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Beat egg whites until frothy, add salt, lemon juice and extracts.
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把蛋白打至粗泡，加入食盐，柠檬汁和香精。 |
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Beat egg whites with salt and lemon juice over low speed until frothy and foamy.
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食盐和柠檬汁加入蛋白，低速打成粗泡。 |
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Beat eggs and sugar until light and doubled in volume. Add in spinach puree and olive oil. Mix well.
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鸡蛋和砂糖打发至双倍，然后加入菠菜泥和橄榄油拌匀。 |
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Beat marzipan paste, butter and powdered sugar with an electric mixer for 3 minute or until well combined.
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将杏仁糕，牛油和糖粉用搅拌器打3分钟直到材料完全均匀。 |
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Beat the butter and brown sugar until creamy and fluffy. Add in eggs, one by one. Beat well after each addition. Beat in vanilla extract.
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把牛油，砂糖打松发，加入鸡蛋，一个一个添加，每加一个，打匀后再加另一个，加入香草精，打匀。 |
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Beat the egg and mix with water. Add cornflour and whisky quickly. Using cold water is a must to keeps the batter from becoming sticky.
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把蛋打好再与水拌匀。加入面粉搅拌。注意水必须够冷以保持粉浆黏稠。 |
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Beat the egg, milk, orange slices and butter in a small bowl until the mix is smooth.
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将蛋打散和鲜奶、柳橙汁及奶油在另一个碗中搅拌均匀。 |
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Beat the margarine and sugars until creamy and fluffy. Add in sifted flour, poppy seeds and lemon peels. Mix well.
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植物牛油和砂糖一同打至软化蓬松状。筛入面粉，罂粟子和柠檬皮末，拌匀成面团。 |
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Beat the mixture until it has a light, puffy texture.
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把混合料搅拌到发起来为止. |
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Beat together the eggs and oil. Stir this into the flour mixture. Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 10 minutes.
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鸡蛋和沙拉油打匀后加入粉类。砂糖，小苏打和盐混合也一并加入拌匀。搁置10分钟左右。 |
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Beat up the egg whites until they become stiff.
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把蛋白打到它们变黏稠。 |
