Sentences with phrase «handing over any dough»

Not exact matches

Using your hands, squeeze the dough over and over to combine well.

Every 30 minutes, grab the underside of the dough with wet hands, stretch it up and fold it back over the rest of the dough.

When the dough comes together, knead it 6 - 8 times inside the bowl with one hand, turning it over on itself, until the dough is smooth — don't overwork it.

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

** Example: Place your left hand under the pie dough under the wax paper and grab the left side of the wax paper with your right hand and flip it over onto the filling.

If you are feeling adventurous you can put one hand under the pie dough still on the wax paper, hold one edge of the wax paper so that the top arm crosses over your bottom arm and flip the pie dough over top of the filling and bottom dough.

Flip the dough over and use both hands to cup and shape the dough, turning it as you do so.

Sadly I was sure not to over work the dough, but when rolling in the palm of my hand the dough kept breaking and was crumbly..

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).

Switch to your hands, and continuously turning the bowl, fold the dough over itself until it comes together and is evenly mixed (no dry spots).

Put your hand underneath the cloth (centre of the dough) and gently flip the dough over.

Lift and fold the dough over itself several times, and squish with your hands to incorporate.

Gather the edges of the disk tightly into the center, then flip the ball over and rotate it on the countertop while using the edges of your hands to tuck the edges of the dough underneath.

Wash your hands and without drying them grab a side of the dough, lift it up so it stretches with the motion of your hand, fold it over the top of the remaining part of the dough and push down to the middle.

Pour this right over the dry ingredients and knead with your hands until a dough forms.

With wet hands, smooth the surface of the dough until it fills the pan just over half way.

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.

A little trick to help roll the dough into balls with your hands is to dip your hands in water when rolling... it works well to keep the dough from sticking all over your fingers.

Scatter the salt and yeast over the top of the dough and mix with your wet hands by alternatively stretching it and pinching it to fully incorporate the yeast and salt.

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.

Turn the dough over, then press into the dough, first the knuckles of one hand, than with the other; do this about ten times with the knuckles of each hand.

Invert a 9» pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert.

Spread one piece of dough at a time over the parchment paper with oiled hands into a 10 -12-inch crust, about 1 / 8 - inch in thickness.

Use your hands to spread about 1 tablespoon of olive oil all over the dough, especially the edges.

Drizzle about a tablespoon of olive oil over your hand and one portion of dough.

Flip over and use your hands to pull the dough towards you creating surface tension and making a nice smooth crust.

I think you over mixed them which is why they came out flat and crisp: (I always hand mix mine and the dough should be very thick and even seem a little crumbly... this way you get a plump, soft cookie.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

Using your hands, fold the dough over onto itself a few times.

Using one hand, knead the dough in the bowl about 8 times, folding it over on itself, until it is rough but holding together.

Drop large dollops of dough over the bottom of the pan then use your hands to evenly press into the bottom and fill the pan to the edges.

Use your hands to form the dough into clumps and sprinkle over the blueberry mixture.

Tip onto a lightly floured surface, and «work» the dough, pushing with the heel of your hand, then folding it over on itself.

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

Working with one dough at a time, gather the ends toward the center, flip it over, and then roll into a ball using the palm of your hand.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand.

Drape the dough over the back of your hands and gently stretch outward while rotating.

Spread evenly with melted butter and sprinkle the filling over the surface, pressing it lightly into the dough with your hands.

Place sweet potato mash in a food processor fitted with blade, add coconut oil, flours and salt, pulse until a dough ball has begun form, then stop, before it becomes over pureed (this can be made by hand, make sure the sweet potato is mashed until pureed with no lumps).

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Press all over the dough gently with the palm of your hand to seal the two doughs together.

Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond Butter I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells Well and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches My Name is Yeh • Pumpkin Slice and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Japanese Pumpkin Spice Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)

Sprinkle the water over the fat / flour / sugar mix and bring the dough together with your hands.

For less mess, use plastic baggies over your hands to grab and roll dough.

Pick the dough up and drape it over the backs of your hands.

Place a lightly greased plastic ziploc bag over your hand and gently spread the dough until it has filled the cookie sheet.

Pour the mixture over the dry ingredients in the large bowl and mix with your hands until well combined; this is the dough.

As you propel dough downward, let it fall off the ends of your hands and fold over onto itself; the dough will be sticky, but it will want to stick to itself more than your hands.

Over at the Holy Donut, Kellis hints of a plan for expansion: «We talk about expanding all the time, but we want to do it mindfully, since everything is done by hand — we make all the dough and glaze.

Sprinkle over dough, and press in lightly with palms of hands.