Sentences with phrase «as the dough does»

I proofed for 24 hours and used baking paper in the bottom of a cast iron casserole dish (a round one, which I am thankful for as the dough does not have much structure as with most gluten free things).

And most of that time is inactive, as the dough does its rising.

Not exact matches

What are you going to do with that extra dough you would have spent on that Timex watch he's been wanting or that over-priced bundle of earth (also known as a bouquet of flowers) that you would have bought her?

Be careful not to burn the dough, as it's easy to do.

Unlike French fries, dough doesn't spatter as it hits the oil.

And even though I don't like dates, I thought the crust was really yummy; as if it were made from dough rather than nuts.

There's far too much written about sourdough that makes it sound mysterious and hard to master, I think you've done a great job of demystifying it:) I feed my starter as and when I remember; I don't throw any away; I feed it sufficient to create the amount I need when I make a loaf; I pretty much chuck my loaves together, fold the dough regularly for a few hours, then leave it to prove before baking.

As for the dough, it was very very sticky but I didn't add any extra flour as I was afraid to deviate from the recipAs for the dough, it was very very sticky but I didn't add any extra flour as I was afraid to deviate from the recipas I was afraid to deviate from the recipe.

I worried about a number of other things during the process, too, like not having warm enough water, so the pre-ferment didn't ferment as much as I needed, or not knowing exactly how much to knead the dough or knowing when it would be kneaded properly.

I did as required and took the dough out 2 hours before I wanted to make the pizzas, shaped it and left it on the counter and then did the final shaping just before baking.

The other thing I did was let the dough sit overnight because I ran out of time to bake them after mixing — would that have made them cakier as well?

They were delicious, even though - as usual - I didn't pay enough attention to the directions, and added both eggs in the dough!

I definitely had a mess on my counter top as I did want to keep these tacky (lots of yeast doughs end up tastier that way).

Do not press down, try to keep the dough as tall as possible, but push down any small pieces of dough that stick up too far that might burn or get overly brown.

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

I did notice regular dough is not as «elastic» when kneading.

Just in case you'd ever wondered: as it turns out, stuffing cinnamon rolls with chocolate chip cookie dough really does make them more delicious.

Question: Do I freeze the dough, thaw, then bake as usual or do I bake as usual, thaw, and then warm in the oven before servinDo I freeze the dough, thaw, then bake as usual or do I bake as usual, thaw, and then warm in the oven before servindo I bake as usual, thaw, and then warm in the oven before serving?

A quick check on the date of my two packets of yeast revealed they were both expired by respectively 1 and 3 years: no wonder my dough didn't rise as it should!

She didn't chill the dough as suggested in the recipe and they came out perfect.

I followed the recipe, making a few adjustments: I cut the dough into small square biscuits because I felt like it; I didn't brush the tops with milk because I didn't have any; and they weren't as flakey as they could have been because my refrigerator died and it was a race against time to use already - warming butter.

I didn't refrigerate the dough but the cookies came out just as pictured!

As for the dough, I don't know as I haven't tried eitheAs for the dough, I don't know as I haven't tried eitheas I haven't tried either.

Flip the dough over and use both hands to cup and shape the dough, turning it as you do so.

As needed, pull small pieces of dough from the sides that have excess and add it to the sides that don't have enough dough.

Grease a 9x13 pan and stretch dough to fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

Be sure to flip and rotate your dough as you go so it does not stick to your surface.

It did not «pour» into bread pan as recipe suggests, it was more like a crumbly dough.

I don't want to pack down the dough, but think it might make the puffs more uniform, since the first ones I pipe flatten a bit as I fill the sheet pan.

Recently I have even ventured into baking tarts (making the dough myself and everything), and as long as I follow your simple instructions and check that what I am doing vaguely resembles your gorgeous photos, it always turns out delicious!!

* By the way, I don't recommend my snowflake cookie cutter set as you will grow gray hairs trying to get the cookie cutter back from the dough without pulling off some icicles.

My friend Sibella feels the same way about apple strudel as I do about apple pie, and when I saw her recipe — complete with homemade strudel dough that you stretch and stretch until it is see - through - thin and big enough to cover your entire kitchen counter — I changed my tune from apple pie to apple strudel.

I also froze the dough after I scooped it and it lost a little of the height but as big as they were it didn't matter.

To use this as a pizza dough, do we prebake and then add sauce etc. and bake again or can toppings be added to raw dough and all baked together?

Last year, I only had one match, but I made a larger batch (see what I did there) of Coconut Cookie Dough Balls so I could send it to other friends as well.

This tart is not too sweet as my in - laws aren't big on sugar, you can turn the knob up by choosing a sweet pastry dough instead and covering the tart with blueberry jam or jelly on top (as many bakeries do).

My only challenge (as is the case with any dough that's somewhat dark in color) was telling when they were done.

I did freeze the dough before and after forming balls, as recommended, and though they did not stand tall like Smittens beautiful photos, they are delish!!!!

I also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

Don't be discouraged — as soon as you add the first egg, your lovely dough will separate.

Place a 2 1/2 to 3 - inch round cutter on the center of the dough to use as a guide (if you don't have this size cutter, a canning jar lid will work as well).

I try to use only enough flour on my hands that they don't stick to the dough, and touch it with as few movements as possible.

I used a new dough recipe too — I normally don't put olive oil in my crust, but trying to get as close as possible to their recipe, I made this dough:

Especially these because they do not require any refrigeration time and you can nibble on the dough as you go!

I don't think there is a human on earth (adult, child, family, future spouse, MEEEE) not pleased when you can pull out scoops of chocolate chip cookie dough (or our house favorite, Oatmeal Raisin with Chocolate Chunks) from the freezer, and bake them as needed.

Please do not use any steel or metal utensils or bowls as it can affect the natural reactions in the dough.

Start rubbing the crumbs together, as if you were making a streusel topping − what you're doing is redistributing the butter and moisture without overworking the dough.

That said, the apples do add moisture so it's important to work the dough as little as possible and keep your counter well - floured once they're in.

As I live in Germany and don't know what size your ice cream scopes are I guessed and got 6 larger and 1 smaller bun out of the dough.