Sentences with phrase «sticky soft dough»

Not exact matches

The dough will be very sticky but the softer the dough the lighter the bread.

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

Divide the dough (which will be very sticky and soft) in half and roll each half out between two pieces of parchment paper until it's the dough is about 1/4 inch thick.

the dough just kept getting soft and sticky so quickly.

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.

Keep in mind what I said in Step 2, which is that this is a sticky dough but the less flour you add, the more tender and soft the rolls will be.

Monocalcium phosphate or calcium carbonate are used to compensate for soft water, which may yield soft, sticky dough.

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.

The dough will be very soft and a bit sticky.

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.

The dough will be soft and sticky.

Turn onto a lightly floured surface, work the dough together to form a soft dough (if too sticky add a little more flour).

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

The dough should be like a thick, sticky batter, a little too soft and sticky to handle as you would regular roll dough.

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

Turn dough out onto a lightly floured surface and knead for 8 minutes, adding more flour if necessary, until the dough is soft and not sticky.

Get comfortable with bread dough on the sticky side as it makes for the softest, least - dense breads.

I added 4 extra tablespoons full of flour while the dough was in the stand mixing bowl - it was nice and soft but not too sticky to knead.

Stir in enough of the remaining flour to make a soft yet sticky dough.

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My dough was in the fridge for 3 hours, and got soft and sticky super fast as I was trying to roll them out.

Similarly, you can use dates rather than maple syrup to sweeten the vegan cookie dough, which will make it softer and stickier, which is can never be a bad thing with cookie dough.

The cookie dough will be soft and sticky.

The dough should be soft and only slightly sticky.

The dough is very sticky, but a sticky dough results in softer bread so try to avoid incorporating too much extra flour.

Dough will be soft and sticky.

I think it's always best to err on the stickier side if you can manage it; the stickier doughs yield softer, more moist loaves.

(If your dough becomes soft or sticky at any point, slip it onto a baking sheet, parchment and all, and chill it for 10 - 20 minutes to firm the butter.)

May have used more flour than the recipe prescribed, as I added while kneading until the dough was springy and soft, but not sticky.

The dough should be soft but not sticky; add more flour if necessary.

If it's too sticky, add more flour, a tablespoon at a time, mixing after each addition until you have a soft dough.

The dough should be soft and satiny, tacky but not sticky.

Add the rest of the milk to the mixture, then pour onto the flour and mix for 5 minutes on a medium speed until a dough is formed — it needs to be quite soft and sticky between your fingers.

If the dough becomes soft or sticky and any point in the hand pie - making process, refrigerate it for fifteen minutes before continuing.

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.

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

Found it on Pinterest 2 days ago, baked it today — AND IT WORKED!!!! Unless my dough was pretty soft, wet and sticky!!!

The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl.

The dough should still be soft and sticky.

The dough should be soft and sticky like thick pancake batter.

Dough will be very soft and a bit sticky.

Personally, I like my dough to still be a bit sticky in order to get softer gnocchi rather than add too much flour and get tough ones, but it's up to you how much flour you want to add.

So if, at any time, you find your dough is getting too soft or overly sticky when rolling, return it to the fridge until it firms up.

The dough should be soft and tacky buy not sticky.

Continue kneading until all the flour is used up and you have a dough that isn't sticky but is still soft.

Knead by hand until all 3 tbsp of oil are incorporated and the dough is soft but not sticky.

Rye flour isn't very glutinous and the dough is bound to remain sticky, but that's how it should be — the coarser the flour, the softer the dough, as Onerva Niilola explained in Kolmonen's book.

If the dough is too soft as this point, chill the dough in the refrigerator until dough is not too sticky to the touch.

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.