时间:2019-01-10 作者:英语课 分类:原版英语对话1000个


英语课

Todd: Ah, so Alan, you know, you were a baker 1 so can you explain to the listeners: how do you bake bread?


Alan: Well, you need, to make your basic white bread, white pan bread we call it, you need flour, yeast 2, sugar, shortening, salt, and water, so depending on how much you want to make, you, first of all, you throw in the flour into a big mixing bowl. Then you throw in the sugar, salt, and the shortening. You give it a mix. Turn on the machine and mix it a little bit because you don't want to have the yeast in direct contact the salt, because salt if it's in direct contact with the yeast, it kills, the yeast will not react and make the bread rise.


Todd: Oh.


Alan: Then you take the yeast. Whatever amount of yeast you have, and the best way to do it, is you take your water, the amount of water that you need and you break up the yeast into the water, disolve it in the water, and then start the mixer and as the flour and all the other ingredients are mixing, you pour the water in slowly until you get the consistency 3 that you want. That's one way or you can, after you mixed up the flour, the sugar and the salt and the shortening, a little bit, enough that it's mixed, blended together, you can just add the yeast into the mixture and then add the water, so you mix it until you, probably about, I think about eight minutes, or nine minutes, unitl the dough 4 is developed, and it's a glob and you stop the mixer, you pull it off the bowl, you let it sit on the bench for about five minutes. You let it rise. Then you divide it up, into I think about maybe two kilos, it depends on how big you want you loaf. Usually loaves are between seven and eight hundred grams, maybe one kilo. Divide it up and mold it and put it into the pan. It goes into a proofer. The proofer is a steam box with heat. Moisture and heat, and the bread rises and then when it's at a certain level in the proofer you take it out and put it in the oven.


Todd: OK. Sounds good. How long does it have to be in the oven?


Alan: The oven? Usually about twenty minutes.


Todd: And that's it. It's done.


Alan: And then you pull it out of the oven and it's done. Fresh baked bread.


 



n.面包师
  • The baker bakes his bread in the bakery.面包师在面包房内烤面包。
  • The baker frosted the cake with a mixture of sugar and whites of eggs.面包师在蛋糕上撒了一层白糖和蛋清的混合料。
n.酵母;酵母片;泡沫;v.发酵;起泡沫
  • Yeast can be used in making beer and bread.酵母可用于酿啤酒和发面包。
  • The yeast began to work.酵母开始发酵。
n.一贯性,前后一致,稳定性;(液体的)浓度
  • Your behaviour lacks consistency.你的行为缺乏一贯性。
  • We appreciate the consistency and stability in China and in Chinese politics.我们赞赏中国及其政策的连续性和稳定性。
n.生面团;钱,现款
  • She formed the dough into squares.她把生面团捏成四方块。
  • The baker is kneading dough.那位面包师在揉面。
学英语单词
a streaker
a.m.
adenanthrea microsperma l.
AGA,A.G.A.
air cleaner
annual ring density
Bayerbach bei Ergoldsbach
Bence-Jones protein
blacklers
cagewashes
cartographic design
cerebral irritation
chief executives
ciprofibrate
clutter rejection
coherent brittle stage
commutator-controlled weld
cryogenic technology
digital to image conversion
discipleships
double faced hammer
dress
drewe
Dunnet
eeps
efficiency factor
enthalpy of swelling
equatorial system
exterior varnish
exult over
farigue
Fat Analysis Committee colour
flat billet
get his
Gojra
graynet
Guaranteed Death Benefit
half-binding
hexaquarks
high-sulphur fuel
improvement by lessee
injector feed
interaction volume
intoxilyzer
IP fragmentation IP
key variable
korahl
leakage spectrum
lenslets
linolenate
logolepsy
long - term care
loop termination
lql
lutnick
malgwyn
material for test
Medveditskiy
Metroval
mintels
miscellaneous asbestos product
Neolitsea pinninervis
newbattles
non-dividend payee
operational technical manual
penetration of grease
pole setting
pretell
primary mother-tree selection
production strategies
psauoscopy
Qarshi
random noise level
reference oscillator muting
reservoir sensitivity evaluation
reversible code
roller-ball
runners
salty milk
scarifie
see sth with half an eye
sentenceable
shilt
Shimabara-hantō
simple radical
special transfer paper
steinhausers
sulphur cement mortar anchor
superefficiency
temperature classification
thelephoid
theory of growth
thermal processes
thrash over
tooth abscess
USB stick
velascas
vermilions
voltaic irritability
wad hamid
with expedition
zygoplast