英文食譜中英雙語

EnglishRecipewithChineseTranslationClassicChocolateChipCookiesIngredients:21/4cupsallpurposeflour1/2teaspoonbakingsoda1cupunsaltedbutter,softened3/4cupgranulatedsugar3/4cuppackedbrownsugar1teaspoonvanillaextract2largeeggs2cupssemisweetchocolatechips1/2teaspoonsalt制作材料：21/4杯通用面粉1/2茶匙小蘇打1杯無鹽黃油，軟化3/4杯細(xì)砂糖3/4杯紅糖，壓實(shí)1茶匙香草精2個(gè)大雞蛋2杯半甜巧克力豆1/2茶匙鹽Instructions:1.Preheatyourovento375°F(190°C).Lineabakingsheetwithparchmentpaper.2.Inamediumbowl,whisktogethertheflourandbakingsoda.Setaside.3.Inalargebowl,creamtogetherthesoftenedbutter,granulatedsugar,andbrownsugaruntillightandfluffy.4.Addthevanillaextractandeggs,oneatatime,beatingwellaftereachaddition.6.Foldinthechocolatechips,ensuringtheyareevenlydistributedthroughoutthedough.7.Droptablespoonsizedballsofdoughontothepreparedbakingsheet,about2inchesapart.制作步驟：1.預(yù)熱烤箱至375°F（190°C）。在烤盤上鋪上烘焙紙。2.在一個(gè)中等大小的碗中，將面粉和小蘇打攪拌均勻，備用。3.在一個(gè)大碗中，將軟化的黃油、細(xì)砂糖和紅糖打發(fā)至輕盈蓬松。4.加入香草精和雞蛋，每次加入一個(gè)，攪拌均勻。5.漸漸加入面粉混合物，攪拌至剛剛結(jié)合。6.將巧克力豆折疊進(jìn)面團(tuán)中，確保它們均勻分布在面團(tuán)里。8.烘烤810分鐘，或者直到邊緣呈金黃色。在烤盤上冷卻幾分鐘，然后轉(zhuǎn)移到鐵架上完全冷卻。BakingTips:9.Forachewiercookie,addanextratablespoonofflourtothemixture.Ifyoupreferacrispiertexture,youmightwanttoreducethebakingtimeslightly.10.Ifyou'reafanofnuts,consideradding1cupofchoppedwalnutsorpecanstothedoughalongwiththechocolatechips.11.Foramoreevenbake,rotatethebakingsheethalfwaythroughthebakingtime.12.Don'tovermixthedoughafteraddingtheflour;thiscanmakethecookiestough.烘焙小貼士：9.如果想要更韌的餅干口感，可以在混合物中加入額外的湯匙面粉。如果你更喜歡酥脆的口感，可以稍微縮短烘烤時(shí)間。10.如果你喜歡堅(jiān)果，可以在面團(tuán)中加入1杯切碎的核桃或山核桃，與巧克力豆一起。11.為了讓餅干烤得更均勻，烘烤時(shí)間過半時(shí)可以旋轉(zhuǎn)烤盤。12.加入面粉后不要過度攪拌面團(tuán)，這會(huì)讓餅干變得過硬。StorageSuggestions:14.Forlongerstorage,youcanfreezethebakedcookiesinafreezerbagforupto3months.Thawthematroomtemperaturewhenreadytoenjoy.儲(chǔ)存建議：13.餅干完全冷卻后，放入密封容器中保存，以保持新鮮度，可存放至多5天。FinalTouches:15.Foraspecialoccasion,youcandecoratethecookieswithadrizzleofmeltedchocolateorasprinkleofpowderedsugar.16.Thesecookiesmakeadelightfulgift;packagetheminadecorativeboxoraclearcookiejarforahomemadetouch.點(diǎn)綴：15.在特殊場(chǎng)合，你可以用融化的巧克力或糖粉裝飾餅干，增添一份特別。16.這些餅干是送禮的佳品；將它們包裝在裝飾盒或透明餅干罐中，展現(xiàn)一份手工制作的溫馨。VariationsforPersonalTouch:17.Experimentwithdifferenttypesofchocolate,suchasdark,milk,orwhite,tosuityourpreference.18.Infusethedoughwithspiceslikecinnamonorcardamomforawarm,aromatictwist.19.Foraseasonaltouch,adddriedcranberriesandorangezestinthefall,ormintchocolatechipsaroundtheholidays.20.CreatemonstercookiesincreasingthechocolatechipsandaddingM&Ms,Reese'sPieces,orothercandyfavorites.個(gè)性化變化的嘗試：17.嘗試使用不同種類的巧克力，如黑巧克力、牛奶巧克力或白巧克力，以迎合你的口味。18.在面團(tuán)中加入香料，如肉桂或豆蔻，帶來溫暖而芳香的轉(zhuǎn)變。19.根據(jù)季節(jié)變化，秋季可以加入干蔓越莓和橙皮，節(jié)假日則可以加入薄荷巧克力豆。20.通過增加巧克力豆并加入M&Ms、Reese'sPieces或其他喜愛的糖果，創(chuàng)造出“怪獸”餅干。SecretstothePerfectCookie:21.Ensureyourbutterisatroomtemperaturetoachievetherightconsistencyinthedough.22.Useacookiescoopforuniformcookiesize,whichhelpsthembakeevenly.23.Foraricherflavor,letthedoughchillintherefrigeratorfor30minutesbeforebaking.24.Rememberthatcookiescontinuetobakeonthesheetafteryoutakethemoutoftheoven,sotakethemoutwhentheyarejustgoldenaroundtheedges.完美餅干的秘訣：21.確保黃油達(dá)到室溫，以獲得面團(tuán)中正確的質(zhì)地。22.使用餅干勺來獲得統(tǒng)一的餅干大小，這有助于它們均勻烘烤。23.為了更豐富的風(fēng)味，在烘烤前將面團(tuán)在冰箱中冷藏30分鐘。24.請(qǐng)記住，餅干在從烤箱取出后還會(huì)在烤盤上繼續(xù)烘烤，所以當(dāng)它們邊緣剛剛變金黃色時(shí)就可以取出了。EnjoyingYourCreation:26.Shareyourbakingexperiencewithfriendsandfamily;thejoyofbakingismultipliedwhenenjoyedtogether.27.Don'tbeafraidtoexperimentandmakeeachbatchy