Sentences with phrase «tablespoons of dough in»

Place about 2 tablespoons of dough in each tart mold.

Place 2 tablespoons of dough in the center of the husk and pat or spread it evenly into a 2 - by -3-inch rectangle.

Line a muffin tin with liners, and then press down 3/4 tablespoon of dough in each liner.

Not exact matches

Despite weighing carefully, my base was more like bread crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the maple syrup amount wrong (how come there are» ml» of syrup in the base but much more vague «tablespoons» in the chocolate??)

Whisk in the egg and one tablespoon of water and using your hands, knead together until a ball of dough forms.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

Place each caramel in a ball of dough about a tablespoon in size.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

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.

Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag.

Available also in small and large sizes, this medium - size scoop picks up approximately 1-1/2 tablespoons of dough, which yields a cookie 2-3/4 inches in diameter.

Combine the remaining 4 tablespoons of sugar, flour, and salt in the bowl of a stand mixer fitted with the dough hook *.

Add in the apple cider vinegar and 2 tablespoons of the water and stir to combine, working with your hands if necessary to form a dough.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

I did add 2 tablespoons of sugar to the easy buttery pie dough recipe (adding it with the flour in step 1).

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

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.

In a food processor, blend together the almond flour, coconut flour, bananas, vanilla extract and 2 tablespoons of coconut oil until you have a firm and mixed dough.

After the dough has firmed up a bit, scoop it in two tablespoon increments and bake for just shy of ten minutes.

Using 2 leveled tablespoons of dough per cookie, shape the dough into balls and roll them in the demerara sugar mixture.

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.

Oh yeah — forgot to recommend to Jo to try mixing a couple tablespoons of flour in with the apples before laying them out on the dough if the apples seem extra juicy.

When hearts are ready, poke some light holes in the bottom heart (be sure you don't poke all the way through the dough), spread 1 tablespoon of mascarpone on six hearts.

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.

1/2 cup of the water and mix in, adding in the last tablespoon little by little, until slightly sticky dough forms.

Pour in the water and gently stir until dough comes together; add up to another tablespoon of water if need be.

Remove the dough from the refrigerator and pull or scoop off pieces of dough, each about 2 tablespoons in volume.

There's two tablespoons of cream in the dough which makes the cookies so creamy but also makes for a very soft dough.

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

Drop the dough onto baking sheets in 1.5 to 2 tablespoon scoops, leaving 2 inches of room between them.

Once I had smoothed the dough into each of the 12 little cups, I topped each with a scant tablespoon of jam and a sprinkling of streusel, put them in the oven, and waited.

Hand Method: Reserve a few tablespoons of white flour, then combine all the rest of the ingredients in a bowl until you have a shaggy 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.

With just two tablespoons of honey and a cup full of nuts and seeds in the entire batch, it's a lower - sugar and higher - protein answer to cookie dough.

A full tablespoon of olive oil goes in the pan before you add the dough.

Remove the chilled filling from the refrigerator and place about 1 1/2 tablespoons of filling in the center of the shaped piece of dough.

The dough is supposed to be slightly sticky, and it took another three tablespoons of water to get me there, which Mark prepared me for in the recipe.

Use a tablespoon or small cookie scoop to scoop out the dough, roll it in a ball between your palms, shake the ball in some extra coconut flour to coat (I toss the ball in a small bowl of coconut flour then shake the ball like dice in my hands to get off the excess).

Place 2 tablespoons of the masa in the center of the husk, and pat or spread the dough evenly into a 2 - by 3 - inch rectangle.

Roll a heaping tablespoon of dough into a ball and roll in the confectioners» sugar mixture to coat completely.

Add the raisins to the dough in the last 2 minutes of kneading — I used my Kitchen Aid with the hook attachment in the whole process and needed to add 2 tablespoons extra flour.

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.

Gather heaping tablespoons of the dough into balls and roll them to coat in the sugar.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.

After adding six tablespoons of water, get in there with your hands and start trying to form the mixture into a ball of dough.

I was wondering if after putting the little tablespoons of dough on the cookie sheet, the sheet could briefly be placed in the frig or freezer so flattening would be easier and less messy.

Then scoop out tablespoons of the dough onto a parchment - lined baking sheet, lightly pat the dough down into small discs so that they bake more evenly, then bake them in a preheated oven.

Scoop a heaping tablespoon full of dough and carefully slide it into the hot oil using another spoon to help push it in.

Measure out 2 tbsp of dough and form into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!

Combined the remaining 4 tablespoons sugar, flour and salt in the bowl of a stand mixer fitted with a dough hook.