Carefully
pull the edges of the dough to the center and pinch to secure.
Then
pull edges of the dough to the center.
With lightly floured hands,
pull the edges of the dough into the centre to form it into a round or oval shape (depending on the shape of the pot you're using).
Pull the edges of the dough to the center and pinch to secure.
Not exact matches
Take the ball
of dough in your hands and simply begin
pulling it around the
edges.
Turn the
dough: Facing your
dough, grab the
edge of the
dough farthest from you,
pull it up and toward you and tuck it down over the
edge of the
dough closest to you.
A buttery
dough with just a bit
of sugar gets pressed into the bottom
of a 9 - inch square pan, then baked until the
edges brown and
pull away from the pan, about 15 minutes.
Place the circles
of dough over the filled ramekins and press down to seal, making sure to
pull the
dough over the
edge of the ramekin.
Stop adding water as soon as the
dough is moist enough to start
pulling off
edges of work bowl.
With the mixer running start adding the flour, one cup at a time until the
dough comes together and
pulls away from the
edges of the bowl.
6 Place one ‑ sixth
of the filling in the middle
of each oval, leaving a 1 - inch border around the
edge, then
pull the
dough up around the
edges to partially cover the filling, pleating the
edge.