Sentences with phrase «of working with the dough»

I thought the crust tasted great, and I loved the ease of working with the dough.

Not exact matches

Gates is also an investor in Impossible Foods, a company started by a former Stanford University professor working to recreate the taste of red meat by developing «plant blood,» and Hampton Creek, which creates mayonnaise and cookie dough with an egg substitute.

Working with 1 tablespoon of dough at a time, roll the dough into balls.

Working with one piece of dough at a time, coat with flour, and roll through the pasta machine at the lowest setting (usually 1).

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hWith a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hwith the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hwith the other hand.

The dough was really more of a batter when I turned it out on the work surface and it was with great difficulty that I turned the «blob» into itself.

Working on a cutting board, cut a puff pastry square in half, and work with one half piece of dough at a time.

After discovering that my tortilla dough works amazingly well for making crispy and thin pizza crust, I've tried it with many of my favourite toppings.

vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berries

I've worked with plenty of sticky doughs, but I took this one to just tacky, as I like an even crumb in burger buns.

Working dough with the heel of a hand or with the kneading attachment of a mixer in order to develop the structure of bread.

Add in the apple cider vinegar and 2 tablespoons of the water and stir to combine, working with your hands if necessary to form a dough.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

This recipe uses oil instead and makes a very soft dough that's kind of fiddly and needs a lot of chilling before you can work with it, and then even some more chilling while you are working with it.

Make a hole in center of dough ball with your thumbs and gently work ring around, stretching center about 2 inches.

Shortcakes are very lightly sweetened biscuits, but instead of butter these are made with heavy cream, making the dough easier to work with and practically fail - proof.

Working with the 15 - inch side, fold 1/3 of the dough over the center 5 inches.

I found this dough much harder to work with because of this.

I reckon on around 100g flour with 1/4 tsp psyllium and around the same amount of yoghurt... but it will depend on the thickness of your yoghurt so just add it and mix until you have a lovely dough to work with.

I changed a few things... melted the butter and mixed it with the sugar and cinnamon instead of on top of the butter... worked fine... shared with friends... I have more new friends now... thanks;) BTW using the thread to cut the dough.excellent tip... cutting soft dough with a knife was a pain...

Take the blackberries out of the freezer, and with floured hands, gently work the blackberries into the dough.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Just like all of my cookie recipes that start with buckwheat flour, the dough is pretty tricky to work with.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal - sized pieces (roughly the size of a golf ball).

I dust a pastry cloth (or paper towels work in a pinch) with a little bit of flour and turn my biscuit dough out onto the floured cloth.

Working the dough along the bottom of the pan and up along the sides, form an even 1 / 4 - inch - thick crust with your hands.

Working with one ball of dough at a time, flatten the ball then roll it through the widest setting on a pasta roller.

I loved to grate the cheese with her Mouli grater, and then mix, and mix, and mix the dough to get all of the flour worked it.

Mari - I like using fast rise yeast in most of my GF yeast breads because you don't want to do the punch - down and second rise with gluten - free yeast doughs, so it works well to use the accelerated rise yeasts that don't need that extra rise time.

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.

Working with one piece of dough at a time, roll it into a ball between your palms and then press it into a disk.

On a clean work surface, dusted with flour, unwrap the dough let sit for a couple of minutes and then roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.

Apple challahs, however, are challenging, mostly because larger chunks of baked apple are far more satisfying to bite into you than pea - sized ones, but they're also tricky to work into a soft dough, and then shape that dough with a traditional braid.

Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1 / 4 - inch thick.

Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

I've been working with Jim Lahey's no - knead pizza dough and a few methods for baking it in a home oven that are supposed to mimic the effects of a commercial wood - fired pizza oven.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

• lightly flour your work surface (I use a marble slab) and knead dough with the heal of your hand, 4 - 5 times.

If doing this gluten free, wrap the ball of pasta dough and let it sit out for a good hour, or it will be really annoying to work with.

On a clean work surface, spread one sheet of phyllo dough; spray with the olive oil spray; place another sheet on top of the first, spray with olive oil spray.

Working with a portion of the dough at a time, roll to a 1 / 2 - inch thick snake - like rope.

As you work, periodically peel back the top piece of parchment, dust the dough lightly with flour, replace the parchment, grasp the dough sandwich with both hands, and flip the whole thing over.

I used this recipe (which I've made before), minus the shallots, using 1 teaspoon of ground caraway and 1/8 t of ground fennel for half a recipe, and adding a bit more water (I use KAF, which has a high protein, and I find it easier to work with a wetter dough anyway).

I had to work with quite a bit of extra flour to get anything even resembling a braid, and as I said my hands were completely covered in a thick layer of dough.

Chose one color of the dough to work with first.

Working with 1 piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth.

I drink coffee all the time... The dough typically used for baklava is filo dough, which is a bit different than puff pastry since it is typically very thin sheets of dough with butter between the sheets, instead folded into the dough itself like puff pastry, but this would certainly work beautifully!

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.

Turn the uncovered half of dough onto a work surface dusted with gluten - free flour and form it into a flat disk.

You can read more in depth about the importance of having patience with your dough in the Serious Eats post on breadmaking 101, but the big take away is that more time allows more time for the yeast to interact with the flour and work its magic.