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Transfer the dough to the tart tin and push and press it until the base and sides are evenly covered with a layer of dough.
First, a layer of dough will be printed and baked at the same time using a heated plate at the bottom of the printer.
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In one pan you should spread a layer of cookie dough almost a centimeter thick.
Enveloping the filling is a thin layer of dough with a slight chew and subtle fluff that, aside from being fried, barely resembles either a yeast-raised or cake American doughnut.
Add a first layer of dough.
A layer of deep fried crispy dough is later added in the middle, sprinkled with hot and savoury sauces, spring onions and coriander, and then folded over.
But if you choose to forgo butter, olive oil sprayed across each layer of dough is a healthier, and easier, alternative.
Just top a thin disc of dough with a layer of sweated onions (tomato not necessary), crumble or chop your fish into chunks and scatter over, add a few dollops of creme fraiche, some salt, pepper and olive oil, and whack into a ferociously hot oven for a few minutes: divine.
When Mourad Lahlou, the chef and owner at the Moroccan-influenced Aziza in San Francisco, got hold of the recipe, he immediately began reconfiguring it, skipping the top layer of dough and spreading the base in a single layer in a large pan, so the filling on top -- exposed to the oven heat -- would caramelize and become even chewier as it baked.
Spread another layer of dough with butter (Samneh) with a thickness less than 1 centimeter (0.4 in).
There is no true substitute for butter, which is traditionally brushed on each layer of dough to impart richness, flavor and a delicate crispness.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com