華閱文章網1.寫包包子過程的英語作文
Stir the yeast and 1 tablespoon of sugar into 1 cup of the warm water. Let stand for 15 minutes. Skip this step if your yeast does not need proofing. Sift the flour and sugar together. If you pre-mixed the yeast, add to the flour and the rest of the sugar in a mixing bowl. If you didn't pre-mix the yeast, mix flour, salt if desired, and the sugar, then mix in yeast in a mixing bowl. Add 1 cup of the water in a steady stream, mixing constantly. Mix together. The dough will begin to form a ragged clump. If the dough does not stick together, add a small amount more water. Knead dough for 5-10 minutes. The dough will stiffen, and should spring back slowly when indented with a finger. The surface should be smooth and slightly shiny. Coat the bottom of a large bowl with the sesame oil to give a thin film, and place the dough in the bowl. Roll over so it is coated with the oil. Allow dough to rise and double in volume in a warm place for 1-1? hours, or in a cool place like a fridge for 2-3 hours. A slow rise in a cool place will produce a finer texture. Punch dough down. If you wish at this point, you can allow it to rise and double again, in a warm or cool place, and punch down again. A double rise also results in a finer, more tender texture. Form into a large pancake shape. Sprinkle the baking powder evenly across the dough, and knead again, until the same consistency as before it rose. Water from the yeast's respiration may have made the dough softer, so add a bit more flour if needed. Divide the dough into two long rolls, and cut each into 6 pieces. Roll each piece of dough into a ball. If you are making plain baozi, go straight to Step 20 now. If making filled baozi, then flatten each ball into a 6-inch disc. Shape the disc so that it is significantly thicker in the centre than at the edges. Position one hand as if you were holding a normal drinking glass, and place a disc of dough over the top. Using two fingers, push the centre of the disc down by about 1 inch. Place 1 dessert spoon of filling into the well you just made in the dough. Still holding your hand in position, use your other hand to fold the edges of the dough together, in a sort of pleated fashion. Pinch edges together and twist (so that you twist a small portion at the top right off) to close the baozi. Place each baozi on a square of parchment paper, 3 inches to a side. Allow to rise in warm place 1 hour. The dough should end up springy to the touch.。
2.用英文簡單說說包餃子的過程
The Process of Making Jiaozi
Many families in China usually prepare enough jiaozi to last several days during the Spring Festival time. To make jiaozi, first of all, you should chop the meat into tiny pieces and mash them, then add salt, sesame oil, soy sauce, ginger, scallions, Chinese cabbage and MSG if you like. Mix thoroughly the ingredients and meat filling, add two spoonful of water if necessary.
In a big bowl, add water to flour gradually. (caution: not too much at a time!) Mix and knead by hand to soft dough, then cover it with towel and put it aside for about an hour. Scatter some dry flour on the board, knead and roll it into a sausage-like dough about 5 centimeters in diameter, then chop it into small pieces. Press each piece with your hand and get a pancake. Finally, you should hold the pancake with your palm and put the filling in the center and wrap it into half-moon shaped and seal the edges.
The next step is to eat. Put the dumplings into boiling water, when it is well cooked, it is ready to be served. However, before eating, you need to prepare some small dishes to contain the mixture of soy sauce, vinegar, and sesame oil or pepper oil ( to suit your own taste!)
3.包餃子的詳細過程英文版
Cooking Procedure:
1. Place flour in bowl. Add salt and water slowly. Mix with fingers and knead to form a soft dough. Cover with damp cloth. Let stand for at least 15 minutes.
2. Mix meat, green onion, ginger, soy sauce, salt and sesame oil in a bowl and mix it thoroughly. Then add chopped cabbage. Sprinkle a little salt on it. Then squeeze the water out to make it dry.)Mix thoroughly to make filling.
3. Remove the dough to lightly floured board, knead again until very smooth. Divide the dough into 50 pieces. Flatten each piece with hand and roll it into a round thin pancake (about 2-1/2 inch diameter, the center should be thicker than edges.) Place one teaspoonful of filling in center, fold over, and pinch in center first. Then grasp edges between thumb and index finger to seal.
4. Boil about 10 cups of water in deep pan, after the water starts boiling, drop dumplings one by one into boiling water (no more than 20 dumplings at a time). Stir carefully with large spoon to prevent sticking to the bottom of pan. Cook until the water boils up again.
5. Add 2/3 cup of cold water into pan and let it come to boil again. Add another 2/3 cup cold water. When it boils again, the dumpling is done. Remove the dumplings with a large slotter spoon to plate. Serve hot.
