“dough”造句，怎麼用dough造句

Turn dough onto lightly floured surface and knead 10 times or until dough is smooth.

Turn the dough out onto a lightly floured surface. Divide dough into two equal parts.

The little boy kneaded the dough into a ball.

Turn out the dough on to a floured surface.

Turn the dough out onto a floured surface. The dough is going to be crumbly, so knead it together.

Scrape the dough out onto a lightly floured work surface and press it down to flatten.

That said, I knead pizza dough for less time than I used to.

A thin, crisp wafer or biscuit, usually made of unsweetened dough.

The dough is fermented in the room for 2 to 4 hrs. and again mixed at this stage.

Divide the dough into 3 parts. Roll each part upon a floured board into a sphere. Brush with melted butter.

Place the dough in a large, lightly floured bowl, cover with plastic wrap, place in a warm place.

Really? Do they have sorbet in the cookie dough flavor? Thats my favorite, and how much do they charge for sorbet?

If you don't, you better be darn sure that you have everything on hand, and you will not be waiting 3 hours for the dough to rise.

One strand: To make the single-strand noodle, the chef first prepares the dough by rolling out a thin log that is then laid flat in a spiral (it somewhat resembles a lollipop).

They are nothing more than strips of dough dunked in a huge vat of boiling oil and fried until crispy, but they’re so tasty you’ll sometimes see locals getting through half a dozen at a time.

To cook it, the chef takes one end and “whips” the dough log up and down in a wok filled with boiling water. The action stretches the noodle out.

The cook kneaded the dough.

Knead the dough on a floured surface.

Pizza dough must be knead for five minutes.

Add dry raisins into dough and stir it slowly.

The weighed and cut dough pieces are carried by the conveyor belt of the dough divider and is rounded with this machine.

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.

Turn dough out onto a lightly floured surface and divide it into half, each about 430 grams. Divide into thirds.

When the dough just holds together, wrap it in clingfilm and pat it into a large disc shape and refrigerate to rest for at least 30 minutes.

The proportion of water need to make the dough varies with the nature of the flour but usually it is in the region of 15 gallons per 280 lbs. of flour.

Make play dough.

Put the dough in a tray.

For every two production lines, there was a dough mixer, which produced 180 kg lumps of dough that could be dumped to the left or the right.

I have to say that I agree, this dough is flavorful and very easy to work with.

Their wives and children would have already forced the buckwheat dough through the noodle-maker and swept the mat on the kang, and were now waiting for them.

Add some raisins to the dough.

Fermented dough pieces are transferred by shooter and moulded by this machine.

Place in a floured bowl covered with a clean, damp tea towel and leave in a warm place for an hour or until the dough has risen to twice its size.

Turn the dough out and press it down with your fist. It is now ready to roll out and cover with your toppings.

Cut the dough crosswise into four equal pieces.