Sentences with phrase «less sticky dough»

Not exact matches

Keep in mind what I said in Step 2, which is that this is a sticky dough but the less flour you add, the more tender and soft the rolls will be.

Un-scald milk will usually cause the dough to be stickier and the dough will rise lesser.

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.

When it becomes less sticky, turn the dough out onto a well floured surfaced and knead the remaining flour into the dough as directed in the main instructions.

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

I added an additional 1/4 cup of flour to make the dough less sticky as I wanted to roll one in balls.

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.

Kind of a guess but normally about a 1/4 of a cup less and as your mixing the chocolate chips in if the dough feels too sticky and not like a rollable cookie dough I'll sieve in a little more flour.

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

I accidentally dusted my dough ball with white flour to make it less sticky on the sides of the bowl.

In either case, if you come out with sticky dough, just add more until it's less sticky:)

Kneading Tip: If your dough feels super sticky you may knead it first in your hands by just smooshing it then pulling and twisting until it becomes less sticky and then completing the kneading with the heel of your hands on the countertop at the point when it doesn't stick to the counter.

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).

Sprinkle flour on top to make dough a little less sticky.

Dough will be slightly sticky and less cohesive than traditional cookie dDough will be slightly sticky and less cohesive than traditional cookie doughdough.

Let dough rest 4 to 5 minutes so it will be less sticky when you knead.

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

About half way through the kneading, the dough will get a lot less sticky, even without adding much flour.

Slowly the dough will become firmer and less sticky.

Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature, but whatever you do, do not punch down the dough — this is unnecessary with gluten - free bread baking.

I also just floured the top of the dough really well instead of using two pieces of plastic wrap, it worked just fine since the dough was less sticky with the extra flour.

Fold and gently reroll the dough and extra holes (working with floured hands makes the dough less sticky), and cut again.