Sentences with phrase «andadded additional flour»

Knead for a couple of minutes, add additional flour if it sticks to your hands.

You may or may not need to add additional flour as you kneed, but I find it's better to remove it from the bowl while it's still on the sticky side and add any additional flour by hand.

If it appears too thin, add additional flour until desired consistency is reached.

I kneaded them in my KitchenAid, so I didn't have to add any additional flour except to my hands to roll them into balls for the second rise.

I knead them for a loooong time and hence do not need to add the additional flour outside of the baker's flour), and usually quadruple the recipe to get 50 + 90g buns (which suit 70g burger patties).

If you find the dough is sticking to your hands like crazy, you can either flour your hands, or mix some additional flour into the dough to absorb some of the moisture (this would be the better option for these particular cookies as any excess flour on the tops of the cookies from your fingers would be visible after they have baked).

Hi Linda, it could be caused by too long of a rise (this recipe rises very quickly), the need for additional flour, or pulling out of the oven before it's completely done.

But the recipe also mentions that «not adding additional flour results in tender scones», and I certainly wanted my scones to be tender.

Our recipe has been tested enough that any additional flour will not be necessary, however the issue was with making your own buttermilk.

Turn out onto an oiled work surface and knead for a few minutes — the dough will be sticky, but be wary of adding any additional flour.3.

they were.5 cm thick, even with the additional flour.....

Once ready, dip the tofu strips in additional flour from the third bowl, and then the vegan egg / beer mixture, and fry for 2 to 3 minutes or until golden brown.

Batter will drip off the spoon in «sheets» when it's about right — add a spoonful of additional flour or buttermilk if needed.

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed.

Sprinkle lightly with additional flour, and shape into a smooth ball (this will be much, much easier if you used bread flour).

Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

The only difference I found is that it makes a softer dough and, hence, requires additional flour.

If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.

Turn the dough out onto a floured surface and knead about 10 minutes or until smooth and elastic, sprinkling with just enough additional flour, if necessary, to keep it from sticking.

I am partial to it rather than pumpkin puree, as it adds lots of flavor and golden color, but no additional un-needed nor unwanted moisture which requires additional flour and, hence, a heavy biscuit.

This additional flour - liquid mix acts like a paste that binds the elements in the cake and fills in the structural role that eggs typically take on.

Turn out onto a lightly floured board and knead in additional flour if needed until dough is tacky but not sticky.

Egg - free cakes benefit from a mix of additional flour and liquid which helps with binding and structure.

(However, don't add too much additional flour, as too much will make for heavy gnocchi.)

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

Mix in additional flour if needed, until a soft dough forms and pulls away from bowl.

Next you knead the dough while adding a bare minimum of additional flour.

The dough should be soft but not sticky, so add additional flour as needed.

If the dough feels sticky and clings to your hands, continue to sprinkle in some additional flour and continue kneading.

Divide dough into 10 equal sized pieces and form into desired shape using additional flour to prevent sticking.

Adjust the dough's consistency with additional flour or water, if necessary.

Knead for 5 minutes, adding additional flour if the dough is too sticky.

Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour).

If the dough is still too sticky, add additional flour as needed.

Add additional flour as needed to make it manageable.

You can also add additional flour at this point, if the mixture is too wet to scoop.

If your dough feels too sticky, add in a few tablespoons of additional flour.

Switch to the dough hook attachment and knead until resistance is felt, adding additional flour or cool water as needed.

(Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)

The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.

Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with additional flour or water; it should be shiny and elastic.

Add additional flour if necessary after autolyse.

However, the dough does take a fair bit of «molding» by hand with additional flour.

In other words, you need to form the dough (which will be wet) into a ball using additional flour.

Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky).

Toss the cranberries, walnuts and candied peels in a little additional flour, then stir them into the batter.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding up to 1/2 cup additional flour as needed.

Do you think the additional flour could have caused that?

Add the dough ingredients (aside from the additional flour) to the mixing bowl and mix to form a dough.

Get an additional flour mixture ready.