Sentences with phrase «when rolling the dough»

Just note that you have to be super-duper careful when rolling the dough.

Be really really really careful when rolling the dough.

When rolling dough, use guides to measure the thickness.

When you roll the dough it must be rolled quite thin as you want the baked cookies to have a snappy crunch and make sure not to over bake the cookies as they will become very hard.

The margins on the side will prevent the filling from spilling out when you roll the dough.

If you find the toppings won't stick well you may have used too much flour when rolling the dough.

I think this may have effected the consistency of the dough because when I rolled the dough over the peanut butter balls, it was crumbly.

Also, how do you keep the parchment paper from sliding on the counter when rolling the dough?

Note: When rolling dough out for the crackers, make sure the center is as thin as the edges.

Not exact matches

People who honestly intend to «give» you money when you are just getting started may be tempted later on to think they are entitled to a return on their «investment» when your hot new product hits the market and you are rolling in dough.

When ready for baking, we roll a teaspoon of dough between palms of hands and place balls two inches apart on greased baking sheet.

Ooey Gooey Chocolate Chippers When you need something sweet, chewy, chocolaty and different Le Spectrum s Mega Sugar Cookie Jam Sandwiches Forget about roll dough thin.

These cookies are the best ever, so easy to make and the dough doesn't still when rolling out so no flour mess.

When I imagine rolling pins and sheets of dough, I think of my grandmother.

:) I have baked for many years, and I've even baked several cinnamon roll recipes, but I'll take all the tips and pointers I can get when it comes to learning techniques with yeast dough.

Allow dough to rest in the fridge for 1 hour (dough is easier to roll out when it's cold and rested).

- Flour your board well before rolling out and turn the pastry, not yourself, when rolling into the dough into a circle.

You could slice the rolled out dough into thin strips which when boiled with the lentil looks and taste like Pasta.

When the dough is at room temperature, roll the dough into a rectangle about 12 in.

This can help rolling the dough and can help when transferring the dough to your pan.

If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.

It often cracks or I forget to hold the dough when it is rolled onto the rolling pin and it unrolls into a heap.

Sadly I was sure not to over work the dough, but when rolling in the palm of my hand the dough kept breaking and was crumbly..

I'd had some trouble with it in the past (probably from the dough being too warm when rolling out).

Like most of the recipes in the new book, the dough for these rolls is best when it is set to rise slowly, even for a few days, in the refrigerator.

I like to mix up the dough on the weekend, when I have more time, and then we can have fresh baked rolls during the week.

Or the dough wasn't cold enough when you rolled it out?

Just like the store bought version, you partition the dough for these rolls into individual servings, freeze them, and then pull them out a let them rise when you're ready to bake them.

There is nothing worse than rolling out the perfect dough and have it crack and break when you go to pick it up.

My mom when she used to make grain - based cinnamon rolls would slide a piece of thread under the roll and cross the ends, cutting the dough.

When the dough is ready, roll out onto your floured work surface until it is about 1/4» thick.

Try to keep the filling additions finely chopped so they do not tear through the dough when you start rolling.

When the dough gathers to one side, it's ready to be turned out to a lightly floured surface and rolled.

Remove the dough from the refrigerator and roll out 4 more times, chilling when needed.

Trace the outline of a 10 - inch springform or tube pan onto parchment paper, cut out the circle, and use it as a guide when rolling out the dough.

I'm not sure if my apples were too large or what, but I could not roll and stretch the portions into ropes that were 12 inches, and when I tried to twist them, so many apples poked holes through the dough.

When time is up, roll out the dough into four 10 - inch circles.

There are a few components, but three of them (the poached pears, the butterscotch, and the dough) can be made ahead of time and store beautifully, so that when pie day rolls around, you will be prepared and calm and ready to make the most beautiful, bad - ass pie of your life.

My motherinlaw bakes the best Zopf (swiss braid) and her advice when shaping the braids is to never stretch the dough by force but to press and roll so that the braids are smooth with no lines from stretching..

Something I've found that helps prevent tearing of the dough (and leaking)-- I roll it out and assemble the tart on the parchment paper that it's going to be baked on — that way when I'm done, I can just pick the whole sheet up and plop it on a cookie sheet instead of trying to do it with a spatula or my hands.

When I roll out dough, it never comes out to a neat shape.

I was gonna add ground cardamom to the dough too but, when it came to making them, I just ended up leaving it out because all I wanted was a super simple cinnamon roll.

When dough is the desired thickness and circumference, place a fresh piece of waxed paper on top of the rolled out dough and flip the works over on the counter.

When you've rolled all of the dough, cover the balls and place in the freezer for 30 minutes or until very firm.

Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting.

They are easy to do thinner and the dough is really soft when you are rolling it out and kneading it.

work quickly when filling and rolling the dough.

When I was rolling out the strands for braiding, my dough seemed not to fit the proportions you mentioned.

I had a roll of Athens fillo dough in the freezer leftover from when I made the Baked Nutella Turnovers.

A little trick to help roll the dough into balls with your hands is to dip your hands in water when rolling... it works well to keep the dough from sticking all over your fingers.