Sentences with phrase «not flouring my work surface»

I suppose I'm not flouring my work surface enough.

Not exact matches

Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers.

On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

Turn the risen dough out onto your work surface (you shouldn't need to flour it); divide into four portions.

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

If your work surface doesn't have any flour left on it, give it a light dusting, then set the ball of dough back on it.

If too much flour is incorporated into the dough, it will become stiff and difficult to work with; take care not to sprinkle too much flour on the surface.

As you roll out the dough, use enough flour to prevent it from sticking to the work surface but not so much as to make the dough dry.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Starting in the middle, roll toward the outside, turning it over as you work and dusting with more flour to make sure it doesn't stick to the surface.

* Why grease the work surface and not flour it?

Turn dough out onto a work surface (I didn't need any flour), and divide in half.

Use just enough flour so the dough won't stick to your work surface.

Turn the dough onto a work surface (don't flour the surface!)

To make it easy on yourself it might be better to just cut it into squares with a pizza cutter (since your not trying to use your little heart cookie cutter because it'll look soooo cute in the pictures, you know, just as an example...) I didn't mind the white flour on the finished cookies but if you do dust your work surface with carob powder instead.

Use flour on the work surface so that it doesn't stick.

Remove the dough from the fridge and divide it into two (easier to work with)-- roll out onto a lightly floured surface to the desired thickness (you don't want it too thick or too thin!)

Turn out dough to a work surface and continue to knead, adding 1/4 cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple.

You can lightly dust your work surface with flour but do not use too much or it will be very hard to shape them because the ball will slide around on the flour.

Lightly flour a flat surface so the dough won't stick while you're working with it.