Sentences with phrase «piece of dough in»

Take one piece of dough and twist it four or five times; twist the next piece of dough in the opposite direction.

Wrap each piece of dough in plastic wrap and refrigerate for at least 1 1/2 hours.

I don't have a thermometor so I just put a piece of dough in there and when it starts frying up I know I am good to go.

Divide each piece of dough in half again.

Roll, cut and bake the second piece of dough in the same fashion.

I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape.

Working in batches, place 4 - 6 pieces of dough in the boiling water for about 15 - 20 seconds.

If you don't want to bake the danishes immideately, you can freeze the cut pieces of dough in an air tight container for up to 6 weeks.

I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape.

Loosely stack the folded pieces of dough in a loaf pan.

Roll pieces of dough in your hands to form tablespoon - sized balls.

Press the pieces of dough in so that they cling to one another and will knit together when baked, but don't use a lot of force — working lightly will preserve the crust's shortbready texture.

Not exact matches

Place a piece of parchment paper onto a cutting board and dump your dough smack in the center.

To shape the pretzels, roll each little piece of dough into a 5 - to 6 - inch snake and tie it in a knot.

Divide the dough (which will be very sticky and soft) in half and roll each half out between two pieces of parchment paper until it's the dough is about 1/4 inch thick.

Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper.

Working on a cutting board, cut a puff pastry square in half, and work with one half piece of dough at a time.

When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6 - ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.

Take a spatula full of dough, and put it in the middle of a piece of parchment paper.

Oats are pulsed in a blender before stirred into the dough for a more tender texture, and sweet jammy date pieces and currants meld perfectly with the hint of cinnamon and cardamom.

Roll out dough to a circle approx 30 cm in diameter on a large piece of parchment paper.

In a prepared cookie sheet I rolled out the dough as thin as possible and with the help of the cutter, cut the rolled dough into small rectangle pieces.

Roll out the dough in between two pieces of wax paper until about 1/4 inch thick.

Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal - sized pieces (roughly the size of a golf ball).

Place dough on an 8 × 12 inch - ish sized piece of parchment paper and roll into a log about 1 1/4 inch in diameter.

Divide the dough in two, lengthwise, and roll each piece of dough on a lightly floured surface into a smooth cylinder 7 - inches (18 cm) long.

Roll out the dough in between 2 pieces of parchment paper.

Okay, so, as I said in the chocolate croissant post, this series of recipes use only 1/4 of the croissant dough each (i.e. 1 piece of dough).

An easier way to add apples and raisins (believe me I've tried them all), cut dough in 4, smush each piece into approx. 6 ″ x 4 ″ shapes, put finely chopped apples and raisins across the centre then lift each side of dough to seal.

The variations are pretty infinite: you could divide the dough into 3 or 4 pieces and make small little pizzas (5 - 6 inches in diameter, 1 egg each) to serve alongside fruit or hashbrowns or something, or you could make one giant pizza and top it with 4 or more eggs to feed a crowd (if you are going to double the recipe, I would still recommend making two pizzas, as it might start getting out of control size-wise).

Transfer the dough from the food processor to a piece of plastic wrap, wrap tightly and store in the refrigerator until you're ready to make the tortillas (up to 4 days).

(The ones I have tried have about 3 pieces of cookie dough in an entire carton — boo!!)

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Remove the dough from the refrigerator and pull or scoop off pieces of dough, each about 2 tablespoons in volume.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

3 Chill the dough: Pat each piece of dough into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.

If you want hot, out - of - the - oven buns, you can make the dough the night before, roll into a log, cut into pieces and arrange in the skillet.

notes: 1) after first rise you can punch down and then braid, and then let rise again for at least 1 hr) 2) the word challah actually doesn't mean the BREAD — it's a piece you take out of the dough, burn and then bless — in honor of people who can't afford to get a meal... at least that is what I learned growing up!

Divide the dough into three pieces, roll each of the pieces of dough into balls and lightly coat with oil, then freeze each one in a separate ziptop freezer bag.

Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

Hi, i tried making the croissants but when im rolling out the dough, i can still see small pieces of butter in it, even after 3 turns.

Remove the chilled filling from the refrigerator and place about 1 1/2 tablespoons of filling in the center of the shaped piece of dough.

Did I mention I think this would make a great appetizer, instead of doing it in a round pizza pan spread the dough in a square or rectangle one and cut into small pieces.

* You can test a small piece of dough by popping it in a pan of salted boiling water — if it falls apart, add a little more flour.

When your dough has been in the fridge for 30 minutes, take your frozen butter (which has been left at room temperature for 20 - 30 minutes), and grate onto a piece of cling film (aka plastic wrap)

Roll the dark green piece of dough flat between two pieces of parchment paper, and then wrap it in a single layer around the light green triangle dough.

It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).

At the centre of the disc of dough slash a cross in order to get 4 triangular pieces.