Sentences with phrase «baking sheet of dough»

Remove plastic wrap from one baking sheet of dough.

Chill the baking sheet of dough balls in the refrigerator for 10 to 15 minutes.

Not exact matches

When ready for baking, we roll a teaspoon of dough between palms of hands and place balls two inches apart on greased baking sheet.

Make sure you're rolling the dough in between two sheets of baking paper as this really helps.

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

Scoop the cookies out onto the baking sheets (I use a 2 - inch cookie scoop, which is about 1 1/2 tablespoons of dough).

Transfer the dough on the bottom sheet of parchment to a baking sheet.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes.

Next time, you should be fine with not greasing the baking sheet and simply doing the thin layer of butter on the dough — do keep it very thin, though.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil.

Then, line a baking sheet with parchment paper and take the dough out of the refrigerator.

Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.

Once all the eggs are added, and the dough is very well beaten, divide into 12 «balls» of dough (6 on each baking sheet) using a large spoon.

Once all the dough has been placed on your baking sheet, wet your thumb with some water and press a deep thumbprint into the center of each ball of dough.

Just make sure the dough is patted down with enough flour so that it isn't tacky, and throw down a generous layer of cornmeal onto your baking sheet - the dough should roll around on the cornmeal like it is on a bed of tiny ball - bearings.

Cut the dough into the shapes of your choice and transfer to the baking sheets.

Or is it because of the blender batter technique / recipe compared to the recipes which end up with balls of dough which you bake on a baking sheet?

Make approx. 2 tbsp sized balls of dough and place them on the baking sheet, pressing down slightly to flatten.

Use a large cookie scoop to drop dollops of the cookie dough onto the baking sheet.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

Flatten the dough into a disc and place it between two sheets of baking paper.

Peel one sheet of paper or wrap from one side and place the dough on the prepared baking sheet.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

When the dough has hardened, peel off the sheets of baking paper.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until very fragrant.

Time to let the yeast rise, melt chocolate and drop spoonfuls of cookie dough on baking sheets.

Scoop the cookie dough into 2 - tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.

Slide the dough / parchment sheet onto a flat baking sheet or on the back of a rimmed baking sheet.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

Then take dough and roll out to about 5 mm between two sheets of baking paper.

Scoop 6 3 1/2 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Drop heaping tablespoons of dough onto the baking sheets.

1) i sandwiched the dough between 2 sheets of saran wrap, rolled it flat to about 1/2 ″ and froze it flat for ~ 1 hr 2) i cut out my shapes and spaced them out on my baking pan, then stuck the pan in the freezer again for ~ 1 hr.

Using about 1 tablespoon of dough for each puff, drop the dough from the spoon onto the lined baking sheets, leaving about 2 inches of space between each mound of dough.

The rest of the dough / batter I plopped in blobs on the silicon baking sheet, wet my hands, and shaped them into buns.

Scoop small balls of dough onto the baking sheet.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

Spread the dough on a sheet of baking paper and cut circles that are a little bit bigger than the circles on your muffin tray.

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).

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

Stretch out your favorite pizza dough onto a lightly oiled baking sheet (I love this pizza dough — I use a little bit of whole wheat flour and freeze half the dough for our next pizza night).

Something I've found that helps prevent tearing of the dough (and leaking)-- I roll it out and assemble the tart on the parchment paper that it's going to be baked on — that way when I'm done, I can just pick the whole sheet up and plop it on a cookie sheet instead of trying to do it with a spatula or my hands.

Rolling the dough between sheets of parchment and stamping out rounds after baking results in perfectly round cookies, just right for making beautiful ice cream sandwiches.

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.