Sentences with phrase «best rolling surface»

Pie takes time and energy and the patience to scrape up the layer of flour that's adhered itself to your best rolling surface, and unless you make it all the time (those late - November pies are always the easiest ones, aren't they?)

Not exact matches

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

The best way to do this is to use both hands and roll each dough piece against a surface into a long string.

On a well - floured work surface, roll the puff pastry into a rectangle about 24 in / 61 cm wide and 12 in / 30.5 cm from top to bottom.

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 desiRoll 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 desiroll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

Roll out dough on a well - floured surface to 1/4 inch thickness (keep remaining dough refrigerated until ready to use).

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Once the batter has firmed up, roll it out onto a well - floured surface to thickness of about 1/4 inch.

Working on a good non-stick surface, roll out your thawed puff pastry dough and cut one sheet into four, equal squares.

Roll out the dough on a well - floured surface until it forms a large circle about ⅛ inch thick.

It was quite a wet dough, did not specify any chilling time and I could not get it to roll out without sticking like crazy to my well - floured surface.

Roll out dough to 1/4 inch thickness on a well - floured surface and cut shapes as desired.

On a well - floured surface, roll out dough to 3 / 8 - inch thick.

To roll out the gluten - free dough, dust your work surface thoroughly with gluten - free flour and use a well - floured rolling pin to prevent the dough from sticking.

Once you have a firm dough (must not be sticky — if it is then add more flour), roll the dough out onto a well floured surface.

I had a big 5 lb bag of carrots and I roll - cut them into good sized bite size pieces which gave more surface area to get crisp and carmelize.

On a well - floured surface, roll out the chilled dough until ⅛» thick.

I like it the best, but I also saw on Joy the Baker that she puts the flour and butter on a surface and works the butter in with a rolling pin.

Chilled pie dough plus a lightly floured work surface will give you the best shot at rolling out your dough while avoiding a melted mess.

When that was done, after about 45 minutes, I took the dough out of the bowl, cut it in four pieces, formed a ball of each piece, and rolled them with a rolling pin on a well - floured working surface.

When you are ready to part - bake the tart case, sprinkle a large surface liberally with flour and gently roll out the dough to fit your well greased pie dish.

On a well - floured surface, roll the dough into a large, 1/4 - inch - thick sheet.

Flour the surface well and roll the dough out to a thickness of about 1.5 cm.

On a well floured surface, roll dough out until it is about 3 mm thick (you may need to divide it in half to roll it out).

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

On a well floured surface roll it out very thin (remember these are going to be sandwich cookies)- roughly 1/8 inch thick.

On a well floured surface, roll pizza dough to desired thickness.

Alternatively you can roll the dough out with a rolling pin on a well - floured surface.

Roll out to 1/4 inch thickness on a well - floured surface.

On a well - floured work surface, roll out the dough as thinly as possible into rectangular sheets.

The method of cutting butter into dry ingredients, rolling out the dough, and getting flour all over every surface in my kitchen (myself included) is a process I've grown to love and I can't think of a better reward than that of the smell of fresh baked pie wafting through my house.

Roll out dough on a well - floured surface to a 14» round, rotating dough and tossing more flour underneath as needed to keep it from sticking.

Using well - floured hands and a rolling pin, as necessary, pat and roll out the dough on a lightly floured surface into an oval about the size of the bottom of the liner of your slow cooker, rotating the dough and flouring it frequently to prevent sticking (as shown in the gluten free pizza shaping video).

Using well - floured hands and a rolling pin, as necessary, pat and roll out the first piece of dough on a lightly floured surface into a 12 - inch round, rotating the dough and flouring it frequently, to prevent sticking, as shown in the gluten free pizza shaping video.

Roll out your dough to 1/4 inch thickness on a well - floured surface.

Hi Banana Bread, If I were making rolls or buns I would scrape the dough out on a well - floured surface, cut into the desired number of buns with a pizza cutter or bench scraper, and then place them on a baking sheet and dust with flour before letting them rise.

Working with one portion at a time, roll out on a well floured surface into a paper thin thickness.

Remove the dough from the refrigerator and roll it on a well - floured surface to about 11-1/2 inches in diameter, moving it around frequently to be sure it does not stick and adding flour as needed to the dough and rolling pin.

Roll out on well - floured surface to 1» larger than inverted pie pan.

ROLL out bottom crust on well floured surface making about 1» larger than inverted pie pan.

Roll out on a well floured work surface into an about 3 mm (0.1») thick circle.

On a well - floured work surface, roll dough into a 16 inch square.

Finally, sifting flour over a work surface when you're about to roll out or knead dough can be a good idea if you want a thin layer of flour, since adding too much additional flour to your dough can dry or toughen it.

He insisted that it be designed to feature a larger striking surface area to increase the sweet spot, as well as a stud system that gives greater control when dribbling and rolling the ball.

The lovely Rebecca at Here Come the Girls suggested rolling the eggs down different surfaces which might have worked better.

For whatever reason, whether it's that they're not breastfeeding or perhaps the father is quite the roller at night, these families work best with the baby sleeping on another surface.

The back wheels are 23cms and the lockable front wheels are 17cms, this stroller very good for urban life style as well it can be roll on harsh surface.

The Teething Egg is a good size and weight, big enough for my baby to hold in both hands; it also has a flat surface on one side so that it can't roll away from her.