烘焙常用原料英文表以及烘焙容量换算

1、烘焙原料中-台-英文对照表以及容量换算在中国，家庭烘焙的概念还是刚刚兴起，所以，许多烘焙类的书籍，食谱,网站均来自国外或台湾，所以，在许多食谱中的材料名称均是英文表示或是台湾译名，而很多原料的包装上面也都是英文或台湾译名的表述,所以,现在我将一些烘焙常用的原材料的中英文以及台湾译名的对照表罗列如下，希望对初学烘焙的姐妹们有所帮助.B.糖类黑蔗糖浆/糖蜜/甘蔗糖蜜 molasses金黄糖浆golden syrup枫糖浆/枫树糖浆/枫糖 maple syrup玉米糖浆 corn syrup / karo syrup葡萄糖浆 glucose syrup麦芽糖浆 barley maltsyrup /

2、maltsyrup麦芽糖 maltose / malt sugar焦糖 carmael果糖 fructos乳糖 lactose转化糖 invert sugar日式糙米糖浆amazake绵花糖霜 marshmallow cream cream冰糖 rock sugar椰糖 / 爪哇红糖 palm sugar / gula malacca黄砂糖 brown sugar红糖 / 黑糖 dark brown sugar粗糖/黑砂糖 muscovado sugar金砂糖 demerara sugar原蔗糖 raw sugar / raw cane sugar / unrefined cane sugar

3、白砂糖/粗砂糖 white sugar / refined sugar / refined cane sugar /coarse granulated sugar细砂糖/幼砂糖/幼糖castor sugar / caster suga（适用于做糕点）糖份混合物 icing sugar mixture糖粉 icing sugar / confectioners, sugar糖霜/点缀霜icing / frosting蜜叶糖/甜叶菊 stevia / honey leaf代糖 / 阿斯巴甜 aspartame / sweetener / sugar substitute什色糖珠巧克力米/朱古力米

4、chocolate vermicelli巧克力削/朱古力削chocolate curls巧克力珠/朱古力珠 choc bits / chocolate chips耐烤巧克力豆choc bits （澳洲的英文名）/ chocolate chips （美国、加I拿大的英文名）C.辅料抹荼粉 green tea powder 马蹄粉 water chestnut flour葛粉 arrowroot flour杏仁粉 almond flour / almond mieal海苔粉 ground seaweed凉粉/仙草grass jelly椰丝/ 椰茸 / 椰子粉 desiccated coconut

5、/ shredded coconut果子冻/果冻粉/睹腥jelly鱼胶粉 / 吉利丁 / 明胶 gelatine sheets / powdered gelatine大菜/大菜丝/菜燕/燕菜精/洋菜/洋菜粉/琼脂agar powder白帆 alum硼砂borax石膏 gypsum碱水/ （木见）水/ 碳酸钾 alkaline water / lye water / potassium carbonate食用色素 food colouring香草豆/香草荚/香草片/香子兰荚 vanilla bean / vanilla pod香草精/云尼拉香精/凡尼拉香精 vanilla extract / v

6、anilla essence香草粉 vanilla powder班兰粉 / 香兰粉 ground pandan / ground screwpine leaves / serbok daun pandan班兰精 / 香兰精 pandan paste / pasta pandan玫瑰露 / 玫瑰露精 rosewater / rosewater essence essence皮屑 grated zest / grated rindD.油脂/乳制品类牛油/奶油butter软化牛油soft butter玛珈琳/玛琪琳/乳玛琳/雅玛琳/人造奶油/菜油 margarine起酥油 / 起酥玛琪琳 pastr

7、y margarine / oleo margarine猪油/白油/大油/板油lard / cooking fat酥油/雪白奶油shortening硬化椰子油copha椰油 Creamed Coconut烤油 dripping牛油忌廉 butter cream淡忌廉 light cream / coffee cream / table cream鲜奶油/忌廉/鲜忌廉 cream / whipping cream包括：1 light whipping cream2 heavy whipping cream / heavy cream / thickened cream3 double cream

