Sentences with phrase «place dough flats»

Place dough flats into refrigerator to chill while you make the filling.

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

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).

Remove the parchment with the dough from the baking sheets and place on a flat surface.

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

Place the rectangle of dough, still on the parchment paper, flat on a half sheet pan.

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 one of the pie dough rounds on a flat, lightly floured surface.

If you cant roll out roundels smoothly, pinch put a smaller portion of your dough, place between two greased sheets and flatten lightly with your palms to get a smooth, flat disc.

Place the dough back on the flat surface and press down into a disk with the heel of your hand.

Roll the dough into teaspoon sized balls, place on a flat surface, and using your pinky, make a small indentation on the top of each dough ball.

Remove dough from bowl and place on a cutting board and form into a 1» high flat disk / circle or rectangle, depending on the shape of your tart pan.

One by one, put the ball of dough between two pieces of wax paper or in a freezer bag dusted with a little flour, place on table and find a flat item such as a saucepan to flatten into a circle 1/8» thick.

Place a small amount of dough between your palms and press to make round flat cookies.

Once the dough is prepared into a flat disk, place it on the heated pizza stone, using your fingers to carefully press it down until 1/2 -1 / 4 inch thick.

You can do this after you take out the dough and place it on a clean, dry and flat surface.

When using shortening, the texture will remain as a dough that you can roll into a flat circle and place between two cookies.

Place dough on a lightly floured surface and shape it into a 6 - inch flat round.

Form about 4 - 5 dough balls and form into 2 - 3 ounce flat cutlets & place in a line.

Lay out one strip of pasta dough flat, then place teaspoons of the filling about 1 inch apart on one side of the strip.

Shape the dough into a flat ball, and place it in a lightly greased 9» round cake pan.

-- Take the dough out and place on a plastic wrap on a flat surface.

To form the dough: Place dough on a flat surface.

Place 2 dough balls evenly apart on sheets, then press one ball into a flat round disc, pressing dough lightly out to sides and evening out the disc.

Form the dough into one big ball and place it on a large piece of parchment paper on top of a large cutting board or other flat surface.

Step # 5: Place the dough between 2 parchment papers and roll it flat with a rolling pin as thin as you like.

Place dough ball on a flat service (with a sprinkle of flour if needed) and roll out evenly with a rolling pin.

Once finished, scoop out rounded spoonful of the dough using a cookie scoop and place on a parchment lined sheet (or flat plate).

The dough is pricked in several places and not allowed to rise before or during baking, thereby producing a hard, flat bread.

Instead of being formed into a tight log and placed in a loaf pan, the dough is cut into segments, rolled into flat rectangles, folded over on itself, and then rolled into a tight spiral.

They were used in Scotland as early as the 17th Century for baking bannocks, or Irish flat bread; the dough was placed on a narrow ledge at the bottom of the piece and positioned before the fire.

Place the dough in a small baking tray and press it down until it's flat.

Just place it into the pie pan and use your fingers to press the dough flat into the pan and up to the edges.

Remove mixture from blender and, using your hands, roll segments of the dough into small balls, placing on a flat surface.

place your dough in the middle and start spreading it out with your fingers and your palm, until flat, uniform and thin enough to cover the whole tray.

Using your hands, roll segments of the dough into small balls, and place on a flat surface.

You will need to form the dough into a flat circle and place in the freezer for about 5 minutes before cutting into eight equal pieces as shown below.

Place dough in the center of an 8» or 9» cake pan lightly coated with cooking spray, and form into a flat circle about 1» thick.

(Cut two pieces of parchment paper to size (they don't have to be round) and place a ball of dough between them before pressing it flat.)

Place the rolled dough on a flat pan and refrigerate for at least two hours.

Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Remove the dough from the bowl and place on a flat surface.