Sentences with phrase «flour as needed»

You'll know if it's too thick because it will remain a mound and not spread easily — or too thin if it's running, so just adjust with a bit more water or flour as needed.

If the mixture is too wet, add more coconut flour as needed, 1 Tbsp at a time, waiting slightly between additions (this will give the coconut flour time to absorb the liquid and you can have a better gauge whether ore is needed or not).

Knead the dough, adding small handfuls of flour as needed, until it's no longer sticky to the touch, approx. 3 - 4 minutes.

Add flour as needed until the mixture resembles dough.

Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking.

Dough will be quite sticky, so sprinkle on more flour as needed.

Lightly dust with coconut flour as needed.

Knead until smooth, about 8 minutes, adding up to 1/2 cup (63 grams) more flour as needed.

Add more water for flour as needed.

Add remaining flour as needed until a soft dough ball forms.

Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed.

Mix to combine well and add any additional almond flour as needed for consistency (until stops sticking to your fingers).

Transfer to a floured surface and knead for about 5 minutes, adding more flour as needed to prevent the dough from sticking.

Roll out the dough, adding more flour as needed to prevent sticking, until about a 1/16 -1 / 8th inch (2 millimeters) thick rectangle.

Place dough on a floured surface, and knead for 4 minutes, adding flour as needed to make it less sticky.

Knead by hand until very smooth and elastic, adding more flour as needed to reach the right consistency.

Mix with a wooden spoon until a shaggy dough forms; turn out onto a work surface and knead dough, dusting with all - purpose flour as needed, until dough is smooth, firm, very elastic, and no longer sticky, 8 — 10 minutes.

Mix until the dough comes together, adding more flour as needed until dough is smooth, Transfer to medium bowl with oil, and place the dough in the bowl, smooth side up.

Repeat this process 2 more times for a total of 4 folds, lightly dusting surface with more flour as needed; this will create lots of flaky layers when the scones are baked.

Dough — dry: 2 cups whole wheat flour 1/4 cup vital wheat gluten 1 tb barley malt powder 3 tb nutritional yeast 2 tsp dried oregano 1 tsp dried thyme, chopped 1 tsp dried rosemary, chopped 1 tsp fennel seeds, chopped 1/8 tsp ground nutmeg 1 tb garlic powder 1/4 tsp freshly ground black pepper 1 tsp salt additional whole wheat flour as needed

Roll out on a lightly floured piece of parchment paper into a large ⅛» - thick rectangle (about 16x12»), dusting with more flour as needed.

Roll out dough to 1/4» thick, sprinkling surface and / or dough with flour as needed to prevent sticking.

Turn out onto a lightly floured surface and knead, adding flour as needed, until dough is supple, soft, and slightly tacky, about 5 minutes.

Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes.

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.

Add 3 1/2 cups flour, and stir with a spatula until a soft dough forms and all flour is absorbed; adding a little flour as needed if dough is sticky.

Remove the dough from the refrigerator and roll it on a well - floured surface to about 11-1/2 inches in diameter, moving it around frequently to be sure it does not stick and adding flour as needed to the dough and rolling pin.

Roll out dough, dusting with flour as needed, to a rectangle slightly larger than 16x12».

Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5 — 10 minutes (it will be very soft).

Roll out dough, dusting with flour as needed, to a 24x8» rectangle about ⅜» thick.

Check your dough; if it looks too wet, add a little more flour as needed.

Shape the pastries: Roll the dough out into a 12 × 18 ″ rectangle, dusting the surface with rye flour as needed and sweeping away the excess with a pastry brush.

Add more flour as needed to bring together and while kneading.

Gently form each piece of dough into balls, incorporating more flour as needed.

Transfer dough to working surface and knead until smooth and elastic, adding more flour as needed.

Knead the dough adding more flour as needed to prevent stickiness.

Mix then add more flour as needed and knead into a fairly stiff dough.

Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed.

turn the dough out onto a floured surface and knead dough for 5 - 7 minutes, adding additional flour as needed, until smooth.

Knead until smooth and elastic and no longer sticky, adding flour as needed.

Place the chilled dough disk on a piece of parchment paper, and using a rolling pin, roll out the dough into a 12 - inch round, dusting with wheat flour as needed to prevent sticking.

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.

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

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding up to 1/2 cup additional flour as needed.

Add more flour as needed and roll each piece into a rope.

If the mixture is still too thin to shape into a ball, stir in more chickpea flour as needed.

Add more flour as needed to prevent sticking

Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky).

If the mixture seems too wet, add more flour as needed.

Knead 8 to 10 minutes to make a smooth dough, adding more flour as needed (the end result will be slightly sticky when you touch the dough but dough should not come off on finger).