Sentences with phrase «using floured fingers»

Press the balls flat using floured fingers since the dough will be very sticky.

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

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.