| Plural | doughs |
knead the dough
ælt dejen
dough recipe
dejopskrift
fresh dough
frisk dej
pizza dough
pizza dej
soft dough
blød dej
bread dough
brøddej
form the dough into balls.
Form dejen til boller.
refrigerate the dough for one hour.
Køl dejen ned i en time.
the dough should be moist but not sticky.
Dejen skal være fugtig, men ikke klæbrig.
leave the dough in a warm place to rise.
Lad dejen hæve i et varmt sted.
shape the dough into two-inch balls.
Form dejen til to-tommers boller.
Sorry, it is "pastry dough " not pastry dought.
Beklager, det er "mørdedej" og ikke mørde-dought.
Work the dough before shaping it.
Ælt dejen, før du former den.
We use dough to make bread.
Vi bruger dej til at lave brød.
He began to shape the dough into rolls.
Han begyndte at forme dejen til boller.
She formed the dough into squares.
Hun formede dejen til firkanter.
Bakers form dough into loaves.
Bager former dej til brød.
Knead the dough to the right consistency.
Ælt dejen, indtil den har den rette konsistens.
Flatten the dough with a press of the hand.
Flad dejen ud med håndfladen.
roll out half the dough and reserve the other half.
Rul halvdelen af dejen ud og gem den anden halvdel.
roll out the dough on a floured surface.
Rul dejen ud på en meldækket overflade.
The bread dough should rise to double its original size.
Brødden skal hæve til dobbelt størrelse.
Turn the dough onto a floured board.
Vend dejen på et meldækket bræt.
This dough isn't wet enough to bind properly.
Denne dej er ikke våd nok til at binde ordentligt.
compress dough into a circle with a rolling pin;
komprimér dej til en cirkel med en dejkølle;
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
Resultatet viste, at glutenindholdet i dejen reduceredes med stigende sukkerindhold i dejen, og at biosenes indflydelse var større end sukkerets.
knead the dough
ælt dejen
dough recipe
dejopskrift
fresh dough
frisk dej
pizza dough
pizza dej
soft dough
blød dej
bread dough
brøddej
form the dough into balls.
Form dejen til boller.
refrigerate the dough for one hour.
Køl dejen ned i en time.
the dough should be moist but not sticky.
Dejen skal være fugtig, men ikke klæbrig.
leave the dough in a warm place to rise.
Lad dejen hæve i et varmt sted.
shape the dough into two-inch balls.
Form dejen til to-tommers boller.
Sorry, it is "pastry dough " not pastry dought.
Beklager, det er "mørdedej" og ikke mørde-dought.
Work the dough before shaping it.
Ælt dejen, før du former den.
We use dough to make bread.
Vi bruger dej til at lave brød.
He began to shape the dough into rolls.
Han begyndte at forme dejen til boller.
She formed the dough into squares.
Hun formede dejen til firkanter.
Bakers form dough into loaves.
Bager former dej til brød.
Knead the dough to the right consistency.
Ælt dejen, indtil den har den rette konsistens.
Flatten the dough with a press of the hand.
Flad dejen ud med håndfladen.
roll out half the dough and reserve the other half.
Rul halvdelen af dejen ud og gem den anden halvdel.
roll out the dough on a floured surface.
Rul dejen ud på en meldækket overflade.
The bread dough should rise to double its original size.
Brødden skal hæve til dobbelt størrelse.
Turn the dough onto a floured board.
Vend dejen på et meldækket bræt.
This dough isn't wet enough to bind properly.
Denne dej er ikke våd nok til at binde ordentligt.
compress dough into a circle with a rolling pin;
komprimér dej til en cirkel med en dejkølle;
Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.
Resultatet viste, at glutenindholdet i dejen reduceredes med stigende sukkerindhold i dejen, og at biosenes indflydelse var større end sukkerets.
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