Sentences with phrase «before rolling the dough»

Can I use that and have it rise for a little while before rolling the dough out?

I did wet my hands a bit before I rolled the dough ball and started the rolling out process.

I didn't refrigerate before rolling the dough into a log so I refrigerated it after it was rolled up and then sliced it after 10 minutes of chilling time.

Turn the dough out on a lightly floured board, and dust your hands, the dough, and the rolling pin with a little flour before rolling the dough out.

Dusting the work surface with flour before rolling the dough, and dusting a little flour on top makes them easier to work with.

Before rolling your dough out, form dough into a log horizontally in front of you.

Not exact matches

Flour the dough liberally before rolling the sheet up like a swiss roll and cutting thin strips.

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

The dough can be chilled up to over night, but once rolled, make sure to flatten them slightly before baking.

I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape.

The recipe already directs you to chill the dough prior to rolling it out, but if it's hot in your kitchen, refrigerate the rounds on the baking sheets before baking.

- Flour your board well before rolling out and turn the pastry, not yourself, when rolling into the dough into a circle.

To achieve this effect, I laminated the dough with some filling inside before rolling up, giving me a croissant - like bun.

By rolling the dough in demerara sugar before slicing and baking t.

I usually preheat the container before adding the dough unless making sandwich loaf or rolls and never had any stick.

Roll out the dough onto a greased pizza pan, coat the edges with olive oil and bake for 15 - 20 minutes on 350 degrees before golden brown.

No need to let the dough rise before rolling it out, just make the recipe as usual.

Make two dents in the dough with your knuckle to record how many turns you have completed, then wrap and return it to the refrigerator for at least 1 hour (if resting more than an hour, let dough sit out 10 minutes before rolling again).

Roll the dough into 1 - inch balls and place on the cookie sheets 3 inches apart (optional - freeze the balls for 15 minutes before baking).

If it was soggy, consider making your oil a bit hotter before you fry them, cutting back oil in the recipe (in the dough), adding more coconut flour, or rolling the dough a bit thinner.

This was way back before we ever heard the word «Paleo» and we used the frozen «discos» of refined white flour dough that you roll out and fill with meat then deep fry.

Allow the cookie dough to warm slightly at room temperature before rolling it.

The dough is then rolled into a sausage shape and cut into rounds, interestingly you then place each round into a muffin case before rising again and finally baking.

A snickerdoodle is basically a vanilla cookie, where the dough is rolled into balls and then the balls are rolled in cinnamon sugar before baking them.

The dough is terrific for impromptu baking, because it doesn't need to be chilled before it's rolled out.

The choux dough is wrapped and chilled, before being rolled, cut and filled.

I make something like this, but i use cresent rolls and spread dijon mustard or ranch on the dough before putting on the ham and cheese

If the dough begins springing back and won't hold its shape, let it rest for a few minutes before you finish rolling it out.

I've never rolled out choux dough before, so this was a fun exercise.

If your dough has been refrigerated, remove and allow to come to room temperature before rolling out.

You have to chill the rolled out dough before baking.

If you wanted to, you could even roll the dough balls in erythritol or xylitol before placing them on the pan.

Semi-Pro Tip # 1: Rather than struggling to roll out the dough as thin as 1/8 inch before cutting rounds, roll it out 1/4 inch thick.

I rolled out my dough into a large, round disc and refrigerated it before cutting it into circles.

extra tip: Almost any cookie dough (roll out or drop) can be refrigerated for a week or so before baking.

The original rolls really benefit from having the dough chilled in the freezer for a few minutes before shaping them.

If you want hot, out - of - the - oven buns, you can make the dough the night before, roll into a log, cut into pieces and arrange in the skillet.

Roll out the dough onto a greased pizza pan, coat the edges with olive oil and bake for 10 minutes on 350 before golden brown.

Before rolling out, the dough should be taught and elastic, similar in consistency to the palm of your hand.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

If the dough is too sticky you can chill it for 10 - 15 minutes before you roll into balls.

No need to chill gluten - free dough before rolling.

I actually roll out the dough, cut out the cookies, and then chill overnight on baking sheets before baking.

This gluten - free dough is easier to work when it's rolled out immediately so if you're making a double - crust pie, prepare the filling first before making the gluten - free pie crust.

3) Chill the rolled dough before cutting out the cookies.

It's very important that you chill the dough before rolling it out, and then chill the cookies before baking, so that they don't spread in the oven.

The dough is rolled out and filled with a sweet mixture of orange zest and coconut before being rolled back up like little croissants.

If the dough becomes sticky, wrap both disks tightly in plastic wrap and refrigerate for 20 minutes before rolling out.

Make sure the dough is at room temp before you attempt to roll or toss it.

Do I have to add the chilled dough to the room temp half just before rolling them up into balls to bake?