育才学习网1.包子 用英语怎么说
原发布者：zydsc1900
各种包子的英文翻译包子steamedstuffedbun; 肉包子; 肉包; 猪肉包子 三鲜包子 菜包子; 素包子; 豆沙包; 蒸包 猪肉蒸包 三鲜蒸包 小笼蒸包 小笼包 蒸饺steameddumpling 猪肉蒸饺steamedporkdumpling 三鲜蒸饺 锅贴slightlyfrieddumpling 猪肉锅贴 三鲜锅贴slightlyfried
2.包子用英语怎么写
steamed stuffed bun 14 包子steamed stuffed bun 15 饺子dumpling 16 锅贴lightly fried dumpling bum 包子bum 豆沙包smashed bean bun 馒头steamed bread 花卷twistbread 馄饨wonton 锅贴 bun Breakfast. bun 包子. steamed bun 馒头. boiled dumplings 水饺. steamed dumplings。
3.包子 用英语怎么拼
楼上的说法错误
dumpling意思是：饺子
包子
[bāo zi]
steamed stuffed bun
肉包子
steamed bun with meat stuffing
包子bum 豆沙包smashed bean bun 馒头steamed bread 花卷twistbread 馄饨wonton 锅贴fried wontons 水饺boiled dumpling
4.写包包子过程的英语作文
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 1-1½ 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.。