Sentences with phrase «top edge of the dough»

Take the top edge of the dough and fold it into the center and seal.

Roll down top edge of dough, using thumbs to push dough down and away from you.

Again, take the top edge of the dough and fold it over to the edge of the dough 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.