Sentences with phrase «made small dough»

Lentils made stuffing material is put inside all - purpose flour made small dough and then deep fried in vegetable oil.

Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.

Not exact matches

Cut the dough into the desired number of loaves (I make 12 loaves, but they are small.

You can make them big or small, oval or round, use a pastry bag to make them professional looking or just deposit the wet dough with a spoon on the baking sheet.

Use fingers to make a small well in the center of the balls and place the fifth dough ball in the center, sitting slightly higher than the others.

Take soft dough of wheat flour and make 6 small balls and also divide brown chickpeas sattu mixture stuffing into the same number of parts

Make the Everything Bagel Mix: While the dough proofs, prepare the bagel mix by combining the Everything Bagel Mix ingredients in a small bowl.

I cut the dough into 16 pieces to make smaller rolls for the black bean sliders I'm making for dinner tonight.

You know the bread is done proofing and is ready to bake when you make a small indentation with your finger and the dough does not immediately spring back.

Yeah, I went with a relatively small amount of dough on this one, since it can easily be doubled, and it still makes a nice amount of crackers with just 1 cup of flour.

Line 8 - 10 small tart moulds with plastic wrap or paper and press in the dough on the bottom and up the sides (make sure the bottom is quite thick).

It's actually just a small mixture of flour, a pinch of yeast, and water that's left to ferment overnight before making the final dough.

I followed the recipe, making a few adjustments: I cut the dough into small square biscuits because I felt like it; I didn't brush the tops with milk because I didn't have any; and they weren't as flakey as they could have been because my refrigerator died and it was a race against time to use already - warming butter.

I'd probably recommend making the cookies a little smaller for shipping purposes, maybe 1.5 - 2 tablespoons of dough per cookie and reducing the baking time to about 8 - 10 minutes.

A little ball of dough made from a small amount of butter, a tiny bit of sugar, a pinch of salt, one egg and a little flour and baking powder is then rolled out and cut into funky shapes and then deep fried.

Use your fingertips to make small cavities all over the dough.

While the dough rises, make the filling by combining the dark brown sugar, cinnamon and cornstarch in a small bowl.

While the dough is baking, make the topping by melting the 4 tablespoons (60g) butter in a small saucepan.

I refrigerated my dough overnight before making a small batch of test cookies.

Smaller pieces of wrapped dough will chill more thoroughly than if it were halved, and therefore make cookies easier to roll and cut.

Divide the dough into about 20 pieces or so (you can make them as big or small as you want).

Make up the dough, cover with a towel and let the dough sit for thirty to forty - five minutes to allow the glutens to form, then keep the dough covered as you work with it in smaller batches.

If your baking dishes are smaller, there should still be enough dough here to make crust for up to 6 pot pies.

The variations are pretty infinite: you could divide the dough into 3 or 4 pieces and make small little pizzas (5 - 6 inches in diameter, 1 egg each) to serve alongside fruit or hashbrowns or something, or you could make one giant pizza and top it with 4 or more eggs to feed a crowd (if you are going to double the recipe, I would still recommend making two pizzas, as it might start getting out of control size-wise).

I had enough left over dough and filling to make 2 small tartlettes to bake along side the 11 ″ for myself and husband to taste test the goods before the potluck.

I usually only make a couple at a time and divide the rest of the dough in small portions to freeze.

Finish with all the dough, scraping out extras to make smaller cookies if remaining.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

To make the first bread, using flour - dusted fingers, gently spread a big dollop (or divide the dough into 6 equal portions) of dough onto a small (19 cm) frying pan.

With some of the dough, I added Andes mint pieces and then with more of the dough (it makes a lot, I tell you, especially small cookies) I added some toasted, unsweetened shredded coconut and topped them with a Hershey's Coconut Crème Kiss as soon as they came out of the oven.

After the first 2 hours I thought maybe it did a little (but didn't double), but after making it into 2 round loaves I knew something was wrong, and the loaves didn't rise at all, and silly me I kept hoping that they would be okay and went ahead and baked them, but they were simply small, heavy dough - rocks.

To make chocolate egg filled cookies, you place a small amount of [chilled] dough on the [greased] pan, then you press the chocolate into the dough, then you mold another [larger] piece of dough to cover it.

Hi, i tried making the croissants but when im rolling out the dough, i can still see small pieces of butter in it, even after 3 turns.

Did I mention I think this would make a great appetizer, instead of doing it in a round pizza pan spread the dough in a square or rectangle one and cut into small pieces.

With an ice - cream / cookie dough scoop make 27 - 28 balls (don't make them smaller or you can; t completely hide the candy) and place them on cookie sheets.

Set the little ball aside on a plate and continue to make small little balls like this with the rest of the dough.

Once it becomes all bubbly and active a small portion is added to your bread dough to make it rise - no commercial yeast is required.

It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

Roll the dough into teaspoon sized balls, place on a flat surface, and using your pinky, make a small indentation on the top of each dough ball.

1/3 cup of milk, 1 small egg, half a teaspoon of yeast, 1/2 teaspoon of salt, 3 heaping teaspoons of oat bran and enough flour to make a dry dough.

Make 1 1/4 - inch balls of dough, either by hand rolling or with a small ice cream scoop.

You could also try rolling out the dough and using a large circle cut out and a small circle cut out to make doughnut shaped circles and placing the cut outs onto a baking sheet.

Place a small amount of dough between your palms and press to make round flat cookies.

I don't know if I just used a really small cauliflower, but I definitely didn't have enough «dough» to make a 9 × 16 crust, I think I will use the whole cauliflower next time.

Take a small bit of the dough and roll it into a ball then press down to make a cookie shape.

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.

The way I make all of my pastry dough (bit chunks of butter, not butter the size of «small peas,» not ever), you can handle the pastry dough like that, and the butter will firm right back up when you chill it after shaping the dough.

To make the dough pour 1/2 cup of the water into a small bowl and sprinkle it with the yeast and sugar.

Make the dough: In a standing mixer fitted with the paddle attachment, combine the flour and butter on medium - low speed, mixing until the largest butter pieces are the size of small peas.