Sentences with phrase «side of the dough using»

Lift up one side of the dough using the parchment paper and fold it over the fig puree so that it covers half of the fig puree.

Not exact matches

Using the dough hook (or stirring by hand from this point), add in remaining flour, mixing until the dough pulls away from the sides of the bowl and is no longer wet or overly sticky.

Using kitchen shears or a knife, cut diagonal 1 «strips along the sides of the dough.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

Place the rolling pin on one side of the dough and lift the dough using the wax paper.

Using a pizza cutter, cut 1 inch strips along the side of the dough.

Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1 / 4 - inch - thick side crust.

Since this is the only loaf pan I have, instead, I pushed the dough against one side of the pan and formed a small loaf that is closer to the 7.5 x 3.5 pan size that Elana says to use.

Using a spatula and then your fingers, mix the dough until it pulls away from the side of the bowl.

If you find that the dough is on the drier side, add 1 - 2 tbsp of ice cold water and gently incorporate it into the dough using your fingers and try forming the dough ball again.

It will be sticky so use a rubber spatula or oiled hands to press the dough into the bottom and lower sides of prepared pie pan.

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

Transfer the dough to the prepared pan and press evenly into the base and sides of the pan using your fingertips.

Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll.

Press the chilled dough into a 9» tart pan and use your fingers to press the dough into all of the corners and up the sides of the pan.

After 8 minutes, pull the pan out of the oven, and, moving quickly, create indentations in the center of the cookie, using the back side of a spoon, or the same cookie scoop you used to form the balls of dough.

If your dough seems a bit on the dry side (usually based on the type of flour you use) add 1 Tbsp warm water to soften.

Almost weekly we have a vegetable soup with whatever needs to be used up, calzones (just a super easy pizza dough recipe, mozzarella and pepperoni squished inside), kielbasa and potatoes — usually chopped & tossed together into the oven to roast, chicken breasts marinated in whatever I have with a side of couscous... geez, no wonder I love this site!!

just get a nice long piece of waxed dental floss (one could use thread too, but that can stick a wee bit), hold it flat against the work surface, with a thumb on each side, and slide it under the log of dough.

Use dough hook to knead at medium speed about 2 minutes or until dough pulls away from the sides of the bowl and forms a ball.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Using the short edge of one side of the plastic wrap, begin to roll the dough.

If making brain cookies use 1 ounces of dough per cookie (half an ounce for each side of the brain).

Using a stand mixer equipped with the flat beater paddle, knead for 7 minutes; the dough may or may not clear the sides of the bowl.

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.

Use your fingers and / or a spatula to spread the dough in an even layer within the bottom of the pan and up the sides.

Using both hands, pick up each corner of the side of the dough closest to you.

Use about 3 tablespoons of dough and evenly press the batter on the bottom and up the sides of the tart pan.

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 (optional)

Press dough into bottom and up sides of cups, using lightly floured fingers.

Using lightly floured fingers, press dough about 1» up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom.

Transfer the mixture to the lined pie pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1 / 4 - inch thick.

Procedures: Lightly prick the bottom and sides of the pie dough using the thines of a fork.

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

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

Use your fingertips to tuck the dough into the pan, without stretching it, and press the dough up the sides to create a roughly 1 - inch ridge above the rim of the pan.

Using your thumb or the dull side of a butter knife, press on each piece of dough and pull across the length of it.

Use about 1.5 — 2 Tbsp of dough per tart pan and press the dough on the bottom and up the sides.

Add 1/2 a tablespoon of nutella into each square of dough, then fold into the shape of a triangle and using a fork pierce down on the outer edges (on both sides) to seal the dough, add them to a baking tray lined with parchment paper

Use a spatula or spoon to scrape down the sides of the food processor, collect the dough, and make your own ball.

Using your fingers or a straight - sided measuring cup press about half of dough firmly up and around the sides of tart pan (or 1» high if you are using a springform pan), then press remaining dough firmly across bottom ofUsing your fingers or a straight - sided measuring cup press about half of dough firmly up and around the sides of tart pan (or 1» high if you are using a springform pan), then press remaining dough firmly across bottom ofusing a springform pan), then press remaining dough firmly across bottom of pan.

Place one sheet of dough on the prepared baking sheet, keeping it to one side to make room for the second galette (if you are using two baking sheets, you don't have to worry about this).

Starting from one side, use a bench scraper to lift edge of dough, stretching it up and out of the bowl at least 12» and shaking back and forth to encourage lengthening, then fold back onto itself.

Use a spatula to scrape the sides of the bowl so everything gets mixed into a thick dough.

When ready to bake, use a knife to separate the dough form the sides of the pan.

Using your index fingers and thumbs on both hands, pinch the dough on either side of the filling, sealing the dough and creating «pillow» shapes.

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.

Use a slotted spoon to drop one oval of dough into the simmering water - boil for 1 minute then flip and boil for 1 minute on the other side.

Remove beater, scrape down sides of bowl, and using your hands, mix in up to 1/2 cup additional sorghum flour until your dough is once again workable.