Sentences with phrase «work with the dough as»

This extra almond flour will allow you to work with the dough as it will be sticky.

Not exact matches

Combine the pecan meal with all remaining cookie ingredients in a mixing bowl; start with 1 tablespoon tapioca and work up as needed if dough is too wet

I've worked with plenty of sticky doughs, but I took this one to just tacky, as I like an even crumb in burger buns.

Dust dough and work surface with semolina as needed to keep dough from becoming sticky.

I'd suggest trying to keep the dough as cool as possible when you're working with it.

Pat / press dough out to about 3/4» thickness and cut with 2» - 3» biscuit cutter, re-rolling dough as necessary, working quickly to prevent the butter from getting too warm.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Make up the dough, cover with a towel and let the dough sit for thirty to forty - five minutes to allow the glutens to form, then keep the dough covered as you work with it in smaller batches.

I rolled the dough between two pieces of parchment (I also found the dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix on to the dough as you instructed, with the feta.

Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

This dough will rise as you work with it.

The dough was a bit hard to work with as it was fairly sticky, but the loaf came out fine!

I do like to chill the dough (wrapped in plastic wrap) for several hours or over night, as it is much easier to work with that way.

As you work, periodically peel back the top piece of parchment, dust the dough lightly with flour, replace the parchment, grasp the dough sandwich with both hands, and flip the whole thing over.

I had to work with quite a bit of extra flour to get anything even resembling a braid, and as I said my hands were completely covered in a thick layer of dough.

Because gluten - free dough can dry out, making it more difficult to work with, we've included some steps to ensure your gluten - free crust is as flaky and delicious as possible.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

I normally love working with pastry dough, but as the comments in the post for this recipe shows, the dough for these was a nightmare.

You can also read my post here about working with cassava flour dough as compared to the entire yuca root.

I made too many batches of swedish Lussekatter with my sourdough starter and, as I'm Italian, working at a completely spelt based + maple sweetened vegan panettone (made it today and the dough was so perfect I was almost crying, now it's rising and I seriously can't wait to bake it!!).

Be as gently as possible with the dough, but continue to work it until you reach the size you need.

Bake half way then flatten them with a spatula:) This worked great as the dough was very crumbly and dry before cooking but after a few min in the oven they easily kept together as they where flattened with the back of a spatula.

Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.

As long as you cut the dough with the ramekin you plan to use, they should work finAs long as you cut the dough with the ramekin you plan to use, they should work finas you cut the dough with the ramekin you plan to use, they should work fine.

You want them to be almost as soft as if you were going to eat them right away by themselves — this way you can work with them into a dough.

To roll out the pizza dough, lightly flour a working area and dust the dough with flour as well.

As another reviewer suggested, I used parchment paper and didn't have much trouble working with the dough.

I would try to knead your dough as much as possible before adding in extra water — sometimes the flour will work into the dough more than you think, and this may help with the elasticity x

Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work.

Repeat this kneading process several times until the dough is smooth and pliable, and about the width of the pasta roller, lightly dusting with flour as you work to prevent the dough from sticking.

If necessary, cut the dough in half as it will get long, and this will make it easier to work with the dough.

Remove the dough just before shaping: you want to work with it while it is as cold as possible.

Try not to handle the dough too much, simply fold each portion (as above) one final time and leave with the seam side down, covered, on the work surface for a further 1 1/2 hours until it doubles in size.

As the dough sits, it will start to get a bit more compact and will be easier to work with.

Try to incorporate as little flour as possible but enough that you can work with the dough.

When working with store - bought phyllo dough keep in mind it is usually frozen so defrost in the refrigerator overnight rather than trying to defrost in room temperature and keep the extra dough covered with a damp cloth as you are working with another phyllo dough piece.

I haven't tested it with tangzhong dough, yet I believe it works as well.

I try to knead / roll / mess with the dough as little as possible during this time because I have already done the kneading, and if I work with the dough too much it will ruin all the nice rise that I've worked so hard to achieve.

Also, while the chocolate tart dough in this recipe is almost exactly the same as the one in BFMHTY, that one (BFMHTY) uses powdered sugar instead of granulated, and I think it may be a bit easier to work with.

Closer to 12 hours and the dough will be easier to handle, but as long as the dough is cold, you can work with it.

Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.

I didn't once get frustrated or think to myself, «I hate working with dough» as I so often do when working on this type of project.

- Croissant dough likes to stay cool, so if it is particularly warm in your kitchen, be prepared to chill the dough frequently as you work with it in order to keep the butter cold and ensure a flaky finished product.

Working with 1 length at a time and keeping remaining dough wrapped in plastic as you work, cut dough in half crosswise.

I do have one question if anyone can help me — Why was my chocolate dough so sticky?!?!? It was freakishly, freakishly sticky and soooo hard to work with, so these cookies ended up being extremely difficult to make because I kept having to put the dough in the fridge to even get it a tiny bit workable, but then of course as soon as I touched it it started warming up again, so I could only roll maybe 3 cookies at a time.

I originally made them with store bought egg roll wrappers, but since then came up with the very simple whole spelt dough that works beautifully as any kind of wrapper.

Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers.

Add the dry ingredients a bit at a time, alternating with the melted butter, adding a little more flour if needed to make a dough that will roll well, but work the dough just as little as needed.

Working with 1 length at a time and keeping remaining dough wrapped in plastic as you work, arrange so long side is facing you.

Mix with a wooden spoon until a shaggy dough forms; turn out onto a work surface and knead dough, dusting with all - purpose flour as needed, until dough is smooth, firm, very elastic, and no longer sticky, 8 — 10 minutes.