Sentences with phrase «really soft dough»
It's a really soft dough but should be very sticky, I would add a little extra flour a tablespoon at a time if it's sticky next time while kneading if it won't pull away from the sides of the bowl while kneading.
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It'll be very soft — unlike any other pastry dough you've made, more akin to an enriched bread dough really.
They are easy to do thinner and the dough is really soft when you are rolling it out and kneading it.
Letting the dough rest for 15 minutes is not totally necessary, but it really does roll out better and they are softer and stretchier if you do, so resting is better if you have time.
I can tell by the pics that this dough is supposed to be softer than white bread dough, but this really seemed too wet.
I can't really say which dough base I like better because it's been so long since I made the first recipe, but I can tell you that both will give you very soft and tender rolls.
Add more warm milk if required and knead for 4 - 5 minutes or till the dough becomes really soft, almost sticky.
I chilled the dough for 15 - 20 minutes before baking because it was really soft (likely due to my warm coconut oil, which I was too impatient to cool, lol).
The pan should be pretty hot, since you are essentially treating the dough as a pancake and pouring it into a hot pan to set, but it shouldn't really be fried, just crispy on the edges and a bit soft inside.
The additon of butter makes the dough really soft and fluffy.
I have never used it, but have heard that dough made with tofu comes out really soft.
Dumped it out on the counter to pat into a circle, and added more flour then in an attempt to get it to a state where I could cut it into triangles (still didn't really work), but the dough was still so soft and oozy that the scones didn't hold their form and spread out a lot while baking.
The dough came out really soft and had more of a batter consistency, so I pretty much had to spread it into the pie dish, as opposed to pressing it down like you kind of expect to do with that kind of crust.