This will take some work on your part
as the dough gets stiff.
Not exact matches
And the best
dough for homemade pies is pâte brisée...
Getting the right proportion of butter to flour is crucial,
as is using very cold ingredients and a light hand.»
The Hebrew word is «ugah, and we
get same notion of its meagerness when Hosea denounces Ephraim
as a little piece of
dough cooked on only one side; literally, a half - baked «ugah.
When I was making these (an hour ago), I was thinking, oh no, the recipe's not working,
as the
dough was so sticky that I found it difficult to shape it on the baking tray or even
get it off my fingers.
O made this bread last night but
as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused
as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour
as was
getting a bit desperate............... perhaps ella you may be able to post a picture of the
dough just before it goes in the oven so we can see what you mean by firm
as that may be where it goes wrong OR should I just try with using less water?
Perfect snack for a sweet tooth:) I followed the recipe
as you have it but found it a little tricky to
get the
dough to stay in balls, so I added about 1/2 C of natural peanut butter.
Add lots (
as in 4 varieties) of Italian cheese, fresh garlic and basil, and some beautiful phyllo
dough... and you've
got a show - stopper dish!
In order to
get a good rise, the yeast needs to proof with the water and sugar until it's doubled in size, the
dough needs to rise until it's
as tall
as the pan, the
dough needs to be a batter consistency per the instructions, and it also can depend on what flour you use.
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.
Using floured fingers, spread the
dough out to the edges of the sheet (or
as close
as it will
get).
As opposed to bread
dough, the
dough was definitely still sticky after kneading, and kneading was a bit difficult... but I'll just have to
get used to it:)
I would love to know how this works
as a pizza
dough, if you
get to try it out.
Having
got the right flour, you need to spend enough time kneading the
dough to make sure it is the right texture — with
as much gluten broken down
as possible.
Pat / press
dough out to about 3/4» thickness and cut with 2» - 3» biscuit cutter, re-rolling
dough as necessary, working quickly to prevent the butter from
getting too warm.
If I make it
as written I
get a cookie -
dough thickness... My best version uses 4 eggs and 1 cup of coconut milk (plain, full - fat coconut milk).
* 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.
Get comfortable with bread
dough on the sticky side
as it makes for the softest, least - dense breads.
Use your unicorn or pony cutter to cut out
as many cookies
as you can; re-roll scraps to
get more cookies from the
dough.
You're looking to
get your
dough as thin
as possible without tearing.
Fold the
dough, you won't
get far with kneading
as the sourdough is wet and sticky, and only scraping it off the bowl, pulling and folding over, and pushing back to the
dough is the way to keep things reasonably tidy in my experience.
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:
The variations are pretty infinite: you could divide the
dough into 3 or 4 pieces and make small little pizzas (5 - 6 inches in diameter, 1 egg each) to serve alongside fruit or hashbrowns or something, or you could make one giant pizza and top it with 4 or more eggs to feed a crowd (if you are going to double the recipe, I would still recommend making two pizzas,
as it might start
getting out of control size-wise).
During the first part of baking, before the yeast is killed, the
dough will rise
as you
get a last bit of carbon dioxide being released and expanding the air pockets.
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.
My
dough was in the fridge for 3 hours, and
got soft and sticky super fast
as I was trying to roll them out.
In the summer I may
get a really quick and puffy rise, while in the winter my
dough may not be
as quick to rise.
As much as I LOVE being in the kitchen and could get lost in kneading dough from scratch for hours on hand; this lifestyle isn't realistic for the everyday ga
As much
as I LOVE being in the kitchen and could get lost in kneading dough from scratch for hours on hand; this lifestyle isn't realistic for the everyday ga
as I LOVE being in the kitchen and could
get lost in kneading
dough from scratch for hours on hand; this lifestyle isn't realistic for the everyday gal.
A sweet and garlicky sauce
gets paired with a surprisingly good - for - you
dough (it's full of superfood spices such
as ginger, turmeric, and cinnamon) and a delicious, wholesome filling of onions, sweet potatoes, curry paste, carrots, garlic, coconut milk, and lime juice.
Luckily these cookies don't need much «rise»... so
as long
as you
get the
dough to cooperate, you should be set.
As the recipe instructs, be sure to par - bake the pizza
dough so that it has a slight crisp and doesn't
get soggy under all the pizza topping goodness... whatever toppings you decide on
So made the
dough but only added around 6 cups of flour
as it was
getting to dry, left it in the fridge overnight, am excited we can not buy decent challah here in Arizona.Have tried several, But i havent found a recipe i like yet so fingers crossed for tomorrow night!
As far as the dough sticking to the press, you got me on that on
As far
as the dough sticking to the press, you got me on that on
as the
dough sticking to the press, you
got me on that one.
I had to work with quite a bit of extra flour to
get anything even resembling a braid, and
as I said my hands were completely covered in a thick layer of
dough.
As I divided the
dough, I
got a small flower, but use the whole batch to
get a large one.
Be sure to allow the
dough to rest, then roll it thin on a surfaced floured
as lightly
as you can
get away with.
In fact, this would be a great time to
get your kids involved,
as their small hands are well suited to the task of rolling the small balls of
dough into a rope shape.
I love the smell
as you mix the yeast with the hot water and the
dough gets to sticky and (messy).
Wasn't able to
get much in the way of a crimp
as the
dough stuck to fingers, gloves, plastic wrap, etc..
«Any baker, regardless of the time of day or night, can go on their computers and
get all the information relative to the performance of that flour such
as how much water to add to it to make
dough or how to mix it,» he adds.
The
dough can feel quite oily since we use that instead of butter, but
as you bake them they should
get a nice texture.
Note - I have found that pizza
dough seems to have a mind of its own so do not
get caught up in the shape
as long
as the thickness is consistently less than 1/2 inch.
You should feel free to let the bread rise longer,
as well; adding rise time can give the
dough the benefit of
getting «comfortable in its skin,» so to speak,
as it more gradually building the cell structure.
Turn it out onto a floured counter and add
as much of the remaining flour
as necessary, while kneading, until you
get a soft ball of
dough that's slightly tacky but doesn't stick to the counter or your hands.
My first loaf turned out well, and hopefully the
dough will
get more like sourdough
as it rests in the fridge.
As I state in the post, a stand mixer with a
dough hook is best, but you can
get very good results with a 5 - speed KitchenAid handheld mixer with the
dough hook attachments.
Always the sucker, I obliged — or at least I
got as far
as making the
dough.
Once your
dough is rolled up, divide it into 3 equal pieces (or
as equal
as you can
get it - no need to measure).
Roll out
dough until it's about 1 / 8th inch thick, or
as thin
as you can
get it without tearing.
Try to
get the
dough as thin
as possible.
Let's
get one thing straight, I am aware that it's not the same thing
as a pastry
dough and it doesn't
get as flaky
as traditional croissants, but you know I have to tell you, it's pretty darn close and it
gets the job done.