dough GMAT专八

1.form the dough into balls.

把做成球。

2.refrigerate the dough for one hour.

将在冰箱中放一小时。

3.the dough should be moist but not sticky.

那当湿润但不能发黏。

4.leave the dough in a warm place to rise.

把生放在暖和的地方让它发酵。

5.shape the dough into two-inch balls.

把成一个个两英寸的圆球。

6.Sorry, it is "pastry dough " not pastry dought.

它是一片一片的，是那个吗？

7.Work the dough before shaping it.

在使其成形之前

8.We use dough to make bread.

我们用好的生做包。

9.He began to shape the dough into rolls.

他开始把生做成包卷。

10.She formed the dough into squares.

她把生捏成四方块。

11.Bakers form dough into loaves.

包师把生做成大包。

12.Knead the dough to the right consistency.

把到适合的黏稠度。

13.Flatten the dough with a press of the hand.

用手把生压平。

14.roll out half the dough and reserve the other half.

碾开一半，把另一半留着。

15.roll out the dough on a floured surface.

把生在有粉的板上压滚一下。

16.The bread dough should rise to double its original size.

生发起之后该有它原来体积的两倍那么大

17.Turn the dough onto a floured board.

把生倒在撒了粉的板上

18.This dough isn't wet enough to bind properly.

这个不够湿，粘不到一块儿。

19.compress dough into a circle with a rolling pin;

用擀杖把生擀成圆片；

20.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.

结果表明: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。