1、

Move around a cursor spread tomato paste on the dough.

移动光标把西红柿酱(番茄酱)铺在面团上.

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2、

Also we can use the paste sending machine feeding the dough to vertical rotary moulder.

同一楼层打粉是时,可用输送机再将面团送至立式辊印机料斗上.

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3、

Press dough ball into the mooncake mould.

将面团球放进月饼模子.

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4、

Add the milk and mix to a smooth dough.

加入牛奶再揉成光滑的面团。

《牛津高阶英汉双解词典》

5、

Make a paste out of the marinade ingredients.

用腌渍汁做一个面团.

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6、

Thus, only a small amount of starch is degraded to fermentable maltose by handling dough.

因此, 面团处理只有一小部分淀粉降解为可发酵的麦芽糖.

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7、

Place proofed squares a preheated 200 ℃ oven. Bake for about 10 minutes.

将已发酵的面团放入已预热至200℃的焗炉, 烘焗约10分钟即可.

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8、

Cassava starch and modified starch have lightly affected on dough properties.

木薯原淀粉及其变性淀粉等对面团的特性影响不大.

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9、

Spread dough pieces and add nuts and cheese to each.

将面团遂个延展铺平,加入开心果和芝士片.

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10、

Once soft, roll the paste into a ball and then into a cone using your fingers.

变软之后将面团搓成圆形,然后再弄成圆锥形。

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11、

Effects of thawing methods on the biaxial extensional viscosity of wheat flour dough

解冻方式对小麦面团双轴拉伸黏度的影响

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12、

Mix with dough hook at slow speed for 1 minute.

调到中档,继续搅拌直到面团形成.

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13、

In the Maya creation myth, the first humans were made of maize dough.

在玛雅人的创世神话中,第一批人由玉米面团捏成。

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14、

Firmly press mixture into bottom of a9 x3-inch springform pan coated with cooking spray.

将面团压入已喷油的9个3英寸的弹簧脱底烤模。

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15、

No good feeding effects were found when soft pellet diet and paste diet with brown fish meal produced domestically or in peru as the mean protein resource in diets were used.

以国产鱼粉和秘鲁鱼粉(均为褐色鱼粉)作为主要蛋白源加工成的软颗粒饲料和粉状饲料(制成面团)均未取得好的饲养效果。

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16、

Always thaw pastry thoroughly...

每次都要保证油酥面团彻底解冻。

《柯林斯高阶英汉双解学习词典》

17、

Development time of Wx wheat was longer, the other genotypes' were shorter.

全糯小麦面团形成时间较长,其他基因型的形成时间较短且差异不大。

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18、

You can prepare glutinous rice flour in a bowl and slowly add hot water until they mix into dough.

首先在碗内准备一些糯米粉,然后慢慢地加入热水,直到二者混为一个面团。

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19、

She was kneading a lumpen mass of dough

她正揉着一大块面团。

柯林斯高阶英汉双解学习词典

20、

Add some gray dough to upper part of the head.

两边加上小的面团以捏出福娃的胳膊.

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