Sentences with phrase «as the dough goes»

Not exact matches

I said, «It hurts me, but as your friend and your partner I'm going to counsel you, take the money and go, because it's a lot of dough.

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?

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?

Like this: Day 1 1 pm Feed starter Day 1 9 pm Feed starter Day 2 5 am Make dough Day 2 8 or 9 am (approximately) Shape loaf Day 2 12n (approximately) Bake If you let the starter «overwork» by letting it go too long after the feedings, it will not be as active.

Roll your dough into finger shapes (you can even go as far as shaping them with knuckles, and slashing them with a knife to create the knuckle wrinkles), and then place a whole almond or almond sliver into the dough where the nail should be.

As we were going to my in - law's place for the week - end, I decided to take the dough with me and left it to rise in the furnace room since that's the warmest place in the house.

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

Fit into bottom of pan and tuck edges in so that dough fits flat, brushing with sage butter as you go.

Since this isn't a pizza blog (tears), I thought I'd show off the simple goodness of this go - to dough as a flatbread today....

It was this simple: my go - to pizza dough, baked it in a cast - iron skillet (12 inches so it fits), mozzarella layered on the bottom (as is traditional), then the toppings (roasted vegetables, spinach, Italian turkey sausage, and black olives) and the sauce, finished with freshly grated Parmesan.

It was this simple: my go - to pizza dough, baked it in a cast - iron skillet (12 inches so it fits), mozzarella layered on the bottom (as is -LSB-...]

My go - to doughs are almost always foolproof as long as I use lukewarm water and honey, and add the salt with the flour.

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

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).

Have ready a lightly floured plate to place the finished circles on, and go ahead and firmly press your glass or cookie cutter into the dough, as close together as you can.

If you can not be bothered to make your own bread dough, go ahead and buy some pre-made (pizza dough will work great as well) or you could encase the veggies in phyllo pastry.

All worked as said, the dough / batter rose, I deflated it, I made the mistake of only making three really large buns and in to the oven they went.

Knead for 10 minutes, dusting with more flour as needed to stop the dough sticking (but don't go craaazy on the dusting).

You can choose whatever type of chocolate you want; I went with bittersweet, but next time I'll go for something a little sweeter, as there isn't a ton of sugar in the base (which is also nice — you can really taste the cookie dough flavor).

In fact, I am going to make a batch that I don't cook and freeze them as raw cookie dough balls!!!! Btw, my kids LOVE them too!

I remember specifically because this was my contribution to the Superbowl party we went to last year (along with the football cookie dough dip as well, duhhh) and I'm a little embarrassed that it's only now making it in front of your eyes.

The key to producing round chocolate drops, as opposed to super-flat chocolate disks, is that the cookie dough must freeze solid before going into the oven.

Anything that is too high in starch, like Trader Joe's All Purpose Gluten Free Flour, is going to be difficult to roll out smooth as it will absorb too much moisture in the dough.

I've been drooling over your blog for a while, and like the fact that most of recipes have conversions for metric too which makes it easier for me as I'm in the UK, but for me something went wrong with this, the dough was just too wet to be managable, and now it's made me vary of trying any other yummy looking recipes.

With thick but fluffy dough the pizzas here are great as a quick snack / meal on the go.

Punch down and knead the dough, turning it as you go, for at least 10 minutes or until the dough is smooth, soft and pliable.

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

Rotating the mold as you go, work the dough out from the center of the mold and up the sides.

«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.

I think as far a bacon goes I would precook it then it should be ok sitting in the dough.

I had to make another batch of dough for tomorrow, as I know it will be gone by then!

By the time I made waffles for the third time, I had a kitchen full of dirty dishes, paper towels all around, two bowls full of unused «failed» batter or better If I say «dough», and one batch tossed down the sink disposer, and I was standing there covered with as much flour as you can imagine, very much frustrated, thinking like a mad scientist where it went wrong while regular waffles with all purpose flour were cooking in the waffle maker for my dear kids, making me crave them that much more.

Starting at one end of the half - moon, begin to fold the dough over on itself pressing down as you go.

Seitan, also known as «wheat meat», is made by washing wheat flour dough with water until all the starch is gone, leaving behind an elastic dough of gluten.

Sure you could go to the store and buy a pack of processed cookie dough, but you and I both know it wouldn't be as tasty and, not to mention, healthy as making it on your own.

Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.

Just roll it as large as the dough will go.

Gently fold the dough on the edges back over the apricots, pleating the edges as you go, leaving the center exposed.

Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go, like you would when making sticky buns.

You want them to be almost as soft as if you were going to eat them right away by themselves — this way you can work with them into a dough.

HS: Hi Anna, I'm going to add a line to the recipe - you want to be sure your dough is still cold as possible when the cookies go into the oven.

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.

Wrap mixture in empanada dough according to directions below, placing each empanada onto a greased baking sheet as you go.

Fold the dough up over the peaches, covering them by about 1 - inch and pleating the dough every couple inches as you go.

Note: While foil and parchment paper can be used interchangably in some ways, when it comes to wrapping up this sticky dough, parchment paper is the way to go, as it won't stick to the dough and make unrolling it a mess.

I think the easiest thing would be to quickly space out about 22 balls on the pan (not as many as the recipe says) before the dough starts to warm up, and then go back and mash them a little flatter.

Fold the edge of the dough up and over the filling, pleating it as you go.

I've got a batch of sour dough starter going right now so as soon as I finish that up no bake artisan here I come!

I went through this phase last year which started as the original breakfast cookie dough followed by the original PALEO breakfast cookie dough and finally the double chocolate PALEO breakfast cookie dough.

Cut out circles that are a bit larger than the circumference of your tins, so that there is enough crust to hold in the filling, and gently place each circle in the tins, re-rolling your dough as you go.