Sentences with phrase «top of the dough for»

Next, make a small hole at the top of the dough for hanging your ornament.

Not exact matches

Evenly sprinkle bits of reserved dough for the top crust.

Add enough oil to the pan to thinly coat the bottom and heat on high for about a minute, then add the dough to the pan, top with tomato sauce, the toppings and half of the basil.

If you find the dough is sticking to your hands like crazy, you can either flour your hands, or mix some additional flour into the dough to absorb some of the moisture (this would be the better option for these particular cookies as any excess flour on the tops of the cookies from your fingers would be visible after they have baked).

After discovering that my tortilla dough works amazingly well for making crispy and thin pizza crust, I've tried it with many of my favourite toppings.

Divide dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple pie and one for decorating or strips for the second pie).

For this, I like to sprinkle the dough on top of the strawberries.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

We cut out round circles with a cookie cutter or the top of a champagne glass, and then placed the dough circles on a greased baking tray, before baking them for about 20 minutes until the tops turned golden.

For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped baFor the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped bafor spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped baFor the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil

Brush garlic oil over dough, bake as per recipe instructions, brush another layer of oil over top of the baked dough and serve with extra oil or warm marinara / pizza sauce for dipping.

Roll out your dough to about 1/2 inch thick and cut it into 3 1/2 inch circles (I used the top of a glass for this, you can also use a biscuit cutter).

Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat.

Let dough rise uncovered in a warm, draft - free place for 60 to 75 minutes or until it reaches the top of the pan.

For the cherry pies, I filled the muffin tins with prepared cherry filling and then topped it with a few strips of leftover dough to form a lattice.

The only reason for the oiled parchment in that oven environment would be to keep the top of the dough from drying out; if it's steamy in there, it shouldn't need it.

Shape all the dough pieces into 3 X 5 inch rectangles, set on wax paper or parchment paper and place another piece of paper on the top for easy rolling

Stretch and roll dough to desired shape, add toppings, and bake on parchment paper in a preheated 500 ˚ F oven for about 10 minutes, until bottom of dough is golden brown.

Brush the top of the dough with milk and bake bread in a preheated 180 °C (350 °F) oven for 25 mins or until the bread are thoroughly baked.

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Press half the dough into the bottom of your tart pan, reserving the leftover dough for the top of the cobbler.

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.

Push dough roughly on the top of the dough, creating dips and wells for all your toppings and the delicious olive oil.

Place half the dough rounds on top of the other half, for a total of 12.

I made relatively few changes in the makeup of the pizza; Dijon laced béchamel is slathered onto pizza dough, topped with gruyere cheese, covered in salty prosciutto, dotted with fresh mozzarella cheese (for the stretchy cheese factor needed in 98 % of my pizzas) and topped with a freshly cracked egg.

Oatmeal raisin cookie cheesecake bites — oatmeal raisin cookie dough pressed evenly on the bottom of the pan as a crust for the creamy, rich cheesecake and crumbled topping.

Also, I use the counter tops directly for pastry and dough shaping, and don't love the idea of doing that on top of a chemical sealant that apparently wears off with use.

Only two changes: - I used my dough hook for a few minutes instead of hand kneading - I will skip the topping next time.

However, when it came to putting the Oreos into the dough, I felt that there wasn't going to be enough dough for the top layer, so instead of 12 cookies, I used 9.

Reserve the scraps of dough that are left over from making the cuts (to use for a «patch» or «dough extension» when folding the crust over the filling in the top middle section of the heart).

The most stressful part for me with pie - making is rolling out the dough, making sure it's not too thin or thick and is large enough to cover the bottom and top of the pie evenly.

Pour the dough in to the bread pan and place it on top of the stove for 30 minutes to rise.

Gather a bit more than half of the dough into a ball and shape it into a 6 - inch disk for the top crust.

Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket).

Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or until it is about 150 % of its original size (if using pastry flour, the dough will rise less).

If your mold is too large you may overproof waiting for the dough to reach the top of the mold.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Proof at 80F for 4 — 6 hours (or about 12 hours at room temperature), until the tops of the dough domes are even with the top of the molds and the sides are an inch or so below the tops.

A good addition with cherries is about 2/3 cups finely chopped pistachios added to the second half of the dough for the crumble topping.

Let the dough prove for 20 more minutes while the oven preheats and then bake for 45 - 50 minutes, until golden brown on top and hollow sounding when you tap the bottom of the loaf.

Using the remaining 1/2 cup mix - ins, top each ball of dough with a few chips / candies (this makes for a prettier cookie).

The spelt flatbread dough recipe I provide here is one of my favorites — basic, made up of few ingredients, but easy to roll and a great blank slate for any toppings.

Press two - thirds of the dough into the bottom of the prepared pan and reserve the remaining one - third for the topping.

Because of being a bit nervous about heating my pot empty in the oven for such a long time, I've been heating it empty on the stove top for just a few minutes before putting in the dough.

No chilling of the dough or softening of the butter or getting out the heavy stand mixer (I love my mixer, but it is so darn heavy, and there is no room for it on our counter top!).

I use a mixture of whole wheat and bread flour for the dough, and my favorite toppings lately are, in fact, Greek style!

Adam Gray creates a tasty «dough» from gram flour and cauliflower - the perfect gluten - free cauliflower pizza crust for a simple topping of chicken and spinach.

Poke a couple of holes in the top of the dough and bake for 30 minutes.

Transfer to a lightly floured baking sheet, sprinkle the top of the dough lightly with flour, cover with plastic wrap, and place in the refrigerator for at least six hours (or overnight).

Let it rest in a warm place (the top of an oven preheated to 200 °F and turned off works well) for about 40 minutes or until the dough has risen a bit.