Sentences with phrase «over dough surface»

Arrange or spread on filling of choice (variations below) all over dough surface.

Spread on the filling over dough surface.

Not exact matches

Wipe out stand mixer bowl, drizzle remaining 1/2 Tablespoon olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil.

Brush slurry generously over the surface of the dough.

Brush melted butter over the surface of the dough.

Scrape the dough onto a lightly floured surface, then lightly knead the dough with your hands a couple times until you have a smooth and sticky ball (do not over knead).

and wipe all over the surface of the dough ball.

(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.

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.

Drizzle the 1/4 -1 / 2 cup of honey (or even spread with ghee and coat generously with maple sugar) evenly over the dough, then carefully spread it around to cover the whole surface.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

Lightly flour a clean surface, and knead the dough by continually folding half of it over itself and pushing down, rotating the dough slightly each time so that a different portion is folded over.

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).

With wet hands, smooth the surface of the dough until it fills the pan just over half way.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough.

Make indentations over the entire top surface of the dough with your knuckles.

Turn dough onto a flour surface, dust top with flour and gently fold dough over on itself 5 or 6 times.

Remove the dough from the refrigerator and turn it out onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself.

Drop this dough by teaspoonful over filling, gently pushing dough below surface.

Spread cranberry sauce over surface of the dough, leaving about at least a 1/2 inch border around the edges.

Then turn the dough over and gather the remaining flour from the work surface on the top side of the dough.

Flip over and use your hands to pull the dough towards you creating surface tension and making a nice smooth crust.

Place parchment paper over work surface and roll each dough ball into a 1 / 4 - inch - thick, 8 × 5 - inch rectangle.

Whisk the remaining egg yolk until it is smooth, and brush some of the yolk all over the sides of the dough — this is the glue — then sprinkle the entire surface of the log with decorating sugar.

Sprinkle a 1/2 cup of flour over your work surface and roll each piece of dough into a long cylinder approximately a 1/2 inch thick.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Using your spatula, drop the sticky dough on a heavily floured work surface (when I have people coming over and want to keep my kitchen clean, I use baking paper which I can throw away with the leftover flour).

Slather the fig spread over the surface of the dough, stopping just shy of the edges.

When ready, gingerly lift the dough from the work surface and drape it over the tart shell.

Tip onto a lightly floured surface, and «work» the dough, pushing with the heel of your hand, then folding it over on itself.

Mix the olive oil with the remaining 1/4 cup BBQ sauce and spread 2 T. or so of the sauce over the surface of the dough, leaving a 1/4 - inch border uncovered.

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.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand.

Carefully place plastic wrap over the surface of the dough so no part is exposed to air and refrigerate it for at least an hour.

Spread evenly with melted butter and sprinkle the filling over the surface, pressing it lightly into the dough with your hands.

On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan.

Spread 1/2 cup flour over the work surface, and place the dough on the floured surface.

On a floured surface, roll out the dough to just a little over 1/8 thick.

Fold over the top third of dough (like you're folding a letter) and gently seal (this also increases the surface tension of the dough.)

On a lightly floured work surface, roll pie dough out to 1 / 8 - inch thickness and line a 9 - inch pie dish, allowing excess to drape over edge.

The next day, preheat over to 350 F and roll out dough 1/4» thick onto a lightly floured surface.

Turn dough out onto a lightly floured surface and fold it over on itself 5 or 6 times, until it comes together.

Sprinkle the sugar mixture evenly over the surface of the bread dough leaving a 1 / 2 - inch border on the side farthest from you.

The friction against the surface will help tighten the gluten over the dough, creating a smooth dome.

Wet hands lightly, and remove dough from the food processor; form into a ball and place into well - oiled bowl, turning over to coat all surfaces.

Brush surface with egg wash (which is just a beaten egg that will make the dough a beautiful color after baking) and sprinkle cheese evenly over, followed by pepper.

Once the dough has doubled in size, tip it out onto a work surface dusted with flour and knock back by folding it over inwards over and over until all the air has been knocked out.

Roll dough over work surface to create a round shape.

Sprinkle flour over the dough and work surface.

And remember that, like with any pastry dough, you need to work quickly and over a cool surface.