Sentences with phrase «dough as moist»

Not exact matches

Knead with the dough hook, adding water as needed to create a soft, moist dough that still holds shape quite well.

As I tried to figure out how to make safe to eat cookie dough that tastes just like the real deal, I obviously had to find a substitute for the eggs that would keep it just as moist and scrumptiouAs I tried to figure out how to make safe to eat cookie dough that tastes just like the real deal, I obviously had to find a substitute for the eggs that would keep it just as moist and scrumptiouas moist and scrumptious.

I made the dough yesterday and it didn't seem as moist as you mentioned.

So the bread dough (and ultimately the bread) is still moist, but it doesn't feel as much like it as you handle it.

Knead until smooth and no longer sticky, adding flour as needed, but don't add too much flour: you want the dough to stay a bit moist.

Turns out chilling the dough for a short amount of time helps keep the very moist «dough» from flattening as much in the oven.

For those of you who are more particular about your shortbread, I should mention, these cookies don't have quite as much snap as a shortbread made without moist, shredded apples and carrots in the dough, but they are charming (and delicious) all the same.

In place of whey protein isolate, Bean, you can use rice protein isolate or pea protein isolate, but you will have to increase the water to 150 % of what is in the recipe as written, and you will have a much more moist dough.

If you wanted to use coconut sugar you would need to add more applesauce as well so the dough is moist enough.

The dough should be sticky and moist — sprinkle flour over your hands and the dough as needed to keep kneading, but try to avoid overflouring.

Stop adding water as soon as the dough is moist enough to start pulling off edges of work bowl.

He's also devised a clever trick: putting a bit of crushed ice on the dough as it goes into the hot oven to keep the center moist and tender while the bottom and edge become crisp and crackling.

I was a bit suprised how moist the dough was as I was working with it, but I suppose that's just the pumpkin puree doing it's work.