The length of roasting depends on the type and size of the beans to form cocoa, which is mixed with sugar and fats to form chocolate.
烘焙时间的长短取决于可可豆的种类和大小，可可豆与糖和脂肪混合形成巧克力。
The length of roasting depends on the type and size of the beans, to form cocoa, which is mixed with sugar and fats to form chocolate.
烘焙的时间取决于豆子的种类与大小，之后便制作出了可可，再与糖和脂肪的混合之后便有了巧克力的‘诞生’。
应用推荐