Sentences with phrase «with floured fingers»

Place mixture by large spoonfuls all over the bottom of the cold pan then with floured fingers press into all the corners.

With floured fingers, round out the dough ball with your hands and place the dough ball onto your pie plate.

With floured fingers, press dough evenly in bottom of pan to form crust.

With a floured finger push on the dough.

Not exact matches

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.

(If you prefer, work the butter into the flour / salt mixture with your fingers or a pastry blender.)

Place in a bowl the flour, brown sugar and cinnamon, stir and add the butter in cubes, and join with yours fingers until it takes on a breadcrumbs consistency.

Add the butter and quickly rub it into the flour mixture with your fingers, until it resembles crumble topping.

Add in the flour and pinch with your fingers until large crumbs form.

Sprinkle the flour onto a large plate, drop the patty onto the flour and coat all over, dust off excess with your fingers.

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).

Mix in Crisco shortening with a fork or your fingers, then cut cold butter into 1/4 pieces and sprinkle them into the flour mixture.

In a large bowl, mix the butter into the flour with your fingers until it becomes sand - like in texture.

Rub the butter and flour mixture with your finger tips until you get a sand like texture.

Filed Under: Anjana's Recipes, Finger Food, Indian, Vegetarian Tagged With: bhajji, chickpea flour, chutney, fritters, gluten free, onion, vegan

Filed Under: Anjana's Recipes, Finger Food, Indian Tagged With: bhajji, chickpea flour, fritters, pakora, snack, sweet potato

Filed Under: Anjana's Recipes, Finger Food, Indian, Kids Recipes, Vegetarian Tagged With: chickpea flour, corn, fritters, healthy, zucchini

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

For the pie crust: Sift the flour and salt into a large bowl; rub Olivani into flour with fingers until fine crumbs are made.

In a smaller bowl, sift the flour and baking powder and combine them with your fingers, then add the flour in parts to the olive oil mix (don't dump it all at once or you'll get lumps).

Fold dough into thirds again, as you would a business letter, pressing seams with lightly floured fingers.

Cover loosely with oiled plastic wrap, and let rise at cool room temperature until it has almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.

Cut in the butter pieces with a pastry cutter or by smooshing it between your fingers until the flour mixture is a sandy damp texture that clumps when you press it together.

Immediately dimple entire surface with lightly floured fingers.

Place the baking pans near the bowls, and begin by coating each chicken piece in the flour, then dipping in the eggs (allow the excess to drip off into the bowl), and finally, coat in the cornflakes (pat them with your fingers if you need to).

well then to make it simple — throw the active yeast in with the flour mix all dry ingredients — have butter and milk at room temperature — or at least ideally not fridge cold — mix it all together into a nice dough — let rise about 1 1/2 hours — when you poke a finger into it should feel like a soft memory foam cushion there easy!

Tip: You might want to dip your fingers in flour to help with the patting and folding.

Rub the oil and seasonings into the flour with your fingers.

The only reason the first proofing is not generally a problem for me is your helpful post on «beaming bewitching breads» and its tip in poking the dough with a flour covered finger.

And if you are too lazy (like I am) to rub butter with you fingers, cut it into little bits with a knife, put it and the flour in the largest bowl you can find and give it a good whirr with a handmixer.

Grate butter over the flour mixture and then with your fingers, rub butter into the flour mixture until it resembles course cornmeal.

It's just such a comfort to rub the butter into flour (with your fingers, obviously), grate a small mountain of cheddar, and knead the chilli powder and smoked paprika into the marbled dough — to obtain an artwork.

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.

Filed Under: Quick Bread & Muffins, Savory Tagged With: cheese, coconut flour, dairy free, finger foods, gluten free, grain free, healthy, italian, kid friendly, lunch, nut free, paleo, pizza, plantains, primal, quick, recipe, veggies

Dust the surface and the dough with more flour as you flatten the dough with your fingers to roughly 3/4 inch thick.

Cut the butter into pieces and rub with flour and sugar between your fingers, or pulse in a food processor, until mixture resembles breadcrumbs.

Cut 150g cold unsalted butter into 250g flour (half wholemeal, half white) with a knife then rubbed it between my fingers until the mixture resembled breadcrumbs.

Toss lightly with fingers until all the butter is coated and evenly incorporated into the flour.

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.

Combine brown sugar, oats, flour, cinnamon, and salt in the bowl then add the coconut oil and rub mixture together with your fingers until the oil is incorporated into the dry ingredients.

Have you ever made a gluten free bread with finger millet flour?

Just cut the butter into small pieces and rub into the flour mixture with your fingers until it resembles small cake crumbs.

To cut the fat into the flour first measure out 6 Tbsp of butter and break it into small pieces (with a knife or your fingers).

For a tender crust, pinch and rub the shortening into the flour with your fingers until the flour is the consistency of cornmeal.

In a bowl combine refined flour and ghee rub with finger till the flour becomes crumble in texture.

Use a pastry cutter or your fingers and mix butter with flour till it resembles bread crumb.

Add the butter cubes in and cut them in with a pastry blender or your fingers, flattening some and rubbing others into the flour.

Add shortening, and rub with fingers until shortening is incorporated into flour mixture.

Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.