dough造句
91. Mix to a smooth dough, knead for 10 minutes, the cover with a damp cloth and leave for 1 hour.
92. Fold the rectangle of dough in thirds again, crimping the seam with your fingers so that it will not open up.
93. You can also control the character of the bread by giving the dough ample time to proof and develop.
94. Wrap the dough in plastic and chill for at least an hour.
95. The gas bubbles get trapped if you add flour, lifting the dough and making it porous.
96. Add milk; blend with a fork until mixture forms a soft ball of dough.
97. Cover with remaining dough, pressing dough around filling with fingers to remove air bubbles.
98. Refrigerate the dough overnight.
99. The cheese will disappear in the dough, becoming part of the elastic texture.
100. Place the dough on greased baking sheets, raising the edges of each piece slightly to contain the topping. 5.
101. Press down, spreading the dough out, then fold the spread dough back toward the center.
102. Children often use dough in imitation of pastry; rolling, cutting and making cakes, pies or pasties.
103. In skillet, heat oil; when heated, deep fry dough; drain on paper towels.
104. Place ball of dough on cutting board and knead 12 times.
105. Stir in the suet, herbs and enough cold water to make a soft dough.
106. Divide dough in 2oz pieces and mould into rounds and place on a baking tray.
107. The dough should be elastic, soft, tacky, but not sticky and the seeds should be evenly distributed.
108. Mix lemon juice and milk; stir into flour mixture until dough leaves side of bowl and forms a ball. 2.
109. Learned how to combine the ingredients for pasta, to roll out the dough, and cut it.
110. Dough can only be called bread after it is baked, when it is finished.
111. Roll out dough, cut into stars and top with cashew halves.
112. Put the bread dough in a bowl, and cover it with a damp cloth.
113. Cover and set aside to rise until the dough crests over the pan or doubles in size.
114. Allow the dough to rise in a warm place for about 1 hour, until it has roughly doubled in size.
115. When you push the heels of your hands into the dough, it should give way but not necessarily tear.
116. Squeeze the dough to release air bubbles and pinch the seam closed.
117. The bread dough was starting to rise before its time, so Minnie jumped up and tackled the job in hand.
118. But vibrant is such an abstract term that it can not be used to describe what to look for in a dough.
119. Some would bake the dough after the first rise because of a fear that it will not rise again.
120. Leave the dough in a warm place to rise until it is double in bulk.
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