Gluten is sticky and elastic, and it makes bread dough chewy.

面筋粘稠有弹性，使面包面团有嚼劲。

I've got some bread dough here that was made by Fanny.

我这里有一些范妮做的面包面团。

Yes. Kringle is a yeast dough so it's like a bread dough. Mmm.

这是一种类似普通面包的酵母面包。

Legend has it that miners ran off to look for gold forgetting all about the half-baked bread dough they'd started.

传说矿工们跑去寻找金子，把他们做了一半的烤面包面团给忘了。

Yeast, for example, gorge on the sugary starch in bread dough, then burp out carbon dioxide that helps give loaves their lift.

细菌跟真菌轮番的咀嚼着成堆的可可另一个例子：细菌跟真菌轮番的咀嚼着成堆的可可。

They'll come in and open up the shop. They'll get everything going, fire up the ovens and start mixing the bread dough.

他们要把店门打开、启动烤箱、做面团。

And it looks more like the bread dough that you might be used to.

而且它看起来更像是您可能习惯的面包面团。

Yeah, she's right here, she just has her hands in some bread dough.

是啊 她就在边上，她双手忙着做面团呢。

So when yeasts digest the sugars in flour, they make bubbles of carbon dioxide gas, which make bread dough rise.

因此，当酵母消化面粉中的糖分时， 它们会产生二氧化碳气泡，从而使面团膨胀。

Generally speaking, bakers make bread dough rise using yeast, but the source of the yeast is what makes sourdough special.

一般来说，面包师使用酵母来发酵面包面团，但酵母的来源才是让酵母面团与众不同的地方。

How long you let your book rest—sort of like bread dough between kneadings—is entirely up to you, but I think it should be a minimum of six weeks.

需要让你的书休停多久——有点像做面包的时候，揉完一轮面要搁多久再揉—样——完全由你说了算，但我认为最短应该有六个星期。

Well, in this course, our vastly experienced Chef Kush is going to teach us four seriously impressive, crowd pleaser dishes, which also teach the fundamentals to mastering bread dough.

在这门课程中，我们经验丰富的主厨库什将教我们四道令人惊叹的、受大众欢迎的菜肴，同时也教大家掌握制作面包面团的基本知识。

And you would be wasting a lot of your bread dough, 'cause it's all gonna get stuck inside, and it's gonna be a pain to clean.

而且你会浪费很多面包面团，因为它们都会卡在里面，而且清洗起来会很痛苦。

Those gas bubbles can puff up bread dough or cake batter, but the acidity of the sour milk isn't all that consistent, so neither were these reactions or their final baked goods.

这些气泡可以使面包面团或蛋糕面糊膨胀，但酸奶的酸度并不是那么一致， 因此这些反应或它们最终的烘焙食品也不是。

We're now going to breeze through the last decades of Picasso's life as we work with some bread dough that I purchased from our best local bakery, because no one wants to see my bread fail to rise once again.

现在，我们将轻松度过毕加索生命的最后几十年， 我们将使用我从当地最好的面包店购买的一些面包面团，因为没有人希望看到我的面包再次发不起来。