Question

英文翻译，快看完了~看了三天论文了，急~~~~~

Fondant Dipping. Fondant centers are prepared ahead of time from fondant of a suitable texture for molding. The molded centers are allowed to stand on waxed paper until firm and slightly hardened on the outside. The fondant for melting may be of softer consistency than that used for molding.
Only a small quantity-about one cup-of fondant should be melted at one time. In a container depth to coat the centers easily yet not enough to become too coarse and granular before it can be used.
The fondant is best melted over but water. While melting, the solid fondant is broken up turned frequently bet with a minimum amount of stirring. Formation of coarse crystals by the making of the original fondant. While the fondant is melting, food colors in liquid or paste form may be applied on the point of a toothpick. Care should be taken to avoid adding too much color. Food flavors, if they are in the form of oils, must be added with equal care to avoid too strong a flavor, Extracts are more dilute.
After the fondant is melted, colored, and flavored, it must be cooled slightly to such a consistency that it clings to the molded fondant during dipping into the melted fondant and are then placed on waxed paper in a cool environment to set. Colors and flavors often used together are pervaded in Table11-11

Answer 1

针对坯料浸渍。针对坯料中心提前准备从针对坯料适用的纹理,成型。这种模铸中心可以站着直到公司和略硬。针对坯料的软熔可能比用于成型的一致性。
只有一小quantity-about一cup-of针对坯料应该融化在同一时间。在一个集装箱深度的中心还不够容易变得太粗粒状才能够使用。
针对坯料是最好的了,但水融化。而融化,坚实的针对坯料分割转身经常打赌在最少的搅拌。粗糙的晶体形成的,由原来的针对坯料。虽然针对坯料正在融化,食物的颜色的液体或贴形式可以应用在点一根牙签。应该小心,避免增加太多的颜色。食物的味道,如果他们在形式的油,必须加上平等关怀,避免过于强烈的味道,有更多的稀释。
针对坯料融化后,彩色印刷、和调味,它必须冷却到这样的一致性,轻微的成型,针对坯料中浸渍入融化针对坯料,然后放在纸在凉爽的环境的蜡。经常使用的颜色和味道Table11-11遍及在一起