Again, take
the top edge of the dough and fold it over to the edge of the dough and seal.
Roll down
top edge of dough, using thumbs to push dough down and away from you.
Take
the top edge of the dough and fold it into the center and seal.
Brush
top edges of dough with egg white, and sprinkle with turbinado sugar.
Not exact matches
Seal the
edges of the
top layer onto the the
dough over which it is folded.
It is traditionally prepared by folding the
edges of the
dough over the
top of the jam / marmalade filling, creating a more «rough» look, rather than a uniform, circular shape.
If you are feeling adventurous you can put one hand under the pie
dough still on the wax paper, hold one
edge of the wax paper so that the
top arm crosses over your bottom arm and flip the pie
dough over
top of the filling and bottom
dough.
Place an empty piece
of dough on
top of the cheese and carefully seal the
edges.
Spoon in the filling — there will probably be a little bit
of filling left over; let it cool and stick it in the fridge for feasting on the following day — and place the remaining
dough on
top, pinching around the
edges with your fingers to seal the lid.
Brush the outside
edges of each bowl with the egg wash, then place the
dough on
top.
On a 14 inch square piece
of parchment paper, flour the
top of the first piece
of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the
edge to create a crust.
Brush the
dough with the remaining tablespoon
of butter, leaving a half inch border along the
top edge.
This means the
dough has not reached the
top of the mold at the
edges, and you shouldn't let it!
Working with 1 piece
of dough at a time (keep remaining pieces covered), form into rough ball by stretching
dough around your thumbs and pinching
edges together so that
top is smooth.
Gently squeeze the ball
of dough edges back over the
top, covering the peanut butter in the center.
Lay the rolled out puff pastry
dough in the prepared tart pan (a shallow pie dish works well too) and trim the
edges using the
edge of a rolling pin rolled across the
top.
Remove the
top piece
of wax paper and trim
dough edges to fit.
Roll the
dough up jelly roll style, seal the
edges and cut some vents on
top, OR cut 1/2 inch strips on the sides
of the
dough with a pizza cutter, then alternatively criss cross one strip
of dough from each side to make a pattern, folding the
edges over on the
top and bottom
of the stromboli.
Wrap the
dough around the
top edges of the pan, and then press the
dough into the pan.
Add
topping sugar and cinnamon to remaining melted butter and spread on
top of the
edges of the buns so that it melts between the folds
of dough.
I ended up letting
dough drip off the
edge of a mixing spoon into the water then baking when all done with cheese then putting sauted onions on
top.
Spread
dough to
edges of pan and smooth
top of buns gently with a dampened spatula.
Bake 350 for 30 - 35 mins, or until the
edges of the cream cheese
topping are set and the center is only slightly jiggly, and a toothpick inserted in the center comes out clean without butterscotch
dough.
Take a round bowl and place on
top of rolled out
dough, cut around the
edges to make them round.
Set the
dough on
top, short
edge facing you, and sprinkle with another 1/4
of the sugar.
Arrange the second rectangle
of dough on
top of the cod filling and use your fingers to roll and crimp the
edges of the
dough together, making sure to create a good seal.
Assemble the pizza Spread the bean mixture evenly on
top of the
dough round, to within 1/2 inch
of the
edges.
Paint the
edges of the
dough with water, add about 2 tablespoons
of cherry filling and fold over the
top.
Let it rise uncovered for the second rise for at least 1 hour or until the
dough has risen to the
top edge of the bread pan, spraying it or sprinkling it with a little water a couple
of times during this second rising session.
Brush the rim
of the crust with the egg wash, place the other piece
of dough on
top, trim to 1/2 inch over
edge of pan, and crimp the
edges with a fork or your fingers.
Top dough with a piece
of crumpled parchment paper, letting ends extend over
edges of pan.
Place another puff pastry square on
top, brush some reserved egg mixture on
edges of dough and seal with fork.
Arrange the apples in a large circle on
top of the
dough, overlapping and leaving about 1 - inch
of space around the
edge of the
dough.
Cover with a towel and let rise until
dough reaches
top edge of sheet, about 45 minutes.
Brush the long
edge, as well as between each spoonful
of filling, with water, then fold the other side
of the
dough over the
top.
When the pizza
dough is set, remove the foil and scatter the tomatoes on
top of the
dough, leaving the
edge of the crust exposed.
Do the same with the
top edge of the rectangle, sealing the seam to the
dough in the centre.
Trim excess
dough, crimp
edges of pie and cut some vents in
top crust.
Peel off the
top layer
of plastic wrap from the
dough and invert it onto the parchment - lined baking sheet (trim the
edges of the
dough slightly for a cleaner look).
Then take the
top of the
dough and fold it to the bottom
edge of the
dough and seal.
Working around the dumpling, bring an
edge of the
dough up over the filling, making pleats in the
dough and bringing the
edges together over the
top of the filling.
Fit the
dough into a tartlet ring, pressing it into the fluted
edges and cutting the
top level with the
edges of the pan.
Here's how I tell the first rise is done: There are bubbles on
top (like the photo above in the tutorial), and I also look at the
edges of the
dough along the bowl.
To form the braid: Starting at the
edge of the filling, make parallel horizontal cuts in the
dough at 1» intervals down both sides, leaving a 1» border at the
top and bottom.
Brush the
edges with a little water and place the spare pieces
of dough on
top of the other two pieces
of dough and carefully press together, sealing up the
edges.
Top with second length
of dough; press around each mound to seal, then press outward toward
edges, pushing out any air pockets.
Place the other piece
of puff pastry
dough over the
top of the breast and crimp the
edges of the two pieces
of dough together to seal.
Place the cookie
dough in
top of the Oreo crust, and carefully press out towards to
edges of the pie plate.
Place another circle
of dough on
top and pinch the
edges together.
Spoon melted chocolate on
top of brownie
dough - filled chocolate cups, making sure that it reaches the
edges so the brownie
dough is completely surrounded by chocolate.