必要时再加点水，做一个软面团。

Make a soft dough, using a little more water if necessary.

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把剩下的面粉加进去做成一块软面团。

Add the remaining flour to make a soft dough.

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在熏制的过程中，雏鸽肉变得更嫩，几乎像软面团。

In the smoking process, squab meat becomes very soft, almost like paste.

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