Sentences with phrase «long as the dough»

You might not need all the water indicated in the recipe, and that's ok, as long as the dough holds together.

Closer to 12 hours and the dough will be easier to handle, but as long as the dough is cold, you can work with it.

I also got to the «whatever» point, before the final rolling, and figured as long as the dough looks vaguely the right thickness / triangles are vaguely the right size.

Not exact matches

You may replace cranberries with blueberries or use all apples - as long as your pan is all full of fruit.If you are in a hurry, use prepared pie dough or sugar cookie dough to line the pan.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Like this: Day 1 1 pm Feed starter Day 1 9 pm Feed starter Day 2 5 am Make dough Day 2 8 or 9 am (approximately) Shape loaf Day 2 12n (approximately) Bake If you let the starter «overwork» by letting it go too long after the feedings, it will not be as active.

Starting with a long end, roll up the dough as tightly as possible, pinching the seam lightly to seal.

If you let the dough have too long a first rise, it will not be as active.

Randy, as I mentioned in the post, how long the dough takes changes with the weather.

You hardly need to check the exact proportion of the leavening agents (as it is used in very little quantity) and the long waiting hours for your dough to rise.

Repeat the process once more, rolling out the dough into a long rectangle, again about 15 in / 38 cm wide and 10 in / 25 cm from top to bottom, and proceeding as previously directed to give it another turn.

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

Recently I have even ventured into baking tarts (making the dough myself and everything), and as long as I follow your simple instructions and check that what I am doing vaguely resembles your gorgeous photos, it always turns out delicious!!

My go - to doughs are almost always foolproof as long as I use lukewarm water and honey, and add the salt with the flour.

Starting from the long edge with pastry cream on it, roll the whole piece as if you were making a jellyroll, using the last inch the dough to create a seal.

Luckily these cookies don't need much «rise»... so as long as you get the dough to cooperate, you should be set.

Cleaning the skins from the hazelnuts is probably the hardest part of this recipe — the crust dough comes together easily, the caramel doesn't require a thermometer and still turns out beautifully (as long as you follow instructions!)

Place a sheet of parchment paper that is at least as long as your baguette dough on a pizza peel or the back of a baking sheet.

But, I feel, as long as the eggs are fresh and they have been kept cold - I am A-OK eating cookie dough with eggs in the mix.

Roll the dough into a long log, then cut approximately equal slices of dough, as you can see of step by step pictures.

I saw them on Foodgawker and just had to try them immediately:) They turned out to be easy to make and are absolutely delicious with a nice, buttery flavour - I changed a few things here and there, such as letting the dough rest twice as long at room temperature and sprinkling a little sesame on top before baking.

Note - I have found that pizza dough seems to have a mind of its own so do not get caught up in the shape as long as the thickness is consistently less than 1/2 inch.

Gently knead the dough until it is no longer sticky, adding more flour as needed.

You should feel free to let the bread rise longer, as well; adding rise time can give the dough the benefit of getting «comfortable in its skin,» so to speak, as it more gradually building the cell structure.

Our «Long» (pictured to the left) and Giant Pain de Mie loaves are baked in closed Pullman pans, but we make this dough into other shapes as well.

Knead dough until smooth and no longer sticky, adding flour as needed.

All four divisions of Acme make this dough which comes in the two sizes photographed above right (small, and long) as well as in a giant size (not pictured), which is double the width of the long.

Then, roll up the long side of the dough as tight as you can.

If you DO knead by hand, realize that the dough will take longer to rise, and won't rise as high.

Beginning with the long edge closest to you, roll the dough into a log, tightening as you roll, and patting in the ends if they begin to taper.

If not, cut the dough into stripes, about as long and thick as a finger.

(If you are looking to make more vols - au - vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well... if not, then leave refrigerated for the time being or prepare it for longer - term freezer storage.

Okay, now the secret: Using your hands, spread out the dough balls into two similarly - sized ovals, about twice as long as they are wide.

You can also mix gluten - free bread doughs by hand, but this is a long and laborious chore, as the yeast dough is sticky and needs to be thoroughly beaten.

As long as you cut the dough with the ramekin you plan to use, they should work finAs long as you cut the dough with the ramekin you plan to use, they should work finas you cut the dough with the ramekin you plan to use, they should work fine.

I had indeed to study and experiment for a long time to get a dough that had the right consistency to be drawn through the bronze dies as the tradition of Italian pasta makers provides for and that could cook without ending up in being sticky or too hard.

Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed, so flour coats both sides and dough is no longer sticky.

Once the dough is no longer sticky to the touch, transfer to a flat surface (such as a counter) to let the dough rise.

4 — 5 minutes is sufficient as long as you've obtained a nice even texture to your dough.

Knead until smooth and no longer sticky, adding flour as needed, but don't add too much flour: you want the dough to stay a bit moist.

Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky, about 10 minutes.

Knead the dough for about 10 minutes, adding flour as needed until dough is no longer excessively sticky, and is elastic and smooth.

Brush the long edge, as well as between each spoonful of filling, with water, then fold the other side of the dough over the top.

Then knead by hand until elastic (I knead it with a dough hook with a mixer)- it won't need as long as wheat flour.

Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight (as always, overnight is best).

Chill dough for at least 30 minutes, or as long as overnight.

If necessary, cut the dough in half as it will get long, and this will make it easier to work with the dough.

Think that it's not because of the dough as long as you have the correct measurement of all ingredients.

Any idea on how long roughly should I be hand kneading for as my dough came out from sticky and unmanagable but tasted fine.

As far as I know, the longer you proof your dough, the stronger smell the yeast would producAs far as I know, the longer you proof your dough, the stronger smell the yeast would producas I know, the longer you proof your dough, the stronger smell the yeast would produce.