Sentences with phrase «before working with the dough»

Pro tip: If the batter feels especially sticky, wet your hands before working with the dough.

Not exact matches

This recipe uses oil instead and makes a very soft dough that's kind of fiddly and needs a lot of chilling before you can work with it, and then even some more chilling while you are working with it.

I used this recipe (which I've made before), minus the shallots, using 1 teaspoon of ground caraway and 1/8 t of ground fennel for half a recipe, and adding a bit more water (I use KAF, which has a high protein, and I find it easier to work with a wetter dough anyway).

If you haven't worked with a sour cream pie dough before, it's wetter and more pliable than a standard butter crust dough.

One of my favorite parts of this recipe is that the natural oil in the peanut butter makes the cookie dough super easy to work with, unlike some of my other doughs which are super sticky before baking.

Pizza dough can be difficult to work with, but it's much easier to handle if you let it come to room temperature before you ty to shape it.

Roti and sabji — I work afternoons and evenings, so I tend to make simple yellow dal (in the pressure cooker, it's a five minute process) or fry up some vegetable with masala (eggplant, cauliflower and ladies - fingers are probably my favourites) and mix chapathi dough before I leave for work.

If you're following my recipe, be sure to chill the dough for an hour before working with it, or do this part the day before you plan to use it.

I think that next time I will try to let the dough rest another whole day before shaping to see if it is easier to work with, because I'd love for my loaves to be prettier.

My coworker had never made bread before, but like I said, this dough was very easy to work with.

Bake half way then flatten them with a spatula:) This worked great as the dough was very crumbly and dry before cooking but after a few min in the oven they easily kept together as they where flattened with the back of a spatula.

Once you're ready to work with it, let the dough sit on the counter for about 30 minutes before rolling out.

The main reasons why I think I was struggling was because 1) it was a very warm and humid night so my dough was getting very soft to work with very quickly and 2) I didn't bother to chill it further after I've rolled it out; so I urge you to make sure your dough is slightly chilled before you line your tart tins and possibly rolling the dough in between two sheets of baking paper to make it easier to transfer the dough in the tart tins.

I would try to knead your dough as much as possible before adding in extra water — sometimes the flour will work into the dough more than you think, and this may help with the elasticity x

Remove the dough just before shaping: you want to work with it while it is as cold as possible.

Repeat the process two more times (for four folds total), dusting the work surface and the dough with flour each time before rolling out.

A very easy - to - work - with dough, I'd encourage anyone who hasn't worked with yeast before to try it — it's wonderfully responsive and you'll learn a lot about how a good yeast dough responds to kneading.

cover dough with a towel for 15 minutes before working.

For those having trouble with the chocolate dough, I found refrigerating it before shaping made it easier to work with.

If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.

Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8» rounds (if dough springs back when rolled, let rest a few minutes before proceeding).

(If dough springs back or is stiff to work with, let it rest 10 minutes before continuing.

I am guessing that with the very soft almond flour dough, in order to even shape the log, the dough would have to be chilled first, shaped, then frozen before cutting, if it would even work.

If you've worked with dough before, you should make your dumpling wrappers from scratch.

If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.

Generously dust the surface of your working area with flour before rolling out the dough.

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

I have worked with salt dough before and found it easy to work with.

My only qualm is that I have worked with better Dough recipes before, I found this one a little sticky, but don't get me wrong, the results are fantastic!

A recipe may also ask you to «dust» a work surface with flour or icing sugar to stop dough or fondant icing from sticking before kneading and rolling it out.

I have, however, make other doughs with cassava flour and frozen them BEFORE baking, and they work JUST FINE!

I had a little issue with adding the blueberries before adding the butter but it worked out, also rather than shape each one individually, I flattened the dough on cutting board into a circle and cut them like I would a regular scone, it worked out fine and got 8 lovely, large scones out of it.