Sentences with phrase «elastic dough»

Beat until a smooth and elastic dough forms and pulls away from sides of bowl.

It just takes longer to get a good elastic dough.

When you have achieved a smooth and elastic dough place the dough into a floured bowl and cover with a damp cloth.

Too much water in the dough and you can get from elastic dough to runny dough.

To prepare 25 flour tortillas, add 4 cups of flour, 1 cup of warm water and place the flour in a clean dry bowl, add warm water little by little, kneading to form a soft elastic dough.

Add the olive oil, flour and salt, with the hook attachment start to combine on low speed, scrape the hook and then raise to medium speed and knead for approximately 5 - 7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).

Keeps a long time (perhaps forever, I have not had any go bad, ever) and makes that nice, stretchy, elastic dough needed for great bread, even 100 % whole grain breads.

Now add a little durum flour at the time until you reach a perfect elastic dough.

Knead the soft elastic dough, return it in the bowl and cover with a damp kitchen towel until you're preparing the filling.

Gradually add flour and knead for approximately 8 - 10 minutes until you have a soft, smooth elastic dough.

To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

Conversely, if you get a good - feeling, smooth, elastic dough that isn't tacky with less less than the extra cup of flour, then that's okay, too.

Add flour bit by bit, kneading to form a smooth and elastic dough.

Using the paddle attachment or dough hook, mix and knead to form smooth, elastic dough, adding additional water or flour as needed.

Add in butter (D) and knead to form elastic dough.

Instructions: Mix all the ingredients in a mixing bowl (or the bowl of your stand mixer using the paddle attachment), then knead the dough by hand (or in your stand mixer with the dough hook) to make a smooth, elastic dough, about 5 to 10 minutes.

Seitan, also known as «wheat meat», is made by washing wheat flour dough with water until all the starch is gone, leaving behind an elastic dough of gluten.

Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.

Add oil and knead more, until you have an elastic dough ball.

Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

If not, it might take up to 15 minutes to get a smooth, elastic dough.

Mix wet ingredients with yeast until thoroughly blended, then add dry ingredients, adjusting flour as needed to give a soft, elastic dough.

Add the last of flour slowly — you want a soft, elastic dough.

If kneading by hand, mix wet ingredients with yeast until thoroughly blended, then add dry ingredients, adjusting flour as needed to give a soft, elastic dough.

A couple of tablespoons of sugar are added for a little sweetness and you mix everything until you have a soft, elastic dough.

Gradually add the milk and knead until you have soft elastic dough.

Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine until you've created a smooth, elastic dough.

After I've got maybe five done, I pull the first one out — of course, the elastic dough has shortened!

Mix and knead the dough - by mixer for about 5 minutes, adding more flour as necessary to make a smooth elastic dough.

Knead dough at medium speed for 5 - 7 minutes, until you have a smooth, elastic dough.