Sentences with phrase «place the dough cut»

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

Place a piece of parchment paper onto a cutting board and dump your dough smack in the center.

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

Alternately, if you want to bake two loaves, cut the dough into two equal pieces, shape and place in prepared pans.

Once ready, heat up enough oil at 350 degrees in a pot, roll out the dough, cut the donuts, shapes and sides you like and fry 2 minutes on each side and place in a sheet with some towel paper.

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of dough!

-- 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!

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 chiCut 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 chicut 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 chicut 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

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.

Slowly remove the cutting board, letting the dough fall into place inside the pie pan.

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.

Use any cookie cutter you like to cut out the dough and place the cookies on the prepared baking sheets.

Roll out the cookie dough about 1/2 cm thick (Note 2), cut out the cookies with a cookie cutter of your choice, and place them onto the baking tray, leaving at least 1/2» (or about 1.5 cm) space between them.

The dough is then rolled into a sausage shape and cut into rounds, interestingly you then place each round into a muffin case before rising again and finally baking.

Cut the dough with the cookie cutter, and place cut cookies on prepared sheet paCut the dough with the cookie cutter, and place cut cookies on prepared sheet pacut cookies on prepared sheet pans.

With a fluted (or simple round) 1 - inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1 - inch apart (they will not spread during baking).

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).

Start from the outside edge of the skillet, and place the cut out pie dough shapes in a circular pattern, working toward the center.

When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour.

Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.

Place filling on edge of dough, roll and cut.

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.

Place the dough on a cutting board and cut into 1/2 inch cubes.

Knead the dough until well combined and place in the fridge for about half an hour so it will be easier to cut out the shapes when the dough is a bit harder.

Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking shecut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheCut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.

Cut dough into 1 / 4 - inch slices and place at least an inch apart on prepared baking sheets.

Place thawed puff pastry dough on a cutting board and cut into 6 rectangles.

Place the pie crust dough on a cutting board, handling according to package instructions.

Using the cookie cutter of your choice, cut the dough into desired shapes and place on a baking sheet, leaving a couple inches between the cookies for spreading.

Place purple dough on a cutting board and brush with egg white.

Roll out the remaining dough and either place another layer of crust over top (poke holes in the center) or cut strips of dough and create a lattice pattern (as shown in the photos).

Press the dough into a 3/4 ″ thick disc and using a 1.5 ″ -2 ″ biscuit cutter, cut the biscuits (do not twist the cutter or it will prevent the biscuits from rising properly) and place them directly on the baking sheet — you can set them about an inch or two apart if you prefer crunchier edges or touching each other, if you prefer softer edged biscuits.

Cut chilled dough into 1 / 4 - inch slices and place 2 - inches apart on cookie sheet.

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.

Cut the dough into the desired holiday shapes of trees and Santa's reindeers and place the pieces on greased baking sheet, baking for 8 minutes until they become lightly brown.

Next day (this is the five minutes part), you sprinkle flour on the dough and cut a grapefruit - size ball out and stretch it over and over into a ball form, let it sit on a cornmeal - covered pizza peel for 40 minutes to rest, place it in an oven and bake for 30 minutes.

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.

Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly brush with butter.

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.

You can re-roll extra dough into balls, flatten, roll out, cut out crackers, place, etc..

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

You have two options from here: option # 1 - you can use a pizza cutter or knife and simply cut into strips and then cut the strips into squares or option # 2 — you can use a cookie cutter and cut out small shapes, place those shapes on a baking sheet lined with parchment then re-roll the scraps and repeat the cookie cutter option until all the dough is used.

Using a 2 - inch biscuit cutter, cut dough into rolls and place in a well - oiled 10 - inch cast iron skillet.

I make the dough place it on a thick smooth cutting board.

Then place the triangle on your surface and cut a small slit in the center of the wide end of your dough.

I have a pie crust recipe cook book and it was for gluten free pie crust and the baker cut the dough in triangled and then placed them on top

I filled our kitchen sink halfway full with hot water, covered the dough bowl tightly with plastic wrap and a cutting board, and placed the bowl in the water.

Cut the log of dough into slices a scant 1 / 4 - inch thick, on a slight bias if you choose, and place them one inch apart on the lined sheets (cookies will spread just a little).

Remove wrapper and place chilled dough on cutting board.