Sentences with phrase «like working with dough»

Not exact matches

I put water on my hands and worked it into the dough and it seemed like it would stick with some added flour.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hWith a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hwith the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hwith the other hand.

I felt like I was working with slightly dry muffin batter rather than dough!

Place the dough in a 9» cake pan, I like to use my tart pan with a removable bottom but if you don't have one a cake pan works great.

I've worked with plenty of sticky doughs, but I took this one to just tacky, as I like an even crumb in burger buns.

The yuca should feel dough like and allow you to work it easily with your hands.

Just like all of my cookie recipes that start with buckwheat flour, the dough is pretty tricky to work with.

Mari - I like using fast rise yeast in most of my GF yeast breads because you don't want to do the punch - down and second rise with gluten - free yeast doughs, so it works well to use the accelerated rise yeasts that don't need that extra rise time.

This method will work with fresh dough crusts you roll yourself, premade crusts, tortilla shells, and pre - rolled / fresh crusts like I used.

I do like to chill the dough (wrapped in plastic wrap) for several hours or over night, as it is much easier to work with that way.

Working with a portion of the dough at a time, roll to a 1 / 2 - inch thick snake - like rope.

I drink coffee all the time... The dough typically used for baklava is filo dough, which is a bit different than puff pastry since it is typically very thin sheets of dough with butter between the sheets, instead folded into the dough itself like puff pastry, but this would certainly work beautifully!

Maybe one day when I am unable to knead a dough, I will invest in something like KitchenAid, but for now, I really enjoy working with my hands.

-LSB-...] like to use my trusty little pizza dough recipe for these pumpkin rolls, it works well with white, whole - wheat or gluten - free flour, but for a lazy -LSB-...]

I also feel like I have more dough to work with if I let it rise for longer (able to get 2 balls of dough).

Also, you can consider using 1/2 all - purpose flour if you'd like a dough that's easier to work with.

Spreading: I carefully spread the cookie - dough - like batter first with an offset spatula, but then figured out that gently pressing with a rubber spatula works best.

The taste was just ok and I didn't find it quick or easy because of working with the pizza dough which, well, like I said, I don't think is quick or easy.

My coworker had never made bread before, but like I said, this dough was very easy to work with.

It can be tricky to work with for things like cookies, if you're not used to it, but it does make nice tart doughs and such.

Add 1/2 cup sprinkles (I like nonpareils but jimmys also work) to the dough with the flour.

The dough should be somewhat thick but still soft, not thick enough that you think «this is going to be easy to roll out», but more like «this dough may be a bit too soft to work with»

This dough is a pleasure to work with; smooth and silky, it almost feels like you're rubbing your hands with lotion.

On the contrary, if you are working with a high hydration dough or if you add more water to this recipe, it might spread out like a pancake due to the increased moisture content.

Even after flouring my hands the dough was like glue and hard to work with.

I woul «sour» this a bit more — with something, I think... Your dough is about like my standard for pizza, but I use a tad more water (more difficult to work with, furshurrrr and skip the EVOO.

- Croissant dough likes to stay cool, so if it is particularly warm in your kitchen, be prepared to chill the dough frequently as you work with it in order to keep the butter cold and ensure a flaky finished product.

Whole grain dough is and always will be a pain in the butt to work with — especially for biscuit - style doughs like this, where it needs to be tacky.

I was thinking cinnamon toast crunch and other similar cereals have that graham flavor anyways so it may help it to taste similar, but wasn't sure what the dough consistency would be like to work with.

Made it again tonight and this timed floured the dough like a woman possessed (both sides of dough, rolling pin, bench) and it was absolutely fine, really easy to work with.

My dough was easy to work with, and the scones didn't spread but look just like yours.

And remember that, like with any pastry dough, you need to work quickly and over a cool surface.

It won't be easy to work with like gluten dough but you want it about the consistency of how it's shown in the video.

I had a little issue with adding the blueberries before adding the butter but it worked out, also rather than shape each one individually, I flattened the dough on cutting board into a circle and cut them like I would a regular scone, it worked out fine and got 8 lovely, large scones out of it.

It sounds like either there wasn't enough liquid, or you needed to work the dough together a little bit more with your hands.

It's always tricky to answer the question of how a fiction writer's life intersects with her work; in my last novel, The Nobody's Album, I describe the life experience of a fiction writer as being «like butter in cookie dough: it's a crucial part of flavor and texture - you certainly couldn't leave it out - but if you've done it right, it can't be discerned as a separate element.»

Cranberry Bannocks The sourness of the jewel - like cranberries works so well with the buttermilk dough of traditional Scottish bannocks, I just can't stop eating them!