Sentences with phrase «edges of the dough»

Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.

Fold edges of dough over tomatoes to partially cover.

Fold edge of dough inward, slightly over toppings.

Work relatively quickly to keep edges of dough from drying out while you work.

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

Brush egg wash on edge of dough circles, fold in half, and seal the edges with a fork.

Fold over outer edges of dough to create raised pizza crust.

Take the top edge of the dough and fold it into the center and seal.

Then pull edges of the dough to the center.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.

Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder.

Pour half of the sauce on each pizza crust and spread to the raised edges of dough.

Brush the lower edges of the dough with egg wash.

Fold two opposite edges of the dough lengthwise into the center, and then fold the other two edges into the center as well.

Do not let edges of dough rise higher than the pan's rim.

Fold the left edge of the dough to the right, covering half of the butter.

Lastly fold up the exposed edges of dough to create a crust, then use a pastry brush to coat the crust with the beaten egg.

Fold the opposite side of the dough over the ricotta so that the two long edges of the dough meet.

Roll down top edge of dough, using thumbs to push dough down and away from you.

Then take the top of the dough and fold it to the bottom edge of the dough and seal.

Trim edges of dough with kitchen shears to even out, leaving at least a 1 1/2» overhang; brush edge with half of egg wash.

Working your way around the circumference, press edges of dough together to seal.

Press edges of dough together.

fold edge of dough toward compote and up, to close tart.

Each slit should be about an inch apart on the outer edge of the dough round, for a total of about 32 slits.

Brush edges of dough with egg wash.

Spread evenly, leaving a 1 - inch boarder at one of the short edges of the dough so the roll can be properly sealed.

Pinch edges of dough together and roll it out again to a 15 x 25 cm (6 × 10») rectangle.

Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

Starting at the long edge of the dough furthest from your body, roll the dough tightly toward yourself until you have one long cylinder.

Start at the long edge of the dough closest to you and roll / wrap the dough around the potato mixture tightly to shape your roll (like a long horizontal tube) and continue rolling the dough around itself until you have wrapped it a few times.

Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2» border; brush with egg.

Wet edge of dough with milk and cover with another dough circle.

Crimp edges of dough to seal.

Then, with the long edge of the dough facing you, you fold one third of the dough into the middle and then the remaining third over from the other side.

Fold and pleat edge of dough over fruit.

Trim off the uneven edges of the dough if you like.

Many pastry chefs opt to mark the dough itself after each turn, by pressing a knuckle into the soft edge of the dough, one knuckle per turn.

Use bench scraper to push edges of dough toward the center to gather into a ball.

Press edges of dough again firmly together with tines of a fork.

Trim edges of dough with kitchen shears to even out, leaving at least a 2» overhang (or, you can leave untrimmed if you want a rustic look); brush edge with half of egg wash.

Fold edges of dough over filling, tucking and overlapping slightly as needed.

Starting from one side, use a bench scraper to lift edge of dough, stretching it up and out of the bowl at least 12» and shaking back and forth to encourage lengthening, then fold back onto itself.

Place another puff pastry square on top, brush some reserved egg mixture on edges of dough and seal with fork.

Fold the outer edges of the dough over the filling with three folds to form a large triangle, pinching the edges to seal.

Pinch the two edges of dough together and trim flush against the lip of the pie plate.

Gently press edges of dough to seal together.

Cut 1» — wide strips from the edge of the filling to the outer edge of the dough.

Brush top edges of dough with egg white, and sprinkle with turbinado sugar.

Use 1 to 2 tablespoons of butter for each baklava roll and distribute evenly, leaving a 3 inch border from the bottom edge of your dough.