面团

Knead the dough on a floured surface.

在撒了面粉的案板上揉面团。

Combine the flour with 3 tablespoons water to make a paste.

往面粉里加3大勺水揉成面团。

She was kneading a lumpen mass of dough.

她正揉着一大块面团。

Knead the dough very lightly.

轻轻地揉面团。

Roll out the dough into one large circle.

将面团擀成大的圆形面皮。

Roll the dough on a lightly floured surface.

揉生面团时，案板上要撒点面粉。

Refrigerate the dough overnight.

将面团冷藏过夜。

Always thaw pastry thoroughly.

每次都要保证油酥面团彻底解冻。

Gluten develops elasticity in a dough.

麸质使生面团有韧劲。

Roll the pasta out as thinly as possible.

把面团擀开，擀得越薄越好。

Roll out the pastry and cut into narrow strips.

把油酥面团擀薄然后切成长条。

Add enough milk to form a soft dough.

加入足量的牛奶，使面团变得柔软。

Divide the pastry in half and roll out each piece.

把油酥面团一分为二，再分别擀成皮。

Drop the dough onto a baking sheet with a teaspoon.

用茶匙把生面团舀到烤盘上。

Turn out the dough on to a floured surface.

把生面团倒在撒了面粉的案板上。