dough造句
121. I knew from the beginning that there would be no bread baked from that dough.
122. When I get to the township, three women have already prepared the bread dough in a bucket.
123. The thing which put Sunday tea apart from that of the rest of the week was the lovely hot Wiltshire dough cake.
124. Knead the dough on a floured board, dusting with a little flour if it is sticky.
125. With a 2-to 3-inch-round cookie cutter or drinking glass, cut circles, close together, out of the dough.
126. Stir in the remaining flour to form a firm dough.
127. When the dough is chilled, break pieces of the dough off with your fingers, and roll into small balls.
128. Cover with a cloth and leave in a warm place until dough doubles in size. 5.
129. Pizza dough is more oily than a standard bread dough.
130. For dough, mix flour, baking powder, salt and sugar together and blend in the margarine until dough is crumbly.
131. Hardness refers to gluten and protein, which form the cell structure of the dough.
132. They are wholesome and nutritious and I like to see them disappear into the dough, becoming part of the whole.
133. Put in the dough and cover with a damp towel or plastic wrap or place the bowl inside a plastic bag.
134. This lets the gluten relax and then the dough should be more compliant.
135. Mix until the dough comes away from the side of the bowl.
136. Reduce speed to low and add flour and salt, mixing just until dough is consistency of coarse cornmeal.
137. Sprinkle cornmeal on a 12-inch pizza pan and place dough on it.
138. When they finally opened, people pushed in much like dough forced through molds in a cookie factory.
139. To make baguettes, cut the dough into 4 pieces and follow the directions on page 10.
140. Return the dough to a clean bowl, cover it with a damp 1 Caramel coloring is simply burnt sugar.
141. Beat the egg and add to the potato mixture, blending well to make a smooth dough.
142. In our bakery, the one catch-all word for a perfect dough is vibrant.
143. In early experiments I actually used Guinness in the dough but it is too costly.
144. Eating the cake, he had felt it like tasteless dough in his mouth, every mouthful an act of shared indecency.
145. That shuts out producers such as supermarket chains, where loaves are baked from batches of frozen dough made elsewhere.
146. I hit the betting shop and lose dough perched on a stool.
147. Let the dough rise until it is double in bulk.
148. Stop rolling when the dough is about 11 or 12 inches in diameter.
149. Cover and allow to rise until the dough has doubled in size or is cresting over the bread pans.
150. Noury uses two tests to determine if there is enough water in the dough.
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