Pâte fermentée是一个法国术语,意思就是“发酵的面团”,有时也被称为“老面团”(old dough)。如果从法棍面团中取出一小块,留着用于制作第二天的法棍面团,那么这取出的一小块面团就被称为Pâte fermentée。
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For Old Dough, mix all the ingredients together, either by hand or in a machine, until well combined. Place in an oiled plastic container and refrigerate for 24 hours before use.
制作老面肥时,把所有原料用手或机器充分和好,放在一个表面涂过油的塑料容器中,在冰箱里冷藏24小时后再用。
"We will bake first," said the old woman, "I have already heated the oven, and kneaded the dough."
“我们先烤吧,”老太太说,“我已经把炉子烧热了,面团也揉好了。”
To me the only people who played or could play tips were the customers old jiggers with oodles of dough.
对我来说,唯一能玩或者会玩技巧的人都是那些有钱的老顾客。
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