誰可幫我譯...中轉英 PLX!!!最好最慢都在星期一完成

The egg Zi starts appearing in 50's,
Make the egg strached by egg, sugar,  powder, thin milk etc.,
Then clip in the made of iron template to roast to dry on the Tan stove and content,
The egg Zi of pouring out presents a golden color,
There is the flavor of cake, plusing the middle is what half gets empty,
Soft while biting off inside the outside frailty.
Is Hong Kong tunnel small food in the street, tradition by street side the peddler sell.
In fact didn't know to jot down for source,
An among those more dependable parlance is a previously in the sundries store,
Have to several a few egg every day broken, ragged, for the sake of not wasted leave,
Hence try to join flour butter etc. the material put across a syrup form, then pour a mold to dry Ju,
Afterwards for the sake of beauty hence design molding tool into very small egg shape,
Consequently there is name in"egg Zi".

Up to now, the egg Zi has already become one of the most representative street a light repasts.Walk on the street,
Usually have never seen its shadow smell its joss-stick first.How originally not hungry of you, suddenly will also the index finger greatly moves,
Followed flavor to arrive at to just roast good egg Zi front of, touched a few coins from the pocket,
Buy a pack of side to go a side to eat.Hold up to still emit the egg Zi of hot air, color and luster gold in the paper bag,
You big the big ground bite off to go and only feel soft inside the outside frailty,
A heavy sweet joss-stick slides throat,
It can not help presenting the happy feeling of the pen and ink hard description in the heart. ^^

Aberdeen eggs in the fifties when beginning to emerge,
Is based on eggs, sugar,  powder, evaporated milk, such as pulp caused by eggs,
And then caught in the iron template grilled in charcoal stoves on bake from color,
Down from Aberdeen golden eggs,
There are cake flavor, coupled with the middle half-empty,
when eating outside the crispy soft.
Road, Hong Kong street snacks, traditional trafficking by street hawkers.
In fact, there is no clear source for the records,
One is more reliable in the past, grocery stores,
A large number of eggs every day break down, broken, in order not to waste discarded,
Thus, try adding materials such as flour, butter paste made it, and then bake baking mold,
Later, to then die design aesthetic into a small egg shape,
Also hence, the "egg-earners" the name.

Today, eggs Aberdeen has become the most representative one street snacks. Walking down the street,
Its impact is often not the first of its incense smell. Hungry you do not have a sudden big move will be the index finger,
Came to just follow the smell of eggs cooked in front of Aberdeen, pocket in order to work out a few coins,
Side trip to buy a pack of eating. Victory also braved the hot air bag, color golden eggs Aberdeen,
Your mouth to bite it, just think outside the crispy soft,
A rich sweet slide throat,
Hearts can not help but come with pen and ink indescribable feeling of happiness.

誰可幫我譯....中轉英PLX ！


雞蛋仔在五十年代時開始出現，
是以雞蛋，砂糖， 粉，淡奶等造成蛋漿，
然後夾在鐵製模板中在炭爐上烤烘而成色，
倒出來的雞蛋仔呈金黃色，
有蛋糕的香味，加上中間是半空的，
咬下時外脆內軟。
是香港地道街頭小食，傳統由街邊小販販賣。
對於來源其實沒有清楚記載，
其中一個較可靠的說法是從前在雜貨店，
每天都有為數不少的雞蛋破裂，破爛，為了不浪費棄掉，
於是就嘗試加入麵粉牛油等物料弄成漿狀，然後倒模烘焗，
後來為了美觀遂將模具設計成小小的雞蛋形狀，
也因此有了“雞蛋仔”這個名稱。

時至今日，雞蛋仔已經成為最具代表性的街頭小吃之一。走在街上，
往往未見其影先聞其香。本來不怎麼餓的你，突然也會食指大動，
追隨香味來到剛烤好的雞蛋仔跟前，從口袋摸出幾個硬幣，
買一包邊行邊吃。捧起紙袋中還冒著熱氣，色澤金黃的雞蛋仔，
你大口大口地咬下去，只覺得外脆內軟，
一陣濃郁的甜香滑落咽喉，
心中不禁浮現筆墨難以形容的幸福感覺。