Sentences with phrase «water over the dough»

Transfer the dough to a large bowl; sprinkle the water over the dough and use a rubber spatula to fold the dough until the water is absorbed.

Squeeze a bit of the dough between your fingers — if it crumbles instead of packs together, sprinkle a teaspoon of cold water over the dough and work it in with your fingers.

5) Sprinkle the vinegar and 3 tablespoons of the water over the dough while tossing with a fork.

Not exact matches

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

(3) Once all of the butter is in thin strips, pour cold water over the mix and use a dough scraper to combine the butter / flour with the water.

Usually a hot cross bun has a flour and water paste piped over before baking but I thought that might mess with the layers of dough here.

one way to get dough to rise faster is to boil a bunch of water in a large pot, turn off the heat, put a rack or mesh over the top of the pot and your dough in a bowl on top of that rack.

Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough.

Work the ice water into the dough until it just comes together, being careful not to over work.

As areas of the dough start to form, move them out of the way and sprinkle additional water over dry pockets of flour.

Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

Then sprinkle the water over and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

A little trick to help roll the dough into balls with your hands is to dip your hands in water when rolling... it works well to keep the dough from sticking all over your fingers.

Let the water start heating over high while you prepare the dough.

A little cracking is OK, and can be smoothed out by dipping your fingers in water and smoothing the dough over.

Sprinkle 2 tablespoons of the ice water mixture over the dough.

We just quickly cut off the dough with a teaspoon into the boiling water: Hold the bowl with batter tilted over the pot and with the side of a teaspoon you quickly slide little pieces into the water.

Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

I made this for Easter dinner and found that when I used the colander over the boiling pot of water that the dough cooked in the bottom of the colander before I had even a 1/3 of it done.

Pour the mixture over the dry ingredients in the processor and blend until it comes together in what looks like a sticky dough (if it's too dry, add up to 1 Tbsp / 15 ml water).

Place the dough in a cold oven over a pan of boiling water with oven door closed.

Beat the egg with a tablespoon or two of water and brush over the border of the dough.

Lightly moisten edge with water and fold dough over to form a half - circle, pressing out air around filling, then pressing edge to seal.

It also makes wonderful toast the next morning, and you can use up the remaining dough over the next 5 days (if you used egg whites), or 10 days (if you only used water).

For the pizza dough: Add the warm water in a small bowl and sprinkle over 1 teaspoon of the sugar and the yeast; set aside so the yeast can proof.

Drizzle the water over the flour and then mix your dough.

Add ricotta, lemon, and water to the flour mixture, then mix just until combined (don't over work the dough, it should hold together loosely).

Continue working the dough and adding water until the dough is fairly uniform and no longer sticky — you may have water left over.

i was a first time sour dough maker and iS used bottled water to start out re-read the directions and added tap water which killed all my bubbles and had to start over... So im guessing if cooks feelthey need bottled water do so it is better than killing your starter.

Drizzle the water evenly over the crumbs and process just until the dough is moist but still extremely crumbly, about 5 seconds.

4) Gently pour the milk - water - oil liquid over the flour a little at a time, mixing with a spoon, until you get a dough that is neither too wet nor too dry.

Slowly drizzle ice water over the flour mixture a few tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Paint the edges of the dough with water, add about 2 tablespoons of cherry filling and fold over the top.

Drizzle water over mixture and pulse until dough forms a ball, about 30 seconds.

Sprinkle about 2 tablespoons cold water over mixture and pulse until dough comes together in clumps.

In a small bowl, whisk the egg with 1 tablespoon water; brush over dough.

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 ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated (you may not use all of the water).

Sprinkle the ice water slowly over the top as you pulse the food processor until you can bring the dough together into a ball.

WELL i am till trying, ordered in a good stand mixer, use the paddle beater use 9 × 5 pan got a new oven thermometer to make sure oven calibrated right, thermometer to test doneness of bread proofed the dough no more then 20 minutes left bread in oven turned off for awhileafter testing over 200 before getting out bread still didnot raise as high as yours did but it was above pan tested water heat for yeast etc and bread still fell, i have tried this several times and am abt at my rids end what i could be doing wrong

Sprinkle the water over the fat / flour / sugar mix and bring the dough together with your hands.

Pour water mixture over flour and stir until dough is evenly moist.

Drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough.

Brush a little water around the edge of the circle, fold the dough over the filling and seal the seam with your fingers.

Sprinkle about 6 tablespoons cold water mixture over mixture and pulse until dough starts to come together in clumps.

Fold the dough over the filling, fluting it every few inches to ensure no fruit leakage (brush the underside of the flute with cold water if they're not sticking together.)

JUMP TO THE RECIPE This recipe was created over time, adding a little more water here, a little more spelt or wholegrain flour there, until I hit a sweet spot: a dough that has a high enough hydration to yield an open crumb and a glossy interior, but not so wet that it's hard to handle with my amateur shaping skills.

Pour the water mixture over the dry ingredients and knead until a dough forms.

Drizzle 1/2 cup ice water over mixture and, using your hands, mix thoroughly (as though you were kneading) until no dry spots remain and dough stays together when pressed.