請譯以下的recipe為英文!!(20分)

Blueberry cheesecake::
藍莓芝士蛋糕::

* To do 8-inch cake a
*可做8吋餅一個

（ 材料） Material:

Light cream and fresh milk 125g 250g
淡忌廉 250g 鮮奶 125g

Cream cheese and sugar in 250g 110g (Division 2)
忌廉芝士 250g 砂糖 110g (分2份)

Fish film 30g egg yolk 2 only
魚膠片 30g 蛋黃 2隻
Blueberry Sauce 250g
藍莓醬 250g

Cake base material:
餅底材料:


Cake base broken 150g
Butter 75g
餅底碎 150g
牛油 75g


Cake base practices: butter soft, first joined the bread base broken even, then rubbed with mold base and compaction
餅底做法: 牛油先放軟身,加入餅底碎搓勻,再鋪上模底中並壓實

Cheese cake practices:
芝士餅做法 :
1. the fish film placed in water soft, go to the water and then join it dissolved in hot water
1. 魚膠片放入水中浸軟身，隔去水份再加入熱水中使其溶解

2. a pale cream comes into the refrigerator standby
2. 淡忌廉打起放入雪櫃備用

3. the egg yolks and sugar (55g) to pale white
. 蛋黃和沙糖(55g)打至淡白色
4. the cr.eam cheese on soft sediment added sugar (55g) blended with slide, and Add egg yolk liquid that several joined the cheese inside忌廉芝士放軟身加入沙糖(55g)攪滑,並將蛋黃液分幾次加入芝士內
5. Add fish glue blending to incorporate fresh milk
加入魚膠水攪勻再加入鮮奶

6. Finally, the cream cheese and three time join within the
. 最後將忌廉分三次加入芝士內 7. pour the6has prepared pie base mould, and place it in the refrigerator for 3 hours, remove the Blueberry sauce that is put into
7. 倒入已備好之餅底模中,並放入雪櫃冷藏三小時,取出放上藍莓醬即成


Butter cake::
Material:
牛油蛋糕::
材料:

Egg 5 only
Sugar 170g
Root powder 200g
Butter 227g
Cloud oil 1 teaspoon vanilla
雞蛋 5隻
砂糖 170g
根粉 200g

牛油 227g
雲呢拿油 1茶匙

Preparation:
1. butter prior dissolved, alternate root powder screening
2. eggs and sugar up, join the sesame oil.
3. add root powder, finally joining has dissolved butter
4.180-200 degrees baked to a golden brown surface vest
5. the introduction of a knife at the surface and cover with baked dish to heave up baked into
製法:

1.牛油預先煮溶,根粉篩過備用

2.蛋和糖打起,加入香油.

3.再加入根粉攪勻，最後加入已煮溶牛油

4.用180-200度焗至表面有少許金黃時取出

5.在表面介一刀及用焗盤蓋面焗至脹起便成

牛油蛋糕為何用根粉? 應該用普通的麵粉(中筋) 或是低筋麵粉才對.

2010-05-11 12:01:26 補充：
藍莓芝士蛋糕:: Blueberry Cheesecake 8" x 1
*可做 8吋餅一個

Ingredients
材料:

Whipping cream 250 g
淡忌廉 250g

Fresh milk 125g
鮮奶 125g

Cream Cheese 250 g
忌廉芝士 250g

Granulate sugar 55 g + 55g
砂糖 110g (分2份)

Gelatine 30g
魚膠片 30g

egg yolks 2
蛋黃 2隻

blueberry jam 250g
藍莓醬 250g


Ingredients for the base :
餅底材料:

Biscuit crumb 150g
餅底碎 150g

butter 75 g
牛油 75g

Method :
Preparing the base : Butter at room temperature, mix with biscuit crumb. Press the mixture evenly into the bottom of tin.
餅底做法: 牛油先放軟身,加入餅底碎搓勻,再鋪上模底中並壓實

For the cheesecake
芝士餅做法 :

1, Soak gelatin in water until soft. Drain away water. Place gelatin in hot water until dissolved.
1. 魚膠片放入水中浸軟身，隔去水份再加入熱水中使其溶解

