Sentences with phrase «2 place the dough»

2 Place the dough onto a lightly floured surface.

Not exact matches

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

On a cookie sheet lined with silpat or parchment paper, place cookie dough 2 inches apart and bake 7 - 8 minutes until edges begin to brown.

Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets (make sure they are mounded and not flat).

Let dough rise in a warm place until doubled, about 2 hours.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

- Place in the refrigerator for 2 hours so that the dough can slightly rise.

Cover the bowl with plastic wrap and allow to rise in a warm, dry place for 1 1/2 to 2 hours, or until dough has tripled in volume and is bubbly.

Divide the dough into 2 - 3 balls and place one at a time on a floured non-stick mat or on stone surface.

Scoop the cookie dough into 1 1/2 inch balls and place 2 inches apart onto an ungreased or parchment lined cookie sheet.

Using a cookie scoop, I use a 2 tablespoon scoop, scoop the dough and place on the prepared baking sheet.

Form the dough into balls about 1 tablespoon in size and place at least 2 inches apart on your cookie sheet.

Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray.

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Once ready, heat up enough oil at 350 degrees in a pot, roll out the dough, cut the donuts, shapes and sides you like and fry 2 minutes on each side and place in a sheet with some towel paper.

Place the dough in a warm, draft - free spot to rise for 1 to 2 hours.

With a medium cookie scoop, place cookie dough batter onto the prepared cookie sheets 2 inches apart.

Oil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2 - 3 minutes or until golden brown on the bottom.

Make approx. 2 tbsp sized balls of dough and place them on the baking sheet, pressing down slightly to flatten.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Make balls of ~ 2 T of dough, place on cookie sheet and and flatten with your palm.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh cPlace dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh cplace a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Smooth the ends as best you can and with the dough firmly wrapped in plastic wrap, place it in the fridge for 1 - 2 hours.

Let rest in a warm place for 2 hours until the dough has doubled in size.

Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on your parchment lined baking sheets.

Scoop the cookie dough into 2 - tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.

Roll the dough in the cinnamon - sugar mixture and place on a baking sheet at least 3 - inches apart (okay, for the smaller dough balls, they can safely be 2 - inches apart).

Place about 2 tsp worth of filling in the middle of each circle and fold shut pinching the dough together with a fork.

Take some of the dough out of the fridge and place it on a lightly floured surface, dust your rolling - pin with flour, roll the dough out to the desired thickness (2 - 4 mm).

Roll out the cookie dough about 1/2 cm thick (Note 2), cut out the cookies with a cookie cutter of your choice, and place them onto the baking tray, leaving at least 1/2» (or about 1.5 cm) space between them.

Scoop dough in 2 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans.

Scoop and shape 2 tbsp of dough into balls and place on a cookie sheet 2 inches apart.

If using a mixer (or by hand), once dough has been kneaded for 5 minutes (10 by hand) and is soft and pliable, form it into a ball and place it into a lightly oiled bowl, cover, and let rise until doubled, ~ 2 hours.

Place 1 / 4th of the filling along the center of the dough, lengthwise, leaving about 2 - 3 inches on each long side.

Place the other circle of puff pastry on top, set a 2 ″ wide glass in the center, then make cuts through the dough up to the glass.

Place 2 leveled tablespoons of dough per cookie onto the prepared sheets, 5 cm (2in) apart.

Place your dough ball in a large bowl that has been lightly coated with oil, cover with a damp cloth, and allow it to rise for 2 hours (or until it doubles in size).

Using a cookie scoop to ensure reasonably uniform size, scoop up the dough and roll into balls, then place about 2 inches apart on the baking sheets.

While dough is chilling, place butter between 2 sheets of plastic wrap.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Place another dough rectangle on top and repeat layering with the stuffing, cheese and the remaining 2 rectangles.

Roll the dough into tablespoon sized balls; place 2 inches apart on parchment - lined cookie sheets.

Place about 5 chilled dough balls each on 2 lined baking sheets (or just use one baking sheet — but you'll need to put half the dough balls someplace else to sit until it's time to bake them).

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Portion the dough into generous 2 teaspoon sized balls and place 2 inches apart on prepared baking sheets.

Roll each piece of dough into a round between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.

If rolling the dough out, divide into 2 small pieces, wrap in plastic wrap and refrigerate about 30 minutes (or place in the freezer for about 10 minutes).