Sentences with phrase «surface of the dough»

Lightly spray surface of dough with vegetable oil spray (cooking oil spray).

Spread cranberry sauce over surface of the dough, leaving about at least a 1/2 inch border around the edges.

Spoon the remaining pastry cream onto the rectangle so it covers the entire surface of the dough except for a 1 - inch strip at a long edge.

Make impressions with your fingers in surface of dough and spread evenly with onion mixture.

Cover surface of dough with plastic wrap and refrigerate for 8 hours or overnight.

Smooth out lumps or tears from surface of dough.

Roll the dough out into roughly a 40 x 40 cm square, then brush about 2/3 of the butter over the entire surface of the dough.

Cover bowl with plastic wrap and let rise in a warm spot until dough has puffed slightly (it won't rise like non-gluten-free dough, but if you poke your finger into it, it should feel less dense than before) and there may be some subtle cracks across surface of dough, 1 1/4 — 1 1/2 hours.

Place another piece of parchment or wax paper onto surface of dough; firmly tamp down with your hand, a second loaf pan or a measuring cup.

Make indentations over the entire top surface of the dough with your knuckles.

Sprinkle surface of dough with 2 Tbsp.

Lightly coat surface of dough with cooking spray.

Lightly spray surface of dough with cooking spray.

With fingertips, dimple surface of dough, and spread half roasted garlic on each piece.

Wet your fingers and lightly moisten the top surface of the dough surrounding the filling dollops.

Dust the upper surface of the dough with flour and using your bench knife or dough spatula divide it into 9 pieces, each weighting approximately 85 g. Shape a roll from each piece of the dough - see the left photo below.

Now set the dough ball into a greased bowl, flipping over so the whole surface of the dough is coated in a light layer of oil.

Prick entire surface of dough with times of a for, Bake dough in a heated 450 °F oven for about 4 minutes.

Use a spatula to evenly spread the strawberry filling over the entire surface of dough with the exception of the top inch of the longer side of the dough (so a 14 x 1 - inch strip at the top).

Roll the mounds in some coarse or fine semolina, pressing the grains gently into the surface of the dough.

Brush slurry generously over the surface of the dough.

Spread the butter - herb mixture generously along the surface of the dough.

Spread half of the melted butter over the surface of the dough.

The loaves were risen the next morning and the surface of the dough had not formed a skin!

Brush melted butter over the surface of the dough.

and wipe all over the surface of the dough ball.

Drizzle the remaining tablespoon of oil on the surface of the dough, and sprinkle the garlic and rosemary.

Sprinkle the raisins, grounds pecans and cinnamon (or whatever you like) over the surface of the dough.

I love the natural cracks in the surface of the dough.

Spread the surface of the dough with the very soft butter.

With wet hands, smooth the surface of the dough until it fills the pan just over half way.

Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple more times; if not, remove the towel.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough.

They won't rise too much, but they will seem softer and you may see some bubbles forming just under the surface of the dough.

The weave will hold the flour as well as allow air to dry out the surface of the dough during proofing.

Brush the surface of the dough with olive oil.

Scatter chocolate shards across the surface of the dough, and then press into the dough.

Using the tines of a fork, pierce the rest of the surface of the dough inside the border in 1 / 2 - inch intervals.

Press the remaining 100 g of cherries into the surface of the dough.

Brush the surface of the dough with melted butter leaving a 1/2» border.

Place the bowl on the mixer with dough hook and scatter pieces of butter on the surface of the dough; mix on the lowest speed for 1 minute.

Drizzle about 1/2 teaspoon of olive oil on each dough ball, patting the oil all over the surface of the dough.

Press plastic wrap to the surface of the dough.

On the stovetop, you lose some of the impressive puffing, but gain tasty and crunchy toasted spots on the surface of the dough.

Brush the surface of the dough with some of the garlic oil and sprinkle evenly with the shredded scamorza.

Dust the surface of the dough with more flour.

Using wet fingers, smooth out the surface of the dough.

Spread softened butter over the entire surface of the dough.

With your spray bottle, spray the surface of the dough lightly with water.