Sentences with phrase «makes sticky dough»

Afterletting my dough rise after the adding of flour for the second time, I add only enough flour to make a sticky dough, then let it sit for about an hour.

Use your hands to combine the water with the flour, making a sticky dough.

Mix ingredients together with hands to make a sticky dough.

In its most simple form, the tamale is made from ground corn that has been slaked with lime or lye and mixed with fat to make a sticky dough called masa.

Mix to make a sticky dough, adjusting the amount of water if necessary.

Make a sticky dough either by using your hands or by using an electric mixer to which dough hooks are attached.

Stir the ingredients together to make a sticky dough.

Not exact matches

When I was making these (an hour ago), I was thinking, oh no, the recipe's not working, as the dough was so sticky that I found it difficult to shape it on the baking tray or even get it off my fingers.

This hasn't happened when i've made it before, but you could try and adding a little more water to hold the dough together and keep adding little by little until the dough is slightly sticky and holds together x

I made the regular ones for years with great success but two of my kids are mow medically gluten free (celiac disease, etc.) Every attempt of mine to make them with the gluten - free matzo meal has been a disaster: gummy, sticky dough n rills more like rocks.

At this point the dough probably won't stick together on it's own, so add in 2 - 3 tablespoons of water and process a little more to make the dough stickier.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

My dough was not sticky at all, as a matter of fact, it was probably one of the more manageable doughs I've made so far.

Wet fingers make all the difference in flattening out the dough (otherwise, so sticky, am too tempted to lick my fingers).

This cookie dough can be very sticky and wet, so if you can't make it in to amazing shape, don't worry about it, we can fix this later.

I made this the other night with my friend - however, my dough was so sticky I had trouble rolling it out.

The dough is very sticky, so I'll put it in the freezer to firm up enough to make little lumps, and scatter them over the bananas mixture.

It's made by washing wheat flour dough with water until all the starch granules have been removed, leaving a sticky, insoluble glue - like substance, which is then flavored and cooked.

I would say that if you make them a day ahead and place in the fridge after proving stage, they will continue proving (although at a slower rate) and they MAY overproof — resulting in yeasty and sticky dough.

I think overcooking might also make the dough too sticky, but I have not come across that issue when I let the dough cool completely.

Get comfortable with bread dough on the sticky side as it makes for the softest, least - dense breads.

Use your hands to really make sure that the dough is like bubble gum: smooth, not sticky, but still moist to the touch.

Stir in enough of the remaining flour to make a soft yet sticky dough.

My dough wasn't sticky and didn't bounce back like when I usually make it.

Similarly, you can use dates rather than maple syrup to sweeten the vegan cookie dough, which will make it softer and stickier, which is can never be a bad thing with cookie dough.

So I've made this recipe 2 years in a row now, and while it tastes great every time, I have a ton of trouble with the braiding because, after the 2nd rise (with the apples folded in), the dough gets super wet / sticky and difficult to manage!

The thing about making challah well is knowing that although dough is rather forgiving — too sticky just add flour, too dry add liquid — is that you have to develop a feel for it in your hands.

Tried to make this today (dough is rising in the fridge now), but I had problems with the dough being really sticky.

Filed Under: Alanna Lipson, Bread, Breakfast, Brunch, cardamom, Ginger, Holiday, Holidays, Sweets, Tea Time, Uncategorized, Winter Tagged With: breakfast, Brunch, buns, Christmas, cinnamon buns, holiday, holidays, make - ahead, overnight, overnight buns, raspberry, sticky buns, yeasted dough

Hi Carey — I usually just use 8 cups, but machines make it easier to work with sticky doughs.

I found the dough to be very wet and sticky even after I added all the flour (I used all - purpose rather than bread flour, don't know if that made a difference).

It's good for it to be a little sticky; a firm dough would make dry bread.

One of my favorite parts of this recipe is that the natural oil in the peanut butter makes the cookie dough super easy to work with, unlike some of my other doughs which are super sticky before baking.

This looks easy to make if I can get past the sticky dough.

If the dough becomes soft or sticky and any point in the hand pie - making process, refrigerate it for fifteen minutes before continuing.

The dough is super easy to make but it is sticky and messy to form the balls.

lol i too also used 2 cups of water as 1 1/2 wasnt enough to make the dough sticky..

I am thinking that I might be able to make a parchment paper sling to line the inside of my mixing bowl, and after the dough mixing and rising is done, just gently lift the risen dough out of the mixing bowl by grasping the parchment and placing it all (dough and parchment sling) directly into my preheated baker... This might help to prevent the sticky dough from deflating as much as by grabbing it with my hands.

Flour a flat surface and a rolling pin with lots of flour (as the almond butter makes the dough very sticky), then roll out the dough to about 1/4 - inch thick.

However, when I made it following your recipe exactly, I didn't get a batter at all — I got a huge sticky lump of dough which turned into leaden bread.

So the sticky dough stays in its ball and doesn't spread out and make a bigger, flatter loaf when it has more room?

Hi, I just made these and we can't figure out why the dough is so sticky and more like cake batter.

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

Be sure to «mush» your dough for awhile (Josey recommends 5 - 10 minutes), so that the oats combine with the seeds and nuts and make a very sticky dough.

The baking time (to make sure the dough was cooked and no longer sticky) took a little bit longer — up to 20 minutes — but the result was pure deliciousness... a new Christmas favorite in my family, even among the gluten eaters!

7) To make sticky buns: Spray your hand with non-stick vegetable oil spray, and dip it into the dough in the bucket.

A sweet, sticky, loaf made by adding Zante currants to our Pain de Mie dough.

Make sure to flour your hands well before shaping as the dough can be quite sticky.

It's the sticky stuff that holds your dough together when making bread.

My dough was probably a little too wet and sticky but it rose to double both times and made a nice big loaf.