Dough
[dəʊ] or [do]
解释:
(n.) Paste of bread; a soft mass of moistened flour or meal, kneaded or unkneaded, but not yet baked; as, to knead dough.
(n.) Anything of the consistency of such paste.
手打:胡里奥
解释:
n. a mass of flour or meal moistened and kneaded but not baked.—adjs. Dough′-baked half-baked defective in intelligence; Dough′faced (U.S.) pliable truckling.—n. Dough′iness.—adj. Dough′-knead′ed (Milt.) soft.—n. Dough′-nut sweetened dough fried in fat.—adj. Dough′y like dough: soft.
整理:苏西
例句:
- Not only this, but on the table I found a small ball of black dough or clay, with specks of something which looks like sawdust in it. 阿瑟·柯南·道尔. 福尔摩斯归来记.
- The tiny yeast plants multiply and continue to make alcohol and gas, and in consequence, the dough becomes lighter and lighter. 伯莎M.克拉克. 科学通论.
- Grape juice mixed with millet ferments quickly and strongly, and the Romans learned to use this mixture for bread raising, kneading a very small amount of it through the dough. 伯莎M.克拉克. 科学通论.
- This machine, see Fig. 168, receives the dough at A, where it is coated with flour and flattened into a sheet between rolls. Edward W. Byrn. 十九世纪发明进展.
- The problem is to separate the mass of dough or, in other words, to cause it to rise and lighten. 伯莎M.克拉克. 科学通论.
- The raising of dough by means of baking soda--bicarbonate of soda--is a very simple process. 伯莎M.克拉克. 科学通论.
- Mix the flour and whiting thoroughly, and add enough water to bring it to the consistency of ordinary dough. 威廉K.戴维. 智者、化学家和伟大医生的秘密.
- After making a stroke knead the dirt into the dough, and continue doing so until it is useless. 威廉K.戴维. 智者、化学家和伟大医生的秘密.
- The rubber is much like tough, heavy dough--there is not much stretch to it and in a cold place it would become hard and brittle. 佚名. 神奇的知识之书.
- As soon as the wax had softened to the plasticity of dough she kneaded the pieces together. 托马斯·哈代. 还乡.
- Upon this the tiny yeast plants in the dough feed, and, as in the case of the wines, ferment the sugar, producing carbon dioxide and alcohol. 伯莎M.克拉克. 科学通论.
- If dough is left standing in a warm place a number of hours, it swells up with gas and becomes porous, and when baked, is less compact and hard than the savage bread. 伯莎M.克拉克. 科学通论.
- Meanwhile, the dough itself is influenced by the heat and is stiffened to such an extent that it retains its inflated shape and spongy nature. 伯莎M.克拉克. 科学通论.
- The dough is thick and sticky and the gas bubbles expand it into a spongy mass. 伯莎M.克拉克. 科学通论.
- Meanwhile, the dough has become stiff enough to support itself. 伯莎M.克拉克. 科学通论.
手打:诺娜