Sentences with phrase «smooth soft dough»

Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Not exact matches

Mix until dough can be kneaded (8 - 10 minutes until smooth and elastic), dusting in more flour as required to make a soft dough.

If using a mixer, mix with the dough hook until the dough is very smooth, soft and elastic.

If the dough becomes too thick to stir use knead it with your hands, for about 5 minutes, until you obtain smooth, homogenous dough that is soft and a little sticky.

Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers.

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

To make the dough: Combine the starter with the remaining dough ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a soft, smooth dough.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack.

The dough is ready when it feels soft, springy, and smooth and leaves a thumbprint when pressed.

Dough 3/4 cup + 2 to 4 tablespoons (198 - 227 mL) lukewarm water, enough to make a soft, smooth dough 2 cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato fDough 3/4 cup + 2 to 4 tablespoons (198 - 227 mL) lukewarm water, enough to make a soft, smooth dough 2 cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato fdough 2 cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato fDough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato flakes

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.

Then, the dough is kneaded — again, either by hand or machine (using a dough hook with a stand mixer or bread machine)-- for several minutes until it takes on a soft, smooth appearance.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

The dough should be very soft and smooth and just a little tacky to the touch.

Beat in flour and salt, turn onto a lightly floured surface and knead lightly until just smooth (at this point I needed to add 1 1/2 tablespoons of flour because the dough was too soft), then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest.

Add flour and salt and continue to beat until you have a soft, smooth dough.

Punch down and knead the dough, turning it as you go, for at least 10 minutes or until the dough is smooth, soft and pliable.

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.

Scoop the soft, sticky dough into the pan and use a spatula to try and smooth out the top as much as possible.

Use the paddle attachment of the standing mixer, or the beater attachment of a handheld one to mix / beat at high speed for 1 minute; the dough will be smooth and very soft.

Gradually add flour and knead for approximately 8 - 10 minutes until you have a soft, smooth elastic dough.

Knead the dough in the bowl until you have a soft, smooth dough that springs back when poked.

Combine the starter with all of the dough ingredients except the Harvest Grains Blend, and mix and knead to make a very smooth, soft, very sticky dough.

Combine all the ingredients in a large bowl and knead for 6 to 8 minutes till you get a smooth and soft dough.

Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms.

The surface should be smooth and the dough will be soft and somewhat sticky.

Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.

Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth 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.

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.

Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough.

Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough.

Keep stirring (with a spatula or wooden spoon) until the batter comes together and you have a smooth and soft dough (like putty).

Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

Shape the dough into a smooth ball and transfer it to a lightly oiled bowl, cover the bowl with oiled plastic wrap once again, and let rise until the dough has relaxed and seems soft and supple.

You know how they always say your dough should be soft, smooth, supple, elastic, etc.?

If your dough seems dry, drizzle in some extra water until it's smooth and soft.

Keep working the dough with your hands until it's smooth, feel soft and it's quite elastic and bouncy.

Scrape dough onto a well floured work surface and knead for about 7 - 10 minutes to make a soft, smooth dough.

The perfect dough should be soft, malleable and smooth.

Hi Sara, When you knead a dough by hand you have to be gentle and the dough sould be soft and smooth and holds it's shape.

Keep adding warm water from the remaining 1/4 cup of water till the dough becomes soft and smooth.

The dough should be smooth and soft and little shiny — but sticky!

Turn out the dough onto a lightly floured surface, and knead for about five minutes, or until the dough becomes soft and pliable and forms a smooth ball.

Add the butter and knead until the dough is smooth and soft.

Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough.

The result was a very smooth dough and very soft and yummy!

Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft.