Sentences with phrase «flour over the dough»

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Sprinkle flour over dough and rolling pin.

Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough.

Remove the plastic and scatter another good coat of flour over the dough.

Flour your hands really well and also sprinkle a bit of flour over the dough.

Sprinkle 1 tablespoon almond flour over dough, leaving a 2 - inch border.

Sprinkle flour over the dough and work surface.

* If the dough is too sticky, sprinkle a couple tablespoons of flour over the dough and knead it a few times with your hands, roll it back into a 1/4 inch thick disc.

Not exact matches

Line the base of a pizza dish with a generous amount of olive oil and a sprinkling of flour before evenly spreading the dough out over it.

To make the base, melt the coconut oil over a low heat then mix in the coconut flour, oat flour, maple syrup and salt until a dough forms.

If you allow the dough to be sticky, like when you use regular flour, and your cookies will seriously spread all over the place.

(3) Once all of the butter is in thin strips, pour cold water over the mix and use a dough scraper to combine the butter / flour with the water.

To shape I sprinkle a small handfull of flour over the top and grab balls out of the dough, rolling in theh flour.

Usually a hot cross bun has a flour and water paste piped over before baking but I thought that might mess with the layers of dough here.

Pour over the tapioca flour and mix well to form a sticky dough.

I had no at all trouble with the dough being too sticky, I'm not sure if it's because I used 3 1/3 cups organic unbleached flour (worked great btw) or if it has something to do with the exceptionally dry weather we've experienced over the last few months.

Scrape the dough into a ball shape on your dusted area and sprinkle a little more flour / starch over the top of your dough to prevent it from sticking.

This no - bake cookie dough is inspired by my friend Angela's cookie in a jar recipe (head over there if you're more in the market for an almond flour version of a no - bake cookie) which I've been a fan of for quite a while, by now.

Scrape the dough onto a lightly floured surface, then lightly knead the dough with your hands a couple times until you have a smooth and sticky ball (do not over knead).

Don't over mix otherwise the gluten in the flour will become overworked and this will give you a tougher dough.

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

Extend or press dough into tortillas of desired size and cook the flour tortillas on a skillet or griddle over medium heat.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

Lightly flour a clean surface, and knead the dough by continually folding half of it over itself and pushing down, rotating the dough slightly each time so that a different portion is folded over.

If this happens though, gently pinch the dough off the cloth, sprinkle some flour over and stick the opening together to protect the integrity of your sourdough.

As areas of the dough start to form, move them out of the way and sprinkle additional water over dry pockets of flour.

Gently pinch the dough off the cloth, sprinkle some flour over and stick the opening together to protect the integrity of your future sourdough bread.

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).

Sprinkle some flour over the top of the dough in the basket.

Run your floured rolling pin over the dough a few times to smooth it out.

If you're dough is sticking all over your rolling pin (or glass), add a pinch of coconut flour to the top and you'll get a better consistency.

First, sprinkle more flour over it if it got absorbed into the dough and very gently lift the sides of the dough all around making sure that it hasn't stuck to the cloth.

As you work, periodically peel back the top piece of parchment, dust the dough lightly with flour, replace the parchment, grasp the dough sandwich with both hands, and flip the whole thing over.

If your dough is at all sticky, dust it with semolina flour to prevent sticking, but avoid over flouring.

Turn dough onto a flour surface, dust top with flour and gently fold dough over on itself 5 or 6 times.

Remove the dough from the refrigerator and turn it out onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself.

Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix, but under mixing will make the dough seem a bit dry, which can make it difficult to handle).

With well - floured hands, gather the ends of the dough together up and over the filling like an accordion, making your way around until the bun is sealed.

Spread the almond flour out evenly over the pie dough, leaving a 2 - inch border around the outside.

Gather the dough and turn it over in the flour.

Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top.

I bought a bag of rye flour over the weekend to start experimenting with sour dough starters.

Turn the mixer on slowly so the flour doesn't fly all over the kitchen and mix until the dough comes together.

Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough.

Next day (this is the five minutes part), you sprinkle flour on the dough and cut a grapefruit - size ball out and stretch it over and over into a ball form, let it sit on a cornmeal - covered pizza peel for 40 minutes to rest, place it in an oven and bake for 30 minutes.

Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Sift over the flour and baking powder and mix to form a smooth dough.

Then turn the dough over and gather the remaining flour from the work surface on the top side of the dough.

Once more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.