Sentences with phrase «sides of the dough slightly»

Fold the long sides of the dough slightly over the filling.

Not exact matches

If you prefer your biscuits slightly on the sweeter side, just taste a tiny bit of dough once you've mixed all ingredients and add more sugar if required.

Turn the heat down slightly and cook until the dough pulls away from the sides and forms a ball in the middle of the pot.

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

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)

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

Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl.

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).

You can roll some dough slightly up the sides of the tin, and you can reuse this parchment to flatten all tins.

Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor.

Place the dough triangles on a pizza pan with the long point of the triangle pointing out, and the smaller sides slightly overlapping each other to create an interlocking ring.

Press dough onto the bottom and slightly up the sides of the prepared baking pan.

Mix the dough on medium - low speed for 7 minutes, adding more bread flour by the tablespoon within the first 2 minutes until the dough comes away from the sides of the bowl but still feels slightly sticky to the touch.

Mix the dough on medium - low speed for seven minutes, adding more bread flour by the tablespoon until the dough comes away from the sides of the bowl but still feels slightly sticky to the touch.

Then brush butter on yet another phyllo sheet, but this time, when you transfer it to the pan, arrange the butter side up slightly off - center so that the long side of dough comes up and over side of pan, leaving a 2» overhang.

Cup scraper and free hand around far side of dough and gently pull ball toward you, dragging dough several inches across work surface and rotating slightly.

Press the dough into the bottom and slightly up the sides of the dish.

Dough will pull away from sides slightly and become soft and elastic, but if not, sprinkle in extra 1/2 cup spelt flour a little at a time until dough begins to pull away from the sides of the proceDough will pull away from sides slightly and become soft and elastic, but if not, sprinkle in extra 1/2 cup spelt flour a little at a time until dough begins to pull away from the sides of the procedough begins to pull away from the sides of the processor.

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?).

You can roll some dough slightly up the sides of the tin, and you can reuse this parchment to flatten all tins.

Add remaining flour, one cup at a time, mixing until dough comes away from sides of bowl and forms a slightly sticky ball.

Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (do not add too much flour!)