Sentences with phrase «very thick dough»

You may also need to adjust the amount of milk to get a very thick dough that sticks to itself.

Sweet potato is such an imperfect ingredient when it comes to measurement, but you want to have a very thick dough in order for the cookies to bake to be sturdy.

In photo 3, the dry ingredients have been mixed into the batter, just to the point that the ingredients are thoroughly combined and suddenly come together to form a very, very thick dough.

Mix until a slightly sticky, very thick dough forms.

Not exact matches

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.

Initially, the dough will be very sticky, almost like thick muffin batter.

Add 1 tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens into a workable consistency.

Dough will be thick, yet very sticky.

Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended - the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come out together.

The cookie dough base should be about 1/2 inch thick, but it's very forgiving, so a bit more or less doesn't make a ~ huge ~ difference.

The dough should become very thick and tacky, and it should begin to pull away from the sides of the bowl.

I just made these, and like others had problems with the dough being very thick, slightly crumbly and they are not expanding in the oven.

In a large bowl, mix the buckwheat flour, date paste, cinnamon, and flax eggs until everything is combined - the dough will be very thick!

Then, with the help of a rolling pin, apply very gentle pressure to roll out the dough to an oval / round shape approximately 1 - inch thick.

Roll half the dough out to about 1/16 of an inch thick, which is to say, very thin but not see through.

Gluten free dough is very different from a traditional wheat dough, it's really a thick batter consistency.

The dough will be a bit sticky & very thick.

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

The dough should be like a very thick cake batter.

My dough came out very creamy and thick, I used a somewhat thawed frozen banana.

The dough for these cookies are really very thick batter, which needs to be refrigerated for 2 hours to firm up before shaping into small balls.

Flour a flat surface and a rolling pin with lots of flour (as the almond butter makes the dough very sticky), then roll out the dough to about 1/4 - inch thick.

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

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.

With the amount of liquid given the dough turns out very thick... almost like a crumbly consistency.

The mixture will be very thick, almost dough - like.

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).

(If the cookie dough is very wet, similar to the texture of very thick muffin batter, then chill for 30 minutes.)

The gnocchi dough will become very thick and somewhat gummy.

The dough will be stiff and very thick.

When mixing the dough, just look for a very thick texture similar to a dry cookie dough.

Dough should be very thick.

Add the buttermilk, butter, thyme, parsley and dill and stir to form a thick, very sticky dough.

Dough will be very thick!

The dough was very crumbly, but I pressed it into 2 logs, let them chill in the freezer and sliced them into 1 / 2 - inch - thick rounds.

The dough will be very thick (much more like regular wheat flour bread dough than you might be used to with gluten free); however, if the dough seems too thick, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still thick, but able to be smoothed with a spatula.

The dough is a smooth, enriched dough, but it is very thick.

The dough will be very thick and sticky (and tasty!).

Add this to the dry parts and mix very properly until each half is completely soaked and dough turns into very thick.

Divide the chunks of dough in half and very gently pat each group into a round 1 - inch - thick disk.

Add the pumpkin seed butter, flax, flour, and salt and mix well to form a very thick and sticky dough.

Hey, so I just made these and it's more like goo than very thick cookie dough.

I added more cider too, since the dough was very thick.

Add dry ingredients to the wet ingredients and mix very well until you get a thick but moist dough

Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed.

To the already baked dough, we spooned on a very thick layer of mashed potatoes (simple to make: I boiled peeled local Yukon gold potatoes, drained them, then mashed them with organic butter and cream, added sea salt and pepper, then added water to achieve the correct consistency), then added the corn salsa (basically just fresh corn that we mixed with a bit of lime juice, minced red onion and jalapenos) and the roasted red peppers.

Next up, add the dry ingredients to the bowl with the wet ingredients and stir very well until you get a thick but moist dough.

Add this mixture plus the chopped olives to the dry ingredients, and mix until everything is completely soaked and the dough becomes very thick (if the dough is too thick to stir, add 1 or 2 teaspoons of water until it is manageable).

(It should be very thick like dough, not a wet, runny batter.

The mixture will be very thick and dough - like.