Sentences with phrase «shaping as the dough»

Make sure to flour your hands well before shaping as the dough can be quite sticky.

Not exact matches

When I was making these (an hour ago), I was thinking, oh no, the recipe's not working, as the dough was so sticky that I found it difficult to shape it on the baking tray or even get it off my fingers.

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

Adjust the shapes of the pie and fill all the cracks by pinching the dough together, the crust will come out as a perfect pie when baked.

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

Like this: Day 1 1 pm Feed starter Day 1 9 pm Feed starter Day 2 5 am Make dough Day 2 8 or 9 am (approximately) Shape loaf Day 2 12n (approximately) Bake If you let the starter «overwork» by letting it go too long after the feedings, it will not be as active.

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.

I did as required and took the dough out 2 hours before I wanted to make the pizzas, shaped it and left it on the counter and then did the final shaping just before baking.

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.

Flip the dough over and use both hands to cup and shape the dough, turning it as you do so.

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 desired.

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

I remember making them with my grandmother as a little girl — cutting the dough and shaping it into this crescent form.

→ As for replacing that turkey: More advanced cooks can make seitan «or wheat meat» — a dough made of wheat gluten that you can season and shape however you like.

As the main purpose of this post is the shaping technique, you can choose to use any dough you are comfortable with.

Knead with the dough hook, adding water as needed to create a soft, moist dough that still holds shape quite well.

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.

With two cookie doughs, plain and cocoa - flavored, you can make various shapes of hollandais, which is also called as diamonds or sablés.

This dough must be a bit stiffer, though, so that it holds its shape as it fries.

In fact, this would be a great time to get your kids involved, as their small hands are well suited to the task of rolling the small balls of dough into a rope shape.

Roll out dough to 1/4 inch thickness on a well - floured surface and cut shapes as desired.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

Too - soft butter means your cookie dough will be more like batter, and it will spread too much as it bakes and lose shape.

It is helpful to keep your fingers wet as you shape the cookies so the dough does not stick to your hands.

Certain Jamaican staples, such as hard dough bread, Easter buns, plantain tarts and the flaky, moon - shaped pastries filled with vegetables or meat known as «patties,» were hard to come by outside of the island — that is until companies such as Royal Caribbean Bakery and Caribbean Food Delights came along.

You can also form any other shape as you wish with the dough.

It's okay if the dough looses its shape it will even out as it bakes.

i had to bake them on the parchment paper they were rolled out on because I could not transfer the raw dough shapes, as they would fall apart if I tried to pick them up in any way.

Note - I have found that pizza dough seems to have a mind of its own so do not get caught up in the shape as long as the thickness is consistently less than 1/2 inch.

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.

Our «Long» (pictured to the left) and Giant Pain de Mie loaves are baked in closed Pullman pans, but we make this dough into other shapes as well.

For a round loaf, as pictured above, shape the dough into a ball and place it in a lightly greased 3 - to 4 - quart Dutch oven.

For them to sell fresh baked goods first thing in the morning they likely worked through the night: mixing, folding, shaping dough, and finally baking in the old ovens just as the sun streamed through the city streets.

Lay the rolled - out dough into the baking tray, flattening and shaping it with your fingers 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.

As with all other scones, i prefer to make and shape the dough the night before and stick them freezer; bake on the morning they are needed.

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.

And it's even quicker if, instead of making goldfish shapes (cute as they are), you just slice the dough into Cheez - It style squares.

Otherwise just score the dough as best as possible and be okay with having some weird shaped crackers.

The dough was extremely sticky because of the syrup, but it all worked out fine as far as shaping, baking, and slicing.

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 (optiShape 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 (optishape 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)

Re-patting out extra dough to get them all shaped as needed.

Stop the mixer as soon as a ball of dough takes shape.

As soon as a ball of dough takes shape, stop the mixeAs soon as a ball of dough takes shape, stop the mixeas a ball of dough takes shape, stop the mixer.

These could all be possible factors... As for the finished product - anytime this has happened to me in the past, either the dough didn't rise properly during the initial bulk ferment or it was handled too much when shaping.

Shape the dough: push it back and forth on your countertop between your hands, spinning it as you do to create a tighter and tighter ball.

As far as transferring from bowl to pot, you need to somewhat «shape» the sticky risen dough on a well floured surface before adding it to the pot, so the countertop rest is necessarAs far as transferring from bowl to pot, you need to somewhat «shape» the sticky risen dough on a well floured surface before adding it to the pot, so the countertop rest is necessaras transferring from bowl to pot, you need to somewhat «shape» the sticky risen dough on a well floured surface before adding it to the pot, so the countertop rest is necessary.

You can just shape the dough into smaller loaves and watch closely as you bake.

I really didn't expect anything as the yeast really looked a dud, but this morning I shaped the dough, waited patiently for it to rise again before baking and, Lordy Lordy, they were fantastic!