Sentences with phrase «cut dough»

Instead of cutting the dough into rounds, I divide it into 20 pieces, roll them slightly, spread the butter on them and stack.

You also have the option of cutting your dough with another type of flour.

Use a very sharp knife to cut off the ends then cut the dough into 11 to 12 equal pieces.

You can either freeze the cooked tortillas of cut the dough into desired number of servings, place in a freezer bag (s) and freeze for up to 3 months.

Allow dough to rise for 15 minutes and then cut the dough ball in half for two 9 ″ thin crust pizzas.

Cut dough lengthwise into 2 1/2 to 3 - inch strips.

On a flat surface lined with parchment paper, roll out the dough until it is 1/4 ″ thick; cut dough using a round, 2.5 ″ cookie cutter.

Now just cut the dough into even pieces, The key to retaining the beautiful round shape is to use a super sharp knife.

Using a pizza cutter or knife cut the dough into cracker size squares.

If you're planning on cutting the dough into bars, refrigerate it first.

Using a sharp knife, deeply score / cut your dough along desired cracker shapes.

You can check over time to see if most of the dough bubbles are gone by cutting your dough ball in half.

Just a hint... using a pizza cutter makes cutting the dough a breeze.

I just usually cut my dough like a pie.

The stars were the most difficult not to break when cutting the dough!

Depending on the size of rolls you want cut dough in half with a pizza cutter.

Will definitely make again, but will probably cut dough in half and roll it longer to make smaller rolls.

When the tart is chilled, carefully cut dough leftovers with a knife.

With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans.

Using a pizza cutter or sharp knife, cut the dough vertically to make 12 even strips.

Cut dough stack lengthwise into three 2 - in.

Use a very sharp knife to cut the dough tube into 17 - 18 pieces and place them onto a baking sheet covered with parchment paper.

Run a rolling pin over the top of the rim of the pan to cut the dough level with the pan.

Turn dough out onto a floured surface and then cut the dough into 8 pieces.

Cut the dough using a pizza cutter or knife.

Using a large, sharp knife cut dough into 1 - inch - cubes.

Cut the dough in half, place half on top of the other, and press down.

Cut dough ball in two and form each half into a 12 - inch long cylinder about 1 inch in diameter.

Cut the dough lengthwise into 1 - inch - wide strips.

As soon as you can touch them, cut the dough along the score lines with scissors.

To make the rolls you see in the photo up above, start by cutting the dough into thirds - three big wedges.

Take a knife dipped in flour and cut the dough like a pie into 8 pieces.

Cut the dough into circles with either a cookie cutter, or a glass.

With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

After cutting your dough shapes transfer them on by one to large greased baking sheet.

Using a star - shaped cookie cutter was a no - brainer over Fourth of July weekend, but you can use any shape you like or simply cut the dough into rectangles.

I think the bakers who are having trouble with understanding the floss method for cutting the dough, are making it harder than it is.

Cut each dough roll in half and pinch the centers closed.

Using a sharp knife or a pizza wheel, if you have one, cut the dough as though you are slicing a cake into twelve equal triangles.

Cut dough log crosswise into 8 equal pieces.

When you've finished cutting the dough, use a small heart cutter to cut the centers out of half of the cookies (don't remove the centers just yet) and freeze for 20 minutes.

Remove the top layer on parchement and using a blunt knife or pizza cutter cut the dough into cracker shapes.

Pipe a 6» length of dough, then quickly cut the dough from the tip of the bag with an oiled paring knife, letting it slide away from you into the oil.

Now cut the dough in strips on both sides and fold in the strips in a crisscross lattice pattern, stretching and overlapping.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

Halfway though drying, slide the parchment briefly back onto the counter, and cut the disc into 1.5 ″ wide strips with the flat edge of a large metal dough scraper (which will cut the dough nicely but not the parchment), and then cut the strips crosswise, and resume drying / baking.

Preheat oven to 350 degrees F. Cut dough into 1/4 inch thick slices.