Sentences with phrase «out of dough over»

Indeed, when Allianz recently asked some 3,000 people as part of its 2017 Generations Ahead study which they fear most, death or outliving their money in retirement, nearly two - thirds chose running out of dough over meeting the Grim Reaper.

Not exact matches

Line the base of a pizza dish with a generous amount of olive oil and a sprinkling of flour before evenly spreading the dough out over it.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Gently, poke the dough all over the bottom and sides with the tines of a fork, gently please... don't take out your aggressions on this lovely tart dough.

Fold over the edges like you're folding a letter, then pat the folded dough out into another rectangle; repeat twice more for a total of 3 folds.

To shape I sprinkle a small handfull of flour over the top and grab balls out of the dough, rolling in theh flour.

Roll the dough out into roughly a 40 x 40 cm square, then brush about 2/3 of the butter over the entire surface of the dough.

It won't be perfect so if you want a smoother look, you can take tiny pieces of leftover dough, pat it into the crack and roll it over to smooth it out and then take a knife and cut out smooth ends.

As areas of the dough start to form, move them out of the way and sprinkle additional water over dry pockets of flour.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

When dough is the desired thickness and circumference, place a fresh piece of waxed paper on top of the rolled out dough and flip the works over on the counter.

Form a ball with the left over pieces of dough, roll - out again and cut doughnuts from the remaining batter.

Roll out the dough large enough to hang over the edges of your pie pan.

The disk of dough is rolled out, rolled over the rolling pin, centered in the pie plate and the blueberry filling is added.

Roll out the remaining dough and either place another layer of crust over top (poke holes in the center) or cut strips of dough and create a lattice pattern (as shown in the photos).

Roll out remaining disk of dough the same as the first and lay over filling.

It tended to crack more when folding over the filling and when rolling out; I think the original whole root dough tends to have more of a glutenous texture in this instance.

Once that's stirred to your liking, spread it out over the top of the chocolate dough.

Remove the top sheet of parchment paper and pour the melted chocolate over the rolled out dough.

Place another strip of parchment paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches.

I rolled them out on a silikone mat and some cling foil on top, a placed a lid over that had the sice of the bottom of my pan and just removed the remaining dough with my fingers.

Take your final stack of filo dough, with the triangular guides and hollowed out centers, and place it in the baking dish over the previously set layers.

5) Place a sheet of parchment paper waxy side up 6) Place the scone dough over waxy side of parchment paper and flatten out to 5 - 10 cm thick.

If the dough won't stay, try stretching it out a bit so more of the dough hangs over the edge.

Using this dough and just add small amount of cream and drizzle powder sugar and vanilla over the top as soon as they come out of the oven.

I actually have a crap ton of cauliflower rice left over so maybe I'll test out a cauliflower dough tonight!

Unwrap the dough and place another large piece of parchment paper over the dough and use a roller to roll the dough out into a large piece, 1/4 inch thick.

The method of cutting butter into dry ingredients, rolling out the dough, and getting flour all over every surface in my kitchen (myself included) is a process I've grown to love and I can't think of a better reward than that of the smell of fresh baked pie wafting through my house.

Place another strip of parchment paper over each dough ball and roll each one out into rectangles about 8 x 4 inches each.

Serves 4 (main) to 8 (appetiser or side) Dough: 3 hours Filling: 1 hour + cooling (during the dough prep time) Baking: 30 minutes Notes: If you want to spread the dough - making out over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it tightly so it doesn't dryDough: 3 hours Filling: 1 hour + cooling (during the dough prep time) Baking: 30 minutes Notes: If you want to spread the dough - making out over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it tightly so it doesn't drydough prep time) Baking: 30 minutes Notes: If you want to spread the dough - making out over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it tightly so it doesn't drydough - making out over two days, you can refrigerate it overnight after the first rise or at either of the chilling stages — just cover it tightly so it doesn't dry out.

WELL i am till trying, ordered in a good stand mixer, use the paddle beater use 9 × 5 pan got a new oven thermometer to make sure oven calibrated right, thermometer to test doneness of bread proofed the dough no more then 20 minutes left bread in oven turned off for awhileafter testing over 200 before getting out bread still didnot raise as high as yours did but it was above pan tested water heat for yeast etc and bread still fell, i have tried this several times and am abt at my rids end what i could be doing wrong

Spread out the 1 cup of chocolate chips over the dough.

Using a separate sheet of parchment paper lay it over the pressed dough and press down on the parchment paper, smoothing out the dough as much as possible.

Using a 1 to 3 inch rod in diameter, lay it out on top of the dough and fold over a 1 inch section of dough over the rod.

If making a full cheesecake, spread your cookie dough mixture out over the base of your cheesecake tin, pushing the dough just lightly up on the sides of the tin.

Scoop out balls of the bread dough and arrange in one layer over the pecan and brown sugar mixture.

Lay a second piece of parchment paper over the top and gently begin rolling the dough out in an even rectangle size.

The outside dough was a bit trickier and we almost ran out — a scoop would not be a good idea for the gooey dough... To Erika: It's a sticky, gooey dough, and it sort of needs to be to stretch over the peanut butter and be thin enough to make a nice cookie on the outside.

Roll out the top crust and drape it over the pie, or lattice weave strips of dough over the top.

Scoop 1/3 of the dough into the loaf pan and spread it out evenly, sprinkle 1/2 of the cinnamon and brown sugar mix over the top.

Scrape in plum filling along with any accumulated juices in bowl, then, using parchment, carefully transfer cut - out round of dough to pie, placing over filling.

I'm not sure whether you thought of this and passed it over, but I just made this and since I already had my flour shaker out for rolling out the dough, I sprinkled about two teaspoons of flour over the veggie mixture before I put it on the dough — figured it works for fruit pies.

Finally, sifting flour over a work surface when you're about to roll out or knead dough can be a good idea if you want a thin layer of flour, since adding too much additional flour to your dough can dry or toughen it.

Once cooled, take a sharp pairing knife and cut out a hole in the center of each doughnut, just in case the dough baked over.

Then on a lightly floured just press the dough out so it's sorta flat like, about 1/2 ″ thick or so, then sprinkle about a tablespoon of the sugar mixture over the dough and a handful of currants and then fold the dough over itself so the currants and sugar are enveloped in the dough.

After a bit of experimentation, we discovered rolling the bubble wrap over the rolled out dough was an excellent way to add a fun new texture to it, which would look even more effective when painted.

Place an additional sheet of parchment paper over top of the dough and roll out with a rolling pin until you get the desired diameter for your pie plate.

but with the other half I rolled out the dough and sprinkled 1 teaspoon of almond extract over the dough and kneaded it in.

Add filling and spread out over half of the dough leaving at least 2 inches from the edge.