pastries

1.Spanakopita is a flaky pastry filled with spinach and feta cheese.

Spnako皮塔饼是一种包有菠菜和羊奶奶酪皮馅饼。

2.Spread some flour on the table and roll the pastry out very thin.

在桌上撒些面粉并把面皮弄得薄一点。

3.Soft choux pastries filled with a superb chantilly cream , all covered with chocolate cream.

精致泡芙，中间是鲜奶油巧克力馅，外面覆盖一层奶油巧克力。

4.The cook pricked a few holes in the pastry.

厨师在馅饼上戳了几个洞。

5.Cut the pastry into small rounds, one for each pie.

把油面团切成小圆片, 每个馅饼用一片。

6.The pastry crust was always underdone.

馅饼壳皮常常烤得不透。

7.Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.

挤手指饼干了。拿个挤花嘴套入蛋糕布袋，开始顺一个方向挤。

8.This is pizza turned into pie - thick gooey pastry crust, tons of stringy cheese, squidgy and fatty and sits like a lead weight in your stomach for hours afterwards.

这里匹萨都变成馅饼了——又厚又粘稠糕点堆在饼上，大块满是干酪,又湿软又油腻，吃下去几个小时后还觉得肚子里面像有个铅块似。

9.Roll out the savoury shortcrust pastry to 0.4cm thick.Make the pastry a bit larger than the mould and press down lightly.Cut off excess pasty.Prick the base of the pastry thoroughly with fork.

用木面棍将面团挞皮压至0.4厘米厚，皮大于挞盘，然后切掉多馀面皮，用叉于挞底刺上小孔。