Sentences with phrase «remain as a dough»

When using shortening, the texture will remain as a dough that you can roll into a flat circle and place between two cookies.

Not exact matches

Combine the pecan meal with all remaining cookie ingredients in a mixing bowl; start with 1 tablespoon tapioca and work up as needed if dough is too wet

With the mixer still on low, gradually add as much remaining flour as necessary until a cohesive dough forms.

As you're mixing, pour in a little of the remaining liquid at a time until dough comes together (you may have a bit left over).

Knead with hands for about 5 minutes adding the remaining 1/4 cup flour as needed to bring the dough together.

Turn dough out onto a floured board and knead, adding as much of the remaining flour as needed to make a smooth, pliable dough.

Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

Add in the remaining ingredients and process until a ball forms then continue to process until the dough becomes glossy (this happens as the nuts continue to release their oils).

When it becomes less sticky, turn the dough out onto a well floured surfaced and knead the remaining flour into the dough as directed in the main instructions.

(Keep remaining dough refrigerated as you work.)

Roll out the remaining dough and either place another layer of crust over top (poke holes in the center) or cut strips of dough and create a lattice pattern (as shown in the photos).

Roll out remaining disk of dough the same as the first and lay over filling.

Once all of the biscuits are cut from the first press, bring the dough together again and cut out remaining biscuits — again trying to handle the dough as little as possible.

Repeat with remaining dough and a fresh parchment - lined baking sheet to make more cookies as there is remaining dough.

Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that's slightly tacky but doesn't stick to the counter or your hands.

Rye flour isn't very glutinous and the dough is bound to remain sticky, but that's how it should be — the coarser the flour, the softer the dough, as Onerva Niilola explained in Kolmonen's book.

Cut into circles with a 2 1/2 - inch biscuit cutter re-rolling remaining dough as needed.

Making sure that there remains a sprinkling of flour on the surface to prevent sticking and also flouring your rolling pin, roll the dough to a thickness of about 3 to 7 mm (depending on how thick you want your final pizza) and shape as you wish.

(If you are looking to make more vols - au - vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well... if not, then leave refrigerated for the time being or prepare it for longer - term freezer storage.

Cover and process on low for just a few minutes to knead the dough, adding just enough of the remaining flour as needed until a soft, smooth, satiny and only slightly sticky dough forms.

Get the remaining dough and drop as small globs over the jam.

Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed.

I was a little worried in the beginning that it wouldn't work out, the trick is not to handle the dough as much and to make sure it remains chilled at all times.

Transfer mixture to a bowl, add in remaining ingredients (starting with 4 tablespoons quinoa flour) and knead by hand until dough can be formed into patties, adding more quinoa flour as needed.

Knead in remaining 1/4 cup (32 grams) flour as needed until dough reaches desired consistency.

Roll each chunk of dough into a circle, 1/2» thick, and sprinkle with a fourth of the remaining sugar (or as much as you want) and slice into sixths.

Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky).

Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.

By contrast, the team in Jones» laboratory, located in a rural stretch along Puget Sound, lets dough rise for as long as 12 hours — and they've found that the longer it rises, the less potent the gluten that remains in the finished bread.

Keeping remaining dough covered with a kitchen towel (not terry cloth), firmly roll out 1 piece on a clean surface into a 12 - inch round, lifting and turning dough as necessary.

Continue to stir and add remaining water until the mixture comes together as a dough.

If the dough is not pulling away from the sides of the bowl after the flour has been incorporated, add the remaining 1/4 cup of flour, as needed in 1 tablespoon increments, until the dough starts pulling away from the sides of the bowl.

If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk.

Working with 1 length at a time and keeping remaining dough wrapped in plastic as you work, cut dough in half crosswise.

Repeat with remaining dough balls as needed.

Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers.

Working with 1 length at a time and keeping remaining dough wrapped in plastic as you work, arrange so long side is facing you.

Drizzle 1/2 cup ice water over mixture and, using your hands, mix thoroughly (as though you were kneading) until no dry spots remain and dough stays together when pressed.

Add remaining flour as needed until a soft dough ball forms.

The bran and germ are often removed and sold separately, when Mother Nature intended that they be eaten together with the carbohydrate portion; they're baked as quick rise breads so that antinutrients remain; synthetic vitamins and an unabsorbable form of iron added to white flour can cause numerous imbalances; dough conditioners, stabilizers, preservatives and other additives add insult to injury.