Sentences with phrase «roll the dough slightly»

Roll the dough slightly larger than 10 by 14 - inches.

You can roll some dough slightly up the sides of the tin, and you can reuse this parchment to flatten all tins.

You can roll some dough slightly up the sides of the tin, and you can reuse this parchment to flatten all tins.

Not exact matches

The dough can be chilled up to over night, but once rolled, make sure to flatten them slightly before baking.

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

Sandwich dough between wax paper with a slightly floured surface, gently flatten the ball of dough with a rolling pin.

The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand

Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon rRoll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon rollroll.

Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray.

Roll the puff pastry dough into a square, making it slightly thinner.

Roll each piece of dough into a round between the palms of your hands, and press down slightly into a thick disk.

On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.

I followed the recipe exactly as written, including the molasses variety, and the dough came out great — it cracked slightly at the edges as we rolled it out, but no big deal.

Then gently roll the dough into a ball and flatten slightly.

Instead of cutting the dough into rounds, I divide it into 20 pieces, roll them slightly, spread the butter on them and stack.

Shape the dough into 1» balls, roll in the sugar and cinnamon, then flatten slightly on the cookie sheet.

Allow the cookie dough to warm slightly at room temperature before rolling it.

Scoop the dough by the 1/2 tablespoon (1 1/2 teaspoons), roll it into balls, and flatten slightly.

PLace the rolls in a greased baking dish, and bake for 15 - 20 minutes, or until the filling is slightly bubbly and the dough is firm and slightly browned.

Roll the dough into a 10 - 12 inch circle (depending on how thick you want the crust) Pinch the sides to form a slightly raised crust.

• For chewy - inside & crispy - outside cookies - roll dough balls, then slightly flatten to 1-1/2 to 1-3/4 inch diameter.

The dough made with cornflour will not be flexible as it lacks gluten in it and rotis rolled out of this dough becomes slightly tough.

Once the dough is finished the second rise, roll it out fairly thin (about 1/4 inch thick or slightly thicker is good).

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

Using slightly damp hands if necessary, roll the chocolate tahini dough into large bite sized balls, about 1.5 - 2 tablespoons worth of dough.

Slightly roll out the dough horizontally and vertically.

Roll the dough into 12 balls and slightly press them down on a with baking parchment lined tray.

For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish.

Roll a tablespoon or so of the dough into a ball, place on cookie sheet and flatten slightly.

Although my dough was slightly sticky like everyone else, I didn't need a lot of flour to roll out the dough.

Roll each portion of dough into a ball and flatten just slightly into a disc.

Place a piece of dough between two sheets of parchment paper and roll out until slightly less than 1/4 inch thick

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

This dough was the easiest to roll out I've ever tried and it's slightly sweet and very crisp.

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

Roll dough into 6 balls - 3 should be a slightly bigger size for the bodies and 3 should be smaller to form the heads.

I had my hands slightly damp to more easily roll the dough into balls.

Roll the remaining dough out between two sheets of wax paper to form a rectangle slightly larger than the pan.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Allow the dough to warm slightly before rolling.)

Brush a large bowl with olive olive and add the dough ball into the bowl, rolling it a little around the bowl, making sure the ball is slightly oiled.

Roll dough out with a rolling pin between wax paper sheets, making a circle slightly larger than the pie plate.

Roll the dough into 2 - ounce balls and place on prepared baking sheets an inch or two apart; flatten slightly.

Working with one piece of dough at a time, flatten slightly and feed through the smooth rollers of a pasta machine starting at the widest setting.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

Roll out the remaining one - third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan.

The main reasons why I think I was struggling was because 1) it was a very warm and humid night so my dough was getting very soft to work with very quickly and 2) I didn't bother to chill it further after I've rolled it out; so I urge you to make sure your dough is slightly chilled before you line your tart tins and possibly rolling the dough in between two sheets of baking paper to make it easier to transfer the dough in the tart tins.

Take heaping tablespoons of dough, roll into a ball and flatten slightly onto the baking sheet.

Knead the dough again for a couple of minutes and then make gooseberry sized balls and roll them slightly thicker like how we do for poori.

Place dough on stone or foil and with a rolling pin, roll out until desired thickness (remember it will thicken slightly once cooked)