6. In small bowls place soy sauce, vinegar, red pepper oil. Use as a dipping sauce.
參考資料：/wls/story?section=News&id=1104193
4.寫包包子過程的英語作文
Stir the yeast and 1 tablespoon of sugar into 1 cup of the warm water. Let stand for 15 minutes. Skip this step if your yeast does not need proofing. Sift the flour and sugar together. If you pre-mixed the yeast, add to the flour and the rest of the sugar in a mixing bowl. If you didn't pre-mix the yeast, mix flour, salt if desired, and the sugar, then mix in yeast in a mixing bowl. Add 1 cup of the water in a steady stream, mixing constantly. Mix together. The dough will begin to form a ragged clump. If the dough does not stick together, add a small amount more water. Knead dough for 5-10 minutes. The dough will stiffen, and should spring back slowly when indented with a finger. The surface should be smooth and slightly shiny. Coat the bottom of a large bowl with the sesame oil to give a thin film, and place the dough in the bowl. Roll over so it is coated with the oil. Allow dough to rise and double in volume in a warm place for 1-1? hours, or in a cool place like a fridge for 2-3 hours. A slow rise in a cool place will produce a finer texture. Punch dough down. If you wish at this point, you can allow it to rise and double again, in a warm or cool place, and punch down again. A double rise also results in a finer, more tender texture. Form into a large pancake shape. Sprinkle the baking powder evenly across the dough, and knead again, until the same consistency as before it rose. Water from the yeast's respiration may have made the dough softer, so add a bit more flour if needed. Divide the dough into two long rolls, and cut each into 6 pieces. Roll each piece of dough into a ball. If you are making plain baozi, go straight to Step 20 now. If making filled baozi, then flatten each ball into a 6-inch disc. Shape the disc so that it is significantly thicker in the centre than at the edges. Position one hand as if you were holding a normal drinking glass, and place a disc of dough over the top. Using two fingers, push the centre of the disc down by about 1 inch. Place 1 dessert spoon of filling into the well you just made in the dough. Still holding your hand in position, use your other hand to fold the edges of the dough together, in a sort of pleated fashion. Pinch edges together and twist (so that you twist a small portion at the top right off) to close the baozi. Place each baozi on a square of parchment paper, 3 inches to a side. Allow to rise in warm place 1 hour. The dough should end up springy to the touch.。
5.簡單包餃子的過程用英語怎么寫
The Process of Making JiaoziMany families in China usually prepare enough jiaozi to last several days during the Spring Festival * make jiaozi,first of all,you should chop the meat into tiny pieces and mash them,then add salt,sesame oil,soy sauce,ginger,scallions,Chinese cabbage and MSG if you * thoroughly the ingredients and meat filling,add two spoonful of water if * a big bowl,add water to flour gradually.(caution:not too much at a time!) Mix and knead by hand to soft dough,then cover it with towel and put it aside for about an *r some dry flour on the board,knead and roll it into a sausage-like dough about 5 centimeters in diameter,then chop it into small * each piece with your hand and get a *y,you should hold the pancake with your palm and put the filling in the center and wrap it into half-moon shaped and seal the * next step is to * the dumplings into boiling water,when it is well cooked,it is ready to be *r,before eating,you need to prepare some small dishes to contain the mixture of soy sauce,vinegar,and sesame oil or pepper oil ( to suit your own taste!)。
6.英語作文包餃子的方法和步驟80~100字
first,Prepare some flour to make the dumpling wrapper .Knead the flour into dough,and then Pressed the dough into small pieces.
second,prepare the stuffing. you can mix the vegetables and some meat and stir-fry the mixtrue.
* The cooked stuffing into flour pieces.
finally,Boil the dumplings
7.用英文簡單說說包餃子的過程
The Process of Making Jiaozi Many families in China usually prepare enough jiaozi to last several days during the Spring Festival time. To make jiaozi, first of all, you should chop the meat into tiny pieces and mash them, then add salt, sesame oil, soy sauce, ginger, scallions, Chinese cabbage and MSG if you like. Mix thoroughly the ingredients and meat filling, add two spoonful of water if necessary. In a big bowl, add water to flour gradually. (caution: not too much at a time!) Mix and knead by hand to soft dough, then cover it with towel and put it aside for about an hour. Scatter some dry flour on the board, knead and roll it into a sausage-like dough about 5 centimeters in diameter, then chop it into small pieces. Press each piece with your hand and get a pancake. Finally, you should hold the pancake with your palm and put the filling in the center and wrap it into half-moon shaped and seal the edges. The next step is to eat. Put the dumplings into boiling water, when it is well cooked, it is ready to be served. However, before eating, you need to prepare some small dishes to contain the mixture of soy sauce, vinegar, and sesame oil or pepper oil ( to suit your own taste!)。
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