Sentences with phrase «flour your work surface with»

Lightly flour your work surface with coconut flour and turn out the rested dough.

Flour your work surface with chickpea flour.

Flour a work surface with the remaining 1/2 cup of flour, then turn the dough out.

Not exact matches

Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface.

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

Dust your work surface lightly with flour, and place the pastry disk in the center.

Once risen, lightly sprinkle the dough with flour and transfer to a floured work surface.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

Lightly dust the work surface with flour and roll out the dough to a 20 x 45 cm rectangle about 0.5 cm thick.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal - sized pieces (roughly the size of a golf ball).

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

Dust a work surface with flour and tip the risen dough out onto it.

On a clean work surface, dusted with flour, unwrap the dough let sit for a couple of minutes and then roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.

Stir to get a rough dough then tip out onto a work surface dusted with flour.

If too much flour is incorporated into the dough, it will become stiff and difficult to work with; take care not to sprinkle too much flour on the surface.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

• lightly flour your work surface (I use a marble slab) and knead dough with the heal of your hand, 4 - 5 times.

3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.

Lightly dust the work surface with flour and roll out the shortcrust pastry to the thickness of a quarter.

Now on the working surface generously dust with flour and transfer the plain scone dough onto the surface.

Now on the working surface generously dust with flour and transfer the dough onto the surface.

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Transfer the dough chunks on a lightly floured work surface, combine with your hands and make a round disc shape.

Dust your work surface with gluten - free flour and roll dough out evenly into a circle at least 1 inch larger than your pie pan.

Lightly dust your work surface with some tapioca flour and roll the dough out to approximately 7 - 8 mm thickness.

Turn the uncovered half of dough onto a work surface dusted with gluten - free flour and form it into a flat disk.

To roll out the gluten - free dough, dust your work surface thoroughly with gluten - free flour and use a well - floured rolling pin to prevent the dough from sticking.

Dust your work surface and rolling pin generously with all - purpose gluten - free flour.

Sprinkle work surface with flour.

3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough circle, about 5 inches diameter.

Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6 - 7 times should do it.

Starting in the middle, roll toward the outside, turning it over as you work and dusting with more flour to make sure it doesn't stick to the surface.

Dust your work surface and the rolling pin with flour.

Transfer the dough chunks on a lightly floured work surface and form a disc - shape with your hands.

Place one dough disk on work surface (leave other disk in the refrigerator) and dust with flour blend.

Liberally dust work surface with flour.

Dust working surface with flour.

Working with one ball at a time, roll the dough out on a lightly floured surface with a lightly floured rolling pin.

Lightly flour your work surface, turn the dough out and lightly dust it with flour.

I like it the best, but I also saw on Joy the Baker that she puts the flour and butter on a surface and works the butter in with a rolling pin.

Dust your work surface with a little bit of superfine brown rice flour and roll the dough to 1 / 8 - inch thickness.

I shaped the pieces into three round loaves with well floured hands on a well floured working surface and let them rise, covered with kitchen towels, for about 2 hours more until the surface started to crack.

Lightly dust a clean work surface with oat flour.

Turn it out onto a floured work surface, and bring it together with a few quick kneads.

Dust work surface and rolling pin with flour and roll large piece of dough to scant 1/4 inch thick.