Sentences with phrase «sticky dough into»

Drop the sticky dough into the greased pan and gently pat down.

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

Not exact matches

Simply place the nuts into a food processor and blend for a minute or two until a flour forms, then add all of the remaining ingredients and blend again until a sticky cookie dough forms.

I've kneaded into two loafs but they are still quite sticky (not the usual smooth elastic bread dough) Do I need to knead it for long before letting rise for another 3 hours?

The dough gets kind of wet and sticky, but once you press it down into a baking tray and into the oven the stickiness goes and it forms a beautiful slice.

Pour the mixture into a large mixing bowl and add almond flour, coconut flour, baking soda, and salt, and stir until a thick, sticky dough forms.

- Shape the dough into a ball (if the dough is still sticky add a half cup of flour and remix until a firm ball of dough can form).

The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand

Roll the dough into 1 - inch balls (it should be pretty sticky) and place on a parchment lined baking sheet.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

You want the dough to come together into a ball but not be sticky at all.

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

Add the oil, vinegar, and yeast mixture and mix until it comes together into a sticky dough that holds together.

You should have smooth dough that's slightly sticky and easy to form into balls.

The dough was greasy and sticky but, with a little elbow grease and a lot of flour, we managed to roll it out into two round circles.

Since you're baking these in skillets and not forming into balls, you can get away with going with a stickier cookie dough and packing in more chocolate chips!

Transfer the ground cashew mixture into a large bowl and mix well with the prepared chia seed mixture until a slightly sticky dough forms.

Drop the dough, smooth top side down ward into the prepared banneton or basket - I noticed dough can be very sticky to handle and can be only be smooth on its top sphere which is facing down into the banneton and so the back of the bread facing upwards can look a little rough and ugly.

Scoop out 2 tablespoon portions and roll in a 1/2 and 1/2 mixture of pearl and granulated sugar; shape into a uniform ball once the sticky dough has been rolled in sugar and is easier to handle.

For the base, simply mix all the ingredients into a bowl until you have a sticky kind of cookie dough consistency.

apparently, using the water in the dough and when moistening the dough to close it helps keep it stickier and lets you put some of those great vitamins lost in the water back into the food.

Form dough into 36 balls, each about 1» wide (the dough will be very sticky, so keep your hands lightly oiled while working).

In a large bowl mix the flour, sourdough starter and water until the dough comes together into a wet and sticky mass.

It will be sticky so use a rubber spatula or oiled hands to press the dough into the bottom and lower sides of prepared pie pan.

Knead a few times (dough should be somewhat sticky), then transfer to baking sheet and pat into a rectangle about 1 / 2 - inch thick.

Trying to form the dough into tight balls will seem futile... the dough is so sticky and falls apart easily so scooping the dough with the tablespoon and forming it in the spoon with your hands is your best bet.

Now slowly mix the dry ingredients into the wet until a sticky dough forms.

If the dough is too sticky you can chill it for 10 - 15 minutes before you roll into balls.

In response to Sheila's issue, it sounds like she didn't take into account the increased moisture content of the extra eggs and adjust the water measurement accordingly, resulting in a sticky unmanageable dough.

If the dough becomes too sticky to roll into balls, place it in the fridge or freezer for a few minutes.

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.

Pour milk and yeast mixture into the dry ingredients and mix until dough forms a sticky ball.

When it becomes less sticky, turn the dough out onto a well floured surfaced and knead the remaining flour into the dough as directed in the main instructions.

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.

However, when I made it following your recipe exactly, I didn't get a batter at all — I got a huge sticky lump of dough which turned into leaden bread.

First add all your base ingredients into a food processor and pulse for a few minutes or until the mixture comes together into a sticky dough.

I feared the dough would be gooey and messy to work with, but it was quite firm and rolled into balls by hand without a huge sticky mess.

Quickly refrigerate for 10 minutes so the dough is less sticky, then just roll into balls, dip in crushed chips, and bake up until puffy and perfect.

7) To make sticky buns: Spray your hand with non-stick vegetable oil spray, and dip it into the dough in the bucket.

Pour the coconut oil, vanilla extract and maple syrup into the dry ingredients and stir well until you get a homogeneous mixture (it's ok if the dough is sticky)

The truffle dough is ready when it turns into a sticky ball.

Simply put 1 cup of coconut shreds, the coconut oil, the maple syrup and the orange extract into a a food processor and pulse for about 2 minutes until a sticky dough ball starts to form.

Stir with a spoon to combine into a rough, sticky dough, then knead with a dough hook for about 5 minutes until smooth and elastic.

I followed the recipe exactly, but the first time the dough came out SO sticky that there was no way I could roll it into ropes.

With my knowledge of cooking with coconut oil, I know that once it hits cold ingredients (the milk) that it coagulates and so I decided to add the whole wet mixture (coconut oil, sugar, milk, vanilla) into the microwave to liquefy it all once more before adding the dry ingredients and the overall consistency of my cookie dough was moist and sticky — not crumbly at all.

The sticky dough transforms into gloriously caramelized layers, syrupy in the middle and crunch around the edges.

Unlike other pastry doughs, this one is soft and needs to be pressed into the pans: it's quite sticky and too challenging to roll.

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

Pour the spinach mixture into the dry bowl and stir until a sticky ball of dough forms.

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