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16:06 Nov 12, 2018 |
Italian to English translations [PRO] Food & Drink | |||||||
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| Selected response from: Linda Thody United Kingdom Local time: 10:35 | ||||||
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Summary of answers provided | ||||
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3 +1 | cake |
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3 +1 | whipped ingredients |
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4 | Sponges |
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3 | risen mixture |
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3 | worked dough |
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risen mixture Explanation: Amalgamare, con l'ausilio di una spatola flessibile, il cioccolato alla massa montata With the aid of a flexible palette knife, blend the chocolate with the risen mixture. https://www.linguee.it/italiano-inglese/search?source=auto&q... |
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whipped ingredients Explanation: Check the recipe. It's possible that first a part of the ingredients like egg whites or cream are being whipped to make them more airy, a "whipped" mass or "whipped ingredients". In this case the dry ingredients are added afterwards - technically "folded" - into the whipped mass carefully in order not to lose the air in the whipped mass. So in English we don't say whipped mass, but you get the idea. It is a part of the ingredients that have had air incorporated into them to make them airy and fluffy. (FYI I work often with pastry and gelato chefs, have translated a number of pastry books, and I own and run a website for pastry and gelato chefs. So of course I may be wrong, but this isn't the first time I've had this kind of phrase....) -------------------------------------------------- Note added at 59 mins (2018-11-12 17:06:19 GMT) -------------------------------------------------- (As I said, you need to look at the recipe as a whole to see if this interpretation is appropriate for the context.) -------------------------------------------------- Note added at 16 hrs (2018-11-13 08:37:07 GMT) -------------------------------------------------- Re note: It may not be a recipe, but it refers to use of flour in recipes. The translation stands, i.e. flour can be added to whipped ingredients (probably because it will not make the batter "heavy", the mix will remain airy). See this link for a good example of what I have described in general, especially steps 1 and 2 (first whip ingredients, then add flour etc, mixing delicately to not lose the air in the whipped ingredients): https://www.salepepe.it/news/notizie/meno-burro-piu-inulina/ |
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worked dough Explanation: On second thoughts, perhaps this would work better Isabelle. |
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Sponges Explanation: Going by this explanation I think it may be nearer to sponge or foam cakes, ie cakes that rise due to air trapped in the batter. "il Pan di Spagna può essere definito come una "massa montata", ciò significa che necessita di una lavorazione di battitura per inglobare bolle d'aria che poi in cottura formeranno gli alveoli, i quali stabilizzandosi daranno la struttura finale al dolce." Reference: http://https://www.italiaatavola.net/ricette/dolci-e-frutta/... |
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