Sentences with phrase «as the dough sticking»

As far as the dough sticking to the press, you got me on that one.

Wasn't able to get much in the way of a crimp as the dough stuck to fingers, gloves, plastic wrap, etc..

Not exact matches

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Using additional tapioca starch as needed to avoid sticking, roll out the dough to roughly 1/4 inch thick.

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.

Turn the dough out onto a lightly floured counter top and knead, adding more white flour as necessary to prevent sticking, about 5 minutes until smooth.

If you find the dough is sticking to your hands like crazy, you can either flour your hands, or mix some additional flour into the dough to absorb some of the moisture (this would be the better option for these particular cookies as any excess flour on the tops of the cookies from your fingers would be visible after they have baked).

Cut the sheet of dough into strips as wide as you like, toss with flour to prevent sticking together, and set aside while you roll out the rest of the dough.

If the dough is sticking to your hands, lightly dampen them with water as needed.

Dust lightly with all purpose flour and roll the dough into a 12 - inch x 5 - inch rectangle, a bit more than 1 / 8 - inch thick (no thinner), sprinkling lightly with flour as necessary to prevent sticking.

The dough may be a little sticky, so be sure to flour the dough and the work surface as needed to prevent the pin from sticking.

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

1 recipe for 9 - inch pie crust dough (such as this recipe) 3/4 (1 1/2 sticks or 170 grams) cup butter, room temperature 1 cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large eggs, room temperature Whipped cream, topping Chocolate curls, garnish

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.

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 have a similar dough recipe but as I'm lefthanded / dough «knotting» challenged I'll stick with my standard 3 - string challah...

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

Use 1/4 ″ wooden sticks from the craft store to lay on each side of your dough as a guide while you roll.

Take some water in a small bowl to wet your palms so as to avoid the dough like batter sticking in your palms.

As you roll out the dough, use enough flour to prevent it from sticking to the work surface but not so much as to make the dough drAs you roll out the dough, use enough flour to prevent it from sticking to the work surface but not so much as to make the dough dras to make the dough dry.

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.

You can't make pastry dough with Earth Balance buttery sticks, as they simply have too much moisture.

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.

It is helpful to keep your fingers wet as you shape the cookies so the dough does not stick to your hands.

Roll out dough to 1/4 - inch thickness, sprinkling on more flour blend as needed to avoid sticking.

Another revenue source is its dough line used to make traditional favorites such as pizza, calzones and bread sticks.

Roll out the dough as thin as possible, roughly 1 / 8 - inch (3 mm), between two sheets of plastic wrap or baking paper, it keeps the dough from sticking to the baking pin.

Sprinkle with the flax seeds and rolled oats, pressing down as needed so that they stick to the dough's surface.

Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter.

Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing.

Mine turned out like a brick, the dough was quite dry but thought I'd stick with the recipe as listed to give it a try.

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.

If you don't have sticks, just wrap the snack - size candy bar (about a 2 - inch length) around the dough and bake as directed.

One thing I've noticed is the chocolate chips don't stick to the dough great, so as I'm scooping the dough I have to really squish everything together before putting it on the pan, but I don't mind because these cookies are amazing!

This batch really stuck together, the dough was springy, it rose more, but did not taste as good.

Making sure that there remains a sprinkling of flour on the surface to prevent sticking and also flouring your rolling pin, roll the dough to a thickness of about 3 to 7 mm (depending on how thick you want your final pizza) and shape as you wish.

As with all other scones, i prefer to make and shape the dough the night before and stick them freezer; bake on the morning they are needed.

Her recipe, as it was given to me: 1 tsp salt, per whole egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until thin, adding more flour as needed to prevent sticking Let topside dry, then carefully turn over to dry other side Roll up dough into log, then slice to desired thickness You may place cut noodles in baggies in freezer for future use

(Dough will still be slightly sticky but use only as much flour on work surface as absolutely necessary to prevent sticking.)

In the meantime, I find this site is really useful: http://www.traditionaloven.com/foods/multi-units-converter/cheese-ricotta-whole-milk.html For this recipe, conversations are as follows: Dough: 2 cups flour, 1/4 cup caster sugar, 1/2 stick butter, 2/3 cup milk, 2 tbsp active dried yeast Filling: 7 oz ricotta, 1/4 cup caster sugar Happy Baking, Lauren

Knead the dough and add just as much flour as you need to keep the dough from sticking to the counter.

(Keep turning the dough as you roll, making sure the dough does not stick to the counter.)

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.

Roll dough out (if it sticks, sprinkle flour) and roll it out as thinly as possible without tearing.

Flour as necessary to keep the dough from sticking to itself.

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.

Carefully remove the plastic wrap from the dough, as it might stick a little.

Repeat this kneading process several times until the dough is smooth and pliable, and about the width of the pasta roller, lightly dusting with flour as you work to prevent the dough from sticking.

Roll out dough on a well - floured surface to a 14» round, rotating dough and tossing more flour underneath as needed to keep it from sticking.

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