elastic dough

基本解釋

Spread sour cream mixture evenly over flour mixture and knead about 10 minutes to make a smooth and elastic dough.
加入酸奶油混合物攪拌至面團勻滑有彈性，大約10分鐘。
Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl.
把面團攪拌至勻滑有彈性，面團完全離開攪拌盆四周。
Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until smooth, elastic dough is achieved.
將手上涂層薄薄的油，在桌上揉面團，緩緩地反復，用完所有的油時，面團已變得很光滑，富有彈性。

Gluten is the hunk of proteins that turns a ball of crumbling dough into an elastic, yummy ball of bread-to-be.
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