面團發酵 的英文怎麼說

中文拼音 [miàntuánfājiào]
面團發酵 英文
dough fermentation
  • 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; ...
  • 發 : 名詞（頭發） hair
  • 酵 : 動詞（發酵） ferment; leaven
  1. 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。
  2. 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。
  3. Gal. 5 : 9 a little leaven leavens the whole lump

    加五9一點面酵能使全團都發起來。
  4. A little leaven leavens the whole lump of dough

    加5 : 9一點面酵能使全團都發起來。
  5. Allow the braided dough to rise one last time upon a baking sheet until it is the desired size

    允許辮成麻花狀的面團發酵脹起成為希望的尺寸。
  6. Punch the dough down to release gases produced in the fermenting process. divide dough into 9 portions, each 60 grams, and round up. let stand for 10 minutes at the room temperature

    將基本發酵后的面團收口朝下，排除氣體，分割成9份，每份大約60克。滾圓室溫靜置10分鐘。
  7. Cover the dough and let rise for 45 minutes

    蓋好面團進行45分鐘左右的發酵。
  8. Cover the dough in a lightly greased bowl and let rise until double in size, about 50 minutes

    放到一個抹油的盆中，蓋上濕布進行發酵約50分鐘直到面團膨脹為雙倍大。
  9. When dough has risen several times, remove and knead one last time by hand

    當面團多次發酵膨脹，將面團移出用手捏制。
  10. The recipe said, “ mix well and knead well. then stand in a warm place until double in bulk

    食譜說「和好面揉成團，然後把它放在暖和的地方直到發酵一倍。 」
  11. In the fermentation, the electric resistance of the dough had no characteristic variation, and the repeatability could not satisfy the need to produce a method to judge the dough maturity

    實驗採用3種電極來測量面團發酵過程中的電阻值，結果顯示，這3種電極在發酵終點時間段電阻沒有顯著的特徵變化，而且沒有達到判斷面團成熟度所要求的可重復性。
  12. Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume

    把面團放到一個抹了薄油塑料袋子里，袋子打個結，放到暖處發酵直到面團雙倍大。
  13. Whisk egg yolks with sugar until light. add softened butter, lime zest, sifted flour and powdered yeast. chill. roll out dough and cut 20 cm diametre discs

    蛋黃加糖打發后加入奶油、萊姆絲、過篩的麵粉及酵母粉等揉成面團后冷藏。將面團桿平並切成直徑20公分的圓餅。
  14. While the dough is fermenting, you can prepare the filling. beat the sugar and butter until light. add in egg and coconut shreds and stir until mixed

    面團發酵的同時可以準備椰餡。牛油和砂糖攪打后加入雞蛋和椰絲攪勻即可。
  15. The results showed that the electric properties the dough were complicated, and the three electrodes used in the study were unsuitable to judge the dough maturity

    以上結果說明面團發酵過程中的電學特性十分復雜，採用以上的電極不能得到可重復性的電阻變化規律，並以此作為判斷發酵面團成熟度的依據。
  16. Put the dough mixture in a lightly greased plastic bag, and let rise for about 1 hour on a warm draft free spot or until double in bulk

    將面團成形後放回已抹油的塑料袋內，排除空氣，打個結，放到溫暖處進行第1次發酵，直成面團為兩倍大，大約1小時。
  17. The electric resistance changes during dough fermentation for chinese steamed bread were detected in the paper. 3 kinds of electrodes were selected to measure the resistance of the dough

    摘要研究了饅頭面團發酵過程中電阻的變化，並希望通過電阻的變化規律，得到一種判斷面團成熟度的客觀方法。
  18. If you divide the dough into two even portions, then form the loaf by rolling each into an oval, roughtly the length of your baking tin

    如果面團是分成2份，那麼將兩份面團分別搟成模型長度大小的橢圓，翻面捲起後排入吐司模子進行最後發酵。
  19. 6 your boasting is not good. don ' t you know that a little yeast works through the whole batch of dough

    6你們這自誇是不好的。豈不知一點面酵能使全團發起來嗎？
  20. Over - night dough method for making bread

    過夜面團發酵法製作麵包技術探索
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