Sentences with phrase «press edges of dough»

Firmly press the edges of the dough against the sides of the baking dish or cast - iron skillet.

Press edges of dough together.

Working your way around the circumference, press edges of dough together to seal.

Use the tines of a fork to press edges of dough to seal.

Press edges of dough again firmly together with tines of a fork.

Press edges of dough to seal, enclosing butter.

Not exact matches

«Fold overhang under, and crimp edges: With thumb and index finger of one hand, gently press dough against index finger of other hand.

Press the edges of the two layers of dough together and fold them over to seal.

Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined pie plate from the freeze, press a doubled 12 - inch piece of heavy - duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil.

Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands.

Fold long sides of dough over filling; press edges to seal.

Fold the bottom edge up to the longitudinal center line of the dough and press or pinch it down to seal it in place.

Press the dough so that the edges stick to the outside of the pan.

This takes a bit of effort, but keep pressing the dough into the pan while fixing the edges of the dough.

Wrap the dough around the top edges of the pan, and then press the dough into the pan.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1 / 4 - inch wide rim.

Press dough onto bottom and up sides of prepared dish; crimp edges decoratively.

A buttery dough with just a bit of sugar gets pressed into the bottom of a 9 - inch square pan, then baked until the edges brown and pull away from the pan, about 15 minutes.

Seal the edges of the dough carefully, pressing them together and rolling them slightly.

Measure out 2 tbsp of dough and form into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!

Try to press the edges together and seal with the bottom portion of dough if possible.

Place a small triangle of dough in each muffin cup, lightly pressing down to bottom of cup but leaving a little hanging over the edges.

Press Dough around Filling to remove any air, making sure no Filling leaks out of edges.

Gather the outsides of the biscuit dough all the way around the biscuit and bring those edges up to the middle and press them into the middle to seal.

Drop large dollops of dough over the bottom of the pan then use your hands to evenly press into the bottom and fill the pan to the edges.

My crust looks so pretty because I pressed the Paleo Pie Crust dough up over the edges of the pie dish and then made little indentations with a fork.

Lightly press against the edges of the dough and cut between each to make individual ravioli.

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.

Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides.

Fit each circle of dough into the tart pans, press onto bottom and sides and trim edges.

Gently fold the edges of the dough over the blueberries, overlapping the dough slightly and gently pressing it together to create folds.

Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.

Press the paper into the edges of the dough.

Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins.

Brush the edges with a little water and place the spare pieces of dough on top of the other two pieces of dough and carefully press together, sealing up the edges.

Press one of the rounds of dough into the bottom of the pan, pressing it out towards the edges the best you can.

Many pastry chefs opt to mark the dough itself after each turn, by pressing a knuckle into the soft edge of the dough, one knuckle per turn.

Top with second length of dough; press around each mound to seal, then press outward toward edges, pushing out any air pockets.

Cover with the rest of the dough sheets and press around the edges with a fork.

Spread the dough evenly with your fingers, pressing the dough into the edges of the pan.

Place the cookie dough in top of the Oreo crust, and carefully press out towards to edges of the pie plate.

Lightly grease a pie plate, and then press the crust dough into the edges of the pie.

Press the edges of the two dough circles together firmly to seal.

Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan.

Press it evenly into the bottom of a pan with a spatula, pressing down at the edges so dough does nt form a rim after baking.

Fold dough over the mound of meat and press the edges together.

Top with 3 tablespoons of shredded cheese; fold dough over filling and press edges together with a fork to seal.

Crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.

Take a Cannoli tube and wrap a circle of dough around it, lightly pressing the edges together in the center and fanning out the edges on the ends.

Crimping Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outEdges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outedges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.