Sentences with phrase «mix as a dough»

Use hands to mix as the dough thickens.

Start with 2 tablespoons lemon juice, and add by the teaspoon as necessary to get it to mix as a dough.

Not exact matches

It offers ready - to - eat cereals, refrigerated yogurt, soup, meal kits, refrigerated and frozen dough products, dessert and baking mixes, frozen pizza and pizza snacks, shelf stable and frozen vegetables, and ice cream and frozen desserts, as well as grain, fruit and savory snacks; and various organic products, including nutrition bars, meal kits, salty snacks, and ready - to - eat cereal.

Mix until dough can be kneaded (8 - 10 minutes until smooth and elastic), dusting in more flour as required to make a soft dough.

While mixing, add as much flour as needed to obtain a firm but soft dough.

Today, Lipari offers a variety of frozen dough, as well as thaw and sell items, icings and fillings, and an assortment of bakery bases, mixes and muffin batters.

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

Now mix those well Add water as required to make soft dough by kneading flour mixture Keep flour dough aside to set for 15 min

Combine the pecan meal with all remaining cookie ingredients in a mixing bowl; start with 1 tablespoon tapioca and work up as needed if dough is too wet

The other thing I did was let the dough sit overnight because I ran out of time to bake them after mixing — would that have made them cakier as well?

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

If you find the dough is sticking to your hands like crazy, you can either flour your hands, or mix some additional flour into the dough to absorb some of the moisture (this would be the better option for these particular cookies as any excess flour on the tops of the cookies from your fingers would be visible after they have baked).

The dough will separate as each egg is added, but it will come back together with some mixing.

As soon as the dough is fully kneaded stop the mixer and lift up the dough hooAs soon as the dough is fully kneaded stop the mixer and lift up the dough hooas the dough is fully kneaded stop the mixer and lift up the dough hook.

I tried these for the first time, followed the directions and used ingredients as listed (and mixed in my kitchenaid) and the dough was abysmal.

If it's the blender than it should work fine as well as you make sure the cashews are very tender first, if it's the mixer, it won't work as that is more for making doughs and batters.

With the mixer still on low, gradually add as much remaining flour as necessary until a cohesive dough forms.

Add the sponge mixture and wet ingredients (through the first 1/4 cup of water) to the bowl, and keep mixing the dough as it comes together.

I rolled the dough between two pieces of parchment (I also found the dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix on to the dough as you instructed, with the feta.

As you're mixing, pour in a little of the remaining liquid at a time until dough comes together (you may have a bit left over).

Fold the dough over the sweet potato mix pleating as necessary.

I have served with scones, used as filling and also baked in lemon cupcakes, mixed into lemon buttercream icing swirled with raspberry puree buttercream icing, mini lemon tarts in phyllo dough shells, and mixed into crumbled blueberry muffins and streusel topping in tall shot glasses as dessert tasters.

Slowly add enough water to the flour mixture to make a soft but manageable dough, mixing and kneading as you do so - you will need anything from 175 ml to all of the gingery water.

The dough is not as hard to mix, so I don't see a point using any other equipment, but if you really can't, please, be my guest and use whatever will make your life easier.

Must be the flour that we were using, but I originally freaked out when I was doing the mixing for the final dough as it was very liquidy.

Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

You really should use a good mixer for this as there is a pretty intense level of dough development required.

I love the smell as you mix the yeast with the hot water and the dough gets to sticky and (messy).

As a note, my only issue was not being able to knead the dough with a stand mixer.

My cookie dough layer looks like I used oil (which browned butter is) and mixed it with sugar and flour — not as appetizing as cookie dough.

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.

I remember a few things: she mixed the dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her dough was very soft; she had melted butter in her biscuit baking pan and doused each side of each biscuit as she laid them on the pan; and when the biscuits were done they were served piping hot out of the oven.

The 8 - grain mix will soak up some of the moisture as it cooks, so you don't want the dough to be on the dry side.

«Once the dough is mixed, we give it time to ferment; this gives bread a web - like cell structure or what some know as bread's «holes,»» Wildflower says.

«Any baker, regardless of the time of day or night, can go on their computers and get all the information relative to the performance of that flour such as how much water to add to it to make dough or how to mix it,» he adds.

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.

Pour cream into scone mixture and mix until it comes together as a dough (you may need to add a tablespoon or two more cream if dough is too dry).

I understand that a stand mixer is necessary to emulsify the ingredients, and I am assuming that hand mixing my dough is the reason it is not as cohesive.

And as always with our method, you save time by mixing a large batch and storing it in the refrigerator, pulling off dough to use as you need it.

Stir in the flour and baking powder, as well as the toasted almonds and mix to combine thoroughly into a workable dough.

As I state in the post, a stand mixer with a dough hook is best, but you can get very good results with a 5 - speed KitchenAid handheld mixer with the dough hook attachments.

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.

For them to sell fresh baked goods first thing in the morning they likely worked through the night: mixing, folding, shaping dough, and finally baking in the old ovens just as the sun streamed through the city streets.

First you mix all of the ingredients together and press the dough into a pan (as opposed to layering when you make them as bars), then you bake them to bring out all of their ooey - gooey flavors.

However, I think I kinda over mix the butter and dry ingredirnts though as they started turning into dough - like.

The dough will start to fall apart as you add the butter, but will become cohesive again when it is all mixed in.

Her recipe, as it was given to me: 1 tsp salt, per whole egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until thin, adding more flour as needed to prevent sticking Let topside dry, then carefully turn over to dry other side Roll up dough into log, then slice to desired thickness You may place cut noodles in baggies in freezer for future use

Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.

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.

Or if you pulse again it will start coming together as a ball (see below), which is getting pretty darn close to over mixing the dough.