Sentences with phrase «on a sheet of parchment paper using»

On a sheet of parchment paper using wet hands, form dough into a square roughly 8 × 8 inches in size and about 1 / 4 - inch thick.

Not exact matches

Make pomegranate salt: Use a spoon or pastry brush to splatter a bit of juice on a sheet of parchment paper.

Line up the bagels on a baking sheet that's been lined with parchment paper, a Silpat or whatever you use for this kind of thing.

Using the cookie cutters of your choice, cut out cookies and place them on a baking sheet lined with parchment paper.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

Instead of using a parchment paper on the bottom and then transferring onto your sheet pan, you can roll onto a silicone mat and then use something that won't damage it to cut (I've used a plastic pastry roller or frosting spatula).

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

The best way to be certain that the bread won't stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment.

Place a sheet of parchment paper on the bottom of the cake pan (I use a cake pan with removable bottom, but it's not necessary).

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper.

Lay a sheet of plastic wrap or parchment paper on top and use your hands to spread into a uniformly thin layer about 1 / 4th — 1 / 8th inch (3 to 6 mm.)

Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza):

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Use another sheet of parchment paper on top if the dough is sticking to the rolling pin.

Preheat the oven to 350 and line a 13x9 brownie pan with a full sheet of parchment paper so that there is extra on the sides (I use this to pull the entire sheet of bars out of the tray after cooling and before slicing)

Using a separate sheet of parchment paper lay it over the pressed dough and press down on the parchment paper, smoothing out the dough as much as possible.

Above: If you don't have a dehydrator, and want maximum airflow around your granola (using the oven method), you can place your parchment paper on top of a baking rack that is sitting on top of your baking sheet (I have used my broiler pan and broiler rack in the photo above).

I was wondering if it OK to use Silpat on my cookie sheets instead of parchment paper?

On a rimmed baking sheet with parchment paper, pour chocolate and use the back of a spatula to spread in an even layer, about 1 / 4 - inch to 1 / 8 - inch thick.

Use an ice cream scoop to dish out 8 large balls of ice cream and then place them on a parchment paper lined sheet pan

Use a 1.5 - inch round cookie cutter to cut circles of dough and place them one inch apart on a baking sheet lined with parchment paper.

Also, I rolled the dough between 2 sheets of parchment paper and used the lower one to bake the galette on.

Lay a sheet of parchment paper on top, and use a rolling pin to roll each piece of dough to 1 / 2 - inch thickness.

Transfer the mixture to the prepared loaf pan and use another sheet of parchment paper on top to press and flatten evenly into the pan.

Roll each ball in the lime coating sugar, then place on a parchment paper lined baking sheet and use the bottom of a glass to press the ball into a little disk with a 1/3» thickness, keep atleast 1.5» between cookies to allow for spreading.

Transfer the mixture to the prepared loaf pan and use a sheet of parchment paper on top to press and flatten evenly using the palm of your hand.

Using an extra sheet of parchment paper, press down on the mixture to form it to the pan and ensuring there are no spaces in the mix.

based on a recipe from Five Heart Home Preheat Oven to 350 F Line two cookie sheets with parchment paper (or use stoneware) Prep time: 15 minutes Cook time: 30 minutes Cooling time: 2 hours 6 cups of oats (gluten - free for GF version)

You can also use a jelly roll pan, or simply a sheet of parchment paper on the counter.