Sentences with phrase «slightly softer dough»

* For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Not exact matches

Your dough should be soft and slightly sticky without leaving too much residue on your fingers.

It should only be slightly softened, definitely not too soft, you can always chill the dough in the fridge for 30 minutes if the butter is too soft (see my recipe notes for more on this).

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly stDough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly stdough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly stdough is uniform, soft and slightly sticky.

You should be left with a soft and smooth dough that's slightly sticky to the touch.

Add the dry ingredients and stir just until the mixture comes together in a soft, slightly sticky dough.

The dough should be soft and only slightly sticky.

The creator of this recipe is a genius in my book, combining bittersweet chocolate, flaky dough, juicy ripe strawberries, and slightly sweet soft peaks of heavy whipping cream.

Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky.

Knead for about 5 minutes, until a soft slightly sticky dough is formed.

Often the trick to recipes that require you to manipulate soft doughs require a slightly dryer dough (just slightly) and creative tricks for handling the dough.

Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that's slightly tacky but doesn't stick to the counter or your hands.

They're soft, slightly chewy, and the combination of the sweet fruit jams with the cookie dough is so yummy.

The fun thing about these is that the texture varies widely with temperature — cold, the dough takes on a sandy consistency that I'm kind of addicted to — warm, the dough is soft, yielding and slightly sticky.

Cover and process on low for just a few minutes to knead the dough, adding just enough of the remaining flour as needed until a soft, smooth, satiny and only slightly sticky dough forms.

Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky.

Once a soft, slightly sticky dough has formed, divide it into six portions.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

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)

Dough should be soft, slightly sticky, and not at all dry.

To make the dough: Combine all of the dough ingredients by hand, mixer, or bread machine, mixing and kneading to form a soft, slightly sticky dough.

If the dough feels stiff, you can add additional water by the tablespoon full until it feels soft and tender, just slightly tacky to the touch.

Using just the right amount of flour (not too much) will give you a slightly tacky, soft dough that should produce classic - looking English Muffins.

The main reasons why I think I was struggling was because 1) it was a very warm and humid night so my dough was getting very soft to work with very quickly and 2) I didn't bother to chill it further after I've rolled it out; so I urge you to make sure your dough is slightly chilled before you line your tart tins and possibly rolling the dough in between two sheets of baking paper to make it easier to transfer the dough in the tart tins.

The dough should be soft and slightly tacky.

Place flour mixture in the bowl of an electric mixer fitted with a dough hook; add the sultanas, peel, warm water and egg; beat, about 10 mins on low speed, until it forms a soft and slightly sticky dough.

size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 8 - 10 minutes until the edges are slightly brown for a soft and chewy cookie.

Knead, adding more flour a tablespoonful at a time if dough is very sticky, until smooth (dough should be very soft, pliable, and slightly sticky).

Turn out onto a lightly floured surface and knead, adding flour as needed, until dough is supple, soft, and slightly tacky, about 5 minutes.

butter in 2 additions, beating well between additions; beat until a soft, slightly glossy, sticky dough - batter hybrid forms, about 4 minutes.

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.

Starter 75 g water 75 g strong white wheat flour 1 heaping tablespoon of your (active) sourdough starter Dough all of the above starter 400 g strong white wheat flour (100 %) 150 g milk (37.5 %) 1 egg 1 egg yolk 40 g of caster sugar (10 %) 7 g salt (1.75 %) 130 g butter, cubed and slightly soft but still cold (32.5 %) Filling 150 g roasted and ground hazelnuts 180 g melted dark chocolate

The buns came out to be satisfying on so many levels — soft, moist dough with subtle notes of matcha, followed by a chewy, fragrant filling, and complete with the sweet and sour, slightly salty glaze — it's a heavenly combination.

Once slightly cooled we would cut the tops off and remove the soft dough from inside to make room for the filling.

Using either the paddle of the hook attachment, continue to mix on medium speed until the dough is soft and smooth, and slightly sticky.

I don't usually like super soft bread, but when you describe this as sour dough slightly softer than the usual, I'm intrigued.

Process until the mixture comes together and the dough forms a soft, slightly sticky ball.

You want the dough to be soft yet slightly sticky.

The key is to add just enough flour to achieve a soft dough that is only slightly sticky.

The dough should be soft and only slightly sticky.