Scoop the dough onto the baking sheet using a teaspoon.

用茶匙将生面团舀到烤盘上。

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Turn out the dough and knead it on a surface dusted with flour.

将面团取出，在撒了面粉的表面上揉捏。

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Place the frozen dough on a greased baking tray.

将冷冻的面团放到抹了油的烤盘上。

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Combine the flour with 3 tablespoons of water to form a paste.

将面粉与3大勺水混合形成面团。

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Roll the pastry into narrow strips and cut it.

把油酥面团擀成窄条并切开。

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Let the dough rise until it reaches double its original size.

让面团发酵至达到原来大小的两倍。

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Divide the pastry into two equal portions and roll them out separately.

把油酥面团分成两等份，然后分别擀开。

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Lightly knead the dough with your fingers.

用手指轻轻地揉捏面团。

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Stir in sufficient milk until the mixture becomes a pliable dough.

倒入足够的牛奶，直到混合物形成柔软的面团。

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Knead the pasta into a flat sheet as thinly as possible.

把面团揉成一张尽可能薄的平片。

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Dough achieves a uniform consistency through thorough mixing.

面团通过充分搅拌达到均匀的质地。

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Roll the dough into a ball and tie it with string.

把面团卷成球状，用细绳系紧。

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Thaw the pastry completely before use.

使用前请将油酥面团完全解冻。

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Tenderly knead the dough on a countertop lightly coated with flour.

在轻轻撒了面粉的台面上温和地揉捏面团。

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Gluten enhances the texture of dough by adding elasticity.

麸质通过增加弹性来改善生面团的口感。

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