To roll out the dough, place the dough
ball on a piece of parchment paper.
Place the peanut butter
balls on a piece of parchment paper, and put back in the freezer for another 20 minutes.
Place
the ball on a piece of parchment paper and roll with a rolling pin until you have a large rectangle, just less than 1/4 inch thick.
Not exact matches
(2) Cut a
piece of parchment to fit one
of the trays
of your dehydrator, lay it
on the counter, place the
ball in the center, and drape an unopened 1 gallon ziploc freezer bag over it.
so I found a flat bottom sauce pan, I put a dough
ball between 2
pieces of parchment and put the pan
on top and pushed down hard.
Roll one inch
pieces of dough into
ball, make a thumbprint, place
on prepared (
parchment / silpat) baking sheet.
Remove the dough
ball from the fridge, unwrap it, and place
on a large
piece of parchment paper.
Place the
ball of dough
on a
parchment - lined baking sheet, and place another
piece of parchment on top.
Roll out each dough
ball between two
pieces of parchment paper (one
on the bottom to keep the flaxseed dough from sticking to the surface and one
on top to keep the flaxseed dough from sticking to the rolling pin).
Form the dough into tablespoon - sized
balls and arrange two inches apart
on a baking sheet covered with a
piece of baking
parchment.
Add some
parchment paper to a flat surface, sprinkle with all - purpose flour, add the
ball of dough
on top and start rolling it out, you want a thickness
of about 1/8
of an inch, try to shape the dough into a rectangle instead
of a circle, then cut into 4 evenly sized
pieces
1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a
ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the
ball of dough
on a
piece of tapioca - floured
parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.
Roll each
piece of dough into a
ball and place
on a
parchment lined baking sheet.
Add a
piece of parchment paper to a flat surface, sprinkle with a little all - purpose flour, add the
ball of dough
on top, cut into 3 evenly sized
pieces and shape each
piece into a
ball, then flatten each one out, you want a circular design that is about 1/8
of an inch in thickness
Form the dough into one big
ball and place it
on a large
piece of parchment paper
on top
of a large cutting board or other flat surface.
Flatten into a disk and place
on a
piece of parchment paper (if at this point the
ball is cracked all around the edges, you'll need to return it to the processor and add a bit more water and process again — that's an indication the mixture is too dry.
Form the dough into a
ball and place the dough
on top
of it and top with another
piece of parchment paper.
Place the dough
ball on the middle
of your lined cookie sheet and cover with another
piece of parchment.