Sentences with phrase «between sheets of parchment paper»

Rolling the dough between sheets of parchment paper helps to reduce the risk of adding too much flour to the mixture, which will ruin the flavor and make the crackers too tough.

Store in between sheets of parchment paper in a plastic zip - top bag (get as much air out of the bag as possible) in the freezer for up to 3 months.

Stack between sheets of parchment paper; cover and chill, or freeze up to 1 month.

As for storing, you can freeze them in between sheets of parchment paper and then just re-heat them on a pan or in the oven.

Pour warm kulfi white chocolate over, and freeze for minimum 3 hours stacked between sheets of parchment paper.

I found that layering the cookies between sheets of parchment paper and placing in a tupperware but not completely sealing the lid was the perfect storage method (though the addition of whole wheat flour may have made them just a touch less «wet» and easier to store).

I like making a big batch of pancakes and freezing the rest between sheets of parchment paper so they don't stick to each other.

Any extra arepa dough can be formed into disks and stored in the freezer, unfried, between sheets of parchment paper.]

Not exact matches

Using a rolling pin, roll out the dough between two sheets of parchment paper or Teflex sheets, forming an even thickness.

Roll out pie crust between two sheets of parchment paper into a circular shape and trim edges (optional).

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

The simple masa dough is soft enough to be pressed into almost an ideal thickness with one motion of the press, and then I quickly roll it a bit thinner between two sheets of thick plastic or unbleached parchment paper, cut it with a cake cutter, and into the skillet it goes.

The key to getting a crunchy cracker is to make sure that they have been rolled thin enough, of which is made very easy by sandwiching the dough in between two sheets of parchment paper.

Roll out the dough between two sheets of parchment paper, until it is about 1/8 inch thick.

If you put the batter between 2 sheets of parchment paper, it is easily flattened out without sticking.

To make macaroon hearts: Place the coconut mixture between two sheets of wax paper (or parchment paper).

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick.

I cant wait to try yours, I had a really hard time when I rolled out the recipe I made, I had to do it between two sheets of parchment paper because they were so sticky.

salt 60 gr melted butter 70 ml water For the Butter block: mix together the soft butter and the flour and form into a ball, in between two sheets of plastic or parchment paper, roll into a disk 3/4 inch thick.

Roll out pie crust between two sheets of parchment paper a little larger than the size of your pan.

If you are making the stuffed mushrooms ahead, store them in a refrigerator, with the sheets of parchment paper between each layer of mushrooms, like on the picture below:

Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).

Gather the dough into a ball and roll it out between two sheets of parchment paper (or in a gallon sized zipper bag).

Place that disk between two sheets of parchment paper and roll it out to a thickness of about 1/8 of an inch.

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.

Take 2 tablespoons of the casav batter and press it between two sheets of oiled parchment paper.

To roll out the pastry, put one of the dough balls between two sheets of lightly floured parchment paper.

Prepare two large pieces of parchment paper, and sandwich the dough between the sheets.

Between 2 sheets of parchment paper, roll dough about 1/2 ″ thick.

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

Roll each piece of dough between two sheets of parchment paper to 1⁄4 - inch thickness.

Working with one portion of dough at a time, roll 1 / 4 - inch thick between two large sheets of parchment paper.

If one of the mixes turns out too sticky and not firm enough, rolling it between a Teflex sheet and a sheet of parchment paper and drying a little in the dehydrator should ease the cutting / shaping process.

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

Cover with a second sheet of parchment and roll between the two sheets of parchment paper to a 12x9 - inch rectangle.

On a lightly floured surface, or in between two sheets of parchment paper, roll out the dough into a rectangle that just fits the prepared pan.

Stack cooled pancakes between a sheet of waxed paper or parchment.

Roll out cookie dough between 2 sheets of parchment paper / Teflex dehydrator sheets to 1/4» thickness.

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.

Place a piece of dough between two sheets of parchment paper and roll out until slightly less than 1/4 inch thick

Place the dough in - between two sheets of parchment paper.

Place a block of 227 g cold salted cutter or cultured butter between 2 sheets of parchment paper, then bash it with a rolling pin.

Roll each ball out into a 6 inch circle (or desired size) between two sheets of wax or parchment paper.

Store between sheets of waxed paper or parchment in an airtight container in the refrigerator for up to 1 week.

Roll balls flat to 6» circles between two sheets of parchment paper (* See tip).

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

Divide the pastry in half and then roll each half between two sheets of parchment or wax paper until it is about 1/8 inch thick.

Line a sheet tray with parchment paper and pipe 1» circles of the batter, leaving at least 1/2» between each mound.

Roll out remaining dough between 2 sheets of parchment paper into a 12 - inch round.

Then roll each half between two sheets of parchment or wax paper until it is about 1/8 - 1/4 inch -LRB-.25 -.5 cm) thick.