Sentences with phrase «less dough for»

Whole Foods founder John Mackey has joked it may be 31 years before he publicly preaches more vegetables and less government - sponsored health care again, but he isn't wasting time sticking to his vow for less dough for the CEO.

Not exact matches

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

This recipe is for 1 tube of crescent roll dough or 8 pastries, but I highly recommend making a double batch since no one consumed less than two.

Even though this recipe is quick and easy and can be made in less than 30 minutes, the dough can be frozen up to 1 month ahead of baking for an even easier cookie prep.

I baked these for about 40 minutes because I kept wanting a little more color on them — I think I could have flattened my dough out a bit more and they would have taken less time.

The result was a revelation, and although it's been years since I made pizza dough, I think I never again made it with less than a third to a half corn meal substituted for the flour.

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 gDough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 gdough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

Plantains are definitely less dough - like but are great for several things.

Then the dough has to chill for 30 minutes and in the meantime you can make the jam (also less than 10 minutes!).

Although I happily eat gluten, I don't really care for chocolate dough, so the less flour the better.

Others, including the Mercer sisters, use high - quality imported brands, like Callebaut or Valrhona, and shoot for a ratio of chocolate to dough of no less than 40 to 60.

Do not handle the dough too much, for this will make the biscuits less tender.

I would try a combination of more kneading (you can rest it for couple minutes mid-knead, and you will probably find the dough a little less sticky when you come back) and a little more flour.

I am developing this for my Tailgating Tour Book Proposal, so I wanted the dish to have an egg less dough that would be safe to take to a tailgate.

I added extra vanilla, which i always do for cookies, but i think this may have made the dough less dry because it wasn't crumbly at all.

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

One of the reasons I love these so much (there are many) is that the dough for the base is the same dough used for the crumble, so there's less bowls to dirty, less things to measure.

It's about 3 times as absorbent as other flours, so we'll use a lot less and let the cookie dough rest for 10 minutes to allow the coconut flour enough time to do its thing.

Divide dough into two unequal disks: one that is ~ 3/4 of the dough and one that is a little less than 1/4 and refrigerate for at least 30 minutes.

Knead for 10 minutes or until the dough becomes stretchy and less sticky.

The flat shreds are important for creating perfect flakes of butter throughout the dough which needs even less handling than pea - sized bits of butter which are flattened in the rolling out process — you can use an extremely light hand in rolling out the dough with this method.

Quickly refrigerate for 10 minutes so the dough is less sticky, then just roll into balls, dip in crushed chips, and bake up until puffy and perfect.

If your dough has felt stiff and heavy in the past, try using slightly less flour next time and knead the dough for longer to help develop the gluten.

So I got right to work on the 5 - ingredient dough, which took less than 5 minutes to make, and I ransacked my fridge for all the jam I could find.

I read that letting yeast dough rise for less time helps keep it from falling in the oven.

The result was more crunchy and less buttery betefour, my husband liked it more this way, and for me I like more butter in the dough so it is up to you and what you like more in these cookies.

Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.

Once the dough is done rising, place the rolls a few at a time into the boiling baking soda bath for less than a minute per side.

My dough was super wet, I'd use less water next time and maybe substitute molasses or malt for the honey.

I used less milk in the beginning (200 or 220 ml, while the original recipe suggests 250 ml) and my dough still turned out pretty sticky, I therefor added a tad more flour and let it knead at medium speed for 3 minutes (just for the record: my dough still felt sticky).

But I wouldn't want a sweeter chocolate here, nor would I want to decrease the maple syrup in the dough as it will make for less spready cookies.

Place the scone dough on a parchment lined baking sheet and pop in the freezer for 10 minutes for the coconut oil to set once more, and the juicy berries to harden (making it easier and less messy to cut).

By contrast, the team in Jones» laboratory, located in a rural stretch along Puget Sound, lets dough rise for as long as 12 hours — and they've found that the longer it rises, the less potent the gluten that remains in the finished bread.

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

A small amount (half a teaspoon or less) is more than enough to bind the dough for baked goods such as cookies.

You can get a plastic dough scraper for less than a dollar at gourmet shops or restaurant supply stores.

Besides being less than $ 2, it's the perfect pre-made dough that provides a flavorful canvas for just about any toppings you can get your hands on.

I find it works better for me to roll out the dough between two pieces of parchment (the dough is less crumbly this way) and to fold, rather than pinch, the dough closed.

If you are feeling particularly lazy, you could also flatten the dough onto a cutting board lined with parchment paper, and turn it into energy bars instead, for even less time in the kitchen.

100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.

Place dough on a floured surface, and knead for 4 minutes, adding flour as needed to make it less sticky.

I still haven't ventured into the gluten - free cookie - baking world other than flour less varieties, and I was super busy when I was trying to squeeze in making desserts for a party, so I cheated a bit and used a prepackaged gluten - free cookie dough from the refrigerator section.

Add the remaining sugar and continue to mix for another 3 minutes, until the dough more or less holds together around the dough hook.

which is certainly not a slight on the young french national player; like him or not, Sanchez has provided some real world - class performances for club and country in recent years... if you do this move, you need to really clean house or face some serious consequences for the foreseeable future... half measures are rarely rewarded, that's how we got here... tear down the wall... we need to get rid of Giroud, not because he isn't a talented player, his skill - set simply doesn't make sense if we hope to maximize the offensive potential of a quick passing, one - touch scheme... we need to evolve, like Barcelona, who realized you needed to have clinical finishers or face a mind - numbing future of horizontal passes and largely ineffective crosses... Barca went and got Suarez, even though they had Messi and Neymar on the roster (just imagine the possibilities — another in the litany of Wenger «what ifs»)... we need to be as clinical in the boardroom as on the pitch... accept nothing less or move on... personally I would move on from Welbeck, Giroud and Walcott, even Ox if he isn't all in... I think the most intriguing player might be Perez, which runs counter to the thoughts in my head when he arrived late last summer... we need a deep lying DM with quick feet and long ball potential, midfielders who can counter quickly even when they are spread out and 4 or 5 players who know how to attack the lanes (kind of a cross between Barca, Dortmund and Monaco)... this is seriously an achievable goal, one that logically should have been achieved quite a few years ago... did no one in the Arsenal organization see the financial restructuring of the football universe... think of the players we could have had but we weren't willing to cough up the dough only for those individuals to have their value double or triple within a 12 to 24 month period... even if just from an investment perspective these «no deals» represent a failure of monumental proportions... only if you cared, of course

You can try my «basic» keto pancakes instead - just add cocoa powder (2 - 4 tbsp) and use less almond flour or coconut flour if the dough too thick: Basic Keto Pancakes Or try this recipe (chocolate waffles but should work for pancakes too): Double Chocolate Keto Waffles I hope this helps

I made 12 out of the dough and cooked them for slightly less time.

That they're a lot less fragile than they look, but I'll stick to testing my theory on dough for now!).

It helps make the texture a bit less grainy, the sugar dissolves more evenly in the dough, and it honestly does make for one delicious brownie!

I have been getting a lot of great feedback on my Trends For Less sets because lets face it, we're all not rolling in dough!

Soak up the sun while still saving some dough with these great date ideas for around $ 10 bucks or less: