Sentences with phrase «as the dough formed»

In a large bowl add the flour, salt, ground spices and the orange — add in half of the cup of water and mix together, as the dough forms add more water until you have collected together all of the dough in a good ball that isn't too dry or wet.

Not exact matches

Add maple syrup, vanilla extract, and 1/4 tsp sea salt and blend again until a thick dough begins to form, wiping down the sides of the food processor as needed.

With the mixer still on low, gradually add as much remaining flour as necessary until a cohesive dough forms.

With each effort, rotate the bowl, and try to scoop up as much of the dough as possible with the intention of quickly forming it into one cohesive mass.

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!!!!

Make up the dough, cover with a towel and let the dough sit for thirty to forty - five minutes to allow the glutens to form, then keep the dough covered as you work with it in smaller batches.

Sugar cookie dough like this one can be formed and frozen as logs.

As the dough is kneaded, you will be able to feel the dough firm up as the gluten formAs the dough is kneaded, you will be able to feel the dough firm up as the gluten formas the gluten forms.

As areas of the dough start to form, move them out of the way and sprinkle additional water over dry pockets of flour.

I remember making them with my grandmother as a little girl — cutting the dough and shaping it into this crescent form.

To form the loaf as a boule, invert the dough to a floured work surface and fold the top, bottom, and sides of the dough toward the center.

As in all good things the dough needs time to develop the flavour, form the gluten, rise in peace and build the strength.

If the sweet potato is too sticky, add more flour as needed until you can form a log with the dough.

Knead it for a minute until it forms a nice tight ball of dough — sprinkle with a little flour if it is sticking as you knead.

Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

Knead it for a minute until it forms a nice tight ball of dough - sprinkle with a little flour if it is sticking as you knead.

Add in the remaining ingredients and process until a ball forms then continue to process until the dough becomes glossy (this happens as the nuts continue to release their oils).

Crimp down the edges of the dough to form a seal, removing excess dough as you go.

6) Fold the edges of the dough in over the fruit, pleating the edges as you work your way around to form a free - form tart that is roughly 9 inches in diameter.

I remember a few things: she mixed the dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her dough was very soft; she had melted butter in her biscuit baking pan and doused each side of each biscuit as she laid them on the pan; and when the biscuits were done they were served piping hot out of the oven.

more gluten flour as necessary to form a stiff dough (the more gluten you add, the chewier your ribs will be, so you can control how tender or chewy you want them).

Sandbakkelse are formed by carefully pressing dough into little tins until they're as thin as can be while still holding together when baked.

The only thing I can think I did wrong was there may have been too much moisture as the dough wouldn't stay formed into a ball.

You can also form any other shape as you wish with the dough.

Knead, adding flour as needed, for about 5 minutes to form a smooth dough.

Knead the dough, adding flour as necessary, to form a smooth and satiny ball.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

I have Challah dough in the fridge now (rising for the last several days) and tonight, I will roll and shape actual bread dough and I will tell the bread the shape I want it to take, as opposed to it laughing at me and choosing a form of its own.

Stir and knead the mixture until a soft dough ball forms - add more flour or warm water as needed.

As the Dutch Oven is warming up, with floured hands, form a ball with the dough and cover with plastic wrap.

Measure out 2 tbsp of dough and form into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!

As you stir, the dough will form, gradually un-stick from the saucepan forming a dough ball.

At this point, I folded the dough the same way as before: from top to middle about 1/3 of the way down matching your vertical stripes, and then bottom up to form a rectangle.

Knead in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough.

Form balls with the dough (smaller the better as they will cook faster) and cook in batches (3 - 4 at a time), dropping dough into the hot oil.

Add honey and maple syrup, adding more as needed until the dough forms into a ball in your processor.

Cover and process on low for just a few minutes to knead the dough, adding just enough of the remaining flour as needed until a soft, smooth, satiny and only slightly sticky dough forms.

To form the hole in centre for the filling, push your thumb into the dough ball and rotate the dough around your thumb with your other hand, pushing your thumb deeper while thinning the wall section as you go.

Next add rinsed / dried chickpeas and blend / pulse until a moldable «dough» is formed, scraping down sides as needed.

Test your «dough» to see if it is sticky enough to form a ball without crumbling Add more icing as needed.

Combine with a fork, adding more liquid as needed until it forms a sticky dough.

Pulse / mix on low until a loose dough is formed, scraping down sides as needed.

Dust the banneton (or teatowel in a basket) with gluten - free flour such as rice flour, this prevents sticking — regular flour will form glutens which stick the dough to the banneton.

As the dough is worked, the glutens are formed, and its appearance will become smoother and less «shaggy».

Knead the dough for about 5 minutes, adding all - purpose flour as needed, until the gluten is formed and the dough is slightly springy to the touch.

Transfer mixture to a bowl, add in remaining ingredients (starting with 4 tablespoons quinoa flour) and knead by hand until dough can be formed into patties, adding more quinoa flour as needed.

Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight (as always, overnight is best).

Remember you can roll your dough and form them into a knot or a ring if you like as well.

I did the latter as I was taught but I know you end up with less flour that way and my dough was way too wet and I struggled with forming the ball even with ample flour.

Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.