Sentences with phrase «very soft dough»

You should end up with a very soft dough that's not too sticky.

It should form a very soft dough.

A true english muffin is cut out of a rolled out very soft dough like a biscuit, then they stand freeform on the griddle to bake.

In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low - speed until a very soft dough forms.

Add the vanilla, bananas and butter and mix for 12 minutes, until a very soft dough forms (you won't be able to knead it, it's more of a very thick batter).

You will have very soft dough.

There's two tablespoons of cream in the dough which makes the cookies so creamy but also makes for a very soft dough.

This recipe uses oil instead and makes a very soft dough that's kind of fiddly and needs a lot of chilling before you can work with it, and then even some more chilling while you are working with it.

Not exact matches

The dough will be very sticky but the softer the dough the lighter the bread.

(9) 3 cups flour (I usually can only get about 7 cups into the dough) The dough mix will appear like very soft serve ice cream.

In my warm kitchen, chilling the dough for an hour was not quite enough, it was still very soft when rolles, so I left it in the refrigerator for 2 hours.

Divide the dough (which will be very sticky and soft) in half and roll each half out between two pieces of parchment paper until it's the dough is about 1/4 inch thick.

If using a mixer, mix with the dough hook until the dough is very smooth, soft and elastic.

The dough will be very soft as well.

The dough will be very soft and a bit sticky.

Sometimes you mix up a dough with your starter and the dough quickly gets very soft, it turns into a liquid.

As the strudel dough needs to be rolled out quite thinly, it's advisable to use a very large soft linen cloth (Strudeltuch e.g. 120 x 100 cm) or otherwise a large cotton kitchen towel to roll out the dough and assemble the strudel.

This was definitely not a batter as much as it was a stretchy, very very soft dough.

The raw dough was like soft play dough and very easy to manipulate with only a bit of cracking on the edges (I easily moulded this back into shaped with my fingers).

It'll be very soft — unlike any other pastry dough you've made, more akin to an enriched bread dough really.

Spread the surface of the dough with the very soft butter.

Brioche dough is very rich and airy and soft.

The batter will be very thick and like a soft cookie dough.

The dough is very sticky, but a sticky dough results in softer bread so try to avoid incorporating too much extra flour.

The dough is very soft and must be chilled before baking.

The secret here is that I used very soft brioche dough that I also used for hot cross buns.

The dough should be very soft and smooth and just a little tacky to the touch.

Freeze briefly if dough is very soft.

Again, if the dough is very soft, briefly refrigerate / freeze cookies before baking so cookies hold their shape.

It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).

I remember a few things: she mixed the dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her dough was very soft; she had melted butter in her biscuit baking pan and doused each side of each biscuit as she laid them on the pan; and when the biscuits were done they were served piping hot out of the oven.

This is my first time doing this, and the dough was still very soft after a couple of hours in the fridge.

HI, I made these tonight and the dough was very soft.

If the dough has gotten very soft, chill again until firm.

Dough is very soft so use hands to scoop up and surround ball to transfer to sheet.

Use the paddle attachment of the standing mixer, or the beater attachment of a handheld one to mix / beat at high speed for 1 minute; the dough will be smooth and very soft.

I can't really say which dough base I like better because it's been so long since I made the first recipe, but I can tell you that both will give you very soft and tender rolls.

The dough is very soft and hard to form.

The dough was very soft, but I -LSB-...]

Dough will be very soft and a bit sticky.

Rye flour isn't very glutinous and the dough is bound to remain sticky, but that's how it should be — the coarser the flour, the softer the dough, as Onerva Niilola explained in Kolmonen's book.

I think you over mixed them which is why they came out flat and crisp: (I always hand mix mine and the dough should be very thick and even seem a little crumbly... this way you get a plump, soft cookie.

Combine the starter with all of the dough ingredients except the Harvest Grains Blend, and mix and knead to make a very smooth, soft, very sticky dough.

Add 3/4 cup very warm water (120 to 130 F) and the oil; process until a soft dough forms.

It's a really soft dough but should be very sticky, I would add a little extra flour a tablespoon at a time if it's sticky next time while kneading if it won't pull away from the sides of the bowl while kneading.

If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).

The dough should be very soft and supple.

The dough will be very sticky at this point, use extra flour and knead it for another 5 - 7minutes until the butter is well incorporated and the dough becomes soft and elastic.

Unlike most bread doughs, this dough is very soft so you will need metal rings (3 or 4 inch (7.5 or 10 cm)-RRB- when cooking the muffins so they will keep their shape.

Keep beating for about 6 minutes until dough is very light and soft.