Sentences with phrase «as the dough gets»

This will take some work on your part as the dough gets stiff.

Not exact matches

And the best dough for homemade pies is pâte brisée... Getting the right proportion of butter to flour is crucial, as is using very cold ingredients and a light hand.»

The Hebrew word is «ugah, and we get same notion of its meagerness when Hosea denounces Ephraim as a little piece of dough cooked on only one side; literally, a half - baked «ugah.

When I was making these (an hour ago), I was thinking, oh no, the recipe's not working, as the dough was so sticky that I found it difficult to shape it on the baking tray or even get it off my fingers.

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

Perfect snack for a sweet tooth:) I followed the recipe as you have it but found it a little tricky to get the dough to stay in balls, so I added about 1/2 C of natural peanut butter.

Add lots (as in 4 varieties) of Italian cheese, fresh garlic and basil, and some beautiful phyllo dough... and you've got a show - stopper dish!

In order to get a good rise, the yeast needs to proof with the water and sugar until it's doubled in size, the dough needs to rise until it's as tall as the pan, the dough needs to be a batter consistency per the instructions, and it also can depend on what flour you use.

Do not press down, try to keep the dough as tall as possible, but push down any small pieces of dough that stick up too far that might burn or get overly brown.

Using floured fingers, spread the dough out to the edges of the sheet (or as close as it will get).

As opposed to bread dough, the dough was definitely still sticky after kneading, and kneading was a bit difficult... but I'll just have to get used to it:)

I would love to know how this works as a pizza dough, if you get to try it out.

Having got the right flour, you need to spend enough time kneading the dough to make sure it is the right texture — with as much gluten broken down as possible.

Pat / press dough out to about 3/4» thickness and cut with 2» - 3» biscuit cutter, re-rolling dough as necessary, working quickly to prevent the butter from getting too warm.

If I make it as written I get a cookie - dough thickness... My best version uses 4 eggs and 1 cup of coconut milk (plain, full - fat coconut milk).

* By the way, I don't recommend my snowflake cookie cutter set as you will grow gray hairs trying to get the cookie cutter back from the dough without pulling off some icicles.

Get comfortable with bread dough on the sticky side as it makes for the softest, least - dense breads.

Use your unicorn or pony cutter to cut out as many cookies as you can; re-roll scraps to get more cookies from the dough.

You're looking to get your dough as thin as possible without tearing.

Fold the dough, you won't get far with kneading as the sourdough is wet and sticky, and only scraping it off the bowl, pulling and folding over, and pushing back to the dough is the way to keep things reasonably tidy in my experience.

I used a new dough recipe too — I normally don't put olive oil in my crust, but trying to get as close as possible to their recipe, I made this dough:

The variations are pretty infinite: you could divide the dough into 3 or 4 pieces and make small little pizzas (5 - 6 inches in diameter, 1 egg each) to serve alongside fruit or hashbrowns or something, or you could make one giant pizza and top it with 4 or more eggs to feed a crowd (if you are going to double the recipe, I would still recommend making two pizzas, as it might start getting out of control size-wise).

During the first part of baking, before the yeast is killed, the dough will rise as you get a last bit of carbon dioxide being released and expanding the air pockets.

As I live in Germany and don't know what size your ice cream scopes are I guessed and got 6 larger and 1 smaller bun out of the dough.

My dough was in the fridge for 3 hours, and got soft and sticky super fast as I was trying to roll them out.

In the summer I may get a really quick and puffy rise, while in the winter my dough may not be as quick to rise.

As much as I LOVE being in the kitchen and could get lost in kneading dough from scratch for hours on hand; this lifestyle isn't realistic for the everyday gaAs much as I LOVE being in the kitchen and could get lost in kneading dough from scratch for hours on hand; this lifestyle isn't realistic for the everyday gaas I LOVE being in the kitchen and could get lost in kneading dough from scratch for hours on hand; this lifestyle isn't realistic for the everyday gal.

A sweet and garlicky sauce gets paired with a surprisingly good - for - you dough (it's full of superfood spices such as ginger, turmeric, and cinnamon) and a delicious, wholesome filling of onions, sweet potatoes, curry paste, carrots, garlic, coconut milk, and lime juice.

Luckily these cookies don't need much «rise»... so as long as you get the dough to cooperate, you should be set.

As the recipe instructs, be sure to par - bake the pizza dough so that it has a slight crisp and doesn't get soggy under all the pizza topping goodness... whatever toppings you decide on

So made the dough but only added around 6 cups of flour as it was getting to dry, left it in the fridge overnight, am excited we can not buy decent challah here in Arizona.Have tried several, But i havent found a recipe i like yet so fingers crossed for tomorrow night!

As far as the dough sticking to the press, you got me on that onAs far as the dough sticking to the press, you got me on that onas the dough sticking to the press, you got me on that one.

I had to work with quite a bit of extra flour to get anything even resembling a braid, and as I said my hands were completely covered in a thick layer of dough.

As I divided the dough, I got a small flower, but use the whole batch to get a large one.

Be sure to allow the dough to rest, then roll it thin on a surfaced floured as lightly as you can get away with.

In fact, this would be a great time to get your kids involved, as their small hands are well suited to the task of rolling the small balls of dough into a rope shape.

I love the smell as you mix the yeast with the hot water and the dough gets to sticky and (messy).

Wasn't able to get much in the way of a crimp as the dough stuck to fingers, gloves, plastic wrap, etc..

«Any baker, regardless of the time of day or night, can go on their computers and get all the information relative to the performance of that flour such as how much water to add to it to make dough or how to mix it,» he adds.

The dough can feel quite oily since we use that instead of butter, but as you bake them they should get a nice texture.

Note - I have found that pizza dough seems to have a mind of its own so do not get caught up in the shape as long as the thickness is consistently less than 1/2 inch.

You should feel free to let the bread rise longer, as well; adding rise time can give the dough the benefit of getting «comfortable in its skin,» so to speak, as it more gradually building the cell structure.

Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that's slightly tacky but doesn't stick to the counter or your hands.

My first loaf turned out well, and hopefully the dough will get more like sourdough as it rests in the fridge.

As I state in the post, a stand mixer with a dough hook is best, but you can get very good results with a 5 - speed KitchenAid handheld mixer with the dough hook attachments.

Always the sucker, I obliged — or at least I got as far as making the dough.

Once your dough is rolled up, divide it into 3 equal pieces (or as equal as you can get it - no need to measure).

Roll out dough until it's about 1 / 8th inch thick, or as thin as you can get it without tearing.

Try to get the dough as thin as possible.

Let's get one thing straight, I am aware that it's not the same thing as a pastry dough and it doesn't get as flaky as traditional croissants, but you know I have to tell you, it's pretty darn close and it gets the job done.