Sentences with phrase «good elastic dough»

Not exact matches

When ingredients are well combines, remove dough from bowl and knead it vigorously on a floured work surface for about 10 minutes or until it is smooth and elastic.

Turn dough onto a well floured surface and knead for 7 minutes until dough is smooth and elastic.)

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.

Please note that this bread dough will be sticky but very elastic and spongy and it is better to knead the dough using a breadmaker or an electric mixer with hook attachment, not by hand.

Transfer onto a work surface and knead well for 10 minutes till the dough is smooth and elastic.

Scrape dough onto clean, well - floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.

Turn the dough out onto a well - floured counter and knead for 7 - 10 minutes until it forms a smooth and elastic ball.

The dough will be very sticky at this point, use extra flour and knead it for another 5 - 7minutes until the butter is well incorporated and the dough becomes soft and elastic.

Add 3 tablespoons oil and 1/2 cup warm water and mix until the dough is smooth and elastic; it should form a well - defined, fairly sticky, but easy - to - handle ball.

On a well - floured surface, turn the dough out and knead until it feels smooth and elastic.

Turn out dough onto a well - floured surface (dough is fairly sticky) and knead until smooth and elastic, 10 — 12 minutes.

I've learned not to miss the lovely elastic, kneadable dough, and instead focus on batter that rises and tastes good, and can be toasted with cheese... or honey... or nutella.

Combine yeast mixture with the remaining ingredients in a bowl until dough is well combined; turn out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes.

During testing, the food processor's dough blade mixed pizza dough to a good elastic consistency, while the quad blade easily emulsified thick, viscous mayonnaise and minced meat.