SABAYON在马来语中的意思是什么？
点击查看«sabayon»在马来语词典里的
原始定义。
在马来语 词典里sabayon的定义
浓郁的甜点和甜品甜点，含有蛋黄，白酒，糖和香料。 sabayon pencuci mulut yg pekat dan manis, yg mengandungi kuning telur, wain putih, gula dan perisa.
点击查看«sabayon»在马来语词典里的
原始定义。
与 «SABAYON»相关的马来语书籍
在以下的参考文献中发现
sabayon的用法。与
sabayon相关的书籍以及同一来源的简短摘要提供其在 马来语文献中的使用情境。
1
Icebox Desserts: 100 Cool Recipes for Icebox Cakes, Pies, ...
Serves 6 Sabayon is absolutely the lightest and most delicate stovetop custard you can make. Often it is served warm, poured over ripe berries or sauteed fruit. When allowed to cool and combined with whipped cream, sabayon makes an ...
Lauren Chattman, Duane Winfield, 2005
2
JOC All New Rev. - 1997 - Halaman 1044
ABOUT SABAYON SAUCES The cooking of these light, delectable egg foams is dis' cussed on page 1036. Zabaglione, an Italian dessert that is the mother of the sabayon sauce family, is always served freshly made and hot. Sabayon sauces ...
Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, 1997
3
Practical Professional Cookery - Halaman 66
The sabayon must be whisked vigorously and continuously, keeping the bottom and sides of the pan clean so as to prevent the yolks from becoming scrambled. The sabayon is sufficiently cooked when it clings to the whisk when this is raised ...
Harry Louis Cracknell, R. J. Kaufmann, 1999
4
On Food and Cooking: The Science and Lore of the Kitchen
The French discovered zabaglione around 1800, and by 1850 had incorporated it into their system of sauces as a dessert cream with the more refined-sounding name sabayon. In the 20th century they extended the principle to savory cooking ...
5
Wolfgang Puck Makes It Easy: Delicious Recipes for Your ...
The time it takes to make the sabayon will be a perfect break between dinner and dessert. However, if you do want to have most of it done in advance, make the gratinéed variation that follows the recipe. ➤ VARIATION: Gratin of Fresh Berries ...
6
Professional Baking - Halaman 228
Sabayon II Yield: about 1 qt (900 mL) Ingredients U.S. Metric Egg yolks Sugar Dry white wine 4 oz (6 yolks) 8oz 8oz 115 g (6 yolks) 225 g 225 mL Procedure 1. In a stainless-steel bowl, beat the yolks until foamy. 2. Beat in the sugar and wine.
7
Daniel Boulud's Cafe Boulud Cookbook - Halaman 174
Ruby Grapefruit with Pomegranate Sabayon The quality that I love in grapefruit — its bracing tartness — is the same quality that makes grapefruit difficult to serve as a dessert in anything but a fruit salad. But, because there are so many times ...
Daniel Boulud, Dorie Greenspan, 1999
8
Cooking New American: How to Cook the Food You Love ...
SERVES 8 Serve fresh strawberries with this chilled creamy sabayon sauce enhanced with balsamic vinegar. The sauce will taste complex and delicious with a really good quality aged balsamic, but it's wonderful as well when made with a ...
Martha Holmberg, Fine Cooking Magazine, 2004
9
The Art and Soul of Baking - Halaman 128
The sabayon can be refrigerated, airtight, for 24 hours. 4 Make the ChoColate sabayon: Bring 2 inches of water to a boil in the bottom of the double boiler. Place the chocolate, 2 tablespoons of the cream, and the salt in a medium bowl just ...
Cindy Mushet, Sur La Table, Maren Caruso, 2008
10
Fine Cooking Italian: 200 Recipes for Authentic Italian Food
SeRveS 8 FoR the SaBayon 4 large eggs 4 large yolks Juice from 4 lemons (about 1 cup) 3/4 cup granulated sugar 4 oz. (8 tbs.) room-temperature butter, cut into small pieces 1/2 cup heavy cream, whipped to soft peaks FoR the BlueBeRRy ...
Fine Cooking Magazine, Editors of Fine Cooking, 2012
