Knead the dough to the right consistency.

团到适合的黏稠度。

He began to shape the dough into rolls.

他开始生团做成卷。

Add the remaining flour to make a soft dough.

剩下的粉加进去做成一块软团。

Flatten the dough with a press of the hand.

手生团压平。

She formed the dough into squares.

她生团捏成四方块。

This dough isn't wet enough to bind properly.

这个团不够湿，粘不到一块儿。

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（就像生团味）。

We use dough to make bread.

我们好的生做。

Bakers form dough into loaves.

师生做成大。

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.

团的筋含量随着糖量的增加而降低,且双糖的影响大于单糖。

Knead the dough to the right consistency.

把到适合的黏稠度。

He began to shape the dough into rolls.

他开始把生做包卷。

Add the remaining flour to make a soft dough.

把剩下的粉加进去做一块软。

Flatten the dough with a press of the hand.

用手把生压平。

She formed the dough into squares.

她把生四方块。

This dough isn't wet enough to bind properly.

这个不够湿，粘不到一块儿。

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（就像生味）。

We use dough to make bread.

我们用好的生做包。

Bakers form dough into loaves.

包师把生做大包。

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.

的筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。

Knead the dough to the right consistency.

把面团适合的黏稠度。

He began to shape the dough into rolls.

他开始把生面团做成面包卷。

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。

Flatten the dough with a press of the hand.

用手把生面团压平。

She formed the dough into squares.

她把生面团捏成四方块。

This dough isn't wet enough to bind properly.

这个面团够湿，一块儿。

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）。

We use dough to make bread.

我们用好的生面做面包。

Bakers form dough into loaves.

面包师把生面做成大面包。

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。

Knead the dough to the right consistency.

把团到适合的黏稠度。

He began to shape the dough into rolls.

他开始把团做成包卷。

Add the remaining flour to make a soft dough.

把剩下的粉加进去做成一块软团。

Flatten the dough with a press of the hand.

用手把团压平。

She formed the dough into squares.

她把团捏成四方块。

This dough isn't wet enough to bind properly.

这个团不够湿，粘不到一块儿。

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

品尝术语，用酵母的特殊味道（就像团味）。

We use dough to make bread.

我们用好的做包。

Bakers form dough into loaves.

包师把做成大包。

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.

团的筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。

Knead the dough to the right consistency.

把面团适合的黏稠度。

He began to shape the dough into rolls.

他开始把生面团做成面包卷。

Add the remaining flour to make a soft dough.

把剩下的面粉加进去做成块软面团。

Flatten the dough with a press of the hand.

用手把生面团压平。

She formed the dough into squares.

她把生面团捏成四方块。

This dough isn't wet enough to bind properly.

这个面团够湿，粘块儿。

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）。

We use dough to make bread.

我们用好的生面做面包。

Bakers form dough into loaves.

面包师把生面做成大面包。

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。

Knead the dough to the right consistency.

把面团到适合黏稠度。

He began to shape the dough into rolls.

他开始把生面团面包卷。

Add the remaining flour to make a soft dough.

把剩下面加进去块软面团。

Flatten the dough with a press of the hand.

用手把生面团压平。

She formed the dough into squares.

她把生面团捏四方块。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到块儿。

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（就像生面团味）。

We use dough to make bread.

我们用好生面面包。

Bakers form dough into loaves.

面包师把生面大面包。

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,且双糖影响大于单糖。

Knead the dough to the right consistency.

团到适合的黏稠度。

He began to shape the dough into rolls.

他开始生团做成卷。

Add the remaining flour to make a soft dough.

的粉加进去做成一块软团。

Flatten the dough with a press of the hand.

用手生团压平。

She formed the dough into squares.

她生团捏成四方块。

This dough isn't wet enough to bind properly.

这个团不够湿，粘不到一块儿。

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（就像生团味）。

We use dough to make bread.

我们用好的生做。

Bakers form dough into loaves.

师生做成大。

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.

团的筋含量随着用糖量的增加而降低,且双糖的影响大于单糖。

Knead the dough to the right consistency.

把面团到适合黏稠度。

He began to shape the dough into rolls.

他开始把生面团做成面包卷。

Add the remaining flour to make a soft dough.

把剩下面去做成一块软面团。

Flatten the dough with a press of the hand.

用手把生面团压平。

She formed the dough into squares.

她把生面团捏成四方块。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到一块儿。

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（就像生面团味）。

We use dough to make bread.

我们用好生面做面包。

Bakers form dough into loaves.

面包师把生面做成大面包。

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而降低,且双糖影响大于单糖。

Knead the dough to the right consistency.

把到适合黏稠度。

He began to shape the dough into rolls.

他开始把做成包卷。

Add the remaining flour to make a soft dough.

把剩下粉加进去做成一块软。

Flatten the dough with a press of the hand.

用手把压平。

She formed the dough into squares.

她把捏成四方块。

This dough isn't wet enough to bind properly.

这个不够湿，粘不到一块儿。

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（就像味）。

We use dough to make bread.

我们用好做包。

Bakers form dough into loaves.

包师把做成大包。

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.

筋含量随着用糖量增加而降低,且双糖影响大于单糖。

Knead the dough to the right consistency.

把面团到适合黏稠度。

He began to shape the dough into rolls.

他开始把生面团面包卷。

Add the remaining flour to make a soft dough.

把剩下面加进一块软面团。

Flatten the dough with a press of the hand.

用手把生面团压平。

She formed the dough into squares.

她把生面团捏四方块。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到一块儿。

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（就像生面团味）。

We use dough to make bread.

我们用好生面面包。

Bakers form dough into loaves.

面包师把生面大面包。

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,且双糖影响大于单糖。