Sentences with phrase «then shape the dough»

Then shape the dough into a disc, cover it with plastic wrap, and let it rest in the refrigerator for 1 hour, or up to 2 days.

Apple challahs, however, are challenging, mostly because larger chunks of baked apple are far more satisfying to bite into you than pea - sized ones, but they're also tricky to work into a soft dough, and then shape that dough with a traditional braid.

All the family can help to knead, punch and then shape the dough.

Then shape the dough into a small rectangle that's about 1 - inch thick.

Not exact matches

Shape the dough into 10 equal balls, and then flatten each one into a patty sShape the dough into 10 equal balls, and then flatten each one into a patty shapeshape.

If creating the pasta by hand, follow the instructions in the blog post, rolling the dough as thinly as possible, then rolling it up into a swiss roll shape and cutting narrow strips

You pipe the dough onto the parchment squares to achieve the shape of the donut, but since it is a rather loose dough you can not simply pipe it and then pick it up to fry it so the parchment is your «mode of transportation» if you will, into the fryer.

Roll your dough into finger shapes (you can even go as far as shaping them with knuckles, and slashing them with a knife to create the knuckle wrinkles), and then place a whole almond or almond sliver into the dough where the nail should be.

I did as required and took the dough out 2 hours before I wanted to make the pizzas, shaped it and left it on the counter and then did the final shaping just before baking.

I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape.

Roll tablespoons of the dough into a small log and then shape into a crescent shape.

I rolled out a small ball of dough in my palm and pressed it onto the parchment paper, then used my fingertips to flatten it into a circular shape.

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

Take each portion of butter cookie dough, make an indentation, put the filling inside, and then shape and smooth the dough around it.

I put the ingredients in my bread machine on the dough setting, and then when that was done I shaped them (loosely) into small disk - ball things and let them rise (very quickly!).

I know most conventional recipes will have you chill your dough then roll and cut, but cutting out the shape while the dough is still warm and pliable makes it so you actually work and handle the dough alot less.

Roll out the dough into a rectangle and then roll it back with hands from the far end to shape a loaf.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Then the shapes are transferred to another baking sheet, with the extra trimmed dough removed and placed on a separate baking sheet.

A little ball of dough made from a small amount of butter, a tiny bit of sugar, a pinch of salt, one egg and a little flour and baking powder is then rolled out and cut into funky shapes and then deep fried.

What I've changed for this recipe is to roll out the dough but to then use a little pumpkin shaped cookie cutter to create individual pasta shapes.

Grab a little piece of dough and then use the spoons to start to shape it into an oval.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

i've had good luck using gram flour in place of beans — i usually puree everything with the liquids, then add the gluten, then the gram flour until a malleable dough forms, knead it until it gets rather firm, then shape into a log.

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

Using a spoon or your hands, scoop about 3 tablespoons of dough into your hand and roll into a ball then form into rectangle shapes

Then, on baking day, you shape the dough while it's still cold, set it to rise after shaping (less than an hour), and then bake and induThen, on baking day, you shape the dough while it's still cold, set it to rise after shaping (less than an hour), and then bake and induthen bake and indulge.

Shape the dough into 1» balls, roll in the sugar and cinnamon, then flatten slightly on the cookie sheet.

1) i sandwiched the dough between 2 sheets of saran wrap, rolled it flat to about 1/2 ″ and froze it flat for ~ 1 hr 2) i cut out my shapes and spaced them out on my baking pan, then stuck the pan in the freezer again for ~ 1 hr.

knock back the dough, sprinkle over the chopped walnuts, and then gently mould the dough into a long oval baguette shape.

Then, with the help of a rolling pin, apply very gentle pressure to roll out the dough to an oval / round shape approximately 1 - inch thick.

The dough is then rolled into a sausage shape and cut into rounds, interestingly you then place each round into a muffin case before rising again and finally baking.

(If you find the dough is too soft, because the shape of the cookies is not clearly defined, then chill the dough.)

Roll the dough coating outside in oats and then shape it into a brick.

If your dough is fighting you and keeps springing back to a smaller shape, just let it rest for a few minutes and then return to rolling it out.

An easier way to add apples and raisins (believe me I've tried them all), cut dough in 4, smush each piece into approx. 6 ″ x 4 ″ shapes, put finely chopped apples and raisins across the centre then lift each side of dough to seal.

I flour the counter and my hands and use a dough scraper and scoop out a hunch pat pat pat it into a ball, let it rest for a second, then shape it.

Using lightly floured hands, gently shape dough into 2 balls, then turn them on to a lightly floured surface.

But my roommate showed me the magic of rolling red and white cookie dough into ropes, twisting them together, and then shaping them into canes.

Divide the dough in half and then shape each half into 6 balls.

After shaping, dough can be flash frozen, then wrapped well.

Remove the top sheet of parchment (carefully so you don't tear the pastry), tip the pastry into the pie plate, remove the other sheet of parchment and then use your fingers to shape the dough into the plate and repair any boo - boos that might have occurred during the transfer.

I always work in stages; I make my cookie dough, shape and bake the cookies at one time and then make my icing and ice them at a later time, usually the next day.

Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sShape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sshape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.

Turn dough out onto a lightly floured surface, shape into a 7 - inch square, then cut into 9 equal - sized pieces.

Then roll the dough into small bites (balls about 1 inch thick) into a round shape and place on the prepared plate or parchment paper - covered sheet pan.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Then, take about a walnut sized piece of dough from each of the two batters and separately roll them each into a rope shape, that is about 4 - 5 inches (10 - 12.5 cm) long.

The easy way is to roll the dough into a ball, poke a hole in the center of the ball and then stretch the ball into the doughnut shape we all know and love.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).