Bake the heart -
shaped dough at 350 °F for 10 - 13 minutes.
I know there is NO way I would be able to
shape the dough at this point.
Not exact matches
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
Shape the
dough into a disc and wrap, set in the fridge
at least 1 hour (you can store it overnight in the fridge).
Once ready, heat up enough oil
at 350 degrees in a pot, roll out the
dough, cut the donuts,
shapes and sides you like and fry 2 minutes on each side and place in a sheet with some towel paper.
The hardest part of making these cookies (which aren't really hard
at all) is getting the consistency of the
dough right to
shape them.
These are speedy because they took about 30 minutes start to finish; they are rustic because I'm incapable of rolling
dough into a perfect circle and I'm much better
at rustic
shapes that resemble VW beetles.
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)
Continue to add liquid, 1 tablespoon
at a time until the
dough holds its
shape when pressed together with your hand.
At 36 hours, the
dough was significantly drier than the 12 - hour batch; it crumbled a bit when poked but held together well when
shaped.
Pretty sure you should chill the
dough for
at least an hour (or more) to get the dome
shape.
Roll the
dough out into a rectangular
shape at an even thickness (I like making mine about 1/4 -1 / 2» thick.
But
at the end of step 3, my
dough was so sticky than I couldn't
shape a ball so I had to ass a lots of flour to be able to
shape — but still not a perfect tensed surface ball... what do you think is wrong with my
dough?
● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup
at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ●
Shape dough by forming a 12X8 rectagle and fold / roll and pinch the
dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place
dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven
at 425F for 30 - 40 minutes.
Baking schedule: The
dough for the babka was mixed in the late afternoon, left to rise for 2 hours
at room temperature, put in the fridge overnight,
shaped in the morning, left to rise for couple of hours and baked in the afternoon of that day.
When the
dough feels like it is ready, I
shape the loaves and let them rise covered for 1 to 1 1/2 hours
at room temperature.
I always work in stages; I make my cookie
dough,
shape and bake the cookies
at one time and then make my icing and ice them
at a later time, usually the next day.
To those with the flat cookie problem: I haven't made these yet, but as a general rule, if you chill cookie
dough for
at LEAST 2 hours (overnight is better), it maintains its
shape better when baking.
4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the
dough into crack
shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the
dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container
at room temperature
I don't proof
at room temperature because I find
shaping and handling cold
dough to be far easier.
According to this method, a simple
dough is
shaped into the familiar ring
shape, then left to proof
at low temperatures.
While today they are made in various
shapes and sizes,
at one time the
dough was baked in a round mold and then cut into wedges that were given the name «petticoat tails».
Scoop 1/2 cup
dough mixture
at a time and
shape into logs.
Remove the
dough from the refrigerator
at least 1 hour before
shaping the crust.
When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful
at a time, until a shaggy
dough is formed which holds its
shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).
I have Challah
dough in the fridge now (rising for the last several days) and tonight, I will roll and
shape actual bread
dough and I will tell the bread the
shape I want it to take, as opposed to it laughing
at me and choosing a form of its own.
Usually I let this
dough ferment
at room temperature overnight before
shaping.
Shape the
dough into a ball, wrap in plastic wrap and chill in the refrigerator for
at least 30 minutes.
Just squish the braided
dough into a greased and lined loaf pan after
shaping, let it proof for a further 30 minutes until it has risen to the rim of the pan, then bake it
at 180C for 40 minutes.
Working with one piece
at a time, form
dough into pretzel
shape.
This
dough holds it's
shape perfectly when baked... it doesn't spread
at all!
However, no matter how you arrange your schedule, you should plan to chill the
dough for
at least an hour before cutting or
shaping it.
Shape the
dough into a disk, wrap in wax paper, and refrigerate for
at least 30 minutes, or for up to 2 days.
Beginning
at the side furthest from you, roll
dough toward you until it's in the
shape of a tight log.
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)
Your
dough is
at the correct thickness, so you can start cutting out
shapes.
Generously flour the prepared parchment paper (off of the baking sheet) or a pizza peel, and roll out the ball of
dough onto the surface
at approximately 1/4 inch thick in the
shape of your choosing.
At the time, gluten free yeast bread
dough wasn't considered stable enough to
shape properly.
On a lightly floured surface, gather the
dough and
shape into a 1cm - thick disk, wrap in cling wrap and chill for
at least 2 hours or overnight.
The biscuit
dough is not
at all wet after it's been
shaped and placed into the oil, so there is zero chance of splatter — unless you toss the
dough into the hot oil from a distance and create a splash like a cannonball.
Take one piece of
dough and first form a ball and then a thick flat circle (see video) by patting and
shaping at the same time.
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.
Shape into a disk, wrap the
dough and chill it for
at least 1/2 an hour.
Working with one piece of
dough at a time,
shape into a rectangle about 1 / 3 - inch thick.
Using hands,
shape dough into discs, wrap tightly in plastic wrap and chill until firm,
at least 1 hour and up to 2 days.
Working with one piece
at a time,
shape the
dough into a rough circle, then tamp it down with a rolling pin.
If you want to have a go
at making tarts but can not be bothered to chill the
dough then roll it and
shape it into the tin and then chill it again, then this is the recipe for you!
Use a large cookie scoop or your hands to
shape the
dough into large 2 - ounce (or even 3 - ounce) balls, then place in an airtight container and chill in the refrigerator for
at least 30 minutes and ideally 24 - 36 hours.
Shape dough into a flat disk and refrigerate
at least 2 hours or overnight.
Start
at the long edge of the
dough closest to you and roll / wrap the
dough around the potato mixture tightly to
shape your roll (like a long horizontal tube) and continue rolling the
dough around itself until you have wrapped it a few times.