Sentences with phrase «between sheets of baking paper»

• store in an airtight container between sheets of baking paper, keep the container in a cool place out of direct sunlight; the mallows will keep at room temperature for up to 2 weeks.

Not exact matches

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

Dry chickpeas well between layers of paper towel and transfer to baking sheet.

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

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

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.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

Grease an 8 - inch x 8 - inch baking sheet, line with crisscrossed sheets of unbleached parchment paper, both sheets long enough to overhang the sides of the pan and greased in between.

Divide dough into two roughly even pieces and roll each one out into an oval / round shape on a large baking tray between two sheets of baking paper (you may need two trays depending on how large your pizza bases are).

Roll the dough out between two sheets of baking paper to a thickness of 6 — 8 mm (1/4 — 3/8 inch).

Roll out the dough as thin as possible, roughly 1 / 8 - inch (3 mm), between two sheets of plastic wrap or baking paper, it keeps the dough from sticking to the baking pin.

Divide dough into three portions and roll each out between two sheets of baking paper to approx. 4 mm thick.

Place on parchment paper lined baking sheets, with about 2 - inches of space between dough balls.

Shape balls and place 10 balls of bread on a baking sheet lined with parchment paper, making sure to leave enough space between the balls.

With a rolling pin, roll out dough to 5 mm between two sheets of baking paper and cut into rounds, reserving some for tops

Roll out one piece between two sheets of parchment paper into a 15 × 10 ″ rectangle and put on a large baking sheet.

I think the trick is to roll the dough in between two sheets of baking paper to make it easier to transfer into the tart tins.

The main reasons why I think I was struggling was because 1) it was a very warm and humid night so my dough was getting very soft to work with very quickly and 2) I didn't bother to chill it further after I've rolled it out; so I urge you to make sure your dough is slightly chilled before you line your tart tins and possibly rolling the dough in between two sheets of baking paper to make it easier to transfer the dough in the tart tins.

Split the dough in two, place one half between two sheets of baking paper and roll out to the shape of your tin — this will be the top half.

Peel off the top piece of parchment paper and transfer to cookie baking sheet (the bottom parchment paper should stay between the dough and the cookie sheet).

I picked up a trick along the way in my baking travels where I roll my dough between two large sheets of parchment paper so I don't have to add any unnecessary flour.

Stack on a baking sheet between pieces of parchment paper; cover and chill.

Divide the mixture into two and roll each half between two sheets of baking paper to about 5 mm thick.

Gather into a ball and place it between two sheets of baking paper.

The technique is different though, it that she spreads the mixture in between two sheets of baking paper and rolls in to a thin sheet.

Stack on a baking sheet with a piece of parchment paper between each layer.

Also, I rolled the dough between 2 sheets of parchment paper and used the lower one to bake the galette on.

Between two sheets of baking paper, roll out dough very thinly and use knife to score into squares or rectangles.

Roll each ball in the lime coating sugar, then place on a parchment paper lined baking sheet and use the bottom of a glass to press the ball into a little disk with a 1/3» thickness, keep atleast 1.5» between cookies to allow for spreading.

Step 2) Roll the dough out between 2 oiled silicone mats or sheets of non-stick baking paper to form a large circle, about 25 cm in diameter.

Roll the square out further between two large, lightly oiled sheets of greaseproof paper or silicone baking mats, using firm pressure until the dough is so thin you can almost see through it.