Sentences with phrase «out of the dough slightly»

It is okay if the chicken is peeking out of the dough slightly.

Not exact matches

Turn dough out of bowl and knead for a few minutes, until it is starting to look smooth, and is just slightly tacky on the surface.

The dough made with cornflour will not be flexible as it lacks gluten in it and rotis rolled out of this dough becomes slightly tough.

I poured the dough out on a cotton tea towel covered with flour, formed it into a round mound, put that on a round of parchment paper I'd cut slightly larger than the top of my crock pot.

Although my dough was slightly sticky like everyone else, I didn't need a lot of flour to roll out the dough.

Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that's slightly tacky but doesn't stick to the counter or your hands.

Place a piece of dough between two sheets of parchment paper and roll out until slightly less than 1/4 inch thick

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Measure out 2 tbsp of dough and form into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!

Bake 350 for 30 - 35 mins, or until the edges of the cream cheese topping are set and the center is only slightly jiggly, and a toothpick inserted in the center comes out clean without butterscotch dough.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Measure out about 1/4 c of the cookie dough into 8 balls on a lined cookie sheet and press down slightly to flatten - they won't spread in the oven.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Roll the remaining dough out between two sheets of wax paper to form a rectangle slightly larger than the pan.

Roll out the remaining one - third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan.

The main reasons why I think I was struggling was because 1) it was a very warm and humid night so my dough was getting very soft to work with very quickly and 2) I didn't bother to chill it further after I've rolled it out; so I urge you to make sure your dough is slightly chilled before you line your tart tins and possibly rolling the dough in between two sheets of baking paper to make it easier to transfer the dough in the tart tins.

Once oven is preheated, spoon out about 2 tbsp of dough, roll into a ball and place onto the prepared cookie sheet, flattening slightly with your fingertips

Slightly push down on each ball of dough to give it a circular shape, each cookie should be about 1/2 thick, then add the baking tray into a pre-heated oven, bake only option 175 C - 375 F between 14 - 16 minutes, once baked take the cookies out of the oven and let them cool on the baking tray for 1 minute, then transfer to a wire rack

Keep the balls of dough covered with a clean (just very slightly damp) dish towel until they're rolled out.

Place the dough triangles on a pizza pan with the long point of the triangle pointing out, and the smaller sides slightly overlapping each other to create an interlocking ring.

Roll the dough out to about 1/4 inch thick and cut into circles that are slightly large than the wells of your muffin tin.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 - 12 minutes.

All the mixing, blending and freezing in the end leaves you with incredibly pretty raw vegan cookie dough chocolate cups that taste best slightly thawed out of the freezer, or directly out of the fridge.

Portion out slightly rounded tablespoonfuls of dough to make 26 balls (each should weigh about 3/4 oz.).

The key here is to keep your work surface lightly floured (too much will dry out the dough), and apply slightly more pressure on the outer edges than the center of the circle.

The dough is portioned into small loaves that go into the oven at the start of dinner service and come out while still slightly underbaked.

When the dough has chilled, take it out of the fridge and roll into 12 balls; then slightly flatten the balls to form discs that will fit into mini muffin cups.

The buns came out to be satisfying on so many levels — soft, moist dough with subtle notes of matcha, followed by a chewy, fragrant filling, and complete with the sweet and sour, slightly salty glaze — it's a heavenly combination.

You'll also want to blind bake it first, take it out of the oven, allow the dough to cool slightly for about 15 minutes, add toppings and bake for another 10 - 15 minutes.

In the morning, take the dough out of the fridge and divide it into 15 pieces, each weighing 70 g. Shape each piece into a ball and place it on slightly floured tray lined with parchement paper.

Letting store - bought dough sit out for a few hours gives it the slightly fermented taste of homemade dough.

I made 12 out of the dough and cooked them for slightly less time.