This paper discusses the effect reducing sugar and oil or fat content and increasing multifunctional dietary fiber flour of the soybean on the walnut shortpastry quality.
本文研究了降低糖油用量强化多功能大豆膳食纤维粉对桃酥质量的影响。
2
In a short time I was busy mixing butter and flour and my hands were soon covered with sticky pastry.
不一会儿我就忙着调拌起了黄油和面粉，很快我的手上就沾满了粘粘的面糊。
3
Today, custard tarts are usually made from short crust pastry, eggs, sugar, milk or cream, and vanilla, sprinkled with nutmeg and baked.