Sentences with phrase «after working with the dough»

The time increase mostly comes from the chilling process after working with the dough at each step to relax the gluten and prevent its formation.

All other cookies I've made require refrigeration, and after working with the dough for a while, it gets warm and soft and makes it very difficult to move the dough once it's been cut — they become misshapen, forcing you to put it back in the fridge.

Not exact matches

The dough was quite delicate to work with and tore easily after I folded the fruit in (probably too much moisture), so the shape is less than perfect, but that's immaterial once you take a bite!

After discovering that my tortilla dough works amazingly well for making crispy and thin pizza crust, I've tried it with many of my favourite toppings.

The dough was easy to work with after chilling.

After developing a strong expertise working with bread and pizza dough, Daniele honed his culinary skills under the guidance of chef Rosanna Marziale at the Michelin - starred Le Colonne restaurant in Campania.

Also, I rinsed my hands after making each matza ball, which made it much easier to work with the dough.

When that was done, after about 45 minutes, I took the dough out of the bowl, cut it in four pieces, formed a ball of each piece, and rolled them with a rolling pin on a well - floured working surface.

Bake half way then flatten them with a spatula:) This worked great as the dough was very crumbly and dry before cooking but after a few min in the oven they easily kept together as they where flattened with the back of a spatula.

Working one tablespoon at a time with the food processor running, add ice water until your dough holds together when you squeeze a handful of it in your fist (test after each tablespoon).

After 12 - 24 hours, add the salt and work it in the dough with your hands by kneading about 5 - 7 times.

Even after flouring my hands the dough was like glue and hard to work with.

The main reasons why I think I was struggling was because 1) it was a very warm and humid night so my dough was getting very soft to work with very quickly and 2) I didn't bother to chill it further after I've rolled it out; so I urge you to make sure your dough is slightly chilled before you line your tart tins and possibly rolling the dough in between two sheets of baking paper to make it easier to transfer the dough in the tart tins.

The only slight challenge with cookies made with coconut oil is the dough tends to get soft after working with it and it warms up to room temp.

After cutting the dough and filling with kitchen shears (though a pizza cutter would have worked also) it was a simple mater of twisting the dough twice (again with no cracking) and placing it on the pan where the dough held it's shape while baking.

The dough is much easier to work with after resting in the fridge for 15 mins.

My husband actually requested these cookies after the success of my first attempt (chopped up golden raisins the first time, this time with toffee — had no gallon ziplocks, so couldn't make the espresso shortbread... actually I was down to the very last of my plastic wrap and might have to just drop the chilled dough — Rachel's comment makes me think this'll work).

After mixing the dough, I suggest pinching off portions at a time to work with while keeping the rest of the dough wrapped in plastic wrap or a plastic bag.

If the dough still seems too crumbly after working it with your hands, add water a teaspoon at a time (don't add too much or the dough will become impossibly sticky!).

If the dough seems too crumbly still after working it with your hands, add more milk a teaspoon at a time (don't add too much or the dough will become impossibly sticky!).

If the dough seems too crumbly still after working it with your hands, add more milk a teaspoon at a time.