Sentences with phrase «soft edge of the dough»

Many pastry chefs opt to mark the dough itself after each turn, by pressing a knuckle into the soft edge of the dough, one knuckle per turn.

Not exact matches

During the baking process, the dough becomes soft and expands to the full edges of the pan.

The raw dough was like soft play dough and very easy to manipulate with only a bit of cracking on the edges (I easily moulded this back into shaped with my fingers).

These had just the right balance of rich chocolate chunk to thick dough bite, and soft and gooey center to golden crumbly edge.

Since we are making large cookies, place just six balls of dough per baking sheet and bake the cookies only until the edges start to brown but the centers are still soft.

Drop dough by in 2 - tablespoon - sized balls about 2 - inches apart on parchment - lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12 - 14 minutes, rotating the baking sheets halfway through baking.

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)

With a rubber spatula or your fingers, spread the soft butter over the surface of the dough, leaving a 3 / 4 - inch border around the edges.