Sentences with phrase «large as the dough»

Just roll it as large as the dough will go.

Not exact matches

Grease a 9x13 pan and stretch dough to fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).

As the strudel dough needs to be rolled out quite thinly, it's advisable to use a very large soft linen cloth (Strudeltuch e.g. 120 x 100 cm) or otherwise a large cotton kitchen towel to roll out the dough and assemble the strudel.

1 recipe for 9 - inch pie crust dough (such as this recipe) 3/4 (1 1/2 sticks or 170 grams) cup butter, room temperature 1 cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large eggs, room temperature Whipped cream, topping Chocolate curls, garnish

Last year, I only had one match, but I made a larger batch (see what I did there) of Coconut Cookie Dough Balls so I could send it to other friends as well.

I also use dark brown sugar and half crunchy half creamy pb topped with Maldon salt before freezing and they have the perfect crunchy texture Side note, brand does affect the texture, I've had the best results with jif creamy + jif extra crunchy and don't do all crunchy pb as they come out too dry The slightly large cookies take min 20 - 24 min to bake I have not had luck freezing this dough nor baked cookies so it's best to chill until you freeze just for the 15 - 20 min before baking

As I live in Germany and don't know what size your ice cream scopes are I guessed and got 6 larger and 1 smaller bun out of the dough.

All worked as said, the dough / batter rose, I deflated it, I made the mistake of only making three really large buns and in to the oven they went.

As I divided the dough, I got a small flower, but use the whole batch to get a large one.

There are a large number of varieties and many cultures have some version of a tasty fried dough such as beignets, crullers, fritters, Sufganiot, and krapfen, just to name a few.

If the pieces of butter are large enough, even if they melt a bit as you work the dough, they'll firm up when you chill the dough again before baking.

These new products are in addition to MaMa Rosa's established offerings of large -, medium -, small - and snack - sized pizzas for retailers, as well as pizza crust and dough balls, ready - to - bake pizzas, Sunrise Singles breakfast pizzas and snack pizzas for the foodservice market.

If you don't have a problem dealing with large amounts of dough, than follow the recipe as written, but if you are a crust - newbie, try cutting the ingredients in half and make it in two batches.

And as always with our method, you save time by mixing a large batch and storing it in the refrigerator, pulling off dough to use as you need it.

So, just keep pressing and pressing to spread the dough into as large a rectangle as you possibly can.

Employees: 800 + Les Plats manufactures frozen items such as French Specialty: Frozen food products Jean - Marie Ouellette, GM: «[Value] onion soup, mini quiches, mini franks wrapped in pasis key to having any sort of lasting try dough, mini pizzas and a large assortment of phylpresence in the marketplace.»

1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla bean, halved with the seeds removed (or 1 teaspoon vanilla bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar, for sprinkling

Another option: bake one third as a loaf and the other portion of dough as a large boule in the Dutch oven.

Transfer dough out onto a flat surface such as a large baking mat sprinkled with gluten - free flour.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Taking the smaller pieces of dough, flatten each piece into a circle as large as the top of the dishes you are using.

Ingredients 1 recipe pie dough (follows) 1 1/2 pounds sweet cherries (such as Rainier or Bing), pitted and halved 1 cup blueberries * scant 1/2 cup granulated sugar 2 Tbsp cornstarch 2 Tbsp fresh lemon juice All - purpose flour, for rolling 1 large egg yolk, beaten with 1 tablespoon water, for egg wash 1 Tbsp granulated sugar, for sprinkling

It is very important that the edges of your patties are smooth with no cracks, to prevent larger cracks as you roll out the dough.

Process until the dough is whirling around your food processor as a large sticky ball.

Cut out circles that are a bit larger than the circumference of your tins, so that there is enough crust to hold in the filling, and gently place each circle in the tins, re-rolling your dough as you go.

Mix all ingredients in a large bowl and knead until dough is formed and smooth, you may need to add a little more water as the dough tends to be on the dry side.

