Sentences with phrase «to keep the dough from sticking»

Both options are helpful in keeping the dough from sticking.

With clean wet fingers (wet fingers keeps the dough from sticking to them) press the dough across the bottom of the pan.

(The dough is very sticky, so the parchment paper helps keep the dough from sticking to the rolling pin and the work surface.

Sprinkling the pan with cornmeal keeps the dough from sticking and gives the crust that crunchy pizza - parlor texture.

A little trick to help roll the dough into balls with your hands is to dip your hands in water when rolling... it works well to keep the dough from sticking all over your fingers.

If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary.

Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes.

Dip your fingers in flour to help keep the dough from sticking to you.

Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough.

Flatten the dough into a circle about 1 inch thick, adding more flour if needed to keep the dough from sticking.

Wet your hands with water to keep the dough from sticking to your hands.

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.

When forming the biscuits, dip the measuring cup in flour to keep the dough from sticking to the cup.

Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes.

Waxed paper is used on either side of the dough ball in the press to keep the dough from sticking to the press.

Roll out the dough as thin as possible, roughly 1 / 8 - inch (3 mm), between two sheets of plastic wrap or baking paper, it keeps the dough from sticking to the baking pin.

Remove plastic wrap and using enough flour to keep the dough from sticking to your hands, gently form into a ball.

Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing.

The trick is using extremely hot, well - oiled grates to keep the dough from sticking.

When it becomes too difficult to do by hand, flip out onto a lightly floured surface and knead with hands for 10 minutes until it forms a smooth and elastic ball, adding only enough flour to work surface and hands to keep dough from sticking.

Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.

Knead the dough and add just as much flour as you need to keep the dough from sticking to the counter.

i plan on doing this with a tortilla press, and i usually see people in restaurants using parchment paper to keep the dough from sticking to the presses..

Flour as necessary to keep the dough from sticking to itself.

Plus... bakers should dust their couche or banneton with some rye flour to keep the dough from sticking in the banneton.

Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.

Make sure to dip the stamp into flour BEFORE stamping (preferably after each stamp) to keep the dough from sticking.

Add a little sprinkle of flour to the work surface as needed to keep the dough from sticking.

Oil hands, cutting board and rolling pin to keep dough from sticking.

Working one at a time, press and stretch dough balls into 9» — 10» rounds, sprinkling with more 00 and semolina flour as needed to keep dough from sticking (use as little as you can).

Add as little flour as possible, only enough to keep the dough from sticking to the surface.

Add a small amount of flour after every few turns to keep the dough from sticking to your hands and to the kneading board

You can use a plastic divider to keep things neat — and to keep the dough from sticking to the counter.

To keep the dough from sticking to your hands, wash them first then wet them with cold water or cover them with a little olive oil.

Lightly moisten your hands to keep the dough from sticking and form the dough into a log that is no more than 1 inch thick.

You can also put a small amount of vegetable oil on your hands to keep the dough from sticking to them.