Sentences with phrase «dough out of flour»

I rolled tortilla dough out of flour, water, and oil.

Not exact matches

After a while it will be impossible to stir, so turn the dough out onto a floured surface and begin kneading in the rest of the flour.

I had to add about a cup more rice flour to the dough mix but I think it was because I couldn't get the water out of the cauliflower properly.

To roll out the cookies, place a ball of dough about 3 or 4 - inches in diameter on a lightly floured surface.

Line the base of a pizza dish with a generous amount of olive oil and a sprinkling of flour before evenly spreading the dough out over it.

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

, because it was more to test my theory about the dough, so I cut everything down to 100: 100g of vegan butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2 cup more flour) and... best of all?

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

But sometimes it is helpful for the last bit of flour to turn it out of the bowl and mix with your hands until the dough is smooth.

I found that sprinkling the counter and the dough with a bit of flour helped quite a bit, and I popped the dough in the freezer for 3 - 4 minutes between each rolling out

When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6 - ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.

To check if your dough is elastic, pinch a small bit of dough, lightly coat with flour, spread it out.

At this point you can either spoon 2 - inch balls of dough onto the chicken mixture (drop biscuit style) or gather the dough into a ball, and on a floured surface pat out 1/2 inch thick.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

(L to R) Roll out dough between two pieces of wax paper with flour on top and bottom of crust.

To shape I sprinkle a small handfull of flour over the top and grab balls out of the dough, rolling in theh flour.

Stir in the flours until dough comes together; roll out to 1/4 inch thickness and line tart pans / pan of choice.

Cooking the flour in the saucepan cooks out the raw flour flavor, and begins to dry the dough out, so that one big air bubble forms instead of lots of little ones.

Take the dough out of the cling film and place on a well floured surface.

Sprinkle with flour and continue to dust your rolling pin to prevent sticking (alternatively, you can roll the dough out with another piece of paper on top).

Using floured fingers, spread the dough out to the edges of the sheet (or as close as it will get).

Generously flour a cotton cloth or a clean dish cloth, tipping the bowl, using a rubber spatula scrape the dough out of the bowl - it will be sticky and stringy - onto the cloth.

Cut the sheet of dough into strips as wide as you like, toss with flour to prevent sticking together, and set aside while you roll out the rest of the dough.

The gist of gnocchi goes like this: a) usually a mixture of flour, eggs, and potatoes (though in this case, pumpkin) mixed together and kneaded into a light dough, 2) rolling out the dough and cutting the gnocchi into cubes, 145) using a special tool to give the gnocchi ridges for the sauce to cling on to.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Spread out the coconut flour dough and fill with dried fruit of your choice.

A little ball of dough made from a small amount of butter, a tiny bit of sugar, a pinch of salt, one egg and a little flour and baking powder is then rolled out and cut into funky shapes and then deep fried.

My dough was extra sticky because I found the juiciest dates so I added a little bit of almond flour to roll it out.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

Turn the dough out of the bowl on to a lightly floured worktop, the top of the dough should be at the bottom.

Step 4: Take off lid of the processor and dump all the contents onto a floured surface, carefully scrap the dough out of the bowl and off the blade.

The dough was greasy and sticky but, with a little elbow grease and a lot of flour, we managed to roll it out into two round circles.

This was way back before we ever heard the word «Paleo» and we used the frozen «discos» of refined white flour dough that you roll out and fill with meat then deep fry.

Take the blackberries out of the freezer, and with floured hands, gently work the blackberries into the dough.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.

Take some of the dough out of the fridge and place it on a lightly floured surface, dust your rolling - pin with flour, roll the dough out to the desired thickness (2 - 4 mm).

On a floured surface, roll out the dough about 3 - 4 mm thick and cut out cookies of the desired shape.

Roll out the dough on a floured surface and use a cookie cutter to cut into the shape of your choice.

To line your pie plate, roll out dough on baking paper or a pastry cloth dusted with a tiny bit of spelt flour.

My dough was too sticky so I just sprinkled a tiny bit of coconut flour on the parchment paper first and then again on top of the dough in order to flatten it out without it sticking to my hands.

I dust a pastry cloth (or paper towels work in a pinch) with a little bit of flour and turn my biscuit dough out onto the floured cloth.

On a floured surface, roll out one disc of pie dough to a 12 - inch diameter and fit it in the pan.

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

For the record of the natural peanut - butter camp: I used 1 3/4 c of Trader Joe's creamy salted natural peanut butter and 2 T of flour to stiffen the dough up a bit, then chilled them in the fridge for 15 minutes before baking; they turned out gorgeous, tender, and dome - y, like Deb's.

I swapped out some of the flour for chestnut flour (which can be a bit tricky to find, but is often at Italian specialty stores, some health food stores, and Amazon carries it as well), which adds an earthy, nutty richness to the dough that I increased further with the addition of toasted pecans.

As areas of the dough start to form, move them out of the way and sprinkle additional water over dry pockets of flour.

Put a piece of waxed paper, parchment paper (or whatever else you can think of) on the counter, flour the waxed paper and roll the dough out on that.