Sentences with phrase «using a rolling pin roll»

Using a rolling pin roll the dough out into a large flat sheet about 1/2 ″ thick.

Using a rolling pin roll out the dough to 3 mm thickness (it might be easier to do this in two goes), then cut out the cookies.

Turn the dough onto a floured surface, divide it into 2 balls and using a rolling pin roll the dough into two 11 inches rounds.

Not exact matches

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

Using a rolling pin, roll out the dough between two sheets of parchment paper or Teflex sheets, forming an even thickness.

Roll out using a very light stroke with a rolling pin.

With a rolling pin roll out the dough, or use your hands to pat it out until 1 / 2 - inch thick.

Roll using a floured surface and rolling pin.

Roll it out with a rolling pin or use your hands.

Use a rolling pin to roll the dough to about 1 - inch thick.

Using extra starch as needed, roll the dough with a rolling pin.

Pat out dough into a thin round (I used a rolling pin, it was much more effective) and cut out small flower shapes.

Use your rolling pin to press down on the pastry, making little grooves, then proceed to roll the pastry as below.

To do this, I use a silicone rolling mat and rectangular steel pieces under my rolling pin.

Roll gently using a rolling pin to crush the mixture into fine pieces, allowing a few larger pieces to remain.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

Using a lightly floured rolling pin, roll dough into rectangle, approximately 14 x 9 inches.

Use a rolling pin to stretch the dough into a large rectangle.

Use the rolling pin to transfer the dough.

Shape it into a disc and then roll it out using a rolling pin to 1.5 cm thickness (slightly over 1/2 inch).

Your greaseproof paper, your rolling pin and your cookie cutters — it will be a total life saver I used normal flour and regular white sugar and they turned out great.

To place the top crust on the pie using the rolling pin method described above.

Place the rolling pin on one side of the dough and lift the dough using the wax paper.

I worked for a while in a nice Italian place - got to be very good at using the rolling pin to roll out dough.

Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift the dough over top of the pie plate.

You can also resort to using a rolling pin, though this isn't as effective.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4 - inch thickness.

Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12 - inch circle.

The dough will be very sticky, so use flour to coat your hands, rolling pin, and top of the dough as needed.

Using a ziploc bag and a rolling pin, crush all but 6 of the Oreo cookies.

I am sure there's some really fancy shmancy tool just for glazing chocolate on orange peels... but let's be real, I used a wine bottle as a rolling pin this past weekend... clearly this was a make - it - work kind of project.

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 chiuse 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 chiUse 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

Crush the honeycomb using a rolling pin and sandwich bag.

Using a small rolling pin, roll dough to desired thickness.

(I use a ziploc and a rolling pin to crumble my cookies.

Using a rolling pin, roll the balls out into 1/2 cm / 1/4» thick oval shapes.

Using a rolling pin, roll the crackers into fine crumbs.

After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15 - inch rectangle.

ROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootrolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smooth ball.

Leave to proof for 20 minutes, then turn onto a floured board and use a rolling pin to flatten.

I do nt use a rolling pin either.

Flour the dough rectangle to prevent it from sticking and - using a rolling pin - take care to roll out the dough into a bigger rectangle.

If you don't have a processor, using a resealable plastic bag and a rolling pin works well.

Use a rolling pin to roll out the dough into a 12 - x 16 - inch (30 x 40 cm) rectangle.

If you don't own a food processor you can crush the freeze - dried strawberries in a resealable bag using a rolling pin until they've reached a fine powdery consistency.

Using a rolling pin, roll each ball of dough into a 7 - inch diameter circle.

If using a tart pan, roll the rolling pin over the top to cut the excess dough off.

Place the cereal in a food storage bag and using a rolling pin, crush the flakes into coarse crumbs.

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.