Sentences with phrase «prick dough»

Prick the dough all over with a fork.

Use a fork to prick the dough all over, cover with parchment paper and fill with pie weights or dried beans then bake the crust for 25 - 30 minutes until the edges are golden brown and the center is dry and not doughy.

Prick the dough with a fork several times (this will prevent it from bubbling up)

Prick the dough all over with a fork; this will keep it from bubbling up as it bakes.

Use the tines of a fork to prick the dough.

Lightly prick the dough with the tines of a fork.

Prick dough in a few places with a fork to prevent bubbles.

Prick the dough with a fork, line a parchment paper over the dough.

Prick the dough with a fork and line a parchment paper over the dough.

Using a fork, prick the dough all over.

Prick the dough with a fork all over and chill for 30 minutes.

Prick dough on bottom and sides, and bake 20 to 25 minutes, or until pale golden brown.

Prick the dough in the pan evenly all over with a fork.

Prick the dough with a fork and bake for 15 minutes or until the pastry is cooked.

Prick dough thoroughly on the bottom and sides with the tines of a fork to help prevent it from puffing up as it bakes.

Prick the dough all over with a fork, and use a pizza roller (or something similar) to cut into shapes.

Prick dough all over with a fork.

Prick the dough all over with a fork, and freeze the dough for 1 hour.

Prick the dough all over with a fork and score into small rectangles.

Prick the dough all over with a fork.

Prick the dough all over with a fork, then refrigerate for at least 10 minutes.

Using the tines of a fork, prick the dough all over.

A quick question: in the image showing the dough being placed in the pan, (has a very small depth - of - field and it's thrown the dough - base out of focus), have you pricked the dough base before adding the filling ingredients, or are the dents caused by the fingertips as the dough is pressed onto the pan?

(Pricking the dough helps it bake more evenly, preventing dough bubbles.)

Not exact matches

Trim off any excess dough then use a fork to prick it a few times.

Prick entire surface of dough with times of a for, Bake dough in a heated 450 °F oven for about 4 minutes.

Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising.

With the prongs of a fork, prick the bottom of the dough several times and place in the freezer for 30 minutes to chill.

Using a fork, make prick marks evenly all over the dough.

Prick the bottom of the dough all over with a fork, line the dough with parchment paper or foil, and fill with dry beans, rice, or pie weights.

Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes).

Remove the fully chilled dough from the freezer and prick the bottom and sides of the crust with a fork to prevent puffing during baking.

Kate presses the dough down with her fingertips, instead of pricking it with a fork, which she said is a trick she learned from her French neighbor.

Prick one half of the dough with a fork, and place two tablespoons of filling on the other half.

Using a fork, either prick holes all over the dough or press the tines around the outer edges (or both).

Use a fork to gently prick a few a holes throughout the surface of the dough, except for around the edges (to prevent bubbles).

Remove the chilled dough and prick the bottom and sides with a fork.

Prick the bottom of the dough a few times with a fork, then freeze the crust until solid, 15 - 20 minutes while you preheat the oven.

Prick (dock) each square twice with a fork to keep the dough from bubbling up in the oven.

Procedures: Lightly prick the bottom and sides of the pie dough using the thines of a fork.

Place rolled out pizza dough on 17x12 - inch baking sheet and prick with a fork all over.

Use a fork to prick small holes in the dough.

Form a rim by pinching the edge of the dough; prick surface with fork.

Sweep the rolling pin over the top of the tartlet pan to crimp the excess dough, then prick the bottom of the dough with a fork.

Press dough into the bottom of the pan in an even layer, pricking the finished layer several times with a fork.

Take a sharp paring knife and prick the cut cookie dough rounds a few times.

The dough is pricked in several places and not allowed to rise before or during baking, thereby producing a hard, flat bread.

Prick prepared dough (see «All About Dough» below) with dough (see «All About Dough» below) with Dough» below) with fork.

You can do skin prick tests or shell out the dough for expensive food sensitivity lab results (that may not even tell you anything definitive), but the gold standard remains the food challenge: strict avoidance of the suspected food until symptoms subside followed by an oral challenge.

Use a fork to prick small holes in the dough.