knead

简明释义

英[niːd]美[niːd]

vt. 揉合，揉捏；按摩；捏制

第 三 人 称 单 数 k n e a d s

现 在 分 词 k n e a d i n g

过 去 式 k n e a d e d

过 去 分 词 k n e a d e d

英英释义

单词用法

同义词

反义词

例句

1.Knead the dough on a floured surface.

在撒了面粉的案板上揉面团。

2.While you're waiting, would you please knead the dough a little bit for me?

你等我的时候，等你帮我揉一下面团好吗？

3.In the front window, however, you can watch the cooks knead the buns and bake them on a coal-heated drum.

然而，在前面的窗户里，你可以看到厨师们揉捏小圆面包，然后在煤炉上烤着吃。

4.You can use a bread machine if you have one, or you can knead the dough by hand.

如果你有面包机就用它来做，或者你用可以用手来揉面粉。

5.Scrape up dough and knead for 5 to 10 mins.

将生面团揣上五到十分钟。

6.Then, the whole spectacle gets even worse when you have to knead germicide into the contents.

然后更糟糕的事是你必须自己动手把杀菌剂均匀的揉进那些东西中。

7.Mix everything and knead well and truly.

全部混合均匀后，充分揉好面团。

8.Occasionally knead and re-form the bar so that a fresh portion contacts the vehicle.

偶尔重新捏塑清洁泥以便使车身能接触到清洁泥的干净部分。

9.Before baking bread, you need to knead the dough for about 10 minutes.

在烤面包之前，你需要将面团揉捏大约10分钟。

10.She loves to knead the pizza dough until it is smooth and elastic.

她喜欢将比萨面团揉捏到光滑有弹性。

11.To make good pasta, it's important to knead the flour and eggs together properly.

制作美味的意大利面时，将面粉和鸡蛋揉捏在一起是很重要的。

12.After mixing the ingredients, you should knead them into a ball.

混合好材料后，你应该将它们揉捏成一个球。

13.He learned how to knead dough while watching his grandmother cook.

他在看奶奶做饭时学会了如何揉捏面团。

作文

Baking has always been a cherished activity in my family, and one of the most essential techniques that I have learned over the years is how to knead dough. The process of kneading is not just about mixing ingredients; it is a crucial step that transforms simple flour and water into a soft, elastic mass that can be shaped into various forms. Understanding the art of kneading is vital for anyone who wants to master baking bread or pastries. When I first started baking, I was intimidated by the idea of kneading. It seemed like a daunting task that required strength and precision. However, I soon realized that kneading is more about technique than brute force. The key is to use the palms of your hands to push the dough away from you, then fold it back over itself and repeat the process. This rhythmic motion helps to develop the gluten in the flour, which gives the bread its structure and chewiness. As I practiced, I discovered that kneading can also be quite therapeutic. There’s something satisfying about working with your hands, feeling the dough transform under your fingertips. At first, the dough may feel sticky and uncooperative, but with patience and persistence, it gradually becomes smooth and pliable. This transformation is not only physical but also emotional, as I find joy in the simple act of creating something from scratch. In addition to being a fundamental skill in baking, kneading also has a scientific aspect. The process of kneading activates the proteins in the flour, allowing them to form gluten strands. This is what gives bread its chewy texture. If the dough is not kneaded enough, the bread may turn out dense and heavy. Conversely, over-kneading can lead to a tough texture, making it essential to find the right balance. One of my favorite recipes that requires kneading is homemade pizza dough. The satisfaction of creating a delicious pizza from scratch is unparalleled. To make the dough, I combine flour, water, yeast, and a pinch of salt. After mixing the ingredients, I begin the kneading process. As I work the dough, I can feel it becoming more elastic and easier to handle. Once it reaches the right consistency, I let it rest, allowing the yeast to work its magic and the dough to rise. After the dough has risen, it’s time to shape it into a pizza base. The act of kneading not only prepares the dough for baking but also builds anticipation for the final product. I love adding my favorite toppings and watching the pizza bake in the oven, knowing that my hard work in kneading the dough has contributed to this delicious meal. In conclusion, kneading is an essential skill in baking that goes beyond mere technique. It encompasses the joy of creation, the science of gluten development, and the satisfaction of producing something delicious. Whether I am baking bread or making pizza, the act of kneading connects me to my ingredients and the rich tradition of baking. I encourage anyone interested in baking to embrace the process of kneading, as it truly is a rewarding experience that enhances both the food and the baker's spirit.

烘焙一直是我家中珍视的活动，而我多年来学到的最基本技巧之一就是如何揉面。揉面的过程不仅仅是混合原料；它是将简单的面粉和水转变为柔软、有弹性的面团的重要步骤，面团可以被塑造成各种形状。理解揉面的艺术对于任何想要掌握面包或糕点烘焙的人来说都是至关重要的。 当我第一次开始烘焙时，我对揉面的想法感到畏惧。这似乎是一个需要力量和精确度的艰巨任务。然而，我很快意识到，揉面更多的是关于技巧，而不是蛮力。关键是用手掌将面团推开，然后将其折回自身，重复这个过程。这种有节奏的动作有助于开发面粉中的面筋，使面包具有结构和嚼劲。 随着我的练习，我发现揉面也可以非常治愈。用手工作，感受面团在指尖下的变化，令人满意。起初，面团可能感觉粘稠且不合作，但通过耐心和坚持，它逐渐变得光滑而柔韧。这种转变不仅是身体上的，也是情感上的，因为我在从零开始创造某样东西的简单行为中找到了快乐。 除了作为烘焙的基本技能，揉面还有科学的一面。揉面的过程激活了面粉中的蛋白质，使它们能够形成面筋链。这就是面包具有嚼劲的原因。如果面团没有揉足够，面包可能会变得稠密而沉重。相反，过度揉面可能导致口感坚韧，因此找到正确的平衡至关重要。 我最喜欢的一个需要揉面的食谱是自制比萨饼面团。制作自制比萨饼的满足感无与伦比。为了制作面团，我将面粉、水、酵母和一小撮盐混合在一起。在混合原料后，我开始进行揉面的过程。当我处理面团时，可以感觉到它变得更加有弹性，更容易处理。一旦达到合适的稠度，我就让它静置，让酵母发挥魔力，使面团发酵。 面团发酵后，就可以将其塑造成比萨饼底。揉面的行为不仅为烘焙准备了面团，还增加了对最终产品的期待。我喜欢添加自己喜欢的配料，观看比萨饼在烤箱中烘烤，知道我在揉面过程中所付出的努力为这顿美味的餐点做出了贡献。 总之，揉面是烘焙中一种必不可少的技能，它超越了单纯的技巧。它包含了创造的快乐、面筋发展的科学以及制作美味食物的满足感。无论我是在烘焙面包还是制作比萨饼，揉面的行为都让我与我的原料和丰富的烘焙传统相连接。我鼓励任何对烘焙感兴趣的人去拥抱揉面的过程，因为这确实是一种有益的体验，增强了食物和烘焙者的精神。