1.面粉
1.撒面粉
1.Tip out on to a floured board and knead until it is no longer sticky.
然后把它倒上一个撒上面粉的木板，揉到它不再粘黏为止。
2.When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it.
当面粉吸掉了所有的水分，最后凝固成一个结实的面团。把它从盆里拿出来，放到撒了干面粉的面板上揉。
3.Turn onto floured surface and knead briefly, then form into a dough ball. Place it in lightly greased bowl.
取出面团，揉搓滚圆放到一个抹了少许油脂的容器，盖上保鲜膜以防表面干硬。
4.Turn the dough out onto a floured surface. The dough is going to be crumbly, so knead it together.
将面团取出，置于撒了面粉的案板上。面团比较松，揉紧。
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.On a floured surface, roll the crust mixture into a round shape.
在盘表面放上面粉，然后把混合物做成圆形。
7.Place tablespoonfuls of mixture onto a baking paper lined tray. Flatten slightly with a floured fork.
用汤勺将混合物勺满放到烤纸上，餐叉粘一下面粉后将其稍微压扁。
8.Methods: We have tested 96 samples of floured food with the improvement method, and explored surveillance results.
方法：用新方法测定96份样品后对监测结果进行分析探讨。
9.Knead the mixture on a lightly floured board until smooth and elastic.
在砧板上搓揉搅匀的面粉，直到变得软且有弹性。
10.Place dough on the floured board, and knead for approximately ten minutes. You can poke it.
把面团放在撒满面粉的面板上，然后揉大约十分钟。你也可以戳它。