Sentences with phrase «when dough»

When the dough is chilled, shape the dough into 1 1/2 inch balls and roll each ball of dough in the cinnamon - sugar mixture.

This can result in alcohol toxicity when the dough is ingested by your cat.

When the dough has rested and is quite firm, cut it into manageable pieces and grate it like cheese on a large - holed cheese grater or the grating blade of the food processor.

When the dough is smooth and elastic, brush it with a little oil, cover it with a damp cloth, and leave it to rest, for it too is fatigued.

When dough has chilled, cut out desired shape and bake until edges just start to turn golden brown.

Don't you love it when you get amazing oven spring when the dough hardly rises at all.

When the dough is ready use that last cup of flour to lightly dust your work surface with flour.

When dough is golden brown, pull them out!

When the dough is ready, scoop out a heaping tablespoon and roll the dough into a ball.

When dough «over rises» it begins to ferment slightly and you end up with a sourdough taste!!

When the dough is ready, using a dessertspoon or tablespoon, scoop out chunks of your dough and drop in a mound gently on to the baking paper, aiming to drop each mound about 1 cm apart.

When dough has risen, divide it into 6 equal portions (to make 6 mini dough balls).

When dough is no longer sticky to the touch, shape it into a big ball.

When dough is risen, turn out dough onto a lightly floured surface.

When the dough is cold, scoop tablespoon sized balls onto the prepared baking sheets 2 - inches apart.

It was discovered by Buddhist monks in the 7th century who were searching for a substitute for meat and found that when dough is submerged in water, the starch washes off and a meat - like gummy mass remained --

When the dough has doubled, punch it down lightly to release some air.

When the dough is ready, slash the loaf in a tic - tac - toe or hashtag pattern.

Continue kneading, adding an additional 1/4 cup of flour, a little bit at a time, when the dough gets tacky.

Roll each piece of dough tightly into a ball and place 6 pieces in each bread pan, staggering them in two rows of 3; there will be some space left at either end of the loaf but it will fill up when the dough rises again.

When the dough has chilled, remove one disk from the fridge and on a floured surface, quickly roll it out into a circle, 12 inches in diameter.

Stop adding water when the dough has reached a slightly pliable consistency - do not over water.

When the dough has doubled in size, gently deflate the dough by pressing your fist into the ball, then fold over the sides of the ball to form it into a new ball, and put back into the mixing bowl.

When dough is chilled, heat oven to 350 degrees F. Lay a piece of plastic wrap down on a clean counter.

When dough is ready, place it on a generously floured surface and dust with more flour.

When the dough has rested and your stone has been preheated, start shaping the bialys.

Gradually add the rest of the water while mixing and when the dough starts to come together, add the butter.

When you understand the basic principles of fermentation and you understand and know when the dough is ready for the next step, you're on a highway to apply this knowing to any kind of recipe and you get creative with no limits.

When the dough is pliable, roll out onto a floured surface.

You know it's done when the dough looks a little shiny, a thick film has formed on the bottom, and the dough curls away from the corners of the saucepan.

When your dough ball has risen nicely, tip it back onto a floured surface and punch it down with your fist.

When the dough is ready, prepare a baking sheet for the bagels by lining a large baking sheet with parchment paper or a silicon mat and oiling it lightly.

Use the ripe test (below) to determine when your dough is ready for baking.

When the dough is ready, it should retain its shape when you pull the sides of the loaf pan away from it.

Like you suggested, though, I've also found that it's also more likely to happen when the dough has more yeast (though I think you still did the right thing by doubling it exactly!)

Stop adding water when the dough begins to stick.

When the dough is ready to be baked, remove it from the oven.

When the dough has chilled, take it out of the fridge and roll into 12 balls; then slightly flatten the balls to form discs that will fit into mini muffin cups.

When the dough is ready, preheat your oven to 400F.

The dough will look shaggy before you begin kneading it, but it comes together quickly: You're done kneading when the dough feels cohesive and firm.

3 ways to knead By Hand Best for cooks who want to «feel» when dough is ready and desire more control.

Add the flour mixture and on low speed mix until the flour has just been incorporated into the butter, stopping when the dough is still very crumbly but only once you can no longer see any flour.

When the dough has risen tip it out onto a lightly floured surface and with a floured rolling pin begin to roll it out until it's around 1 cm thick.

When the dough has risen to about 2 inches above the edge of the pan, bake until the boule is well browned and sounds hollow when tapped, about 40 minutes.

When dough is almost ready, prepare filling ingredients by mixing together melted coconut oil, brown sugar and cinnamon in a small bowl.

When the dough is ready, knock it back down and pour it out onto a well - floured countertop.

(The cookies hold their shape better if you bake when dough is cold.)

[Do not let the dough form one giant ball or it will be be overworked — just keep checking after every pulse and when the dough pieces look like they will stick when you press them together, stop].

Usually when a dough doesn't rise it's because the sourdough is not active enough.

It's the end of fermentation when the dough no longer puffs up.