Sentences with phrase «roll the dough as»

If creating the pasta by hand, follow the instructions in the blog post, rolling the dough as thinly as possible, then rolling it up into a swiss roll shape and cutting narrow strips

Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

Just roll your dough as thin as possible.

To get them this way you need to roll the dough as thin as you possibly can.

Roll the dough as thin as you can.

Not exact matches

Make sure you're rolling the dough in between two sheets of baking paper as this really helps.

One secret is: the dough is rolled out almost as thin as strudel dough.

However i found it very difficult to roll out the dough as it was crumbly and not coming together at all!

What an amazing recipe!!!! I only had some difficulty in rolling the balls, as the dough was very sticky.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

I have a recipe idea to make swirly, sprinkles encrusted cookies that you roll into a tube and then slice and am looking for a good, firm dough to die and roll without spreading out as it bakes.

Starting with a long end, roll up the dough as tightly as possible, pinching the seam lightly to seal.

Using extra starch as needed, roll the dough with a rolling pin.

Using additional tapioca starch as needed to avoid sticking, roll out the dough to roughly 1/4 inch thick.

Roll your dough into finger shapes (you can even go as far as shaping them with knuckles, and slashing them with a knife to create the knuckle wrinkles), and then place a whole almond or almond sliver into the dough where the nail should be.

As you roll out the dough you may need to use your hands to fix slight tears and keep the edges in a straight line.

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

Just in case you'd ever wondered: as it turns out, stuffing cinnamon rolls with chocolate chip cookie dough really does make them more delicious.

Rolling the dough onto parchment makes it easy to maneuver the rolled dough and cookies as you please.

Cut the sheet of dough into strips as wide as you like, toss with flour to prevent sticking together, and set aside while you roll out the rest of the dough.

No need to let the dough rise before rolling it out, just make the recipe as usual.

The dough will be very sticky, so use flour to coat your hands, rolling pin, and top of the dough as needed.

Repeat the process once more, rolling out the dough into a long rectangle, again about 15 in / 38 cm wide and 10 in / 25 cm from top to bottom, and proceeding as previously directed to give it another turn.

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.

As the strudel dough needs to be rolled out quite thinly, it's advisable to use a very large soft linen cloth (Strudeltuch e.g. 120 x 100 cm) or otherwise a large cotton kitchen towel to roll out the dough and assemble the strudel.

The dough should be like a thick, sticky batter, a little too soft and sticky to handle as you would regular roll dough.

Dust lightly with all purpose flour and roll the dough into a 12 - inch x 5 - inch rectangle, a bit more than 1 / 8 - inch thick (no thinner), sprinkling lightly with flour as necessary to prevent sticking.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desiRoll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desiroll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

I was pretty excited as I rolled the dough out and shaped it into the crescent rolls.

Thanks - I haven't tried the Whole Foods dip so I can't say for sure how they compare, but I'd like to think this one is better;) And yes, despite my attempt to roll out the dough as thinly as possible, they still turned out on the thicker side... but I like them better that way!

I followed the recipe exactly as written, including the molasses variety, and the dough came out great — it cracked slightly at the edges as we rolled it out, but no big deal.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

I've tried making this recipe as well as the pita pockets, but each time the dough turns out crumbling and is very difficult to roll.

Roll the dough out using a rolling pin, as thin as you can (the thinner the crispier) without it breaking.

The mixture is soft and goopy at first, but as you stir it firms up into a stiff enough dough to roll into balls.

I rolled the dough between two pieces of parchment (I also found the dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix on to the dough as you instructed, with the feta.

Trace the outline of a 10 - inch springform or tube pan onto parchment paper, cut out the circle, and use it as a guide when rolling out the dough.

My dough was in the fridge for 3 hours, and got soft and sticky super fast as I was trying to roll them out.

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.

I had some trouble with the crust rolling, as it broke a lot, I left the dough in the fridge without covering it for over an hour and a half, so maybe it dried out and hence all the trouble.

Only keep on or two portions of dough out on the counter at a time as you roll and fill them.

Stretch and pull the dough taut as you roll, to keep the lemon filling inside.

I like to think of these as the «lazy baker's» gingerbread cookies... no rolling of the dough or cutouts required!

Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands.

Semi-Pro Tip # 1: Rather than struggling to roll out the dough as thin as 1/8 inch before cutting rounds, roll it out 1/4 inch thick.

The dough made with cornflour will not be flexible as it lacks gluten in it and rotis rolled out of this dough becomes slightly tough.

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.

Starting from the long edge with pastry cream on it, roll the whole piece as if you were making a jellyroll, using the last inch the dough to create a seal.

Use pencils or wooden dowels on each side as you roll so that dough is uniform thickness.

Anything that is too high in starch, like Trader Joe's All Purpose Gluten Free Flour, is going to be difficult to roll out smooth as it will absorb too much moisture in the dough.