Sentences with phrase «place the dough circles»

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 chives

We cut out round circles with a cookie cutter or the top of a champagne glass, and then placed the dough circles on a greased baking tray, before baking them for about 20 minutes until the tops turned golden.

Place the dough circle inside the buttered pan and press it into the bottom and up along the sides.

Place the dough circles on the prepared baking sheet, leaving one finger of space in between each cookie, until all the dough is used up.

Place the dough circle on a parchment lined baking sheet.

She would then place the dough circles on a greased baking tray, and into the oven they went, before coming out warm and grand and beautiful.

Place dough circles on the prepared baking sheet and bake for 12 - 14 minutes until a toothpick inserted in the middle of a scone comes out clean.

Place the dough circles on the prepared baking sheet and bake for 12 t0 14 minutes, or until a toothpick inserted in the middle of a scone comes out clean.

Not exact matches

Roll this into a ball and place between two sheets of greaseproof paper, then roll the dough out into a circle big enough to fit your tin.

Form the pizza dough into a circle and place it on a baking pan.

Roll out the dough and cut 6 circles big enough to fill the tartlets forms, edges included, place in the forms.

Place one ball of Chocolate Almond Filling in center of each circle, and cover completely with dough.

Form a square with the dough, cut in 20 little circles, place on a baking sheet, smear some butter on them, and bake for 20 minutes or until golden brown.

Place about 2 tsp worth of filling in the middle of each circle and fold shut pinching the dough together with a fork.

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.

Basically, place the dough in each hole of the muffin tin, and leave it open so that you can put the remaining ingredients into each dough circle.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place the other circle of puff pastry on top, set a 2 ″ wide glass in the center, then make cuts through the dough up to the glass.

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).

To assemble the layers, place one 10 - inch circle of dough onto a sheet of parchment paper.

Place a 2 1/2» to 3» round cutter in the center of the dough circle as a guide.

Have ready a lightly floured plate to place the finished circles on, and go ahead and firmly press your glass or cookie cutter into the dough, as close together as you can.

Place the last circle of dough on top, leaving it bare.

Place a small round cup or dish in the center of the circle, pressing it lightly to form a visual indentation without pressing through the dough.

Shape the dough into a circle, cut a deep cross (~ 1.5 cm) across its entire width and immediately place into your pre-heated oven.

Remove the dough circles from the refrigerator and place in an even layer on your work surface.

Divide the filling among the dough circles, placing it in the middle of each circle.

If you don't want to use a pie pan for this recipe, roll out your dough into a large circle (about 11 - 12 inches) then place it on a baking sheet.

Place the dough onto the parchment and use a spatula to spread the dough into a large circle or rectangle.

Next, place the dough on a lightly floured surfact and use a rolling pin to roll it into a large circle, about 12 inches wide.

Place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round.

Braid the dough and place it on the outside of the circle (again, it will shrink a bit so make it a tad bigger).

Remove dough and place on a lightly floured cutting board and roll out to about 3/8» thick in either a rectangle or circle depending on your tart pan.

On a lightly floured surface, roll 1 disk of dough into a 11 to 12 - inch circle (about 1 / 8 - inch thick), and place in a 9 - inch pie plate.

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.

On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick.

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.

You could also try rolling out the dough and using a large circle cut out and a small circle cut out to make doughnut shaped circles and placing the cut outs onto a baking sheet.

Next, the prepared pie dough was unrolled, circles were cut out and about a tablespoon of filling placed on each round.

Using your hands or a rolling pin, roll the dough out to a 10 - inch circle and place it on a semolina - dusted pizza peel or an upside down baking sheet.

Wet your finger to draw a thin layer of water along the borders of the circle surrounding the paste, then place another circle of dough on top.

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

When the dough is ready, use your hands to stretch it into a large circle and place it in the bottom of the prepared cast iron skillet.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

9) Place the ball of pizza dough onto a sheet of parchment paper, and use a tapioca - floured rolling pin to slowly roll the dough out into a thin circle — the thinner the crispier your crust will be.

Place on a lightly floured surface and roll dough into an 11 - inch circle, about 1 / 4 - inch thick.

10) Place the circle of pizza dough (on the parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.

Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin.

Using a cookie cutter (any small round one will do), cut the dough into circles and place on a greased, parchment paper - covered baking sheet (very important so the cookies don't stick).