Sentences with phrase «as warm dough»

He was as white as a basket of fresh rice cakes on New Year's — soft and juicy as warm dough.

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

for the flatbread dough: 1 cup warm water, divided, more as needed 1 Tbs.

I worried about a number of other things during the process, too, like not having warm enough water, so the pre-ferment didn't ferment as much as I needed, or not knowing exactly how much to knead the dough or knowing when it would be kneaded properly.

Preheat the oven to 400 degrees to warm it up as a «hot box» for the pizza dough to proof.

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.

Question: Do I freeze the dough, thaw, then bake as usual or do I bake as usual, thaw, and then warm in the oven before serving?

I followed the recipe, making a few adjustments: I cut the dough into small square biscuits because I felt like it; I didn't brush the tops with milk because I didn't have any; and they weren't as flakey as they could have been because my refrigerator died and it was a race against time to use already - warming butter.

Brush garlic oil over dough, bake as per recipe instructions, brush another layer of oil over top of the baked dough and serve with extra oil or warm marinara / pizza sauce for dipping.

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.

Next you need to check the dough as it may not come together into a ball due to being too warm.

You want the dough and the butter packet to be at the same temperature as one another, and it's okay to err on the side of having it be too warm while you're handling it.

As I doubt I have any talent for lobstering (the primary profession among citizens of Swans Island), I think I'd build a little pie shop next door to the general store and live out my days wearing cute aprons, rolling dough, and serving warm slices of local berry pie a la mode.

** Tip: If your house is a bit chilly, preheat your oven to about 200 degrees, shut it off and place the dough in there to rise as there will be enough residual heat in your oven to keep it nice a warm.

Add one tablespoon at a time more of warm water until your dough begins to come together into a ball in the bowl of the processor as it's running.

The dough was hard as a rock when it came out of the freezer, and although it warmed up fast — it was SO STICKY.

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.

As amazing as warm cookies are I must admit that my favorite type of cookies is in fact cookie dougAs amazing as warm cookies are I must admit that my favorite type of cookies is in fact cookie dougas warm cookies are I must admit that my favorite type of cookies is in fact cookie dough.

As for the rise, we're wondering if the dough was left to rise someplace particularly warm or if warm water was used.

* Only change that I made (I like the crust better using a glass loaf pan and the oven) use the dough cycle, remove from machine, roll in generous amount of corn meal, spray a loaf with Pam, dust with cornmeal, cover with warm towel, let rise for about an hour, bake as usual.

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)

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.

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.

After the dough is mixed, kneaded and rolled thin, it's simply sliced into small strips that you roll between your hands, as if you're trying to warm them up (watch the video to see the technique).

If you make into balls with hands they will look like other cookies formed w hands, mounded towards center, and the dough gets warmer as you roll.

Maybe it's because I live in AZ and it's just warmer here so the dough warms fast, or it could be I am just too slow from the rolling to the cutting:) I think Britni's idea above of chilling the log and slicing would work as well.

- Croissant dough likes to stay cool, so if it is particularly warm in your kitchen, be prepared to chill the dough frequently as you work with it in order to keep the butter cold and ensure a flaky finished product.

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.

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

As you work the dough with your hands, it gets warmer, and the butter gets melt - ier, so touching it as little as possible and returning it to the fridge or freezer frequently for a few minutes to re-cool the butter can helAs you work the dough with your hands, it gets warmer, and the butter gets melt - ier, so touching it as little as possible and returning it to the fridge or freezer frequently for a few minutes to re-cool the butter can helas little as possible and returning it to the fridge or freezer frequently for a few minutes to re-cool the butter can helas possible and returning it to the fridge or freezer frequently for a few minutes to re-cool the butter can help.

Again, let the dough rise covered in a warm place until doubled, which will take about 1/2 as long as the first rise.

The chocolate chips melted as soon as they were added to the warm dough mix.

To be honest, I was never as obsessed with the cookie dough as a warm, gooey, fresh - from - the - oven cookie.

Dough: • 3 1/4 cup gluten - free flour blend (see note) * • 1 1/2 cup oat flour • 1/4 cup ground psyllium husk • 3 Tablespoons coconut sugar • 2 1/4 tsp (1/4 oz packet) instant yeast • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 2 cups warm water, about 110 degrees F • 2 Tablespoons melted coconut oil • 2 large eggs Filling: • Vegetable oil spray • 1/2 cup coconut sugar • 1 1/2 Tablespoons ground cinnamon Glaze: • Dark maple syrup, as needed

If you had trouble with the dough breaking apart, you may not have warmed it long enough and the cheese may not have been as pliable as it should have been.