Flatten the dough with a press of the hand.

用手把生面团压平。

He began to shape the dough into rolls.

他开始把生面团做面包卷。

Knead the dough to the right consistency.

把面团揉到适合的黏稠度。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到儿。

Add the remaining flour to make a soft dough.

把剩下的面粉加进去做软面团。

Cut the pastry into small rounds, one for each pie.

把油酥面团切小圆片, 每个馅饼用片。

She formed the dough into squares.

她把生面团四方。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).

品尝术语，用来描述酵母的特殊味道（就像生面团味）。

The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.

亚麻籽粕脱除毒性物质生氰糖苷后,其添加到面粉中,以研究其对面团特性、面包烘焙品质以及面包贮存过程中老化程度的影响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。

Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

用木面棍面团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，用叉于挞底刺上小孔。

Flatten the dough with a press of the hand.

用手把生面。

He began to shape the dough into rolls.

他开始把生面做成面包卷。

Knead the dough to the right consistency.

把面揉到适合的黏稠度。

This dough isn't wet enough to bind properly.

这个面不够湿，粘不到一块儿。

Add the remaining flour to make a soft dough.

把剩下的面粉加进去做成一块软面。

Cut the pastry into small rounds, one for each pie.

把油酥面切成小圆片, 每个馅饼用一片。

She formed the dough into squares.

她把生面成四方块。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).

品尝术语，用来描述酵母的特殊味道（就像生面味）。

The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.

本文将亚麻籽粕脱除毒性物质生氰糖苷后,将其添加到面粉,以研究其对面特性、面包烘焙品质以及面包贮存过程程度的影响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面的面筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。

Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

用木面棍将面挞皮至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，用叉于挞底刺上小孔。

Flatten the dough with a press of the hand.

用手面团压平。

He began to shape the dough into rolls.

他开始面团做成面包卷。

Knead the dough to the right consistency.

面团揉到适合的黏稠度。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到一块。

Add the remaining flour to make a soft dough.

下的面粉加进去做成一块软面团。

Cut the pastry into small rounds, one for each pie.

油酥面团切成小圆片, 每个馅饼用一片。

She formed the dough into squares.

她面团成四方块。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).

品尝术语，用来描述酵母的特殊味道（就像面团味）。

The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.

本文将亚麻籽粕脱除毒性氰糖苷后,将其添加到面粉中,以研究其对面团特性、面包烘焙品以及面包贮存过程中老化程度的影响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。

Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

用木面棍将面团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，用叉于挞底刺上小孔。

Flatten the dough with a press of the hand.

手把生面团压平。

He began to shape the dough into rolls.

他开始把生面团做成面包卷。

Knead the dough to the right consistency.

把面团揉到适合的黏稠度。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到一块儿。

Add the remaining flour to make a soft dough.

把剩下的面粉加进去做成一块软面团。

Cut the pastry into small rounds, one for each pie.

把油酥面团切成小圆片, 每个馅饼一片。

She formed the dough into squares.

她把生面团成四方块。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).

品尝术语，来描述酵母的特殊味道（就像生面团味）。

The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.

本文将亚麻籽粕脱除毒性物质生氰苷后,将其添加到面粉中,以研究其对面团特性、面包烘焙品质以及面包贮存过程中老化程度的影响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含随着的增加而降低,且双的影响大于单。

Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

木面棍将面团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，叉于挞底刺上小孔。

Flatten the dough with a press of the hand.

用手面团压平。

He began to shape the dough into rolls.

他开始面团做成面包卷。

Knead the dough to the right consistency.

面团揉到适合黏稠。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到一块儿。

Add the remaining flour to make a soft dough.

剩下面粉加进去做成一块软面团。

Cut the pastry into small rounds, one for each pie.

油酥面团切成小圆片, 每个馅饼用一片。

She formed the dough into squares.

她面团成四方块。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).

