Sentences with phrase «ball shape and form»

Roll into a ball shape and form a small well in the middle.

Not exact matches

God is the consciousness that is creating all forms and shapes in the huge ball of particles that we call universe.

Several kinds of bread were prepared from maize, some of them, as the tlaxcalli, being in the form of larger and thicker cakes, and some in the shape of balls, as rice is now often served with curry or other seasoned dishes.

Line a baking tray with baking paper and with a heaped teaspoon of the mixture place a blob of mixture onto the tray to form little balls (don't worry if they're not perfectly shaped balls).

Form balls of dough into shape (about 1 1/4 inches across) and place on mesh - lined dehydrator trays.

- Shape the dough into a ball (if the dough is still sticky add a half cup of flour and remix until a firm ball of dough can form).

Using your hands, form into a ball and flatten into a «patty» shape.

Form the ball into a loaf shape (mine was about 8 - 10 inches long and 4 - 5 inches wide).

Using a spoon or your hands, scoop about 3 tablespoons of dough into your hand and roll into a ball then form into rectangle shapes

Indent each ball with your thumb and press into free - form tart shapes on a wax - paper - lined baking sheet.

Form dough into a ball shape on the parchment paper and carefully place in preheated ceramic pot.

Using your hands take about a tablespoon of the mixture and form into a round ball shape.

Flatten each ball to form a tear - shaped bread (naan) which is about 9 inches long and 4 inches wide.

And when I form it into a ball before I put it in the preheated pot, in a minute or two it flattens out, so I have to shape it again.

Use your hands to shape the mixture into balls about the size of golf balls and then flatten each slightly to form a thick patty.

Divide your dough into about 12 - 15 balls and form into fat discs — they will melt slightly in the oven, but not a lot so this shape helps guide them into delicious thick cookie shapes.

Form small balls and make a little hole with your smallest finger;) that's a traditional shape of the Silesian dumplings, little «sauce holder».

Once the dough is finished kneading, remove it from the mixer and form it into a ball shape.

Twist the plastic wrap to form the cheese into more or less a ball shape and put it into the fridge for a couple of hours or the freezer for an hour, or until it's firm.

While the dough is still warm, use a small spring - form ice cream scoop to shape individual balls (straight out of the pan) and place the balls on parchment - lined sheet pans.

Shape rolls into desired shape for cloverleaf rolls divide each roll into 3 ping pong sized balls and place 3 of the balls into a buttered standard sized muffin tin to form a cloverShape rolls into desired shape for cloverleaf rolls divide each roll into 3 ping pong sized balls and place 3 of the balls into a buttered standard sized muffin tin to form a clovershape for cloverleaf rolls divide each roll into 3 ping pong sized balls and place 3 of the balls into a buttered standard sized muffin tin to form a cloverleaf.

Drop the cookie dough by 2 tablespoon amounts and flatten the balls slightly to form cookie shapes.

Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour (or pop in the freezer for 15 minutes)

To make the dough add 1 cup of all - purpose flour into a bowl, also add 1 teaspoon of baking powder, 1/4 teaspoon of white sugar, 1/2 teaspoon of sea salt, 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a ball

Forming them small is the perfect suggestion — the more cookies I shaped, the smaller I made the balls... and the tinier, the better.

Shape a small amount of potato mixture to form a small ball and then smash it out flat — 1/4 to 1/2 inch thick, making it about the size of a cut tomato slice around.

Cut 12 same - sized chunks out of your dough and roll them to form small balls, add flour to your surface and stretch each ball with the help of a rolling pin into a tortilla shape (I recommend stretching quite thin to get crispier bunuelos).

Scoop and drop using small ice - cream scoop or teaspoon onto baking sheet about two inches apart — they will be more of a free - form cookie in a slight ball shape.

Using wet hands form cheese into a ball shape and holding the ball over the plate, sprinkle on the chive topping until cheese ball is completely covered.

Push the mixture down the knife with a finger to form a ball shape and place it in the depression.

For unlike cookies where the batter is dropped in mounds on a baking sheet, or formed into individual balls, or even rolled out and cut into pretty shapes, a batter for squares is simply spread into a pan.

Even though the dough was very sticky and hard to shape into a ball, it still formed a lovely loaf.

Press the balls down and form into a round cookie shape.

Using your hands, form small balls and press down to a cookie shape on the baking tray.

Form these into oval - shaped balls with floured hands and imprint with a fork.

Transfer the ball out onto cling film and using your hand press it flat and form it into a desired shape.

Take one piece of dough and first form a ball and then a thick flat circle (see video) by patting and shaping at the same time.

To Anonymous, I normally add the butter in when all ingredients come together and just begin to form a ball shape.

By hand, form the mixture into small balls or tater tot shapes, squeezing each one gently to compress it a little bit, and place on the prepared baking sheet.

Press down and form into the shape of a thin mint cookie or roll into bite size balls like pictured above.

Add 1 cup of all - purpose flour to a bowl, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 teaspoon baking powder, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water, mix everything together until you form a dough, and shape into a ball

Line a baking sheet with parchment paper and form batter into bite size balls - just press together in your hands or scoop and press and shape into whatever you shape or size you would like

Step # 5: Line a baking sheet with parchment paper and form batter into bite size balls - just press together in your hands or scoop and press and shape into whatever you shape or size you would like

Divide the dough into 12 equal portions (I like to do this by weight) and shape each portion into a ball by stretching the dough out with your palms to form a smooth top and pinching the edges together underneath.

I made 2 lemon braids yesterday and let the ball of dough rise overnight covered tightly in a glass bowl - I had some Mascarpone leftover so I used that instead of the cream cheese - I made my own lemon curd - I was able to form the dough in a parchment paper lined 10x15 sheet pan - it made it easier to arrive at the 10x15 shape - it was a success at my family gathering - everybody had seconds - GREAT RECIPE - Thank you.

Just form into a ball and roll out again on a baking sheet, slice into desired shapes and bake for approx. 7 - 10 minutes.

Form 8 equally sized balls from the mixture and shape into patties about an inch thick.

Divide and form into balls and flatten into cookie shapes.

Start forming small amounts of the mixture into 2 inch balls, gently squeezing while you shape it - this will help remove further excess moisture, and ensure they hold their shape while baking.

Shape the dough into 1 - inch balls, place the formed balls on a wax paper lined cookie tray and chill in the refrigerator again, for about 15 - 20 minutes.