floured

简明释义

英[ˈflaʊərd]美[ˈflaʊərd]

粉质的；撒上粉的；粉状的；磨碎的

英英释义

单词用法

同义词

反义词

例句

1.And one night in an uptown square park, another group of men floured gasoline around every tree and from tree to tree and set a perfect little forest fire.

某个郊外别墅区停车场的夜晚，一群组员们把汽油洒到每棵树的四周再连成一片，最后完美的点燃。

2.Place dough on the floured board, and knead for approximately ten minutes.

把面团放在撒满面粉的砧板上，然后揉大约十分钟。

3.Place tablespoonfuls of mixture onto a baking paper lined tray. Flatten slightly with a floured fork.

汤勺将混合勺满烤纸，叉将其稍微压扁。

4.And one night in an uptown square park, another group of men floured gasoline around every tree and from tree to tree and set a perfect little forest fire.

某个郊外别墅区停车场的夜晚，一群组员们把汽油洒到每棵树的四周再连成一片，最后完美的点燃。

5.Divide the dough into 3 parts. Roll each part upon a floured board into a sphere. Brush with melted butter.

将面团分成三部分。在撒上面粉的案板上碾每一部分成为圆盘状。涂上融化的黄油。

6.Place the dough in a large, lightly floured bowl, cover with plastic wrap, place in a warm place.

面团放在一个大盆内（下面最好也撒一点面粉防粘） ，盖上保鲜膜，放到温暖的地方，发酵到2倍大。

7.Before rolling out the dough, make sure your surface is well-floured.

在擀面团之前，确保你的表面已经撒上面粉。

8.The chef floured the chicken to prepare it for frying.

厨师给鸡肉撒上面粉以便准备油炸。

9.She floured her hands to prevent the dough from sticking.

她给手撒上面粉以防止面团粘住。

10.The recipe called for a lightly floured baking sheet.

食谱要求使用轻轻撒上面粉的烤盘。

11.He carefully floured the workbench before starting to bake.

他在开始烘焙之前小心地给工作台撒上面粉。

作文

Baking is an art that requires precision, patience, and a touch of creativity. One of the essential steps in many baking recipes is the preparation of the baking surface and the ingredients, which often includes the term floured (撒面粉的). When you prepare to bake, especially when making bread or pastries, it is crucial to ensure that your work surface is adequately floured (撒面粉的) to prevent the dough from sticking. This simple act can make a significant difference in the ease of handling the dough and the overall success of the baking process. The act of flouring (撒面粉的) involves sprinkling a light layer of flour on your countertop or cutting board. Many bakers have their preferred types of flour, whether it be all-purpose, whole wheat, or even gluten-free options. The choice of flour can affect not only the texture but also the flavor of the final product. For instance, using a whole wheat flour will impart a nuttier taste compared to all-purpose flour, which is more neutral. Once the surface is floured (撒面粉的), it becomes a blank canvas ready for the dough. Kneading the dough on a well-prepared surface allows for better control and prevents frustration caused by sticky dough. As I began my journey into baking, I learned the importance of this technique early on. My first attempt at making homemade pizza was a disaster because I neglected to flour my surface. The dough clung stubbornly to the countertop, and I ended up with a messy kitchen and a ruined batch of dough. After that experience, I made it a point to remember to always have a generous amount of flour on hand. The process of flouring (撒面粉的) became second nature to me. I would sprinkle flour on my hands, the rolling pin, and the surface itself. This ensured that I could roll out dough easily and shape it without any hassle. Moreover, I discovered that flouring (撒面粉的) the rolling pin was just as important as the surface. A well-floured rolling pin glides over the dough smoothly, allowing for even thickness and preventing tearing. In addition to preparing the surface, flouring (撒面粉的) is also essential when working with certain types of batters that are sticky by nature. For example, when making cookies, I often find that the dough can be quite soft and challenging to manage. By keeping my hands and utensils floured (撒面粉的), I can scoop and shape the dough without it becoming a sticky mess. As I continued to experiment with different recipes, I realized that flouring (撒面粉的) is not just about preventing stickiness; it also affects the final texture of baked goods. Too much flour can lead to dry and crumbly results, while too little can cause them to fall apart. Therefore, finding the right balance is key. In conclusion, the simple act of flouring (撒面粉的) has transformed my baking experience. It has taught me the importance of preparation and attention to detail in the kitchen. Every time I sprinkle flour on my workspace, I am reminded of my journey as a baker and the lessons I have learned along the way. So, whether you are a novice or an experienced baker, never underestimate the power of a well-floured surface and the role it plays in achieving delicious results.

烘焙是一门需要精确、耐心和一点创造力的艺术。在许多烘焙食谱中，准备烘焙表面和原料的关键步骤之一是使用“撒面粉”的术语。当你准备烘焙时，尤其是在制作面包或糕点时，确保你的工作表面适当地“撒面粉”是至关重要的，以防止面团粘连。这一简单的举动可以大大影响处理面团的便利性和烘焙过程的整体成功。 “撒面粉”的行为涉及在你的台面或切菜板上撒上一层薄薄的面粉。许多烘焙师都有自己偏爱的面粉类型，无论是普通面粉、全麦面粉，甚至是无麸质选项。面粉的选择不仅会影响最终产品的质地，还会影响风味。例如，使用全麦面粉会赋予更坚果的味道，而普通面粉则更为中性。 一旦表面被“撒面粉”，它就变成了一个准备好的画布，等待面团的到来。在准备好的表面上揉捏面团可以更好地控制，并防止因粘稠面团而造成的挫败感。当我开始我的烘焙之旅时，我很早就了解到这一技术的重要性。我第一次尝试自制比萨饼时，由于忽略了撒面粉，结果是一场灾难。面团顽固地粘在台面上，我最终弄得厨房一片狼藉，面团也毁了。 在那次经历之后，我下定决心记住始终准备足够的面粉。“撒面粉”的过程对我来说变得自然而然。我会在手上、擀面杖上以及表面上撒上面粉。这确保了我可以轻松地擀出面团并塑形，而不会遇到麻烦。此外，我发现“撒面粉”擀面杖与表面同样重要。撒了面粉的擀面杖能顺畅地滑过面团，使其厚度均匀，防止撕裂。 除了准备表面外，“撒面粉”在处理某些粘稠的面糊时也至关重要。例如，在制作饼干时，我常常发现面团可能非常软且难以处理。通过保持我的手和用具“撒面粉”，我可以轻松地舀取和塑形面团，而不会变得一团糟。 随着我继续尝试不同的食谱，我意识到“撒面粉”不仅仅是为了防止粘连；它还会影响烘焙食品的最终质地。面粉太多会导致干燥和碎裂，而太少则会使其崩溃。因此，找到正确的平衡是关键。 总之，这个简单的“撒面粉”行为改变了我的烘焙体验。它教会了我在厨房中准备和关注细节的重要性。每当我在工作区撒上面粉时，我都会想起我作为烘焙师的旅程以及我沿途学到的经验教训。因此，无论你是新手还是经验丰富的烘焙师，永远不要低估一个良好“撒面粉”的表面及其在实现美味成果中的作用。