She obliged with a vegetable that was pretty much the size and
shape of a bowling ball.
Not exact matches
1) Put flour, salt, sugar and melted butter in a mixing
bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small
ball and place it in a
bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7)
Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes
of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
Tip the dough out
of the processor into a
bowl and
shape it into two
balls.
When I take my bread out
of the
bowl and put it on the floured surface, rather than holding the
ball shape as yours do in the picture it just flattens and spreads out.
Remove
bowl from the freezer; use a tablespoon to scoop filling out
of the
bowl and
shape it into
balls.
To make the dough add 1 cup
of all - purpose flour into a
bowl, also add 1 teaspoon
of baking powder, 1/4 teaspoon
of white sugar, 1/2 teaspoon
of sea salt, 1/2 teaspoon
of garlic powder and 1/2 teaspoon
of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon
of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together until you form a dough, then knead the dough inside
of the
bowl for 2 - 3 minutes and
shape into a
ball
1) In a medium - sized
bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to
shape the dough into a
ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the
ball of dough on a piece
of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.
Then, using your hands, gently roll dough
ball around the
bowl to
shape and gather all the dough / flour on the side
of the
bowl.
1) Mix flour, butter and icing sugar in a
bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3)
Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (opti
Shape the dough into a
ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the
shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (opti
shape of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
The dough had risen well but when I took it out
of the
bowl I found it to be very sticky (when with well floured hands) and hard to
shape into a
ball.
Shape the dough into a
ball and place in a large mixing
bowl at least twice the size
of the dough, coated with extra-virgin olive oil.
Add 1 cup
of all - purpose flour to a
bowl, 1 teaspoon
of sea salt, 1/2 teaspoon
of white sugar, 1 teaspoon baking powder, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm water, mix everything together until you form a dough, and
shape into a
ball
Shape into a
ball, rub with remaining teaspoon
of olive oil, and invert
bowl over the top.
I made 2 lemon braids yesterday and let the
ball of dough rise overnight covered tightly in a glass
bowl - I had some Mascarpone leftover so I used that instead
of the cream cheese - I made my own lemon curd - I was able to form the dough in a parchment paper lined 10x15 sheet pan - it made it easier to arrive at the 10x15
shape - it was a success at my family gathering - everybody had seconds - GREAT RECIPE - Thank you.
Press an indentation into the center
of the dough
ball to create a
bowl shape.
Using a cookie scoop,
shape the dough into 2 - inch
balls and place into the
bowl of confectioners» sugar.
Drop the dough by teaspoonfuls into the
bowl of powdered sugar, roll the dough in the sugar, and
shape into 1 - inch
balls.
Cut a large watermelon into the
shape of a baby bassinet and using a fruit
baller, scoop out little
balls of watermelon and transfer them into a large
bowl.
Or you hear the skittery snoring
of creatures sleeping in
bowling -
ball -
shaped homes, the landscape looking like it's stuck in a Banner Saga fever dream.
The second order effects are the gravity and friction and the
shape of the
bowl, which will cause the
ball to reverse directions, roll back through the middle, etc., causing it to oscillate around until it eventually loses speed to friction and settles to rest approximately back in the middle
of the
bowl where it started.