Sentences with phrase «as the dough starts»

Start slowly to avoid flying dough bits, then increase the intensity of your motion as the dough starts to firm up.

Not exact matches

Starting with a long end, roll up the dough as tightly as possible, pinching the seam lightly to seal.

As the 5 minutes nears an end, we start filming again so you can see what the dough looks like at the end of the first 5 minutes of kneading.

I am learning to see dough as a blank slate, a starting point instead of an unfinished product.

Combine the pecan meal with all remaining cookie ingredients in a mixing bowl; start with 1 tablespoon tapioca and work up as needed if dough is too wet

I was deathly afraid when I started whisking up the dough earlier, your cookies looked a nice chestnut brown, while mine weren't as near as pretty.

Add more whole wheat flour whenever the dough starts to stick to the surface or your hands, and try to add as much as you can — we want these bagels to be dense.

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

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).

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.

Chill dough every few minutes or as it starts to melt.

Starting from the long edge with pastry cream on it, roll the whole piece as if you were making a jellyroll, using the last inch the dough to create a seal.

Roll the dough away from you, as snugly as possible, starting with the 18» edge like a jam / jelly roll (as for cinnamon buns).

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.

The best thing about them is that they start out as a humble dough of just a few ingredients, and then somehow miraculously turn into gorgeous rolls with an intense depth of flavor.

It should not be too runny, as then the dough would start to fall apart.

In 1980, the HoSangs used their earnings to purchase a nearby bakery, which they named Royal Caribbean Bakery, and started baking Jamaican favorites such as bulla, coco bread, sugar buns, spice buns, hard dough bread and Jamaican fruitcakes.

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

Start with 2 tablespoons of flour and increase as needed until the dough holds together.

Start gently stretching the dough piece into a flat disk, slowly turning it as you stretch.

«My excitement for freshly made ravioli starts as soon as the prep begins,» says Vagasky, who adds semolina flour to the dough for a smooth consistency before kneading it and running it through a hand - crank machine to roll the pasta into an ideal thickness.

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

Once all the liquid has been absorbed, gradually start adding water just as needed, while using your hands to incorporate the water into the dough.

However, I think I kinda over mix the butter and dry ingredirnts though as they started turning into dough - like.

The dough will start to fall apart as you add the butter, but will become cohesive again when it is all mixed in.

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

Or if you pulse again it will start coming together as a ball (see below), which is getting pretty darn close to over mixing the dough.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Add the mixture to a food mixer and add the cream and juices - Mix on medium until just starts to come together as a dough.

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.

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.

I followed instructions exactly and when I started kneading, it was too wet to come together as a dough.

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.

Start by taking the edge of the dough and tucking it as far under the pepperoni stick as it can go.

As the dough sits, it will start to get a bit more compact and will be easier to work with.

Sure, you can leave the dough inside your bread machine, from the start until baking as long as you don't mind the crust is thicker and harder.

The dough starts off super shaggy, as you can see, but as you knead it with a dough hook (in a stand mixer or a handheld mixer with dough hooks) it becomes smoother and even lightens a bit in color.

Hi Nele, as it is winter in Perth Australia, I left the dough fermenting for nearly 24 hours, it had yellowish growth starting to happen, but didn't smell rotten, rather a good smell.

Always start at one side of the dough and try to fit the shapes together as closely as possible to avoid waste.

If the dough is not pulling away from the sides of the bowl after the flour has been incorporated, add the remaining 1/4 cup of flour, as needed in 1 tablespoon increments, until the dough starts pulling away from the sides of the bowl.

Use a fork to stir the flour in, and as it starts to come together, use your hands to knead until a loose dough forms (about 3 minutes.)

I do have one question if anyone can help me — Why was my chocolate dough so sticky?!?!? It was freakishly, freakishly sticky and soooo hard to work with, so these cookies ended up being extremely difficult to make because I kept having to put the dough in the fridge to even get it a tiny bit workable, but then of course as soon as I touched it it started warming up again, so I could only roll maybe 3 cookies at a time.

I also found that, even if it seemed like the dough was breaking and wasn't enough, the dough evened out perfectly as I started rolling my hands quickly to form the ball.

Starting at the short side farthest from you, roll up dough, pinching the seam as you go, to create a tight roll.

If you're interested in making whole wheat bread, swap 25 % of your white flour for whole wheat to start, and increase as you become more skilled at kneading a wet dough.

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

Place the dough on your work space and start to knead (careful as it will be very warm).

As great pizza starts with flour, water and yeast, we included a simple homemade dough recipe with whole wheat flour.

Build a Box experience to customize a 2, 4 or 6 pack of cookie dough for you or as the perfect gift, starting at $ 20

Initially mix it all together with a spoon (as the mixture will be too hot), then start kneading the dough with your hands — you may need to add another splash of water if the dough is still too dry.