Sentences with phrase «all over the surface of the dough»

Brush slurry generously over the surface of the dough.

Brush melted butter over the surface of the dough.

and wipe all over the surface of the dough ball.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough.

Spread cranberry sauce over surface of the dough, leaving about at least a 1/2 inch border around the edges.

Slather the fig spread over the surface of the dough, stopping just shy of the edges.

Mix the olive oil with the remaining 1/4 cup BBQ sauce and spread 2 T. or so of the sauce over the surface of the dough, leaving a 1/4 - inch border uncovered.

Carefully place plastic wrap over the surface of the dough so no part is exposed to air and refrigerate it for at least an hour.

With a rubber spatula or your fingers, spread the soft butter over the surface of the dough, leaving a 3 / 4 - inch border around the edges.

Rub a rolling pin with flour and, on a flat surface lightly sprinkled with flour, roll the dough quickly into an approximately 9 - by -13-inch rectangle 5 Spread 4 or 5 tablespoons jam over the surface of the dough, leaving a 1 - inch border on all sides.

Not exact matches

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

Roll the dough out into roughly a 40 x 40 cm square, then brush about 2/3 of the butter over the entire surface of the dough.

Drizzle the 1/4 -1 / 2 cup of honey (or even spread with ghee and coat generously with maple sugar) evenly over the dough, then carefully spread it around to cover the whole surface.

Lightly flour a clean surface, and knead the dough by continually folding half of it over itself and pushing down, rotating the dough slightly each time so that a different portion is folded over.

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).

With wet hands, smooth the surface of the dough until it fills the pan just over half way.

Make indentations over the entire top surface of the dough with your knuckles.

Then turn the dough over and gather the remaining flour from the work surface on the top side of the dough.

Whisk the remaining egg yolk until it is smooth, and brush some of the yolk all over the sides of the dough — this is the glue — then sprinkle the entire surface of the log with decorating sugar.

Sprinkle a 1/2 cup of flour over your work surface and roll each piece of dough into a long cylinder approximately a 1/2 inch thick.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Tip onto a lightly floured surface, and «work» the dough, pushing with the heel of your hand, then folding it over on itself.

The method of cutting butter into dry ingredients, rolling out the dough, and getting flour all over every surface in my kitchen (myself included) is a process I've grown to love and I can't think of a better reward than that of the smell of fresh baked pie wafting through my house.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand.

Fold over the top third of dough (like you're folding a letter) and gently seal (this also increases the surface tension of the dough.)

Sprinkle the sugar mixture evenly over the surface of the bread dough leaving a 1 / 2 - inch border on the side farthest from you.

Arrange or spread on filling of choice (variations below) all over dough surface.

Finally, sifting flour over a work surface when you're about to roll out or knead dough can be a good idea if you want a thin layer of flour, since adding too much additional flour to your dough can dry or toughen it.

sprinkle some coconut flour all over the surface of the flattened dough then roll it like a swiss roll

Now set the dough ball into a greased bowl, flipping over so the whole surface of the dough is coated in a light layer of oil.

Between 1979 and 1982, Welling began experimenting with both positive and negative exposures of draped velvet over an upright mirror; sprinkled over the undulating surfaces were flakes of Phyllo dough.

After cookie dough is splattered over the pantry and a dusting of icing sugar smothers the work surfaces, all that remains are beautiful gingerbread houses, charming Christmas cakes and delicious chocolate bites.