Little did I realize, all that stiff dough needed was a short time-out in the refrigerator. Kneading and rolling develop the gluten in the flour and cause the crust to recoil rather than enlarge; chilling relaxes the tightly wound gluten.

  • 我没有意识到,那硬邦邦的面团所需要的只是在冰箱里搁置片刻。揉捏会让面粉产生面筋,导致饼皮回弹而不是延展;冷却会让结构紧密的面筋松弛。

  • 互联网摘选 2026-07-14 03:41:48

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