Sentences with phrase «knead once»

5 Turn out the dough onto a clean surface and knead once or twice to bring together.

Scrape the dough into a ball, and if you feel like it needs to come together a bit more, knead it once or twice on the counter top, or until it is smooth.

Knead once or twice before turning out onto a floured surface.

On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, 1/2 inch thickness.

Stop stirring just as the dough comes together, and while you may need to knead it briefly to distribute the corn & hatch chile evenly, only knead once or twice.

Divide up the dough into two equal - ish mounds and pat them into circles, perhaps kneading once or twice to incorporate loose flour.

Not exact matches

Once kneaded, place dough in a well oiled bowl.

Once the bread is kneaded, let it rest for 30 minutes.

Once everything is mixed in, knead the filling a few times on a board to until the butter has been incorporated and it is smooth and easy to work with.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Then, once cooled, you literally tear it up (note the bowl of cake bits above), knead in some chilled coconut milk (yep, that's that ice cream looking blob on the cake bits), and roll into bite - sized balls (see above).

Once everything is combined into a rough dough, tip the mixture out onto the work surface and lightly knead together to form a ball.

At first it will be very crumbly, but once you have all the butter mixed in well with the flour and sugar you can add the eggs and continue to knead and the dough will quickly come together.

If using a mixer (or by hand), once dough has been kneaded for 5 minutes (10 by hand) and is soft and pliable, form it into a ball and place it into a lightly oiled bowl, cover, and let rise until doubled, ~ 2 hours.

Once the yeast, liquid, and flour are mixed together and distributed, the next step is to knead the dough.

Once kneaded, the dough is placed in a lightly greased bowl, covered with a clean kitchen towel, and left to rise at room temperature for one hour, or until it doubles in size.

Once you have a handle on baking with yeast, have learned to knead and so on, it's time to move on to sourdough baking.

Once you've kneaded the dough, cover it and let rest for 1/2 hour.

Once it comes together, knead the dough for about 10 minutes to develop the gluten, adding flour 1 tablespoon at a time if your dough is too wet.

I have a 6qt kitchen - aid which handled the dough fine, although once I get to the last cup of flour, I usually like to hand knead it in.

Once the dough is all mixed up, give it a few kneads so that it is perfectly smooth.

Once the dough is well kneaded, turn it out into an oil ed bowl, turn and cover.

Once all the flour mixture has been added, turn the dough out onto a floured board and gather it into a ball, kneading slightly to do so.

Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick.

The hands that once kneaded dense potatoes into lefse dough now almost quiver as she tickles my delighted baby.

Once all of the flour is added, knead the dough on a floured surface or in the stand mixer for 10 minutes.

Once the dough comes together, increase the speed to medium and allow to knead for at least 5 minutes.

There is just nothing like kneading away on some dough then reaping the benefits once the fresh, moist loaf comes out of the oven!

This particular recipe only requires you to knead the dough once.

I rolled the bottom of the pie once, than knead the scraps again and rolled out to make a lattice top.

Once it becomes to difficult to stir, use your hands to knead everything together.

Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes.

Knead the dough about seven times and fold over in half once.

Once the dough starts to form, scrape all the flour from spatula and start kneading the dough with hand.

Once done, kneads scraps from both halves together briefly and shape back into a smooth ball.

Once the dough has doubled the size (after about 30 minutes) knock it back gently kneading just 5 times to get the air out.

Once the dough is finished kneading, remove it from the mixer and form it into a ball shape.

Once kneaded, add the oil mixture and knead everything together until you have a homogeneous mixture.

Once the dough has rested, mix in 1 1/2 tsp salt and knead the dough on medium - low speed until the dough is smooth and elastic and pulls away from the sides of the bowl, leaving them clean (this took about 15 minutes for me).

I think that made the kneading easier once the flour had time to relax first, but if you have a stand mixer so you aren't doing it by hand I'm sure adding it all and mixing straightaway would work great.

Once it reaches the right consistency, increase the speed to medium - high and knead for 8 minutes.

Turn the dough out onto a floured work surface, gather it into a ball, and knead it just once or twice to bring it together into a smooth mass.

Once the dough came together, I kneaded it by hand just until the ingredients were uniformly blended - I didn't want to overdo it.

Once you have let your dough rise the first time, sprinkle some flour on the counter and take the dough out of the bowl and knead it with your hands for 2 - 3 minutes on the counter.

Once stirred, use your hands to knead the mixture until it becomes more firm and a little bit springy, about 2 minutes.

Once the dough starts to come together switch the paddle attachment for the dough hook and knead 5 minutes.

Add the peanuts and chocolate chips and, once again, knead until well distributed.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a ball

Pour the mixture onto your bench top and knead it just once or twice to gather the loose crumbs.

Once you have everything well mixed and it's formed into a dough, add some flour to a flat surface, add the dough, knead it for 1 - 2 minutes, form it into a ball and cut it in half