Sentences with phrase «dough with»

I took the basic bread recipe from my Honey Rolls, sweetened up the dough with a bit of sugar and orange zest, and added one of my vices — chocolate.

Then trim the long edges of the dough with a sharp knife or pizza wheel.

Pierce the dough with a fork and blind bake it (cover the mold with baking paper and dry beans on the top) in the preheated oven (180 - 200 deg.)

Mix the dough with your hands until it forms a soft ball.

Cover the dough with a second towel and let it rise for 2 hours until the dough has doubled in size.

Second, please be sure that you measured your ingredients properly by weight, and that you mixed the dough with the dough hook until «a trail of dough from the hook to the bowl [is] intact for at least the count of five.»

Another references to puff pastry appear before the 17th century, indicating a history that came originally through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter.

Now, I added 2 dl more flour, and kneaded the dough with my hands for a few minutes.

Brush dough with oil; sprinkle with sea salt and Espelette pepper.

Add 1/4 cup of ice water and gently work that into the dough with your hands.

Spread the dough with a spatula until the caramel is covered.

When the loaves came out the oven, they had no rise or air bubbles inside, and were basically just raw balls of dough with a nice crust.

Top dough with BBQ / cauliflower mixture and spread evenly.

Prick the bottom of the dough all over with a fork, line the dough with parchment paper or foil, and fill with dry beans, rice, or pie weights.

Finally, I make a few slits for the steam to release, and brush the dough with a beaten egg yoke.

3Instead of dusting a peel with cornmeal, brush both sides of the stretched - out pizza dough with Colavita Extra Virgin Olive Oil.

Brush the top of the dough with half of the melted butter.

Cover 2/3 of the dough with the remaining cup of butter.

Roll out the dough on a lightly floured surface into a 14 - inch circle, turning the dough with each roll to prevent it from sticking.

Knead the dough with the heel of your hand for about 30 seconds.

A buttery dough with just a bit of sugar gets pressed into the bottom of a 9 - inch square pan, then baked until the edges brown and pull away from the pan, about 15 minutes.

the real challenge is to do it in the old - fashioned german way: to scratch the dough with a spatula from a little wooden chopping board.

For square / rectangular crackers score the dough with a knife before baking so they break apart cleanly.

Gently remove the plastic wrap and cup the dough with a pastry cutter into either two loaves or smaller rolls.

Press the dough with a hotteok press if you have one, or use a spatula to flatten down gently.

Sprinkle the dough with the brown sugar, then the cinnamon.

Press together by rolling over the dough with a rolling pin.

Sprinkle the top of the dough with about half of the pumpkin pie spice sugar mixture.

We just quickly cut off the dough with a teaspoon into the boiling water: Hold the bowl with batter tilted over the pot and with the side of a teaspoon you quickly slide little pieces into the water.

The flat shreds are important for creating perfect flakes of butter throughout the dough which needs even less handling than pea - sized bits of butter which are flattened in the rolling out process — you can use an extremely light hand in rolling out the dough with this method.

Evenly press the dough into the prepared baking pan and pierce the dough with a fork about every two inches to prevent puffing during baking.

Cover your dough with a towel while you make your cinnamon sugar mixture.

Brush the tops of the crescent dough with the egg wash.

Cover the dough with a damp towel and place somewhere warm for 60 - 90 minutes, or until approximately doubled in size.

Blend the dough with a mixer for 4 minutes.

You may want to add that after you cover the dough with the plastic that you should let it rest for «30 minutes» while the pot is heating because for those of us who multi-task in the kitchen, we can forget a simple step like that and it does make a difference in the texture of the bread.

Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat disc, 1 / 2 - inch thick.

I haven't tried this dough with salted almonds but I suppose that it will work.

Roll out the dough with a rolling pin to about 12 inches.

Cover the dough with the plastic wrap that was originally on the dough while the oven is heating.

I used the idea of this salad to make one of the most delicious pizzas I've ever had: marinated the squash with thyme, lots of chili and even more garlic, roasted it & put it on dough with mozzarella and some preserved lemon.

To fill the pies, lightly brush the edges of the dough with egg wash, place about 1 teaspoon of Sour Cherries in the center.

Place dough on pizza peel and lightly brush dough with olive oil and add a good amount of pizza sauce and spread evenly on the dough.

Slicing the dough with a serrated knife makes it easier to saw through chunks of chocolate.

*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand.

Wrap each shrimp in the dough with the tails sticking our and seal the seams by brushing with the beaten egg and pressing on them.

Continue by kneading the dough with your hands until smooth.

Knead the dough with your hands.

Then cut the dough with a pastry scraper.

If using a standing mixer, knead the dough with the dough attachment for 5 - 7 minutes, or until elastic.