品尝术语，用来描述酵母特殊味道（就像面团味）。

The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.

本文将亚麻籽粕脱除毒性物质氰糖苷后,将其添加到面粉中,以研究其对面团特性、面包烘焙品质以及面包贮存过程中老化程响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团面筋含量随着用糖量增加而降低,且双糖响大于单糖。

Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

用木面棍将面团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，用叉于挞底刺上小孔。

Flatten the dough with a press of the hand.

用手把生面团压平。

He began to shape the dough into rolls.

他开始把生面团做成面包卷。

Knead the dough to the right consistency.

把面团揉到适合的黏稠度。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到儿。

Add the remaining flour to make a soft dough.

把剩下的面粉加进去做成软面团。

Cut the pastry into small rounds, one for each pie.

把油酥面团切成小圆片, 每个馅饼用片。

She formed the dough into squares.

她把生面团成四方。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).

品尝术语，用来描述酵母的特殊道（就像生面团）。

The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.

将亚麻籽粕脱除毒性物质生氰糖苷后,将其添加到面粉中,以研究其对面团特性、面包烘焙品质以及面包贮存过程中老化程度的影响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。

Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

用木面棍将面团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，用叉于挞底刺上小孔。

Flatten the dough with a press of the hand.

用手把生团压平。

He began to shape the dough into rolls.

他开始把生团做成包卷。

Knead the dough to the right consistency.

把团揉到适合黏稠度。

This dough isn't wet enough to bind properly.

这个团不够湿，粘不到一块儿。

Add the remaining flour to make a soft dough.

把剩下加进去做成一块软团。

Cut the pastry into small rounds, one for each pie.

把油酥团切成小圆片, 每个馅饼用一片。

She formed the dough into squares.

她把生团成四方块。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).

品尝术语，用来描述酵母特殊味道（就像生团味）。

The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.

本文将亚麻籽粕性物质生氰糖苷后,将其添加到中,以研究其对团特性、包烘焙品质以及包贮存过程中老化程度影响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

团筋含量随着用糖量增加而降低,且双糖影响大于单糖。

Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

用木棍将团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀皮，用叉于挞底刺上小孔。

Flatten the dough with a press of the hand.

用手面团压平。

He began to shape the dough into rolls.

他开面团做成面卷。

Knead the dough to the right consistency.

面团揉到适合的黏稠度。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到一块儿。

Add the remaining flour to make a soft dough.

剩下的面粉加进去做成一块软面团。

Cut the pastry into small rounds, one for each pie.

油酥面团切成小圆片, 每个馅饼用一片。

She formed the dough into squares.

她面团成四方块。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).

品尝术语，用来描述酵母的特殊味道（就像面团味）。

The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.

本文将亚麻籽粕脱除毒性物质氰糖苷后,将其添加到面粉中,以研究其对面团特性、面烘焙品质以及面过程中老化程度的影响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。

Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

用木面棍将面团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，用叉于挞底刺上小孔。

Flatten the dough with a press of the hand.

用手把生面团。

He began to shape the dough into rolls.

开始把生面团做成面包卷。

Knead the dough to the right consistency.

把面团揉到适合的黏稠度。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到一块儿。

Add the remaining flour to make a soft dough.

把剩下的面粉加进去做成一块软面团。

Cut the pastry into small rounds, one for each pie.

把油酥面团切成小圆片, 每个馅饼用一片。

She formed the dough into squares.

她把生面团成四方块。

Yeasty Tasting term used to describe the distinctive smell of yeast (as in unbaked bread dough).

品尝术语，用来描述酵母的特殊味道（就像生面团味）。

The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.

本文将亚麻籽粕脱除毒性物质生氰糖苷后,将其添加到面粉,以研究其对面团特性、面包烘焙品质以及面包贮存过化度的影响。

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.

面团的面筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。

Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

用木面棍将面团挞皮至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，用叉于挞底刺上小孔。