Sentences with phrase «dough with fingers»

The act of mixing together the ingredients by hand, cutting in the butter and forming the dough with my fingers and palms, have a healing effect.

You should be able to pinch the dough with your fingers and roll it into a ball easily with the cereal inside.

Pinch the dough with your fingers — if it sticks together, you're good to go; if not, add additional dates.

If the mixture is too dry, add more coconut oil until you can form a dough with your fingers.

I rolled them out on a silikone mat and some cling foil on top, a placed a lid over that had the sice of the bottom of my pan and just removed the remaining dough with my fingers.

Dust the surface and the dough with more flour as you flatten the dough with your fingers to roughly 3/4 inch thick.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

Some people gently poke the dough with a finger to leave a shallow impression.

Press dough with finger to gently stretch dough to fit in pan, and then use a rolling pin to lightly flatten.

As soon as you can poke the dough with your finger and the indent stays rather than springing back, you're ready to move onto the next step.

Not exact matches

«Fold overhang under, and crimp edges: With thumb and index finger of one hand, gently press dough against index finger of other hand.

Dampen your finger with water and press down any spikes or pointy parts on the dough because they will burn.

You can see from the photos that after making my dough I placed it straight into the baking pan, smushed it down with my fingers and then flattened it out with some parchment paper.

Fold the excess dough under and crimp with fingers, pressing together.

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

Press dough together with fingers until well combined.

Roll your dough into finger shapes (you can even go as far as shaping them with knuckles, and slashing them with a knife to create the knuckle wrinkles), and then place a whole almond or almond sliver into the dough where the nail should be.

I made the crumb layer... you say pour the dough into the pan... but I followed the directions exactly, and the dough is very stiff, so I patted it into the pan with moistened fingers.

The dough is ready when it is almost doubled, and if it holds an indentation when gently poked with your finger.

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

Form the crust with your fingers, shaping the dough.

I was thinking about making witches» finger breadsticks using this dough, use almonds flakes for the «nails» and serve it with some Lo...

If you're concerned that you may miss the point at which the dough needs no more kneading, you can test for a «windowpane»: pull off a lump of dough and carefully stretch it with your fingers.

Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large - grain sugar.

You know the bread is done proofing and is ready to bake when you make a small indentation with your finger and the dough does not immediately spring back.

Blend until you have a dough that sticks together when pressed with your fingers.

Crimp the edge of the crust by pinching the dough with your index fingers the same time you push the dough between your index fingers with your thumbs.

Headless Gingerbread Men from Noshing with the Nolands Swirly Halloween Cookies from Hezzi - D's Books and Cooks Enchanted Pumpkin Cookies from NinjaBaking The Witch's Cauldron Cookies from Cookie Dough & Oven Mitt Witch Finger Cookies from Karen's Kitchen Stories Pumpkin Macarons from A Baker's House French Butter Cookie (Bones) from Made with Love Pumpkin Cookie Bars from Food Lust People Love Spooky Almond Cookies from Basic N Delicious

Make impressions with your fingers in surface of dough and spread evenly with onion mixture.

The raw dough was like soft play dough and very easy to manipulate with only a bit of cracking on the edges (I easily moulded this back into shaped with my fingers).

Place the already rolled dough onto the tray, pour the olive oil onto the dough and with your fingers spread all over.

You can test if your dough has risen enough by poking it with a finger.

I did push the dough down into the pan with my fingers.

The dough should come together when pressed with your fingers.

With clean wet fingers (wet fingers keeps the dough from sticking to them) press the dough across the bottom of the pan.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Make a large indentation with your finger in the center of the dough.

Transfer the dough to the tin and with your fingers press it down and spread it across the tin as evenly as you can.

Mini Pies Tips - Instead of rolling the dough; press with fingers into small pie foil tins.

With floured fingers, press dough evenly in bottom of pan to form crust.

Top with the remaining dough by crumbling it between your fingers and sprinkling over the top.

Spoon in the filling — there will probably be a little bit of filling left over; let it cool and stick it in the fridge for feasting on the following day — and place the remaining dough on top, pinching around the edges with your fingers to seal the lid.

Fold dough into thirds again, as you would a business letter, pressing seams with lightly floured fingers.

If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding — this will help it stick together.

Roll each piece of dough into a pencil shape with finger tips.

well then to make it simple — throw the active yeast in with the flour mix all dry ingredients — have butter and milk at room temperature — or at least ideally not fridge cold — mix it all together into a nice dough — let rise about 1 1/2 hours — when you poke a finger into it should feel like a soft memory foam cushion there easy!

The only reason the first proofing is not generally a problem for me is your helpful post on «beaming bewitching breads» and its tip in poking the dough with a flour covered finger.

It's just such a comfort to rub the butter into flour (with your fingers, obviously), grate a small mountain of cheddar, and knead the chilli powder and smoked paprika into the marbled dough — to obtain an artwork.

With a floured finger push on the dough.

A little trick to help roll the dough into balls with your hands is to dip your hands in water when rolling... it works well to keep the dough from sticking all over your fingers.