基本解釋[食品科學(xué)技術(shù)]水調(diào)面團(tuán)英漢例句雙語(yǔ)例句Spread sour cream mixture evenly over flour mixture and knead about 10 minutes to make a smooth and elastic dough.加入酸奶油混合物攪拌至面團(tuán)勻滑有彈性，大約10分鐘。Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl.把面團(tuán)攪拌至勻滑有彈性，面團(tuán)完全離開攪拌盆四周。Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until smooth, elastic dough is achieved.將手上涂層薄薄的油，在桌上揉面團(tuán)，緩緩地反復(fù)，用完所有的油時(shí)，面團(tuán)已變得很光滑，富有彈性。權(quán)威例句Gluten is the hunk of proteins that turns a ball of crumbling dough into an elastic, yummy ball of bread-to-be.FORBES: Gluten-Free Diets: Miracle Or Hype?elastic dough更多例句專業(yè)釋義食品科學(xué)技術(shù)水調(diào)面團(tuán)