Sentences with phrase «work with the dough if»

I think it may be difficult to work with the dough if you let it sit.

Not exact matches

If you want a dough that is a joy to work with, this classic pie pastry is a must.

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

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hWith a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hwith the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hwith the other hand.

Place the dough in a 9» cake pan, I like to use my tart pan with a removable bottom but if you don't have one a cake pan works great.

I had no at all trouble with the dough being too sticky, I'm not sure if it's because I used 3 1/3 cups organic unbleached flour (worked great btw) or if it has something to do with the exceptionally dry weather we've experienced over the last few months.

Add in the apple cider vinegar and 2 tablespoons of the water and stir to combine, working with your hands if necessary to form a dough.

If you find the dough is too sticky to work with, you can always pop it in the fridge for 30 minutes first.

I did not know if mixing for five to eight minutes was the original intent for the Batter Bread Recipe, however, I wanted to mix until I reached a stretchy «Windowpane» consistency — which is what I do for all the wet doughs that I work with.

Once yuca dough has cooled, assess the texture — cooled it should be a workable dough — if it is still too sticky to work with by hand, add in the optional coconut flour, 1 tablespoon at a time until you can work with the dough more easily

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

If you let the dough rest or chill it for 15 min or so it will be easier to work with.

When I was still doing wheat I couldn't work with full whole - wheat pasta dough in the machine — had to make it half and half in order to make the dough workable, so just wondering if that might be the case with this recipe?

If too much flour is incorporated into the dough, it will become stiff and difficult to work with; take care not to sprinkle too much flour on the surface.

If doing this gluten free, wrap the ball of pasta dough and let it sit out for a good hour, or it will be really annoying to work with.

(Note: dough is easier to work with if it's been chilled for at least an hour or so beforehand.)

If you haven't worked with a sour cream pie dough before, it's wetter and more pliable than a standard butter crust dough.

If not, I'd pop the dough in the fridge for about 15 - 30 minutes first so it's a little easier to work with and your fingers won't be quite so messy.

Pizza dough can be difficult to work with, but it's much easier to handle if you let it come to room temperature before you ty to shape it.

If your dough should become too stiff to work with and you feel you have added too much flour, add 1 - 2 tablespoons water and continue to knead until the gluten has developed.

I also feel like I have more dough to work with if I let it rise for longer (able to get 2 balls of dough).

Also, you can consider using 1/2 all - purpose flour if you'd like a dough that's easier to work with.

If the dough is too dry and crumbly to work with, add water bit by bit until a smooth dough forms.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

If you're following my recipe, be sure to chill the dough for an hour before working with it, or do this part the day before you plan to use it.

I think that next time I will try to let the dough rest another whole day before shaping to see if it is easier to work with, because I'd love for my loaves to be prettier.

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

Even if the dough is hard to work with it should still taste good.

If it's not hydrogenated then you'll need to be more mindful of keeping everything chilled (ingredients, bowls, etc) while you work with the dough.

If you're new to making mini pies, it takes a bit of guestimating to figure out how to portion the dough evenly, but with time you'll become familiar with what works for the size pie pans you have.

It can be tricky to work with for things like cookies, if you're not used to it, but it does make nice tart doughs and such.

If the dough is too difficult to work with, chill for 15 to 30 minutes in the refrigerator until it can easily be molded into shape.

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.

If your dough felt difficult to work with, it may have helped to add 1 - 2 tablespoons of extra flour.

The dough is a little tricky to work with but if you put it on wax paper and fold them over by folding over the wax paper, does that make sense?

If you plan to roll and hand cut, let me suggest that you quarter your dough and work with smaller pieces.

Roll out 1 portion of dough between 2 sheets of parchment paper into a 12 - inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with).

On the contrary, if you are working with a high hydration dough or if you add more water to this recipe, it might spread out like a pancake due to the increased moisture content.

You can work with the dough immediately, though, if you prefer.

It works very well if you don't mind working with one long strip of dough.

Stir until you have a dough that's easy to work with, add more flour if needed.

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

It will really show you what the new dough can do, and if you let it rise for at least a couple days in the refrigerator, it should be quite easy to work with.

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.

Slowly start to work the dough together, adding more flour if it is too sticky to handle (only add a little at a time and only when the dough becomes too difficult to work with).

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.

If you can pick up a handful of it and make a dough ball that feels moist enough to work with, you're good!

Knead the dough on a floured surface and if it is too sticky to work with add more flour, a tablespoon at a time.

If you haven't worked with gluten - free yeast dough much yet, it is important to note that it is very different from regular yeast doughs.

If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.