Sentences with phrase «roll the dough very»

Using a rolling pin (or a pasta machine), roll the dough very thin (1/32 inch or less).

If you want them crispy roll the dough very thin.

The secret to a good potsticker is to roll the dough very thin.

Not exact matches

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.

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.

The key to getting a crunchy cracker is to make sure that they have been rolled thin enough, of which is made very easy by sandwiching the dough in between two sheets of parchment paper.

Chelsea buns are pretty much an English version of a cinnamon roll — a yeasted dough rolled very thinly, covered with butter and caster sugar and currants, rolled into tight swirls and baked all nestled together.

I worked for a while in a nice Italian place - got to be very good at using the rolling pin to roll out dough.

If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.

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

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

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.

I found the dough really hard to roll out, it was very crumbly and my first batch were really hard once cooked.

Lastly, with very sticky dough I roll out onto floured foil or parchment — I find that cutting foil or parchment seems to help the cookie cutter release from the dough a bit more.

but the bread / rolls / dough is just very specific to the region.

The dough is a very basic recipe, rolled into balls, and then rolled in a mixture of cinnamon and sugar.

Then, with the help of a rolling pin, apply very gentle pressure to roll out the dough to an oval / round shape approximately 1 - inch thick.

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.

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.

Roll half the dough out to about 1/16 of an inch thick, which is to say, very thin but not see through.

When you've rolled all of the dough, cover the balls and place in the freezer for 30 minutes or until very firm.

Without it, though dough is very crumbly and you just won't be able to roll it out and have it hold together long enough to even get it on the griddle.

For the dough (which is made without any kind of leavener and has to be rolled out very thinly) I used a special kind of German flour.

The pastry dough is very forgiving and quite easy to roll out on parchment paper or a nonstick baking mat.

On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).

It's very important that you chill the dough before rolling it out, and then chill the cookies before baking, so that they don't spread in the oven.

Bake in the centre rack of your oven until edges are just turning golden, about 20 - 25 minutes, depending on how thin you rolled the dough and how aggressive your oven is (my oven is very aggressive so these cookies only took 15 minutes!)

The dough turned out great and was very easy to roll out.

I rolled my dough and cut it out using a cutter and that helped the final buns to be very uniform.

Directions for Preparing the Pasta: Using a pasta machine, roll out the dough until a very thin sheet is obtained.

The pepparkakor were great, only rolling out the dough was not very easy (perhaps the dough was a little dry).

Roll out the dough until it is very thin.

Flour a flat surface and a rolling pin with lots of flour (as the almond butter makes the dough very sticky), then roll out the dough to about 1/4 - inch thick.

Rolling those very dry cookie balls in the hazelnuts tended to make the dough flake and crumble.

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.

The thought struck me... why not just roll out my paleo biscuit dough very minimally... then it's already tall to start with, the buttermilk / baking powder action will have less work to do and we could have a perfect biscuit!

Carefully roll up dough into a log — you can use the wax paper to help if dough is very fragile.

Roll out the dough (make sure your board is well floured so your dough won't stick) until very thin.

Slowly, tightly and very gently roll the dough into a roulade (pinwheel).

I can see this being very hard to do without the gluten in wheat flour... you might try using your hands to mold the dough around the apple rather than rolling it out and trying to wrap it that way.

This dough was the easiest to roll out I've ever tried and it's slightly sweet and very crisp.

It's a yeasted roll made from a very light stollen dough, which is decorated with jam and powdered sugar.

The dough is very sticky so, you will need to use lots of flour and I didn't even bother with using a rolling pin.

I've tried lots of crackers recipes and usually crackers turned out like cookies, not very crunchy, tasted like shortbread cookies, or I was unable to roll out dough thinly.

After allowing the dough to cool completely, and chilling in a fridge, the rolls very cleanly.

On a very lightly floured surface, roll out the dough thinly — not quite as thin as you'd roll a pie crust — and cut into shapes.

You can make sticks, twists or roll out the dough very thinly and cut out any shape you like.

Very straightforward recipe and easy to put together, although I just used my hand in lieu of an electric mixer.Stayed loyal to the recipe, but threw in a few quick splashes of water to bring the dough together before shaping it.Used Christmas - colored sugar for rolling, and they were a bit hit!

When you roll the dough it must be rolled quite thin as you want the baked cookies to have a snappy crunch and make sure not to over bake the cookies as they will become very hard.