Beat the eggs and sugar until they start to thicken.
将蛋和奶油搅打到开始变黏稠为止。
Then beat the butter and sugar together until pale and creamy.
接下来，黄油加糖，拍至发白并呈奶油状。
Beat butter and icing sugar together.
黄油待变软后与糖霜打匀。
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
用打蛋器打鸡蛋和糖，然后混合面粉，可可粉，发酵粉和香草精。
Beat the fat until soft, add the sugar, cocoa, and coffee.
把油脂搅拌到软，加糖和可可粉和咖啡。
Beat the sugar and salad oil until smooth. Add in eggs, beat well.
砂糖加入沙拉油打成冰沙状后，加入鸡蛋打匀。
Beat the butter and sugar together, then add sifted icing sugar.
将黄油和糖混在一起，然后加入细糖粉。
Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
逐渐增加的糖混合物和殴打，直到奶油和顺利(1至2分钟)。
Cream the butter and sugar and beat in the eggs, one at a time.
把黄油和白糖搅成奶油状，把蛋打进去，一次一个。
Cream the fat and sugar together very thoroughly; beat in the syrup.
把糖粉和脂肪充分搅匀，再在糖浆里搅拌开。
With electric mixer, cream together the butter and sugar. Beat in egg, pumpkin and vanilla.
用电动搅拌器将黄油和糖打成液体，击打鸡蛋、南瓜果泥、香草精。
Beat butter and sugar till sugar is dissolved.
将牛油及幼糖高速打至糖溶。
Cream the butter and sugar until light and fluffy and beat in the egg yolk.
黄油和糖混合后打发至松发绒毛状，然后打入蛋黄。
In large bowl, beat butter with sugar until fluffy; beat in egg and peppermint.
取一大盆，用电动打蛋器打发黄油和白糖，至羽毛状，再打入鸡蛋和薄荷精华。
Beat margarine and sugar until fluffy.
把植物牛油和砂糖打至松发。
Beat butter and sugar with low speed until well combined.
将无盐牛油和沙塘以慢速度搅拌均匀。
Beat Butter, Sugar and Vanilla Flavour.
糖和香草香精打匀。
Beat Butter, Sugar and Vanilla Flavour.
糖和香草香精打匀。
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