Sentences with phrase «over the dough using»

Not exact matches

Using your hands, squeeze the dough over and over to combine well.

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

If you allow the dough to be sticky, like when you use regular flour, and your cookies will seriously spread all over the place.

Using the tines of a fork, prick the dough all over.

(3) Once all of the butter is in thin strips, pour cold water over the mix and use a dough scraper to combine the butter / flour with the water.

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

It wasn't until I started to fold and pleat the dough over the fruit that I noticed something seemed strange and remembered the Jammer actually used a sablé cookie dough and not the regular flaky galette dough.

Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift the dough over top of the pie plate.

Lift up one side of the dough using the parchment paper and fold it over the fig puree so that it covers half of the fig puree.

Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough.

I had no at all trouble with the dough being too sticky, I'm not sure if it's because I used 3 1/3 cups organic unbleached flour (worked great btw) or if it has something to do with the exceptionally dry weather we've experienced over the last few months.

Flip the dough over and use both hands to cup and shape the dough, turning it as you do so.

Using the tips of your fingers (and a whole lot of pressure), turn dough over, and press it back into itself a few times.

If using a tart pan, roll the rolling pin over the top to cut the excess dough off.

Use your fingertips to make small cavities all over the dough.

I use to make dinner rolls once or twice a month, and use the left over dough for breakfast Cinnamon rolls.

You do not want to use much more than a tablespoon of dough or the cookie will spread far over the top of the pan.

In my opinion, the skillet makes this a rustic - style apple pie, and instead of adding a full crust over the top or making a lattice topping, I used a cookie cutter to create a pile of «leaves» from the dough.

Return the dough to the bowl you were using, pour a little oil over the dough in the bowl and turn it to coat.

Transfer the dough to a large bowl; sprinkle the water over the dough and use a rubber spatula to fold the dough until the water is absorbed.

Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

I made about 20 cookies and still have a good amount of dough left over which I will use later this week:)

Gather the edges of the disk tightly into the center, then flip the ball over and rotate it on the countertop while using the edges of your hands to tuck the edges of the dough underneath.

Then sprinkle the water over and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

Dollop the 1/2 cup of cookie butter here and there over the top, then use a butter knife to swirl it into the dough.

Mix up the dough, let it sit two hours on the counter and you are ready to go or you can refrigerate it and use it over the next 5 - 10 days depending on the dough, just tearing off a hunk any time you're ready, letting it rise a little again on the counter and then baking.

Use an uneven spatula to spread 2/3 cup cookie butter in an even layer over the dough.

Reserve the scraps of dough that are left over from making the cuts (to use for a «patch» or «dough extension» when folding the crust over the filling in the top middle section of the heart).

Using your fingertips, pat the dough evenly over the bottom of the pan; press down and make sure to get the dough into the corners.

Scoop heaping Tablespoons (I just use a Tablespoon scoop and make sure the dough is rounded over the edge, the size of ping pong ball.)

Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it's okay if the dough cracks a little as you fold it); the filling will not be completely covered.

Using a large spatula or metal pizza peel, flip the dough over.

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.

I used a caramelized onion jam as the «sauce» on the dough, and shredded a bit of mizithra cheese over the top.

You may use a cookie cutter to cut shapes in the dough before laying it over the top of the filling.

Use your hands to spread about 1 tablespoon of olive oil all over the dough, especially the edges.

I used it over a devils food and cookie dough ice cream cake - too g...

Using a fork, make prick marks evenly all over the dough.

Using moistened fingertips, press dough to form even layer over bottom of pan.

I made this for Easter dinner and found that when I used the colander over the boiling pot of water that the dough cooked in the bottom of the colander before I had even a 1/3 of it done.

Using a pastry brush, evenly brush the saffron milk all over the shaped dough.

Use your fingers to press dimples all over the dough.

NOTE: If using a standard long and narrow rectangular tart pan you may have some tart crust dough left over.

Using a small cookie scoop or a tablespoon, drop spoonfuls of cookie dough over the caramel.

It also makes wonderful toast the next morning, and you can use up the remaining dough over the next 5 days (if you used egg whites), or 10 days (if you only used water).

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

I used my cookie dough small scooper — this yielded over 100 cookies that are approx. 2.5 inches in diameter!!

Using a rolling pin, roll out your dough making sure you do not roll over the edges.

Spread this magical mixture over the dough — you may not use the entire amount I noted in the recipe.

I peeled off the top sheet of waxed paper, removed the unused dough, and flipped the waxed paper over onto the silicone baking sheet that I use instead of parchment paper.