Sentences with phrase «place flour on»

Place the flour on a plate.

Place the flour on a shallow plate.

Place the flour on a rimmed plate and season with the garlic, onion powder (optional), and smoked paprika (optional), mixing with a fork, and set aside.

Place the flour on a small plate.

Place the flour on a mixing board.

Not exact matches

I dusted the counter with flour, placed the first pâte brisée on the surface, took out my rolling pin, and began my slow break from sanity.

To roll out the cookies, place a ball of dough about 3 or 4 - inches in diameter on a lightly floured surface.

Place the dough on a lightly floured surface and divide it into two pieces.

I made a loose variation on these (subbing beet pulp and almond flour for the millet) and I used cashew cream in place of the ricotta & three flax eggs to make them vegan > not as perfect as the original, but turned out pretty well.

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

The first time I made it, I happily placed it in the oven, turned around and discovered the flour still sitting on the counter.

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

As far as being not too healthy, I'd say w / using whole wheat flour and the applesauce in place of oil, they qualify on the healthy side.

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(1) Place flour and salt in a heap on your clean working surface and place chunks of butter onPlace flour and salt in a heap on your clean working surface and place chunks of butter onplace chunks of butter on top.

Punch the dough down slightly, place it on a floured surface and roll out into the pizza shape you desire.

When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface sandwiched between wax paper.

Place in a bowl the flour, brown sugar and cinnamon, stir and add the butter in cubes, and join with yours fingers until it takes on a breadcrumbs consistency.

Divide the dough in half and place one piece on a floured work surface.

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

Remove the chilled dough from the refrigerator and place on a lightly floured surface.

Place the flour, cornstarch and baking powder on top of the batter, then gently stir to combine everything, making sure to scrape the sides of the bowl.

Place them on a floured tray and allow them to rest another 20 minutes while you heat the deep fryer or large pot with your choice of oil.

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Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Once all the ingredients are combined, place the dough ball on the worktop surface sprinkled with buckwheat flour.

Take the dough out of the cling film and place on a well floured surface.

Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

Place crackers on a flour dusted surface and repeat with the remaining pieces of dough.

Place a large piece of wax paper on a large board and dust it well with flour.

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I just made it with a few alterations... rolled oats in place of quinoa, all fruit on the bottom and I made a brown sugar crumble on top (1/2 c flour, 1/2 cup brown sugar, 3 tbsp butter).

-- 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!

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.

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 chivon 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 chivon 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 chivOn 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 chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Place one ball on a lightly floured work surface and cover the other three.

The best thing to do is to place a bowl on a scale, tare it to zero and pour 100g flour and then 100g of water - both ingredients should be even in weight and the total weight on your scale show 200g.

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

Once chilled, peel off parchment and place dough on a lightly floured surface.

Place the balls on a lightly floured surface, cover with a kitchen towel and leave for another 30 min.

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

Place one on top of another and lightly flour the top.

Place the dough on a lightly floured work surface and pat it into a disk.

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)

Dip each risotto ball into first the flour, then the egg, then the panko breadcrumbs and place back on to the parchment - lined baking sheet.

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).

Lightly flour a piece of plastic wrap and place the butter / flour mixture on it and pat it into an 8 inch square.

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.

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.

I'm working on a version of this recipe without coconut flour, but meanwhile you can buy it at places like Whole Foods or online at iHerb.com or Amazon.