your pan. Cake is better to stick to the pan so that it doesn't fall out when you cool it upside down. These are the two most important tips for making angel food cake.
吉爾：不要在你的煎鍋里抹油。蛋糕最好是粘在鍋上，這樣當你把它面朝下冷卻的時候就不容易掉下來。這就是制作天使蛋糕兩條最為重要的貼士啦！
Tommy: Thank you so much, Jill. I will tell them to my grandma.
湯米：太感謝你啦，吉爾。我去轉告我奶奶。