2. Whip whipping cream until thick. Keep in the fridge.
2. 淡忌廉打起放入雪櫃備用

3. Beat egg yolk and 55g sugar until mixture pale in colour.
3. 蛋黃和沙糖(55g)打至淡白色

4. Soften cream cheese under room temperature. Stir in 55 g sugar until mixture become smooth. Stir in some egg yolk mixture and stir until well blended. Repeat until egg yolk mixture is finished.
4. 忌廉芝士放軟身加入沙糖(55g)攪滑,並將蛋黃液分幾次加入芝士內

5. Add melted gelatin and mix well. Then add fresh milk.
5. 加入魚膠水攪勻再加入鮮奶

6. Finally add whipped fresh cream into cream cheese in three batches.
6. 最後將忌廉分三次加入芝士內

7. Pour into the tin with prepared base. Refrigerate for 3 hours. Pour blueberry jam on top and then ready to serve.
7. 倒入已備好之餅底模中,並放入雪櫃冷藏三小時,取出放上藍莓醬即成

想問埋"材料"英文點講?? Ingredients

Blue raspberry cheese cake::
* May make a 8 吋 cake
material:
Pale death anniversary inexpensive 250g
fresh milk 125g
envies inexpensive cheese 250g
hard sugar 110g (to divide 2)
fish film 30g
the egg-yolk 2
blue raspberry sauce 250g
cake bottom material:
Cake bottom garrulous 150g
butter 75g
cake bottom procedure: The butter softens the body first, joins the cake bottom to rub the hands garrulously uniform, then spreads in the top die bottom and the compaction
cheese cake procedure:
1. The fish film puts in the water the macerate body, separates the moisture to join in the hot water to cause it again to dissolve
2. The pale death anniversary hits inexpensively puts in the refrigerator spare
3. Egg-yolk and granulated sugar (55g) dozen to pale white
4. Envies the inexpensive cheese to soften the body to join the granulated sugar (55g) to stir slides, and divides the plain yolk several times joins in the cheese
5. Joins the fish glue atmospheric conditions just before a rain uniform to join fresh milk 6
again. Finally will envy divides inexpensively three times joins in the cheese
7. Pours into has arranged in the cake bottom die, and puts in the refrigerator to refrigerate for three hours, takes lends out the blue raspberry sauce namely to become
the butter cake::
Material:
Egg 5
hard sugar 170g
root powder 200g
the butter 227g
cloud takes the oil 1 teaspoon of
facture:
1. butter boil in advance dissolve, the root plaster spare
2. eggs and the sugar hit, joins the sesame oil.
3. joins the root powder to mix evenly again, finally joins has boiled dissolves butter
4. to use 180-200 degree 焗 has little to the surface golden yellow when to take out
5. to lie between a knife in the surface and 焗 to blows up with 焗 the plate screen then becomes

Blueberry cheesecake::
* can make a 8-inch cake

Materials:


Light cream 250g
fresh milk 125g

Cream cheese and sugar in 250g 110g (Division by 2)

Fish film 30g
egg yolk 2 only

Blueberry Sauce 250g





Cake base material:


Cake base broken 150g
Butter 75g


Cake base practices: butter soft, first joined the bread base broken even, then rubbed with mold base and compaction

Cheese cake practices:

1. the fish film placed in water soft, go to the water and then join it dissolved in hot water

2. a pale cream comes into the refrigerator standby

3. the egg yolks and sugar (55g) to pale white

4. the cream cheese on soft sediment added sugar (55g) blended with slide, and Add egg yolk liquid that several joined the cheese inside

5. Add fish glue blending to incorporate fresh milk

6. Finally, the cream cheese and three time join within the

7. pour the has prepared pie base mould, and place it in the refrigerator for 3 hours, remove the Blueberry sauce that is put into


Butter cake::
Material:



Egg 5 only
Sugar 170g
Root powder 200g

Butter 227g
Cloud oil 1 teaspoon vanilla



Preparation:

1. butter prior dissolved, alternate root powder screening

2. eggs and sugar up, join the sesame oil.

3. add root powder, finally joining has dissolved butter

4.180-200 degrees baked to a golden brown surface vest

5. the introduction of a knife at the surface and cover with baked dish to heave up baked into