Sentences with phrase «consistency as the dough»

When the butter is incorporated, it should be the same consistency as the 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

Adjust the water as needed to achieve a stiff dough consistency.

In order to get a good rise, the yeast needs to proof with the water and sugar until it's doubled in size, the dough needs to rise until it's as tall as the pan, the dough needs to be a batter consistency per the instructions, and it also can depend on what flour you use.

Ovenly says you know the dough is ready when it has the consistency of Play - Doh, but I can tell you as the mom of a Play - Doh fanatic that mine was thinner, softer.

Can you suggest an adjustment to the dry ingredients so the dough retains the same consistency as before?

Adjust the water as needed to achieve a medium dough consistency.

Check after a few, the dough should have the consistency of thick mayonnaise.Transfer the dough to a piping bag and use as desired.

Slowly stir the dry mixture into the first bowl, adding water as necessary to create a consistency such that you could make a ball with the dough.

I put the whole egg in, and the dough consistency seems fine, but curious as to which one it should be?

These Chocolate Almond Butter Protein Bites have a cookie dough - like consistency, and they're perfect as -LSB-...]

You can test the dough as you add the flour by tearing off a bit of dough and boiling it to check the consistency.

«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.

I had indeed to study and experiment for a long time to get a dough that had the right consistency to be drawn through the bronze dies as the tradition of Italian pasta makers provides for and that could cook without ending up in being sticky or too hard.

It would be really good to see the consistency of your dough as mine was really wet, I had to add quite a bit of extra flour before I put it in the oven.

If you're new to bread making, I would watch the video as I show you an easy way (the «window» test) to determine if your dough has been mixed to the correct consistency.

Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with additional flour or water; it should be shiny and elastic.

Mix in low speed until the ingredients are incorporated, adjusting the water as needed to achieve a medium dough consistency (you may need additional water).

Knead in remaining 1/4 cup (32 grams) flour as needed until dough reaches desired consistency.

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.

Repeat until a dough - like consistency forms and feel free to add the water one tablespoon at a time if you're having trouble blending the mixture, but be sure not to over-blend as some crunch will add texture!

The dough came out really soft and had more of a batter consistency, so I pretty much had to spread it into the pie dish, as opposed to pressing it down like you kind of expect to do with that kind of crust.

The mixture will be about the same consistency as pancake batter (let's call it play dough batter for the remainder of the instructions)

Less obvious but just as dangerous can be an asthmatic reaction to enzymes used to alter the consistency of dough.

Do not use Greek yogurt as it will be too thick to produce the right consistency for the dough.

They are used liberally in gluten - free baking as texture enhancers to replace the elastic properties typically provided by wheat gluten, as their ability to thicken and stabilize doughs helps improve the consistency and moisture of notoriously dense and crumbly gluten - free goods.

So I recommend the same consistency as cookie dough.