elastic dough

基本解释

Spread sour cream mixture evenly over flour mixture and knead about 10 minutes to make a smooth and elastic dough.
加入酸奶油混合物搅拌至面团匀滑有弹性，大约10分钟。
Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl.
把面团搅拌至匀滑有弹性，面团完全离开搅拌盆四周。
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.
将手上涂层薄薄的油，在桌上揉面团，缓缓地反复，用完所有的油时，面团已变得很光滑，富有弹性。

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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