Sentences with phrase «over the folded dough»

Fold the bottom third of the dough over the filling, and fold the top 1/3 of the dough over the folded dough.

Not exact matches

Every 30 minutes, grab the underside of the dough with wet hands, stretch it up and fold it back over the rest of the dough.

Take one edge of the plastic wrap and fold it over the dough.

You'll then begin bringing the strips of dough slices over the top of the center of the apples, folding each side over the top of the next.

Fold the dough over lapping each other like a cross.

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.

Seal the edges of the top layer onto the the dough over which it is folded.

It is traditionally prepared by folding the edges of the dough over the top of the jam / marmalade filling, creating a more «rough» look, rather than a uniform, circular shape.

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.

Pull out the reserved egg white from when you made the dough and brush egg white on the folded over dough.

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.

Fold over any excess dough around the top inside the pan.

Empanadas are made by folding dough over a stuffing filled with meat, cheese, or other ingredients.

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

Press the edges of the two layers of dough together and fold them over to seal.

Switch to your hands, and continuously turning the bowl, fold the dough over itself until it comes together and is evenly mixed (no dry spots).

Fold top third of dough down over the butter, and then fold bottom third of dough up to form a pacFold top third of dough down over the butter, and then fold bottom third of dough up to form a pacfold bottom third of dough up to form a packet.

Fold dough over filling, and pinch seams to seal.

Fold the dough over, and press around filling to seal.

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.

Gently fold the edges of the pie dough up and over the peaches, pleating in some areas to hold it (the peaches in the center will still be exposed).

Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined pie plate from the freeze, press a doubled 12 - inch piece of heavy - duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil.

Fold the other half over the apples, pressing the dough down again.

Spread the remaining 1/3 apple chunks over half the folded dough.

Fold the other half over the apple chunks and press the dough down around them, flattening the now lumpy dough.

Lift and fold the dough over itself several times, and squish with your hands to incorporate.

Fold the dough, you won't get far with kneading as the sourdough is wet and sticky, and only scraping it off the bowl, pulling and folding over, and pushing back to the dough is the way to keep things reasonably tidy in my experience.

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 I tuck the apples (or whatever I'm adding) down the center and fold the dough over the addition.

Fold dough over filling.

Fold the dough over the sweet potato mix pleating as necessary.

Wash your hands and without drying them grab a side of the dough, lift it up so it stretches with the motion of your hand, fold it over the top of the remaining part of the dough and push down to the middle.

Note to Alden: I did not do the elaborate folding, braiding — as cool as it looks, I don't think this would be possible with mushy roasted apples, so I just rolled the dough out to a big rectangle, dropped the apple pieces over it evenly, rolled it up into a tube and arranged the tube in a 9 ″ round cake pan.

Top rounds evenly with cheese; fold dough over, and crimp edges with a fork to seal.

Fold over outer edges of dough to create raised pizza crust.

You can still fold over / in the dough for a rustic look.

Crimp the dough to fold over the side, pressing it to make it stick.

Remove dough from fridge and roll out to 1/4 inch thickness; place into 9 - inch pie pan and fold the excess edges over and crimp as desired.

Fold 3 sheets of phyllo dough in half and press into ramekin, tuck any dough that over hangs into the ramekin.

Fold the dough over on itself, matching the edges, and pinch the edges together to form a tight seal.

Fold into a triangle shape by starting with the end containing the spinach filling, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a trianFold into a triangle shape by starting with the end containing the spinach filling, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a trianfold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle.

Fold flaps of dough over the butter package so that it is completely enclosed.

About once an hour I fold the dough over on itself a couple of times.

Then sprinkle the salt on top of the dough while folding the dough over on itself in the mixing bowl.

Fold the plain dough halves over the filling, forming half circles.

Fold the dough over again to work the seeds into the dough.

Then fold over the sides of the dough to seal the marzipan.

Instead of kneading, the dough is folded over on itself 6 or 8 times as it rises throughout the day.

Carefully fold over the dough to enclose the filling and pinch to seal.