Sentences with phrase «dough on»

Using the dough - hook attachment, mix dough on medium - low speed until tight, elastic, and smooth, 6 to 8 minutes.

I turned it on, rolled out pie dough on the counter top, and somewhere along the way this pie took form.

Spread this dough on a nonstick cookie tray (ideally lined with baking / parchment nonstick paper).

Place dough on a greased pizza plan (folding crust over if it exceeds the size of the pan) and set aside.

5 First rise: In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it.

Place the folded dough on a plate, cover loosely with plastic wrap, and chill for about 1 hour.

Roll dough on a lightly flour surface.

Place the dough on a sheet of wax paper dusted with potato starch.

Place a round piece of dough on the lightly dusted piece of parchment paper and dust with flour.

Lightly dust the work surface with tapioca starch and turn out dough on to it.

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

Switch to the dough hook and knead the dough on low speed until smooth and elastic about 5 minutes.

For small cookies like I made, drop the dough on the prepared baking sheet a teaspoon at a time, sprinkling with a bit of Fleur de Sel and baking for about 9 minutes or until crackled and set.

Lightly oil the worktop then knead the dough on it for 10 seconds.

Lay rolled dough on a clean work surface.

Lay parchment with risen dough on top of a flat baking sheet.

Arrange the dough on the work surface so that the long side faces you.

Wet your finger to draw a thin layer of water along the borders of the circle surrounding the paste, then place another circle of dough on top.

Place dough on a lightly floured surface.

Regarding the sticky dough I discovered that using a piece of plastic wrap to shape dough on pan made it easy and kept my hands clean.

Flip the chocolate dough on top of the vanilla dough so that the chocolate dough is layered on top of the vanilla dough.

Or if you want to make large cookies drop 12 equal amounts of cookie dough on the prepared baking sheet and bake for 10 - 15 minutes or until crackled and glossy.

Knead the dough on medium speed for 5 - 7 minutes until smooth and elastic.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

When ready, roll the dough on a floured surface so the dough doesn't stick.

Place ball of dough on parchment paper or a non-stick mat.

Each time I placed some dough on waxed paper, I put the bowl back in the refrigerator.

Spoon the dough on the parchment lined baking sheet.

Remove wrapper and place chilled dough on cutting board.

Several readers have asked about our olive oil dough on page 238.

Drop the dough on the prepared baking sheet in mounds about 3 tablespoons each, about 1 inch apart from one another.

Roll out the dough on a lightly floured surface to about 1 / 8 - inch thick then transfer to a 9 - inch deep dish pie dish.

Again, place your dough on a floured baking sheet, flour the top of the dough, cover, and refrigerate one hour.

Put dough on floured surface and knead for 1 minute.

Scrape dough on hook into bowl.

Begin moulding the dough on parchment paper, and make whatever shape you'd like.

Place the dough on a lightly floured baking sheet, lightly flour the top of the dough, cover with plastic wrap, and place in the refrigerator to chill one hour (or until firm).

Maybe mold dough around each apple, put it in the freezer for a few minutes to harden the dough slightly, then wrap parchment paper around the apple to hold the dough on through baking.

Place six balls of dough on each baking sheet.

Knead dough on a floured surface for 1 minute or until smooth.

The traditional way is to leave some dough on the sides of the wooden mixing bowl, let it dry, and just add the water and flour in the bowl to wake up the starter when needed.

I was wondering if after putting the little tablespoons of dough on the cookie sheet, the sheet could briefly be placed in the frig or freezer so flattening would be easier and less messy.

Place the dough on a clean surface and start kneading by hand, pouring few drops of oil at a time on top of it.

I stack all the dough on top of each other.

Slice the dough into 6 strips and stack the strips of dough on top of each into 2 stacks of 3 slices and cut each stack 10 equal parts.

Spread the jam or preserves evenly over the crust, then crumble the remaining dough on top of the jam layer.

Knead dough on a flour dusted surface until it comes together into a ball.

Use a cookie scoop and place the balls of dough on baking sheet.

Roll out the remaining two discs of dough on a lightly floured surface into 13 - inch rounds (about 1 / 8 - inch thick) to use for the leaf shapes and lattice.

(You can knead the dough on a work surface instead of stirring in the bowl if desired.