Sentences with phrase «dough starts»

You can add a little flour if the dough starts to stick to your hands.

To make the flaky base layer: • combine cashew butter with coconut flour and salt, mix well • add in maple syrup and use your hands to incorporate it into the mixture • the dough should stick together well but it should not be sticky • note: coconut flour quickly dries out the dough so make sure to work fast (see step 3 below); add in a drop or two of water if the dough starts crumbling easily

Slowly add water, 1 tbsp at a time, pulsing after each, until the dough starts to come together.

Add the maple and pulse until the dough starts to form in to a ball.

Process until almonds are ground and the dough starts to clump together, scraping the sides down with a spatula if need be.

Add water and beaten egg and pulse until the dough starts to come together into a ball.

Thereafter, pulse it until dough starts to form.

Add all ingredients to the food processor and mix until the dough starts to clump together.

Add the rest of the crust ingredients and pulse until a ball of dough starts to form.

In a food processor fitted with an «S» blade, begin processing the walnuts and raisins... just until they're chopped into small bits but before the dough starts to stick together.

As with my other recipes, this pinwheel dough starts out with one batch of my cheese dough recipe.

Add the chia seeds and pulse to combine, adding water, 1 tablespoons at a time, until the dough starts to come together and you can form it into balls with your hands.

Broil until dark spots appear and the dough starts to bubble slightly.

Process until a dough starts to come together.

Next, add 1/2 cup plus 2 tablespoons unsweetened plain coconut milk yogurt and pulse 6 - 8 times, or until dough starts to form into a ball.

(If the dough starts to stick rub your hands with flour again).

Add the coconut oil, dates, vanilla and date syrup and blitz again until a sticky dough starts to form.

Blitz again until a sticky dough starts to form.

With the food processor running, slowly add water in a small steady stream until the dough starts to form a ball.

Add the egg and process until the dough starts to clump together.

I chose to do slap and fold for about 5 minutes, just until the dough starts to show signs of a smooth surface and it's catching some air.

Add the pitted dates, the coconut oil and the sweetener is using and blitz again until a sticky dough starts to form.

Turn the mixer on at low speed, then add flour and knead for 2 - 3 minutes or until the dough starts to come together.

Add the butter, shortening, vinegar, molasses, egg whites and milk, and mix on low speed with the paddle attachment until the dough starts to come together.

Slowly add 1/4 c of cold water, pulsing as you add, until the dough starts to come together.

Tip: If at any point the dough starts to stick (it tends to get warm from the heat of your hands) lightly oil or flour your fingertips, take a deep breath, and try working with it again.

If at any point the dough starts to stick (it tends to get warm from the heat of your hands) lightly oil or flour your fingertips, take a deep breath, and try working with it again.

Gradually add the rest of the water while mixing and when the dough starts to come together, add the butter.

Add all the remaining ingredients and blitz again for about 2 - 3 minutes until a sticky dough starts to form.

Stir until a dough starts forming.

Mix and add additional flour until dough starts to come away from the sides of the bowl.

In a food processor fitted with an «S» blade, begin processing the walnuts and raisins... just until they're chopped into small bits but before the dough starts to stick together.

Mix until the dough starts to come together.

Mix with a wooden spoon until dough starts to come together and then finish mixing the dough with your hands until a smooth but still sticky ball forms.

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

Start slowly to avoid flying dough bits, then increase the intensity of your motion as the dough starts to firm up.

Knead in bowl with your hands until dough starts to stick together.

Slowly drizzle in 1 cup very hot tap water, mixing constantly with chopsticks or a fork, until dough starts to hold together in shaggy pieces.

Increase speed to medium and mix until dough starts to come away from sides of bowl and forms a ball, about 5 minutes longer.

Once the dough starts to bubble, season with salt and pepper and add 2 - 3 ounces of your favorite marinara sauce.

While the Stand Mixer is running, pour in the warm water and the olive oil and continue to mix on a medium speed setting until the dough starts to form into a ball, around the dough hook.

Pulse 15 seconds more, or until combined and dough starts to clump together.

Add cold water and process just until the dough starts to stick together.

Stir together until a dough starts to form.

If the dough is not pulling away from the sides of the bowl after the flour has been incorporated, add the remaining 1/4 cup of flour, as needed in 1 tablespoon increments, until the dough starts pulling away from the sides of the bowl.

At this point, switch the paddle for the dough hook and knead for another six to seven minutes until the dough starts pulling cleanly off the sides of the bowl.

Sprinkle about 6 tablespoons cold water mixture over mixture and pulse until dough starts to come together in clumps.

Slowly add in the cold water until the dough starts to come together.

Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.

Add the flour, salt and sugar to the water and mix with a wooden spoon or bowl scraper until the dough starts to come together.