Sentences with phrase «sticky dough from»

I am thinking that I might be able to make a parchment paper sling to line the inside of my mixing bowl, and after the dough mixing and rising is done, just gently lift the risen dough out of the mixing bowl by grasping the parchment and placing it all (dough and parchment sling) directly into my preheated baker... This might help to prevent the sticky dough from deflating as much as by grabbing it with my hands.

Not exact matches

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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.

As for the dough, it was very very sticky but I didn't add any extra flour as I was afraid to deviate from the recipe.

The dough was super sticky (as you mentioned) but I still refrained from adding more flour while kneading and slapping it around.

Dust dough and work surface with semolina as needed to keep dough from becoming sticky.

Used my Kitchen Aid mixer (approx 5 min; until dough was pulling away from the sides) for the kneading — glad I did since the dough was * really * sticky.

The dough will seem firm and smoother, ideally sticky to the touch, but if it's still too wet, add a bit more flour, a spoonful at a time until it easily pulls away from the sides of the bowl when mixed.

The dough may be a little sticky, so be sure to flour the dough and the work surface as needed to prevent the pin from sticking.

Lastly, with very sticky dough I roll out onto floured foil or parchment — I find that cutting foil or parchment seems to help the cookie cutter release from the dough a bit more.

I like to use a piece of parchment paper between the dough and my fingers to stop my fingers from turning red from the food coloring and from my fingers getting too sticky.

I got the basic dough recipe for the sticky buns from one of my favorite cookbooks, The Cook's Illustrated Baking Book.

Stir by hand gently with a wooden spoon from the middle, slowly bringing in more flour until all ingredients come together into a ball — the dough will still be too sticky to handle at this point.

On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).

everything was going well (and yes, that dough is sticky) but then I started to smell a burning from my oven.

With mixer on medium speed, mix until well combined then slowly add 1/4 cup flour and mix until dough begins to pull away from sides and begins to look smooth but will still be sticky.

It's a really soft dough but should be very sticky, I would add a little extra flour a tablespoon at a time if it's sticky next time while kneading if it won't pull away from the sides of the bowl while kneading.

So there I was last weekend, again, standing in the kitchen, warm from the heat of the oven, with my hands white with flour and sticky with dough.

Slowly incorporate flour into eggs from the sides of the well until a sticky dough forms.

After that time, the dough will have changed from loose and sticky to smooth, almost like it would be after 10 minutes of kneading.

If you choose to do stretch and folds during the bulk ferment, the dough will change from sticky to smooth.

As far as transferring from bowl to pot, you need to somewhat «shape» the sticky risen dough on a well floured surface before adding it to the pot, so the countertop rest is necessary.

Lower the speed and add in all your dry ingredients a cup at a time, dough ball will form and pull away from side, the dough will be sticky.

So, the consistency when you remove the dough from the bowl should be wet and sticky, but on a well - floured surface, you will be able to form it into a dough.

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).

Keep kneading, adding more flour as necessary to prevent the dough from becoming too sticky, until the ball is elastic.

Any idea on how long roughly should I be hand kneading for as my dough came out from sticky and unmanagable but tasted fine.

I love tang zhong bread although there are few minor (from sticky dough to hard skin bread) failure but i manage to overcome it.Now, with this recipe i can simply customised it with any filling in it.

:p My 1st attempt to make bread and I think I need to tweak the time and temperature cos my bread did nt tun out soft and fluffy and my dough came out from the machine still rather sticky!

Not too many because the cookie dough is already quite sticky from the pureed dates.

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.

(The dough is very sticky, so the parchment paper helps keep the dough from sticking to the rolling pin and the work surface.

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.

Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.

In its most simple form, the tamale is made from ground corn that has been slaked with lime or lye and mixed with fat to make a sticky dough called masa.

Increase speed to high and mix until dough is smooth, elastic, and pulls away from the sides of the bowl (dough will still be very soft and somewhat sticky), 5 — 10 minutes longer.

Knead until smooth and elastic, adding more flour if needed to keep dough from becoming too sticky, 10 — 15 minutes (alternatively, knead with dough hook in stand mixer on medium speed 8 — 10 minutes).

Beat in the flour mixture, a cup at a time, until all has been incorporated and forms a sticky dough that pulls away from the sides of the bowl (for this, I used a beater fitted with dough hooks, but it can also be done by hand with a spoon).

The dough should be stickier than you would want for working with bread but still pull away from the sides of the mixing bowl.

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Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

The dough will be slightly more stiff and sticky than regular dough, restrain yourself from adding extra liquid.

Use a spatula to unstick the dough every few rolls of the rolling pin, as it will be very sticky and this will save you later from ruining your heart shapes.

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!)

From chewy slow - rise baguettes and sourdoughs to dinner rolls, sticky buns, and focaccia, working with yeasted bread dough feels very natural to me.

Using a wooden spoon, gradually stir in enough of the remaining flour to make a soft, sticky dough that comes away from the sides of the bowl.