8、 / pure cream酸奶油/酸忌廉/酸奶酪/酸奶酪sour cream酸奶 butter milk牛奶/鲜奶/鲜乳milk奶粉 powdered milk / milk powder花奶/淡奶/奶水/蒸发奶/蒸发奶水evaporated milk炼奶 condensedmilk / sweetened condensed milk吉士/起司/芝士/奶酪/奶酪/干酪/乳饼cheese起司粉 powdered cheese奶油起司/芝士忌廉/奶油奶酪/凝脂奶酪cream cheese玛斯卡波尼起司/马司卡膨起司/马斯卡波涅起司/意大利奶酪mascarpone cheese优格/乳果/酸奶/酸

9、奶酪yoghurt优酪乳 yoghurt drink / drinking yoghurtE,烘焙产品类面包/面饱 bread土司面包/吐司 toast法式吐司 french toast裸麦面包rye bread派/批pie塔/挞tart冻派/冻批 cream pie蛋塔 egg tart / custard tart法式蛋塔 quiche lorraine戚风蛋糕chiffon cake海绵蛋糕sponge cake泡芙 choux pastry / puff玛琳/煽蛋泡 meringue蛋蜜乳eggnog可丽饼 crepe煎饼/热饼/薄烤饼pancake厚松饼 pikelet / hotc

10、ake墨西哥面饼tortillas曲奇 cookies慕斯/慕思 mousse布甸/布丁 pudding司康/比司吉scones舒芙蕾souffles洋芋块hash brown英式松饼/玛芬面包english muffin松糕 / 玛芬 american muffin格子松饼waffle手指饼干 sponge fingers / ladyfingers / savoiardi （意大利名）苏打饼干 saltine crackers威化饼干wafer biscuit英文名字台湾译名中文名字Whole Wheat Flour 全麦面粉Butter牛油奶油Cream忌廉鲜奶油CheeseCream

11、CheeseYogurtSour CreamWhipped CreamPlant OilShorteningMargarineLardOlive OilChocolateJellyGelatinCorn SyrupFlourWhole Wheat FlourSelf-raising flourCorn FlourCorn StarchPotato StarchBaking PowderCream of tartar芝士.起司忌廉芝士优格酸奶油打发鲜奶油色拉油固体菜油人造奶油猪油橄榄油朱古力者哩吉利丁玉米糖桨面粉全麦面粉自发粉玉米面粉粟粉豆粉生粉发粉塔塔粉乳酪奶油奶酪酸乳酪大豆油酥油玛棋琳巧克力

12、果冻鱼胶粉玉米粉太白粉泡打粉Easter乳化剂Almond Powder杏仁粉草莓香草精Strawberry士多啤梨Custard Powder吉士粉Cinnamon肉桂Vanilla Essence云呢拿油容量换算表1 安士(OZ) =28.35 克(g)1 雨(tael) -=37.8 克(g)1 磅(lb) =454 克(g) =16 安士(oz)1 斤(catty) =605 克(g) =16 雨(tael)1 公斤(kg) =1,000 克(g) =2.2 磅(lb)1 杯(cup) =8 安士(oz) =16 渴匙(tbsp)1 渴匙(tbsp) 1=5 c.c.=3 茶匙(tsp

13、)1 茶匙(tsp) =5 c.c. =1/3 渴匙(tbsp)1/2 茶匙(tsp) =2.5 c.c.1/4 茶匙(tsp) =1.25 c.c.1公斤=1000克1斤=600克1斤=16雨1斤=12安士1璘=454克1 m =37.5 克1 安士 =28.6 克提燃温度换算表莘氏(oF)掘氏(oC)250120275135300150325165350180375190400205425220450230475250500260600320蛋糕模份量转换不同蛋糕模份量转换，以圆形模直径计算9 寸 x 0.79 = 8 寸9寸x060 = 7寸9 寸 x 0.44 = 6 寸8 寸 x 0.77 = 7 寸8 寸 x 0.56 = 6 寸6 寸 x 1.78