Приклади вживання Biscuit dough Англійська мовою та їх переклад на Українською
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MOVIE MAKING biscuit dough for buns.
Semi-structured systems(waffle, biscuit dough).
Therefore, biscuit dough can be attributed to foams.
Cooked using a mechanical baking powder(biscuit dough);
Biscuit dough is prepared without chemical leavening agents and yeast.
A new continuous method of cooking biscuit dough, consists of two stages.
Biscuit dough is characterized by a large instability of the air phase.
You can experiment and add the biscuit dough any fruit or berries, nuts.
Biscuit dough obtained foliation or with chemical disintegrants.
Kyata bakinskayaIzdelie of biscuit dough stuffed with butter, flour and sugar.
Land- the type of product in the form of pastry squares ordiamond shapes from shortcake biscuit dough.
Transfer the biscuit dough into a mold and send to a preheated oven.
The recipe for the dish will be prompted, but you will only have to implement it. Ingredients: Biscuit dough:.
The product of the biscuit dough with a filling of oil, flour and sugar.
At the enterprises of the confectionery and bakery industry,as well as catering, biscuit dough is produced in chucking machines of periodic action.
The composition of biscuit dough include flour, sugar and eggs in a ratio of 1: 1: 2.
A special cart is installed under the lower fitting,and the finished biscuit dough under pressure after the secondary air supply is unloaded from the tank.
Biscuit dough is a dispersed system, which consists of air bubbles separated from each other by films of dispersion medium of very small thickness.
Myutaki Shemakhan- products from biscuit dough in the form of tubes filled with fruit.
The process of making biscuit dough is mixed and then bringing down the egg products with sugar-sand mixture to increase in Xnumx times.
Armenian home made bread- a product of the biscuit dough into a round cake with a pattern on poverhnosti.
The process of making biscuit dough, as described above, is carried out by introducing air and dispersing it in the system.
At present, in some enterprises, in order to intensify the technological process,a new method of preparing biscuit dough is being used- under pressure, the advantages of which are the reduced duration of mass churning and, consequently, an increase in labor productivity.
According to its structure, biscuit dough is a highly concentrated dispersion of air in an environment consisting of egg products, sugar and flour.
Fragrant charlotte made from delicate biscuit dough with juicy cranberry berries will definitely be to your taste.
In the production of biscuit dough, these substances make it possible to knead in one phase, i. e.
The process of making biscuit dough is the introduction of dispersed air into the dough. .
According to its structure, biscuit dough is a highly concentrated dispersion of air in an environment consisting of egg products, sugar, flour, so the biscuit dough can be attributed to foams.
Soft dough and small biscuit cookies.
Batch of 26 letters of the alphabet-stainless steel cutter for biscuit and sugar dough decoration.