Fold short sides of
dough into center creating a letter.
Quickly remove the lid, lower the parchment paper with the baguette
dough into the center of the Dutch oven.
Fold each side of
the dough into the center.
Lay a piece of saran wrap on the counter and place
dough into the center.
Not exact matches
Instead of being cut
into individual rolls, however, the
dough is split lengthwise down the
center and the inside is revealed.
Spread
into the
center of the
dough, leaving about 4» on each side.
Once all the
dough has been placed on your baking sheet, wet your thumb with some water and press a deep thumbprint
into the
center of each ball of
dough.
Rolled out pastry
into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the
center of the
dough leaving about an inch or a little more and pulled them toward the
center.
Roll each piece of
dough into a tight ball, then poke your finger through the
center and create a 1 - to 2 - inch hole.
Place a teaspoonful of cream cheese filling
into the
center of the
dough.
Slashing: right before your bread goes
into the oven, make a slash about 2 - 3 inches long in the
center of the
dough; this allows the steam to escape and the
dough to expand.
Gather the edges of the disk tightly
into the
center, then flip the ball over and rotate it on the countertop while using the edges of your hands to tuck the edges of the
dough underneath.
Gather the
dough, one side at a time, and fold it
into the
center.
Slashing the
dough: Right before your bread goes
into the oven, make a shallow slash about 2 inches long in the
center of the
dough.
On a 14 inch square piece of parchment paper, flour the top of the first piece of
dough and, using a rolling pin, roll
into a 12 inch round, rolling it thinner toward the
center and thicker along the edge to create a crust.
I made cookie
dough, filled it with chopped candy bars, spread it
into a skillet, topped it with even more candy bars, and then baked it until the
center was soft and the edges were golden and crisp.
Slice
into the flaky
dough and gooey chocolate
center.
Scoop in 1 tsp of peanut butter
into the well in the
center of the cookie
dough ball.
Scrape out all the cream cheese filling
into the
center and spread it around, leaving about 1 1/2 ″ of naked
dough all around the edge.
Using well - floured fingers, flatten the
dough into a round about 4 - inches in diameter, working from the inside out and leaving the
center of the
dough much thicker than the edges.
The easy way is to roll the
dough into a ball, poke a hole in the
center of the ball and then stretch the ball
into the doughnut shape we all know and love.
pat
dough into circle in the
center.
Beginning in the
center and working your way to the edges, use your fingertips to gently press the
dough into a circle approximately 1 / 4 - inch thick.
Place
into the
center of the mold, using your thumbs to flatten the
dough into the mold.
Place 2 tablespoons of the masa in the
center of the husk, and pat or spread the
dough evenly
into a 2 - by 3 - inch rectangle.
Beginning in the
center of the ball and working your way to the edges, use your fingertips and palms to gently press the
dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1 / 4 - inch wide rim.
With hands lightly dusted with flour, divide the
dough in half, shape each half
into a ball, and place one in the
center of each piece of foil.
Beginning in the
center and working your way to the edges, use your fingertips to gently press and stretch
dough into an 8 - 9 ″ circle with a slightly raised rim.
Divide
dough in half, shape
into a ball, dust lightly with flour, and place in the
center of a lightly oiled piece of foil about 10 inches square, shiny side down.
The rolls will be light brown and have risen nicely; a toothpick inserted
into the
center of the rolls should come out fairly dry — if it's wet with
dough, keep baking with foil on top.
Place a couple tablespoons of the meat mixture
into the
center of the disc of
dough.
While the
dough is chilling, preheat the oven to 425 ° and make a foil ring cover: Tear a 12 - inch piece of aluminum foil and use a pair of scissors to cut the
center into a circle.
Place
dough in the
center of a large piece of parchment paper and form
into a large log approximately 2 1/2 inches in diameter
To shape the cookies, press your thumb
into the
center of each
dough ball.
Scoop
dough into 8 balls, then place chocolate kiss in the
center, pressing it
into the
dough slightly.
Measure out 2 tbsp of
dough and form
into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the
center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the
center - just squeeze them back together!
Cut the hot dogs
into 1/4 ″ thick slices and put a slice in the
center of each circle of
dough.
Take the top edge of the
dough and fold it
into the
center and seal.
Place the chicken mixture
into the
center of the phyllo - lined bowl and fold the corners of the
dough around the top of the filling to fully enclose it.
Do this by taking the edges of the
dough and fold them
into the
center and gently seal.
Working clockwise with your right hand fold all the sides
into the
center and push them down firmly while turning the
dough counter clockwise with your left hand.
Place a frozen filling ball
into the
center of the
dough and top with the other half, making sure that it is sealed.
Perhaps your oven was too hot which browned the outside indicating doneness, or your
dough might've been too cold when it went
into the oven leaving the
center undercooked.
To shape
into bagels, poke your finger through the
center of each
dough ball.
Working with one
dough at a time, gather the ends toward the
center, flip it over, and then roll
into a ball using the palm of your hand.
Using fingers, slowly stir flour
into the
center of the well until a
dough is formed.
Form the wreath by rolling
dough into a disk, and then use your hand to make a hole in the
center.
On a lightly floured workspace, place
dough rounds and place a heaping tablespoon of apricot mixture
into the
center of each each
dough round.
Working in batches of 6, with the short tapered end of the husks facing away from you, spread 1/4 cup of the masa
dough in the
center of each husk
into an ⅛ - inch - thick rectangle, leaving 1/2 - inch between the masa and the edges of the husk.
Lay down one sheet of parchment paper and dust with some arrowroot powder, place your
dough ball in the
center and flatten slightly
into a disc, then dust with more arrowroot or cassava flour.