Not exact matches
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.
Check occasionally to make sure that the
dough is not sticking and put a little more flour
under it
if it is.
If your hands are especially warm, run them
under cold water (and dry them off) before frissaging the
dough, and use a bench scraper to handle the
dough where possible.
You'll be able to tell
if the amount of
dough will be able to cover the filling, but over-filling is better than
under - filling.
maam would like to know where in this recipe hav u used the fermented
dough??? and in ingredients B u had mentioned «(I will reduce this to 1/2
if I made it again)»
under yeast.
I should also mention for anyone struggling with
dough stickiness that I was a little
under on my liquid measurements with the intention of adding more later
if it was too dry, but in the end the
dough seemed just right — sticky but not impossible to handle — it held its shape when dropped onto the board.