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).

Voila!

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!
    xoxo

    ReplyDelete

Thanks for your sweet words!!

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover