Sentences with phrase «dough stuck to it»

Mastering pie dough from scratch can seem like a scary, time - consuming task that always seems to end with flour all over the kitchen, dough stuck to the rolling pin, and pie that's more «rustic» than Instagram - ready.

It's better to have more than end up with dough stuck to your towel.

(I also attempted to use lubed up wax paper for smushing and that didn't work since the dough stuck to it in spite of the Pam.)

The only problem with the recipe was the dough stuck to the plastic wrap when rolled out.

Wasn't able to get much in the way of a crimp as the dough stuck to fingers, gloves, plastic wrap, etc..

If the dough sticks to your hands, dip your hands into the flour again.

Wet your hands to prevent the dough sticking to them and scoop 2 tbsp sized balls of dough onto the prepared parchment paper, rolling them into round - ish balls between your palms.

If dough sticks to counter, you have not put enough starch / flour down.

As far as the dough sticking to the press, you got me on that one.

The problem is the dough sticking to itself more than anything else.

Now turn the dough 180 ° so that you can fold the other edge up to the longitudinal center line and seal it in place (the dough sticks to itself more easily if it isn't too heavily floured).

Lightly grease the counter with non-stick cooking spray, dump dough onto the greased surface and divide into 12 equal pieces (if dough sticks to your hand then lightly grease your hands too).

If the dough sticks to the rolling pin you could roll it with a parchment paper covering the dough.

I used a recipe similar to this in the past that called for the use of a typical stainless steel stock pot and lid... I had a BIG problem with the dough sticking to the pan.

You should be able to touch the dough and not have the dough stick to your fingers.

Gently roll over the top with a rolling pin to make the doughs stick to one another.

Phyllo dough sticks to the baking tray really easily when cooked.

If dough sticks to the surface, use a spatula to lift.

I do have a problem with the dough sticking to my hands when making them.

If the dough sticks to the parchment, refrigerate for 5 to 10 minutes, then continue folding.

If dough sticks to husk, place tamale back into pot and cook 15 more minutes.

If the dough sticks to your fingers, dip your fingers in cocoa powder to remedy the situation.

Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl.

Be sure to sprinkle with flour to prevent the rolling pin from sticking (if the dough sticks to the surface or the rolling pin, it will mess up the layers).

If the dough sticks to your hands, then dip your hands into the flour again.

So when I shape the dough it sticked to my hands.Is it suppose to happen like this?

I placed the dough between two layers of saran wrap in order to minimize the dough sticking to the rolling pin — alternatively, you can also place them into Ziploc bags, which was amazing for getting the size of the layers exactly the same.

Cut into 1 inch pieces, if the dough sticks to the knife dip it in some tapioca flour.

I had a problem with the dough sticking to the rolling pin.

Turn out dough to a work surface and continue to knead, adding 1/4 cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple.

If the dough sticks to your hands, wet them before kneading the mixture together.

Slap top of masa with the palm of your hand, immediately pulling your hand back; if dough sticks to your hand, add 2 Tbsp.

If the end product is too crumbly, mix in 1 - 2 teaspoons of water until the dough sticks to itself.

Not exact matches

Whole Foods founder John Mackey has joked it may be 31 years before he publicly preaches more vegetables and less government - sponsored health care again, but he isn't wasting time sticking to his vow for less dough for the CEO.

I've always been a Twix fan and these look like the healthy alternative Is it necessary to use coconut flour and oat flour (maybe for the dough to stick together?)

Made them today with tigernut flour and the dates I happened to have were half medjool and half deglet nour and it turned out really well; the whole family really enjoyed them The dough was great to work with without any flour for rolling out and didn't stick to anything.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

I can't get the dough to stick together much less roll it out.

i had some trouble though getting the «dough» to stick together enough to roll into balls.

I was able to get about a dozen and a half out of them before the dough just wouldn't stick together any longer.

I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar in half, turned on my hob, added some water to a small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!

If your dough isn't sticking together, use wet hands to shape the dough or add 1 tsp.

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.

(Confession... my best friend and I used to make cookie dough - the kind with eggs in it - and stick it in a bag in the fridge and chow down.

Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers.

Using additional tapioca starch as needed to avoid sticking, roll out the dough to roughly 1/4 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 reserve 1/4 cup of the flour for later.

Tequeños are small sticks of cheese wrapped in slightly sweet dough and fried to golden perfection.

Too much flour will always make yeast dough tough and dense, so when my dough has just enough flour that it doesn't stick to my hands, but is still soft, that's when it's ready.

If you ever get a craving for chocolate chip cookie dough or chocolate chip cookies, but try to stick to healthy diet, these Raw Chocolate Chip Cookie Bars are for you.