然而，埃及人直到公元前3000年才发现发酵面包。
The Egyptians, however, did not discover leavened bread until about 3000 B.C.
右边的这片薄煎饼是一种未发酵面包。
面包用面粉特别适合于制作酵母发酵面包。
制作快速面包所花的时间比发酵面包要少。
例如葡萄 干面包和全麦面包就是发酵面包。
The yeast in the dough causes the bread to rise during baking – giving it that "loaf" look.
世界上不同的地方有很多不同种类的未发酵面包。
There are many different kinds of unleavened bread that come from different parts of the world.
发酵面包是膨松的面包，它通常在烤箱里烘烤而成。
Leavened bread is bread that rises. It is usually baked in an oven.
未发酵面包是扁平的面包，它通常在平底锅里烘烤而成。
Unleavened bread is flat bread that is usually baked in a flat pan.
但是莎雅先生在制作他自己的普通面粉未发酵面包时并不会严格按照逾越节的条条框框。
But in making his own matzo out of normal bread flour, Mr. Shaya does not observe the strict rules for Passover.
面包是最古老的人类食品之一，早在古埃及时代，就有利用酵母发酵面包的详细的描述。
Bread is. one of the most ancient of human foods, and the use of yeasts to leaven bread is. carefully depicted in paintings from ancient Egypt.
但是我做这些未发酵面包，不用发酵剂，在木头做燃料的烤箱里，从开始到结束用不了犹太教规定的18分钟。
But I make this matzo without leaven in my wood-burning oven under the prescribed 18 minutes from start to finish.
这是一个从有机鸡蛋，面粉，法国奶油，等高级原料，经过白色厨师的魔法，从0%到100%的活发酵面包店。
The white chef showoff his magic, using organic eggs, flour, French cream and other exclusive ingredients, to energize his pastry shop from zero to 100%.
制作快速面包所花的时间比发酵面包要少。它们发酵的效果是由发酵粉，而不是酵母引起的。例如玉米面包、甜甜圈、松饼。
Quick bread takes less time to prepare than yeast bread. These breads also rise during baking, but this is caused by.
面团中还掺进了盐，因为盐可以调节发酵速率，韧化面筋，防止面包味道变淡。
Salt is included in the dough because it regulates the rate of fermentation, toughens the gluten, and prevents the bread from being insipid in taste.
酵母面包是一种发酵了的面包，它含有乳酸菌，发酵大豆中也含有乳酸菌。
Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.
正宗的面包是面粉加水，和少量盐及发酵粉制成的。
True bread is flour and water with a pinch of salt and yeast.
据传他爱吃农家食物,诸如卷心菜汤,稀粥,腌黄瓜拌肉,芝士火腿和克瓦斯,这种酒由发酵的黑面包做成,我曾经尝过
Legend has him eating peasant food--cabbage soup, cabbage soup, porridge, meat with pickled cucumbers, ham and cheese, and kvass, which is a drink that I've actually tasted from fermented black bread.
凯尔特人用这种未发酵的面包“碗”来放各种各样的食物，我发现伍德今天放的食物就有很多，包括一种烟熏鱼、韭葱、榛子和奶油的混合物。
The Celts used these bowls of unleavened bread to hold a variety of fillings, including - as I discover when Wood hands me a sample - a tasty mixture of smoked fish, leek, hazelnuts and cream.
牛角面包这种广受欢迎的糕点是对擀成薄片的发酵面团进行烘烤制成，或者是纯面团，或者配上馅料和装饰配料，通常是巧克力。
The croissant is a widely known and enjoyed kind of pastry made from leavened laminated dough and baked plain or with some sort of filling or topping, most commonly chocolate.
将最后成形的面块放在听型烤模(烤听)中 让其发酵一段时间 这称为"最后发酵"这样可使面块再次充气鼓起因为成形操作过程中曾驱走许多以前的气体.此发酵阶段通常需25～40分钟 视待制面包的品种而定.
fermentation period, which is known as "final proof" so that they can become once more inflated with gas. since much of the old gas had been expelled during the moulding operation.
特点是面包体积要比快速发酵法面包大得多，且发酵风味和香气浓郁。
The volume of bread is bigger than others, the fermentation flavor and fragrance is very rich and nice.
你把面粉、发酵粉和水和在一起就能做面包。
黑麦一般通过面团发酵而用于面包焙烤生产中。
Rye flour is used in bread baking with sour dough fermentation.
经过24小时发酵的面包中会散发出一种蛋黄酱的香味，混合着鹅肝和新鲜黑块菌的味道。
The slices of 24-hour fermented sour dough bread are spread with a mayonnaise flavoured with foie gras and black truffle.
制作夫卡出面包，按照上述说明揉制与发酵面团。
For Focaccio Bread, follow the directions above for kneading and rising the dough.
为了满足面包店主的需要，制造商让酵母发酵，以生产出浓度更高的产品。
To serve the needs of bakers, manufacturers ferment the yeast to produce a more concentrated product.
为了满足面包店主的需要，制造商让酵母发酵，以生产出浓度更高的产品。
To serve the needs of bakers, manufacturers ferment the yeast to produce a more concentrated product.
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