Fold napkin in half lengthwise and fold in quarters.

餐巾纸折叠一半纵向褶皱和宿舍。

Next, fold in the beaten egg.

接着拌入打散的鸡蛋.

Gently fold in the whipped cream.

鲜忌廉徐徐卷如入芝士混合物内.

Fold in sifted flours and coconut powder.

拌入筛过的面粉及椰子粉。

Fold in half along the center dotted line.

沿着中间虚线对折。

Whisk the cream and fold in the melted chocolate.

将乳脂搅拌后与熔化的巧克力拌在一起.

Then fold in the rest of the sugar and flavouring.

然后加入剩下的糖和香料.

Combine well then gently fold in meringue mixture.

混合均匀以后,把蛋白与糖的混合物加进来,轻轻搅拌.

Fold in reserved asparagus and peas. Heat for 3 minutes.

加入事先做好的芦笋和豌豆，加热3分钟。

Anticline and syncline, geometrical elements of fold, description and recognition of fold in the field.

背斜和向斜 、 褶皱的几何要素、褶皱的描述和褶皱的野外描述.