Place a half square of chocolate on
the short end of the dough near you.
Not exact matches
To form loaf, stretch
dough into a rough rectangle, then fold in
short ends until
dough is approximately the length
of the pan.
Place piece
of salmon on the
dough closer to the
short end of the triangle as shown here:
Starting at one
of the
short ends, roll up
dough to form log.
Dust both sides
of the
dough with flour, and starting with a
shorter end, fold it in three like a business letter.
Starting with one
of the
shorter (8»)
ends, fold the
dough in thirds like a business letter.
From one
of the
short ends, roll up the
dough into a ball.
Place the dark rye
dough on top
of the light rye and roll into a log starting from the
short end.
Roll out the sheets
of phyllo
dough, and with the
short end towards you, cut the sheets in half.
Working in batches
of 6, with the
short tapered
end of the husks facing away from you, spread 1/4 cup
of the masa
dough in the center
of each husk into an ⅛ - inch - thick rectangle, leaving 1/2 - inch between the masa and the edges
of the husk.
Using pasta cutter or pizza cutter, trim long side
of dough farthest from you about 1/2» from mounds, then trim
short ends to create tidy edges all around.
A Danish
dough whisk features a mitten - shaped metal mixing
end on a wooden handle and makes
short work
of mixing any
dough.