The baker shaped the mass of dough into a perfect round loaf.

包师将揉成个完的圆形包。

Knead the dough to the right consistency.

把揉到适合的黏稠度。

Add the remaining flour to make a soft dough.

把剩下的粉加进去做成软。

Flatten the dough with a press of the hand.

用手把生压平。

He began to shape the dough into rolls.

他开始把生做成包卷。

This dough isn't wet enough to bind properly.

这个不够湿，粘不到。

She formed the dough into squares.

她把生捏成四方。

We use dough to make bread.

我们用揉好的生做包。

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）。

Bakers form dough into loaves.

包师把生做成包。

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,且双糖的影响于单糖。

The baker shaped the mass of dough into a perfect round loaf.

包师将一揉成一个完美的圆形包。

Knead the dough to the right consistency.

把揉到适合的黏稠度。

Add the remaining flour to make a soft dough.

把剩下的粉加进去做成一软。

Flatten the dough with a press of the hand.

用手把压平。

He began to shape the dough into rolls.

他开始把做成包卷。

This dough isn't wet enough to bind properly.

这个不够湿，粘不到一。

She formed the dough into squares.

把捏成四方。

We use dough to make bread.

我们用揉好的做包。

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（就像味）。

Bakers form dough into loaves.

包师把做成包。

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,且双糖的影响于单糖。

The baker shaped the mass of dough into a perfect round loaf.

包师将一团揉成一个完美的圆形包。

Knead the dough to the right consistency.

把团揉到适合的黏稠度。

Add the remaining flour to make a soft dough.

把剩下的加进去做成一软团。

Flatten the dough with a press of the hand.

用手把生团。

He began to shape the dough into rolls.

开始把生团做成包卷。

This dough isn't wet enough to bind properly.

这个团不够湿，粘不到一儿。

She formed the dough into squares.

她把生团捏成四方。

We use dough to make bread.

我们用揉好的生做包。

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）。

Bakers form dough into loaves.

包师把生做成包。

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,且双糖的影响于单糖。

The baker shaped the mass of dough into a perfect round loaf.

包师将一块团揉成一个完美的圆形包。

Knead the dough to the right consistency.

团揉到适合的黏稠度。

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.

用手团压平。

He began to shape the dough into rolls.

他开始团做成包卷。

This dough isn't wet enough to bind properly.

这个团不够湿，粘不到一块。

She formed the dough into squares.

团捏成四方块。

We use dough to make bread.

我们用揉好的做包。

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（就像团味）。

Bakers form dough into loaves.

包师做成包。

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,且双糖的影响于单糖。

The baker shaped the mass of dough into a perfect round loaf.

师将一块揉成一个完美的圆形。

Knead the dough to the right consistency.

把揉到适合的黏稠度。

Add the remaining flour to make a soft dough.

把剩下的粉加进去做成一块软。

Flatten the dough with a press of the hand.

用手把生压平。

He began to shape the dough into rolls.

他开始把生做成卷。

This dough isn't wet enough to bind properly.

这个不够湿，粘不到一块儿。

She formed the dough into squares.

她把生捏成四方块。

We use dough to make bread.

我们用揉好的生做。

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）。

Bakers form dough into loaves.

师把生做成。

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,且双糖的影响于单糖。

The baker shaped the mass of dough into a perfect round loaf.

面包师将一块面团揉成一个完美的圆形面包。

Knead the dough to the right consistency.

面团揉到适合的黏稠度。

Add the remaining flour to make a soft dough.

的面加进去做成一块软面团。

Flatten the dough with a press of the hand.

用手生面团压平。

He began to shape the dough into rolls.

他开始生面团做成面包卷。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到一块儿。

She formed the dough into squares.

她生面团捏成四方块。

We use dough to make bread.

我们用揉好的生面做面包。

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）。

Bakers form dough into loaves.

面包师生面做成面包。

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,且双糖的影响于单糖。

The baker shaped the mass of dough into a perfect round loaf.

将一块一个完美的圆形。

Knead the dough to the right consistency.

把到适合的黏稠度。

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。

He began to shape the dough into rolls.

他开始把生做卷。

This dough isn't wet enough to bind properly.

这个不够湿，粘不到一块儿。

She formed the dough into squares.

她把生捏四方块。

We use dough to make bread.

我们用好的生做。

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）。

Bakers form dough into loaves.

把生做。

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,且双糖的影响于单糖。

The baker shaped the mass of dough into a perfect round loaf.

面包师将块面团揉个完美圆形面包。

Knead the dough to the right consistency.

把面团揉到适合黏稠度。

Add the remaining flour to make a soft dough.

把剩下面粉加进去块软面团。

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.

他开始把生面团面包卷。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到块儿。

She formed the dough into squares.

她把生面团捏四方块。

We use dough to make bread.

我们用揉好生面面包。

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）。

Bakers form dough into loaves.

面包师把生面面包。

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,且双糖影响于单糖。

The baker shaped the mass of dough into a perfect round loaf.

面包师将一块面团揉成一个完美的圆形面包。

Knead the dough to the right consistency.

面团揉到适合的黏稠度。

Add the remaining flour to make a soft dough.

剩下的面粉加进去做成一块软面团。

Flatten the dough with a press of the hand.

用手面团压平。

He began to shape the dough into rolls.

他开面团做成面包卷。

This dough isn't wet enough to bind properly.

这个面团不够湿，粘不到一块儿。

She formed the dough into squares.

她面团捏成四方块。

We use dough to make bread.

我们用揉好的面做面包。

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）。

Bakers form dough into loaves.

面包师面做成面包。

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,且双糖的影响于单糖。