Knead the dough to the right consistency.

把面团到适合的黏稠。

He began to shape the dough into rolls.

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.

把团到适合黏稠度。

He began to shape the dough into rolls.

他开始把生团做成包卷。

Add the remaining flour to make a soft dough.

把剩加进去做成一块软团。

Flatten the dough with a press of the hand.

用手把生团压平。

She formed the dough into squares.

她把生团捏成四方块。

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，用来描述酵母特殊味道（就像生团味）。

We use dough to make bread.

我们用好生做包。

Bakers form dough into loaves.

包师把生做成大包。

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.

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.

把面团到适合的黏稠。

He began to shape the dough into rolls.

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.

把到适合黏稠度。

He began to shape the dough into rolls.

他开始把生做成包卷。

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.

用手把生压平。

She formed the dough into squares.

她把生捏成四方块。

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（就像生味）。

We use dough to make bread.

我们用好生做包。

Bakers form dough into loaves.

包师把生做成大包。

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，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.

面团到适合的黏稠度。

He began to shape the dough into rolls.

他开面团做成面卷。

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。

She formed the dough into squares.

她面团捏成四方块。

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，用来描述酵母的特殊味道（就像面团味）。

We use dough to make bread.

我们用好的面做面。

Bakers form dough into loaves.

面师面做成大面。

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。