发酵泡沫；发酵面团；家酿发酵啤酒。
A yeasty froth; yeasty bread dough; a yeasty home-brewed beer.
制作夫卡出面包，按照上述说明揉制与发酵面团。
For Focaccio Bread, follow the directions above for kneading and rising the dough.
本发明涉及一种耐深度冷冻的小圆面包型面团的发酵面团组合物。
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing.
烤制发酵面团的装饰性可食用的皮，用来填塞其他食品，如奶油肉馅、海鲜、蔬菜或水果。
A decorative, edible shell of baked puff pastry that is made to be filled with other food, such as creamed meat, seafood, vegetables, or fruit.
牛角面包这种广受欢迎的糕点是对擀成薄片的发酵面团进行烘烤制成，或者是纯面团，或者配上馅料和装饰配料，通常是巧克力。
The croissant is a widely known and enjoyed kind of pastry made from leavened laminated dough and baked plain or with some sort of filling or topping, most commonly chocolate.
他们根本没有时间让面团发酵。
发酵过程的面团由滑槽传送，并由本机进行成形。
Fermented dough pieces are transferred by shooter and moulded by this machine.
发酵好的面团在此烤炉中进行烘烤.
面团在室内发酵2～4小时后，仍在台混合机上再次进行混合。
The dough is fermented in the room for 2 to 4 hrs. and again mixed at this stage.
面团中还掺进了盐，因为盐可以调节发酵速率，韧化面筋，防止面包味道变淡。
Salt is included in the dough because it regulates the rate of fermentation, toughens the gluten, and prevents the bread from being insipid in taste.
搓圆后的面团在本机内于理想条件下进行发酵，面团由斗式升运机传送，收到约15分钟的发酵作用。
Rounded dough pieces are fermented in this machine under an ideal condition, and these are conveyed by a bucket conveyor to be fermented for about 15 minutes.
据说在冷的环境下醒发的面团味道更好，发酵程度低，容易擀薄。
A cold proofed dough is said to have a better flavor, less rise, and is easier to roll thin.
接着，它还要被研磨成糊状，然后再做成一种不发酵的面团。
After all that, it had to be ground into a paste and then made into an unleavened dough.
Perogies是一种水饺，通常都是用未发酵的生面团夹着土豆，德国泡菜，碎肉，奶酪或水果煮，烘焙或炸制而成。
Perogies are boiled, baked or Fried dumplings made from unleavened dough and traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit.
黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。
Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.
酵素一种可使面粉糊或面团发大的制剂，尤指通过发酵，如酵母。
An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
允许面团再一次发酵到希望大小，在烤箱中用350度烘焙10 ~ 15分钟。
Allow the dough to rise again to the desired height and bake for 10-15 minutes in a 350 degree oven.
采用微波处理豆浆，研究了豆浆中蛋白质变性、还原糖含量以及豆浆馒头面团发酵特性的变化。
The soy protein denaturalization and the reducing sugar content of soymilk treated by microwave, and the change of fermentation properties of soymilk Mantou dough were investigated.
面团是在冷藏状态下(0 -4度)运到店里的，这使其能够缓慢的自然地发酵。
The dough is in cold storage conditions (0 to 4 degrees) to the store, which allows it to slow the natural fermentation.
只要计算好时间，让面团在低温条件下缓慢发酵，就能生产出与众不同的美味比萨饼底。
As long as the time, let the dough at low temperature slow fermentation, can produce different delicious pizza bottom.
黑麦一般通过面团发酵而用于面包焙烤生产中。
Rye flour is used in bread baking with sour dough fermentation.
其他的用于酸化的制剂，也就是所谓的干燥或即溶的酸，是由混合了酸面团浓缩物预糊化面粉或者由乳酸菌预发酵的谷物麦芽汁构成的。
Other preparations for acidification the so-called dry or instant acids consist of pregelatinized flour blended with a sour dough concentrate or of cereal mash prefermented by lactic bacteria.
把面团放到一个抹了油的盆，盖上湿布进行60分钟左右发酵直到面团膨胀为双倍大。
Place the dough in a greased bowl, cover it with wet cloth and ferment for 60 minutes until the dough double in size.
取一个大盆，洒入少许面粉，将面团放入进行发酵大约1小时直到其膨胀为双倍大。
Flour the bowl and let the dough rise for about 1 hour until the dough has doubled in size.
面团发酵时，你可以准备内馅。除了乳酪，把所有内馅材料混合，备用。
While dough is rising, mix the filling ingredients, except cheese, stir to mix well. Set aside.
用手指沾面粉戳入面团当中，面团将会随之凹陷下去，但是不会立即弹起或继续向下陷，这就表示头次发酵完成。
Coat your finger with flour and press your finger into middle of the dough, the indentation should remain visible for a few seconds.
刚开始的时候将发酵好的面粉用擀面杖赶成长条状，并且还需要将擀好的面团卷起来，以保持烧饼咬出的劲道。
At the beginning of the fermented flour with a rolling pin to drive growth strip, and also need to roll up a good dough to keep the biscuits bite out of the chew.
刚开始的时候将发酵好的面粉用擀面杖赶成长条状，并且还需要将擀好的面团卷起来，以保持烧饼咬出的劲道。
At the beginning of the fermented flour with a rolling pin to drive growth strip, and also need to roll up a good dough to keep the biscuits bite out of the chew.
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