green tea cake 中文意思是什麼
green tea cake
解釋
綠茶餅-
Jasmine lychee mousse cake, green tea milk fritter, red bean cream tartlet, sumiyaki green tea terrine and red bean mousse eclair
茉莉荔枝慕絲蛋糕炸綠茶鮮奶球紅豆奶油撻炭燒咖啡綠茶洋羹及紅豆慕絲餡餅 -
The home - made petits fours at is tea include a melt - in - the - mouth milk - vetch cake, a refreshing and sweet osmanthus - blossom cake, and huang s newly created green - tea cake
自製的紫蕓糕入口即化，桂花糕冰軟香甜，以及最新研發的綠茶糕，都是喝茶的絕配。 -
Don t forget to try the teriyaki and sapporo ramen at the live cooking counters. last but not the least, the mouthwatering japanese desserts like green tea mousse in glass, sesame kaze cake, strawberry in plum wine jelly are also so tempting that you cannot resist. why wait
品嘗過一連串豐富美食后，萬勿錯過由廚師為您精心設計的特色甜品，如綠茶奶凍、芝麻餅、梅酒草莓凍果子等，款式吸引，定能令您垂涎欲滴，吃過再吃！ -
A flavor of japanese style green tea cheese cake. it is the best choose for the people who is not like too much sweet
日式抹茶的清苦化解乳酪的濃厚味道，適合清淡口味人士！還有更多上等綠茶粉撒在外層，微甜微苦恰如其分，是下午茶時光的最好伴侶！ -
Product synopsis : this is the courageous sea tea reprocessing factorylarge amount ripe cake, from the 70 ' s intermediate stages productionuntil now, uses jin haoxi the tea to scatter the surface, blue strongyellowish green expects for in, fermentation moderate, tea lusterbrown madder, taste mellow, tang sehong bright, the comprehensivequality is high
產品簡介:本品是勐海茶廠的大宗熟餅，從70年代中期生產至今，採用金毫細茶撒面，青壯茶青為里料，發酵適度，茶品色澤褐紅，滋味醇厚，湯色紅亮，綜合品質高 -
Examples include the green color on the yolk of a hard - boiled egg, peeled applepotato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation
例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。 -
Examples include the green color on the yolk of a hard - boiled egg, peeled apple potato turning rusty, the yellow color of margarine ; the use of ginger in steaming fish, forking pineapple juice into pork chops, washing fish - smelling hands with lemon juice, adding milk to tea, and the use of lard in baking fluffy moon - cake crumb etc. part 2 discusses the chemistry and nutritional values of various categories of food stuff ; the role of food additives in the enhancement of color, aroma and taste as well as in commercial food processing and preservation
例如綠色的?蛋黃、脫皮萍果或馬鈴薯變24色、黃色的人造牛油；蒸魚加姜、檸檬汁去手上腥味、紅茶加奶和用豬油?制月餅的酥皮等。第二部份討論各類食品的化學及其營養價值；食物添加劑在增強色香味與在食物加工及貯存上的功能。
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