natural leavenings
天然发酵剂
chemical leavenings
化学发酵剂
instant leavenings
速发酵剂
dry leavenings
干发酵剂
active leavenings
活性发酵剂
leavenings agent
发酵剂
quick leavenings
快速发酵剂
traditional leavenings
传统发酵剂
organic leavenings
有机发酵剂
commercial leavenings
商业发酵剂
leavenings are essential for baking fluffy bread.
发酵剂对于烘焙蓬松的面包至关重要。
different types of leavenings can affect the taste of the cake.
不同类型的发酵剂会影响蛋糕的味道。
many recipes specify the amount of leavenings needed.
许多食谱会具体说明所需的发酵剂量。
yeast is one of the most common leavenings used in bread making.
酵母是面包制作中最常用的发酵剂之一。
using the right leavenings can make a big difference in texture.
使用正确的发酵剂可以显著改善质地。
some leavenings require time to activate before baking.
一些发酵剂在烘焙前需要时间激活。
natural leavenings are often preferred by artisan bakers.
天然发酵剂通常受到手工面包师的青睐。
leavenings can be chemical or biological in nature.
发酵剂可以是化学的或生物的。
adjusting the leavenings can help achieve the desired rise in dough.
调整发酵剂可以帮助达到面团所需的膨胀效果。
understanding how leavenings work is crucial for successful baking.
了解发酵剂的工作原理对成功烘焙至关重要。
natural leavenings
天然发酵剂
chemical leavenings
化学发酵剂
instant leavenings
速发酵剂
dry leavenings
干发酵剂
active leavenings
活性发酵剂
leavenings agent
发酵剂
quick leavenings
快速发酵剂
traditional leavenings
传统发酵剂
organic leavenings
有机发酵剂
commercial leavenings
商业发酵剂
leavenings are essential for baking fluffy bread.
发酵剂对于烘焙蓬松的面包至关重要。
different types of leavenings can affect the taste of the cake.
不同类型的发酵剂会影响蛋糕的味道。
many recipes specify the amount of leavenings needed.
许多食谱会具体说明所需的发酵剂量。
yeast is one of the most common leavenings used in bread making.
酵母是面包制作中最常用的发酵剂之一。
using the right leavenings can make a big difference in texture.
使用正确的发酵剂可以显著改善质地。
some leavenings require time to activate before baking.
一些发酵剂在烘焙前需要时间激活。
natural leavenings are often preferred by artisan bakers.
天然发酵剂通常受到手工面包师的青睐。
leavenings can be chemical or biological in nature.
发酵剂可以是化学的或生物的。
adjusting the leavenings can help achieve the desired rise in dough.
调整发酵剂可以帮助达到面团所需的膨胀效果。
understanding how leavenings work is crucial for successful baking.
了解发酵剂的工作原理对成功烘焙至关重要。
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