Sentences with phrase «side of the dough as»

Use 1/4 ″ wooden sticks from the craft store to lay on each side of your dough as a guide while you roll.

Then, roll up the long side of the dough as tight as you can.

I find it useful to take 2 thin, flat pieces of wood 1/4 ″ thick and put them on both sides of the dough as I roll it out to give me an accurate thickness.

Not exact matches

The Hebrew word is «ugah, and we get same notion of its meagerness when Hosea denounces Ephraim as a little piece of dough cooked on only one side; literally, a half - baked «ugah.

Transfer the dough, still on the parchment paper, to an 8 - inch square pan, folding the sides of the parchment as necessary to allow the dough to lie flat in the pan.

Add maple syrup, vanilla extract, and 1/4 tsp sea salt and blend again until a thick dough begins to form, wiping down the sides of the food processor as needed.

As needed, pull small pieces of dough from the sides that have excess and add it to the sides that don't have enough dough.

Grease a 9x13 pan and stretch dough to fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).

To form the loaf as a boule, invert the dough to a floured work surface and fold the top, bottom, and sides of the dough toward the center.

Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands.

You want the dough and the butter packet to be at the same temperature as one another, and it's okay to err on the side of having it be too warm while you're handling it.

I remember a few things: she mixed the dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her dough was very soft; she had melted butter in her biscuit baking pan and doused each side of each biscuit as she laid them on the pan; and when the biscuits were done they were served piping hot out of the oven.

Rotating the mold as you go, work the dough out from the center of the mold and up the sides.

The 8 - grain mix will soak up some of the moisture as it cooks, so you don't want the dough to be on the dry side.

Cook each round of dough in a heavy - bottom cast iron (or nonstick) skillet over medium - high heat for 20 seconds on one side (pressing the tortilla gently in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other side.

Turn the dough a quarter turn and use the bottom piece of parchment to lift the dough up so you can dust the underside of the dough with flour as well as the top side.

Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go, like you would when making sticky buns.

The dough should also pull completely away from the sides of the bowl as it processes.

Brush this second side of the pizza dough with olive oil as well.

Prick dough thoroughly on the bottom and sides with the tines of a fork to help prevent it from puffing up as it bakes.

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 (optional)

Brush the long edge, as well as between each spoonful of filling, with water, then fold the other side of the dough over the top.

Flipping the dough on it's other side ensures that the best side of the dough is on the outside and the pastries look as good as possible.

Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky).

Drizzle with coffee and pulse until dough comes together, scraping sides as necessary, adding a few more drops of coffee or water if necessary to make a pliable dough.

Gather into a solid mass in the middle; then use the sides of the plastic to wrap over dough as tightly.

Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter - turn as you go.

Always start at one side of the dough and try to fit the shapes together as closely as possible to avoid waste.

To make it into granola bars, simply press the dough and even it out in a shallow rectangular baking dish fitted with parchment paper; make sure to fit the paper on the bottom, as well as up the sides, to prevent chocolate from sticking to the sides of the dish.

If the dough is not pulling away from the sides of the bowl after the flour has been incorporated, add the remaining 1/4 cup of flour, as needed in 1 tablespoon increments, until the dough starts pulling away from the sides of the bowl.

My favorites include dim sum houses like Elite, where you can get classics such as translucent shrimp har gow; Din Tai Fung, which offers the juiciest xiao long bao (soup dumplings) this side of Shanghai; Beijing Pie House, where flaky disks of dough are stuffed with lamb and green onion; and Emperor Noodles, whose pan-fried sesame dumplings deliver a glorious contrast between the crunchy exterior and the molten, pork - filled interior.

As you keep dropping cookies, leave about an inch to two inches of space on all sides of the dough ball.

Using lightly oiled fingertips, working with the long side of the dough (16 - inch), roll it up pressing down as you go.

It did take me a few tries, though — ultimately, I learned that you have to err on the side of wet dough (if it's * slightly * sticky, this can be easily fixed by flouring the surface, but if it's too dry / stuff the texture will be totally wrong and there's no easy fix), and I needed to use 4 times the specified amount of baking soda to get it to puff up as seen in the pictures while cooking (not sure what's going on there — could be brands, maybe?).

Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go.

We decorated all of the salt dough decorations — some 1 sided and some 2 sided (remember to put a plastic sheet on the table that you are using so that they don't stick or mark the table as they dry).

If his mentally challenged, beer - swilling father Ansel (Thomas Haden Church), who works as a grease monkey at Bob's Muffler Shop, and his sluttish stepmom Sharla, a former stripper who works in a pizza parlor, will help, they can knock off Chris's drunken mom (and Ansel's ex-wife), pay off the debt, split the profits, and have enough dough left over to improve their lifestyle — maybe get out of the trailer and move up in the world, to a tract house with aluminum siding near a 7 - Eleven.

While it is best to err on the side of discreet, I think it is not only alright but an excellent idea to put a small 4R photo of your family, as it does help you focus on why you are there in the first place, bring the dough back to your loved ones.