Sentences with phrase «tablespoon of dough at»

Scoop one heaping Tablespoon of dough at a time into a ball and place on the prepared pan about 1 - 1 1/2 inches apart.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

Working with 1 tablespoon of dough at a time, roll the dough into balls.

Scoop out heaping tablespoons of the dough at a time and roll into separate balls.

Using a scooper or a spoon, scoop out about 1 and 1/2 tablespoons of dough at a time.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

Scoop about 2 tablespoons of dough at a time and roll in the sanding sugar.

Working with 2 tablespoons of the dough at a time, roll the dough into a ball and flatten into a plump disk.

Not exact matches

The amount of almond milk varies, so all I can really say is add it a couple of tablespoons at a time until you have a dough that comes together.

At this point the dough probably won't stick together on it's own, so add in 2 - 3 tablespoons of water and process a little more to make the dough stickier.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.

Of dough cracks, add a but more water - no more than one tablespoon at a time.

If the «dough» is not solidifying, add 1 tablespoon of water (or non dairy milk) at a time until the dough does become a ball

A soft dough is made in the mixer and then many tablespoons of softened butter are beaten into the dough one at a time until fully incorporated into a moist dough.

Beat in flour and salt, turn onto a lightly floured surface and knead lightly until just smooth (at this point I needed to add 1 1/2 tablespoons of flour because the dough was too soft), then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest.

If dough starts to make a wet, whipping sound, add a few more tablespoons of flour a little at a time until you have a soft dough.

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

Add an additional tablespoon of flour at a time until the dough comes together.

Squeeze a small amount of dough between your fingers; if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum).

Add one tablespoon at a time more of warm water until your dough begins to come together into a ball in the bowl of the processor as it's running.

Add 2 — 3 tablespoons of water at a time until dough is moist and elastic.

One at a time, place about 2 Tablespoons of filling in the center of a round of dough.

Put everything but the water in the food processor — adding 1 tablespoon of water at a time, keep adding the water until the dough pulls from the side of your food processor bowl.

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.

Working one tablespoon at a time with the food processor running, add ice water until your dough holds together when you squeeze a handful of it in your fist (test after each tablespoon).

If your dough is too dry, add more water 1 tablespoon at a time until all of the flour is incorporated into the dough.

Sprinkle 1/4 cup (40g) of corn meal onto the dough a few tablespoons at a time, kneading it into the dough until it's mostly uniform.

Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Spoon about 2 heaping tablespoons of the cooled cherry pie filling onto the bottom center of each dough piece, making sure to leave at least a 1/2 inch rim around the filling for sealing the turnover.

If after 5 minutes dough is very sticky and it seems more flour is needed, add more flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticking to the bottom is okay.

Place a couple tablespoons of the cheese mixture at the bottom of the circle of dough on the cooked side of the dough.

When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated (you may not use all of the water).

Also, try adding a couple tablespoons of milk at a time, stirring until the dough reaches your desired consistency!

Add the water a tablespoon at a time, stirring with a fork until the dough just comes together (it took me about 4 tablespoons of water).

If it seems too dry, add a tablespoon at a time of the date soaking liquid until you have a cohesive «dough.»

Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium - low speed until the dough is supple and smooth, 10 minutes.

If necessary, add 1 tablespoon of water at a time until the dough comes together.

Scoop 3 tablespoon - sized mounds of dough onto the prepared baking sheets at least 2 1/2 inches apart.

If you end up with a dough instead of batter, add additional buttermilk one tablespoon at a time until you have a nice, thick batter (not nearly as thin as pancake batter).

With the help of a small ice cream scoop or a spoon, scoop out the dough, about 1 tablespoon at a time, and, using your hands, form little balls.

Then, add milk, a few tablespoons at first (for double crust; one tbsp at a time for single), pulsing through, and then one tablespoon at a time after that, pulsing through until the dough has just come together and has started to form a ball (doesn't have to be one unified ball, just until some of the dough has started to come together).

Sourdough starter 75 g white wheat flour 75 g water 1 tablespoon of mother sourdough starter Dough 400 g of white wheat flour 290 g water at 30 °C / 86 °F (72.5 % hydration of the dough) 8 g salt 150 g sourdough starter from Dough 400 g of white wheat flour 290 g water at 30 °C / 86 °F (72.5 % hydration of the dough) 8 g salt 150 g sourdough starter from dough) 8 g salt 150 g sourdough starter from above

100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.

Taking one tablespoon full of dough at a time, roll the dough between your hands into a ball, then roll the ball in the demerara or raw sugar on the plate, place the cookies on the baking sheet.

Scoop 1 tablespoon of cookie dough at the time and with a fork mashed delicately down onto the baking tray.

* If the dough isn't coming together, add 1 tablespoon of milk at a time as needed, until the dough forms a ball, or if the dough is impossibly sticky, sprinkle with a bit of flour.

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 (10 minutes), or transfer to an electric mixer with a dough hook and mix 10 minutes on medium speed; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).