His wife, Asel, lights the iron stove inside the yurt, feeding it with bricks of dried cow dung, and prepares dough to bake the day's bread.
他的妻子艾萨尔在毡房里用干牛粪块点燃了铁炉子，并准备开始拷当天面包的生面团。
People have said that mixing dough to make bread, for example, has given them a sense of calm and control.
例如，人们说，揉面团制作面包给了他们一种平静和控制的感觉。
This baked the dough, and I had bread! I made my cave bigger again to hold the corn and flour so that I could make bread whenever I needed to.
这样烤熟了面团，我就吃了面包！我又把我的洞做大了，以便容纳玉米和面粉，这样我就可以随时做面包了。
When the gap rolled into the oven, the oven (expending a constant amount of energy over a reduced amount of dough) started to heat up more, which burnt the bread.
面团缺口导致烤箱(花费恒定的能量超过用于削减面团)超过限定的温度，最终导致烤坏面包。
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.
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。
Meanwhile, his wife, Asel, lights the iron stove inside the yurt, feeding it with bricks of dried cow dung, and prepares dough to bake the day's bread.
就在这时，他的妻子艾萨尔在毡房里用干牛粪点燃了铁炉子，并开始和面准备烤当天的面包。
An aroma like bread dough permeates Raul Cano's lab.
在保罗·卡诺的实验室里，弥漫着一股类似面包生面团味道的气味。
Like rapidly rising bread dough, the north slope of Mount St. Helens grew and grew, sometimes by ten feet a day.
就像膨胀的面包团，圣海伦火山的北侧越长越大，有时候一天可以增长10英尺。
The dough contains ghee and the bread is usually stuffed with vegetables.
生面团含酥油，面包通常也填充有蔬菜。
With the dough they had brought from Egypt, they baked cakes of unleavened bread.
他们用埃及带出来的生面烤成无酵饼。
As soon as this was done, the old woman said, "We will bake some bread first; I have made the oven hot, and the dough is already kneaded."
这些一做完了，这个老妇人说，“我们要先烘培一些面包；我来把炉子热上，而且生面团已经揉好了。”
Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders.
根据配方或特殊客户的订单，准备面团用于制作馅饼，面包，面包卷和甜味品，松饼，饼干，蛋糕和糖衣和糖霜。
Put all ingredients into the bread machine setting it on the dough cycle allowing the Naan to rise, or knead by hand from the above instructions.
将所有原料放入面包机中，设定程序为“发面团”，或根据上文中的方法手工揉制面团。
The influence of Artemisia sphaerocephala Krasch gum(ASK gum)on farinograph qualities, rheological properties of dough and qualities of bread were investigated.
该文重点研究了添加沙蒿胶对面团流变性质以及面包品质的影响。
You can use a bread machine if you have one, or you can knead the dough by hand.
如果你有面包机就用它来做，或者你用可以用手来揉面粉。
For Focaccio Bread, follow the directions above for kneading and rising the dough.
制作夫卡出面包，按照上述说明揉制与发酵面团。
Suzanne likes the feel of the dough as she makes bread.
苏珊娜喜欢制造面包时的生面团的那种感觉。
The chemical composition and physical properties of wheat flour lipids in dough is discussed in relation to their functionality in bakery foods such as bread, biscuits and cakes.
本文论述了面粉中脂类的化学组成、在面团中存在的物理状态及其在面包、饼干和蛋糕等焙烤食品中的功能作用。
This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber (MSF).
利用改性豆渣纤维粉添加于面包中，进行了面团流变特性和烘焙品质的研究。
The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.
研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
If you are using a bread machine , place the ingredients into the machine in the order stated and set the machine on the " dough " cycle.
如果你使用面包机，按机器设定的顺序放置成分并设置机器进入“发面团”程序。
A new procedure was study to make dough bread in the way of static self-fermented dough, adding salt and water only during fermenting.
以只加盐和水的面团静置自发制取自发面团，探讨用自发面团生产面包的新工艺。
The slices of 24-hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras and black truffle.
经过24小时发酵的面包中会散发出一种蛋黄酱的香味，混合着鹅肝和新鲜黑块菌的味道。
Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph.
用布拉·班德粉质仪和拉伸仪研究分析了板栗粉对面团流变学性质的影响。
The effects of soybean phospholipid flour on physicochemical property of wheat flour dough and steam bread were studied by adding soybean phospholipid flour into wheat flour.
将大豆粉末磷脂添加到小麦粉中，研究其对小麦粉面团流变学特性和馒头品质的影响。
The effects of soybean phospholipid flour on physicochemical property of wheat flour dough and steam bread were studied by adding soybean phospholipid flour into wheat flour.
将大豆粉末磷脂添加到小麦粉中，研究其对小麦粉面团流变学特性和馒头品质的影响。
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