Wednesday, December 5, 2012

This is GENIUS: Dough Cutting

My mother in law and I were making caramel rolls (recipe will post Friday) and it was SO much easier than I ever thought it would be.

Not only did I learn to count (turning a dough log into 12 pieces is easier said than done apparently), but I learned to cut dough without smooshing it! A valuable lesson for those of you who are making Christmas cookies and want them all the same size (from a roll you make or buy)!!

Another thing I just learned... "smooshing" is not a word. Who knew?! Thanks red squiggle, I'm using it anyway.

So I video taped this for you too... but you have to promise not to make fun of my man voice and the fact that I sound like my 4,000 lb body just ran up a flight of stairs. I'm not sure why I was breathing so hard!

And I recorded it on my phone since my camera is out of space and I don't have the heart to delete any pictures or the motivation to buy a new memory card. Dang.

I had to talk quietly since Kylie was napping so written instructions are below the video (in case you don't understand my rambling).

So take your dough ball/log and lay it on a lightly floured surface so you can get your thread under it.

Grab a spool of thread and take off about 1 yard.

Fold the thread in half.

Slide it under the dough to the point where you want to cut.

Cross the sides over each other once.

In a relatively quick motion, pull the sides tight so you once again have a straight piece of thread and your dough is sliced (sans smooshing).


Happy baking!

1 comment:

  1. Ah!!! Love it...

    And most of all I LOVE videos! I get to hear what all my bloggy friends sound like in real life!


Thanks for your sweet words!!

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