Using floured fingers, spread the dough out to the edges of the sheet (or as close as it will get).
Press the balls flat
using floured fingers since the dough will be very sticky.
Not exact matches
Brightly - colored rangolis are drawn on the ground at the entrances to homes and offices during Diwali,
using the
fingers and colored
flour, rice power, rice grains, flower petals, powders and chalk.
Add the diced butter to the
flour and
use your
fingers to mix the dough into a rough breadcrumb consistency.
Using a fork or
fingers, toss mixture together to moisten
flour.
Add the butter and mix the
flour using finger tips till the
flour resembles bread crumbs.
Add the cold, cubed butter and,
using your
fingers, work the butter into the
flour mixture.
you've inspired me to make this bread not just super healthy but truly indigenous, packed with locally sourced, locally grown ingredients: for the
flour i
used whole wheat, sorghum (indian name: jowar), pearl millet (indian name: bajra),
finger millet (indian name: ragi).
Cut the butter into small pieces and rub into the
flour using the tips of your
fingers.
Then,
using 1/2 c. measurements, slowly add in
flour until the dough is somewhat sticky, but doesn't stick to your
fingers.
Using your
fingers, work the butter into the
flour until the butter is evenly distributed and the mixture is moist and crumbly.
Because in shortbread, you
use your
fingers to wedge the
flour particles into the butter, making for a tender, crumbly cookie.
You can also
use your
fingers to rub the solid oil into the
flour.
Using your
fingers, rub the butter into the
flour until it is crumbly (like sand).
Scatter the shortening and butter over the dry ingredients and,
using a pastry blender or your
fingers, work the fat into the
flour mixture until it looks like coarse sand.
In a separate bowl,
use your
fingers to combine the streusel topping ingredients: oat
flour, cinnamon and butter.
Scatter butter pieces over the
flour mixture;
using your
fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal.
To make the first bread,
using flour - dusted
fingers, gently spread a big dollop (or divide the dough into 6 equal portions) of dough onto a small (19 cm) frying pan.
Using your
fingers, pinch and knead the butter and cheese into the
flour mixture until it's crumbly and fairly uniform.
Cross your
fingers ~ because I
use mostly Whole wheat pastry
flour, some 100 % whole wheat
flour and some flax seed
flour I had to increased the liquids a tad to make up for the ww
flours extra absorption.
Using lightly
floured spoon or
fingers, press in bottom of pan.
Use your
finger or a fork to break the yolks and gradually incorporate the egg into the
flour.
Using your
fingers, begin to squeeze together
flour mixture as you slowly add 1 cup of cold water.
Add cold butter and either mix in your food processor until dough starts coming together, or cut butter into
flour and sugar
using 2 knives and your
fingers.
Using well -
floured fingers, flatten the dough into a round about 4 - inches in diameter, working from the inside out and leaving the center of the dough much thicker than the edges.
Add the butter and
use a pastry cutter or your
fingers to rub the butter into the
flour until it resembles coarse meal with pea - size pieces of butter.
Stir to combine, then
use fingers to break down any clumps of coconut sugar or coconut
flour.
Using your
fingers, remove dough (it should be wet and shaggy) onto the
floured counter top.
Add the vegan butter in a teaspoon at a time and
use your
fingers to rub it into the
flour.
I was a little worried when I saw how looked this morning but I
used a lot of
flour to shape the loaf and crossed my
fingers.
dust a biscuit cutter with a touch of gf
flour, cut into the dough disc,
use your
fingers to gently transfer the biscuit onto a baking sheet, repeat cutting out as many biscuits as possible.
Using a pastry cutter or your
fingers work the oil into the
flour until it resembles small pebbles.
Add the butter and pulse or get your hands dirty by rubbing the butter and
flour between your
fingers (this is my favorite part of baking and one reason I don't
use a food processor — I like the tactile - ness of the cold butter and soft
flour) until the
flour resembles coarse meal.
Use a pastry cutter or your
fingers and mix butter with
flour till it resembles bread crumb.
Use your
fingers to mix the liquid into the
flour mixture, continue until the dough begins to come together.
Drizzle it over the
flour mixture then
use your
fingers to combine the dough.
Toss the butter in the
flour mixture then
using your
fingers or a pastry cutter, cut the butter into the
flour until it resembles coarse cornmeal with a few larger pieces of butter.
Press dough into bottom and up sides of cups,
using lightly
floured fingers.
Add lard and toss to coat in
flour, then
using a pastry cutter or your
fingers, cut the lard into the
flour until it resembles coarse breadcrumbs.
Using your
fingers, work the butter into the
flour mixture until pea - size clumps form.
Using your
fingers or a pastry cutter, cut the butter into the
flour mixture until it resembles coarse bread crumbs.
Using lightly
floured fingers, press dough about 1» up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom.
To make the crumble pour the oats,
flour, butter, sugar, fruit syrup and vanilla extract into a mixing bowl and
using your
fingers, mix everything together.
Dip
fingers in
flour and
use to press half of crust mixture onto bottom of prepared baking pan.
Then add the cubed butter and
use your
fingers to rub the butter into the
flour so the whole mixture eventually looks like breadcrumbs.
Using fingers, slowly stir
flour into the center of the well until a dough is formed.
In another bowl, combine all streusel ingredients,
using your
fingers to rub the butter in to the
flour / sugar mixture.
Using your
fingers, and working quickly, break the butter down into the
flour mixture until butter chunks are the size of oat flakes or small peas.
I prepare Ragi Idli
using even Ragi Rava but today I am posting the recipe of idli dosa batter
using ragi
flour which can be
used to make both idli and dosa.I usually prefer to make a spicy chutney to go along with ragi idli and dosa to balance the distinct flavor of ragi.However I like the ragi idli
using ragi rava instead of ragi
flour because of the usage of the rawa that gives the idli a better texture and softness, I will post that version sometime soon, but dosas come out nicely with this recipe and is a good way to feed those who are finicky to include this wonderful
finger millet in their diet.If you want to
use the whole
finger millets instead of
flour you can check out my ultimate multigrain dosa recipe where I have
used the whole millets instead of the
flours.
Add butter and,
using your
fingers, work the butter into the
flour mixture to form a coarse meal.