These doughs can be rolled out while you wait for the pastry to chill.
在等油酥糕餅涼的時候，可以把這些面團搟薄些。
柯林斯例句
Various indices have been defined, usually they refer to doughs with a maximum consistency of 500 FU.
我們已經定義了不同的指數(shù)代號.通常它們指的是具有最大粘度500FU的面團.
互聯(lián)網
Effect of glucose oxidase and transglutaminase on theological properties of doughs and qualities of flour products.
該文綜述葡萄糖氧化酶和谷氨酰胺轉胺酶的特性、作用機理,及其對面團流變學特性和面制品品質影響.
互聯(lián)網
Water uptake is slow when compared to smooth flour, and they make dry doughs.
同光滑質地的面粉比較,其吸水很慢, 因此它們通常用來制成干面團.
互聯(lián)網