面團 的英文怎麼說

中文拼音 [miàntuán]
面團 英文
dough; [蘇格蘭] daigh面團占卜 aleuromancy
  • 面 : Ⅰ名詞1 （頭的前部; 臉） face 2 （物體的表面） surface; top 3 （外露的一層或正面） outside; the ri...
  • 團 : Ⅰ名詞1 （團子） dumpling 2 （成球形的東西） sth shaped like a ball 3 （工作或活動的集體） group; ...
  1. You may form the loaves into boule, or any other style that pleases you

    你也可將面團整形成圓球狀或是自己喜歡的形狀。
  2. Combine softened butter with confectioners ' sugar, egg whites and flour alternately. whip and stir in yellow food colouring. spread onto a reliefed silicone baking mat, using a pallet knife. freeze

    混合奶油、細沙糖、蛋白及麵粉后再攪拌加入黃色色素。將面團鋪在烤盤上入冷凍庫冷凍。
  3. In regions such as central europe, italy, spain, and canada, cinnamon is also used to season soups, meats, tomato sauces, vegetables, stews, couscous, pasta, and marinades

    在像中歐、義大利、西班牙，和加拿大一樣的地區，肉桂也被使用於調味湯、肉、西紅柿醬、菜、燉煮的食物、蒸丸子、面團，和鹵汁。
  4. Automatic dough discharger

    自動卸面團機
  5. The dough stuck to my fingers.

    面團粘在我的手指上了。
  6. She is in that stage like dough beginning to set.

    她正處在彷彿面團剛要發酵的年齡。
  7. Fermentation also makes bread dough rise and helps us digest food.

    利用發酵也可以使做麵包的面團發起來，還能幫助我們消化食物。
  8. Soon the mixture was doughy

    很快，混合物成了面團狀。
  9. The carbon dioxide produced becomes entrapped in the dough, causing it to rise.

    產生的C被困在面團中，使面團發了起來。
  10. Mix the flour and water into a smooth paste.

    把水和面和成光滑的面團。
  11. Divide dough into 12 balls, about 31 grams each

    將面團分成12份，每份大約是31克。
  12. 1 to make bread, you must knead the dough first

    要做麵包，你首先必須揉面團
  13. Mix and knead until the dough unsticky and smooth

    揉搓至面團不粘手且光滑。
  14. Verwarm de oven voor op 175 c ( hetelucht 160 c ). bestuif het werkblad licht met bloem en rol het deeg met deegroller uit tot een lap van 1 / 2 cm dik

    烤箱預熱至170度（熱氣烤箱160度） 。在案板上布上麵粉，然後把面團用搟麵杖搟成0 . 5厘米厚的圓片。
  15. Make a paste out of the marinade ingredients

    用腌漬汁做一個面團。
  16. The results showed that the soy protein dough was a typical pseudoplastic fluid in the normal processing ranges, and the apparent viscosity decreased with the increase of shear rate and moisture content, and also decreased with the increase of temperature below 120, and increased with the reduction of temperature above 120

    實驗結果表明：大豆蛋白質面團呈現很強的非牛頓性，剪切速率、溫度和含水率對表觀黏度影響顯著；表觀黏度隨剪切速率的增大而減小，隨含水率的增大而減小，溫度低於120時，隨溫度的升高而減小，溫度高於120時，隨溫度的升高而增大。
  17. Don t even need a rolling pin, just your hand. flatten it and put it on the fire. you collect the wood from the forest and then you just cook it. after a while, you turn it on the other side and that s it

    到處都買得到，加一點鹽和水和成面團，就像做麵包或餡餅皮，不過不用粕酵，然後用手壓平，甚至不用桿面棍，只用手就夠了，壓平之後放在火上面，林子里可以找到木柴，然後就可以烤了，過一會兒再換邊烤，就大功告成。
  18. In accordance with ( weiyang flavor pastry 500 genres ), classification of statistics is carried out from the following eight aspects, raw material type, dough type, shape skill, cooking method, color type, pastry sapor, pastry shape and taste, and quantitative analysis is transformed into a summary of the features of weiyang flavor pastry

    摘要以《維揚風味面點五百種》為依據，從面點的原料類型、面團類型、成形技法、成熟方法、色彩類型、面點味型、面點形態、口感類型等八個方面進行分類統計，通過量化分析總結了維揚風味面點的主要特色。
  19. Determination of rheological properties of dough using alveograph

    小麥粉面團流變特性測定吹泡儀法
  20. Wheat flour triticum aestivum l. - physical characteristics of doughs - determination of rheological properties using an alveograph

    小麥麵粉.生面團的物理特性.使用氣泡儀測定流變性能
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