http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Sponge Cake 및 Angel Cake의 性狀에 끼치는 諸 問題點
金香希,朴月熙,金聖姬,薛潤淑,權蓮姬,崔明姬 曉星女子大學家政學會 1975 효대가정학회지 : 효성여대 Vol.5 No.1
The current experiment is to find out how the mixing order of me terials of sponge cake, the whipping frequency in a given whipping time, and the disposing time of batter can influence on the property of Sponge cake, by means of physical measurement and Sensory evaluation. The same experimental method has also been used on Angel cake, made from egg white left after making mayonnaise and that left after making Cream. The results of these two experiments have been Compares and Contrasted with a view to finding the texture of two cakes. Beside these, it has also been learnt how to use a Compraise meter and a curd meter.