(1)考查动词时态和主谓一致。句意:面塑,也被称为面花,可以追溯到汉代(公元前202年-220年)。考查本句谓语动词,date back to (追溯到)无被动形式,根据上下文可知,时态为一般现在时;主语为dough sculpture,单数,谓语动词用第三人称单数形式。故填dates。(2)考
In public health, let the dough rise slowly (but not too slowly)In problem-solving, being distracted can be a good thing. The tendencyLowellLevinJRABMJJournal of Epidemiology & Community Health
aFrom a technological point of view, an increase in the elasticity of biscuit dough is not an advisable property as, if the dough is too elastic, it will tend to recover its initial shape after sheeting, reducing the spread and affecting the final dimension of the biscuit 从一个技术观点,在...
abread is product by making dough from wheat flour and this with carbon produced by yeast 正在翻译,请等待...[translate] aSub-Licensee shall keep fall, true and accurate books of account containing all particulars that may be necessary for the purpose of showing the amounts due by Sub-Licens...
The young Chinese girl mixed her bread dough and left it in the sun to rise. Then off she went for a walk with her boy friend, an Italian sailor. When they returned they saw that the dough had risen too much. It hung over the edge of the dish in strings, hardened by the sun. ...
In a large bowl, combine yeast and water and mix well. Allow up to 5 minutes to foam or bubble. Add in oil and eggs then remaining ingredients. Cover with damp towel and allow to rise for 45 minutes. Transfer dough to a greased loaf pan and bake for 50-60 minutes. Cool completely ...
I learned to cook at around 10 years old.The first skill mastered was making dough(面团).In my hometown of Ningxia,people make noodles from the beginning in the evening.Since my parents often came home late,a prepared dough would help my family have supper sooner.I...
英译汉-短文Hello Xinxin,thanks for your lovely photos,i like it verry much.You have a nice doughter,say hello from me.I living in Hamburg,Germany,Hamburg is in northgermany and now we go slowly in the Wintertime too.I living alone,have 2 house
I will leave you with the very last Rule, which is to break the rules once in a while. I enjoy this book so much because it does give simple, clear, easy to remember reminders without taking itself too seriously. Food means so much. It is what we are made of, it is our connection...
4-7 gr driead yeast 1 teaspoon salt Hydrolysis, mix everything in a tub, fold a couple of times - bulk fermentation lasts 5-6 hours (both at 21° room temperature or in the oven with light on, ca 25-25°). Generally after that the dough is quite slack and wet, probably not more...