3.20 最后发酵(Pan Proof or Final Proof)： 面团经整形装盘后在进炉前的最后松驰阶段。 3.21 进炉(Baking)： 完成最后发酵的面团进炉烘烤，或是装盘后的蛋糕面糊或西点进...
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排在铺了烤纸的烤盘上，盖好进行最后发酵35分钟左右。
Place them on a baking tray lined with parchment paper. Cover and let rise for about 35 minutes.
另外，大多数的葡萄酒和啤酒，在一年最后发酵可以喝了。
In addition, most wine and beer made during the year was finally fermented and ready for drinking.
给面团表面扫些水份，洒上些芝麻粒，然后放到烤盘上进行最后发酵60分钟。
Brush the top with some water, then dip the top surface of each dough into sesame. Place all the dough on a baking tray. Leave to rise for 60 minutes.
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