Sentences with phrase «trim edges of dough»

You could trim the edges of the dough using a knife so the dough forms a perfect rectangle, then cut evenly - sized crackers in, if you prefer.

Trim the edges of the dough, leaving a 3/4 inch overhang, and then tuck that overhang underneath itself.

Trim edges of dough (patch up any holes or tears with extra dough).

Trim edges of dough with kitchen shears to even out, leaving at least a 2» overhang (or, you can leave untrimmed if you want a rustic look); brush edge with half of egg wash.

Trim edges of dough with kitchen shears to even out, leaving at least a 1 1/2» overhang; brush edge with half of egg wash.

Peel off the top layer of plastic wrap from the dough and invert it onto the parchment - lined baking sheet (trim the edges of the dough slightly for a cleaner look).

Trim the edges of the dough flush with the upper edge of the sides of the pan.

Trim edges of dough to make 1 / 2 - inch overhang.

Not exact matches

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

Trim the dough edges to extend about 1/2 inch beyond the rim of the pan.

Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.

Remove the top piece of wax paper and trim dough edges to fit.

Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.

Pinch the two edges of dough together and trim flush against the lip of the pie plate.

Pinch the two edges of dough together and trim off any that hangs over the lip of the plate by more than 1 inch.

Then trim the long edges of the dough with a sharp knife or pizza wheel.

Using kitchen shears, trim the overhanging dough, leaving about an inch of excess (from the edge of the pan).

Trim the edges leaving about 1 / 2 - inch of dough overhanging the sides.

Transfer into the tart pan, trim the edges, and poke the bottom of the pan with a fork several dozen times to prevent the dough from rising while baking.

Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers.

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

Trim excess dough, crimp edges of pie and cut some vents in top crust.

Trim the edges off of the dough in order to make a circle.

Trim shaggy edges that hang over the edge of the pan, if you want to, but it looks kind of cool and rustic with the extra dough scraps, so you can leave it and it'll be totally fine.

Using pasta cutter or pizza cutter, trim long side of dough farthest from you about 1/2» from mounds, then trim short ends to create tidy edges all around.

For a single - crusted pie, use a pair of scissors to trim the dough so that it overhangs the edge by 1/2 inch all around.