I passed it to my mom who tried to just put the dough as large pancakes on a parchment - lined cookie sheet in the oven at 425 for 15 minutes (or 18 if you like it crispy) and it works great too!

Dollop the dough into large drops to form cookies (large patties), keeping them as separated as possible as you drop a huge spoonful onto the dish.

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

I think I could roll the dough a little thinner (personal preference) and use a slightly larger cast iron pan, but pretty darn good as is.

We bake this dough in three ways: a large loaf, a medium round, and as a roll.

Competitors compete in several events such as, Fastest Pizza Maker, Largest Dough Stretch, Box Folding, and Freestyle Acrobatics.

I have a larger capacity stand mixer, and I have been working with sourdough for a few years now, so I felt comfortable tripling as I knew what to watch for in regards to dough readiness.

Grab a dutch oven and lightly sprinkle some flour in the bottom; then reheat your oven to 450 degrees F. Return back to the dough blob on your counter — fold over and tuck under, as you work around the dough — you are going to form it into a ball — not too large, maybe around 7 - 8 ″ in diameter.

In a large bowl add the flour, salt, ground spices and the orange — add in half of the cup of water and mix together, as the dough forms add more water until you have collected together all of the dough in a good ball that isn't too dry or wet.

Play dough is labeled as appropriate for children 2 years old and up, but you should always provide constant supervision just in case your child makes a ball or pulls off a large chunk and places it in their mouth.

I found a large tub that we could use for the cloud dough as it stores well and the tub has a lid and put down the messy mat on the kitchen floor.

Equally impressive, I've just discovered, is Gluten - Free Artisan Bread in Five Minutes a Day, the fifth in the series, a book not only filled with 90 gluten - free bread recipes but also a wealth of information on gluten - free flours and ingredients as well as on gluten sensitivity, wheat allergies, and celiac disease.If you are unfamiliar with the ABin5 series, Jeff Hertzberg (a doctor) and Zoe Francois (a pastry chef) created a method for mixing a large vat of dough, storing it in the refrigerator, and baking off portions of the dough over the course of 10 days.

Dollop the dough into large drops to form cookies (large patties), keeping them as separated as possible as you drop a huge spoonful onto the dish.

Taking the smaller pieces of dough, flatten each piece into a circle as large as the top of the dishes you are using.

Transfer dough out onto a flat surface such as a large baking mat sprinkled with gluten - free flour.

Dough: • 3 1/4 cup gluten - free flour blend (see note) * • 1 1/2 cup oat flour • 1/4 cup ground psyllium husk • 3 Tablespoons coconut sugar • 2 1/4 tsp (1/4 oz packet) instant yeast • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 2 cups warm water, about 110 degrees F • 2 Tablespoons melted coconut oil • 2 large eggs Filling: • Vegetable oil spray • 1/2 cup coconut sugar • 1 1/2 Tablespoons ground cinnamon Glaze: • Dark maple syrup, as needed

Use as a word of the day / week poster For the large letters ⭐ Use with play dough.

Remove the dough from the machine and cut it into 2 pieces, one twice as large as the other.

Just remember that «grain - free» doesn't mean carbohydrate free, so it simply means that other carbohydrates such as potatoes or legumes will be used instead, and they will need to be used in large quantities to ensure the dough can bind.

As the dough produces gas and expands, it takes up a larger area, potentially blocking the bowel or cause the stomach to become distended and then twist (called gastric gilitation and volvulus (GDV).

Artist Richard Prince is notorious in the art world for taking other people's work, «appropriating» them as his own with various changes, and then selling them for large amounts of dough.

According to Petapixel, Prince is: «notorious in the art world for taking other people's work, «appropriating» them as his own with various changes, and then selling them for large amounts of dough.»

You can make smaller puffs or larger ones, or even roll out a pastry dough as you would for a galette, and just tuck up and over the pastry edges, leaving the centre open; cut into large pie - shaped wedges and serve.

I have a white ceramic pumpkin sitting in a dough bowl of apples, leaves and cotton stems, as well as books, a large bowl and a clear pumpkin with white lights.