Sentences with phrase «circle about an inch»

put the batter into a piping bag fitted with a round tip and pipe it into small circles about an inch apart on the parchment.

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.

Pat it into a circle about 1 inch thick.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Pat out into a circle about 1/2 inch thick.

Spread it into a circle about 1 - 1.5 inches high.

Roll dough out into about a 12 - inch circle.

Ladle about 1/4 cup of the batter into the pan and spread to make a 4 - inch circle.

Rolled out pastry into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the center of the dough leaving about an inch or a little more and pulled them toward the center.

Doing your best to form a circle, roll out the dough so it extends about about 1/2 an inch farther than the circumference of the pie pan you're using (this amount of the dough works best for a 9 inch pan, 9.5 inches at most).

Pat dough into an 8 - inch circle (about 3/4 - to 1 - inch thick).

On a lightly floured surface, flatten gently and roll each ball into a circle - ish shape about 7 inches or larger in size.

Roll out your dough to about 1/2 inch thick and cut it into 3 1/2 inch circles (I used the top of a glass for this, you can also use a biscuit cutter).

Place the roasted strawberries, cut side down, on top of the cake batter about 1/2 inch apart from one another in concentric circles.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

Use a very sharp knife, razor blade, or lame to score a circle around the dough, about 1 / 2 - inch from the edge.

On a lightly floured surface, roll into a 14 - inch circle about 1/8 inch thick.

Roll out pizza dough into a 12 - inch circle, about 1 / 4 - inch thick, on lightly floured waxed paper.

I did twelve, which rolled out to about six inch circles for meat pies.

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Roll each ball out gently to form two circles about 1/4 inch thick.

Roll the smaller piece of dough on a lightly floured surface into a 12 - inch circle about 1/4 inch thick.

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

Scoop a spoonful of batter on to your parchment lined baking sheet spreading it around until a thin 1/8 -1 / 4 inch thick circle is formed (or any wonky shape will do) about 4 inches around.

Using your fingers or the heel of your hand, stretch the dough into a circle of about 1 / 4 - inch thickness.

Place the whole thing in the oven and bake for 50 - 60 minutes or until just the center of the cheesecake (a circle about 2 inches in diameter) has a slight wobble in the middle.

After this roll out the dough till its about half an inch thick and cut out circles using a cookie cutter or a big mug.

On a floured surface, roll out 1 ball of dough into a circle about 1/8 inch thick.

Tap the cookie sheets against the counter several times until the puddles spread into flat circles, about 6 - 8 inches in diameter.

If you don't want to use a pie pan for this recipe, roll out your dough into a large circle (about 11 - 12 inches) then place it on a baking sheet.

Use a 3 - inch biscuit cutter to cut out circles of dough, then use a lid from a plastic soda or water bottle (about 1 1/8 - inch diameter) to cut the holes.

Take about 1/2 Tbsp of marinated meat and make flat circle - shaped patty — about 1/4 - inch smaller around the edge than the onion.

Next, place the dough on a lightly floured surfact and use a rolling pin to roll it into a large circle, about 12 inches wide.

On a lightly floured work surface, roll out the dough into a large circle about 1/8 inch (3 mm) thick.

Turn out biscuit dough and with lightly floured hands pat dough into a 7 - inch circle, about 1/2 inch thick.

Roll the dough out into about 6 - inch circle, it may not be perfect circle (as you can see in the photo).

Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across.

Transfer to prepared baking sheet and pat into a circle, about 6 - 8 inches in diameter.

on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough circle, about 5 inches diameter.

On a lightly floured surface, roll 1 disk of dough into a 11 to 12 - inch circle (about 1 / 8 - inch thick), and place in a 9 - inch pie plate.

Using a rolling pin, roll out into a circle about 8 inches in diameter.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1 / 4 - inch wide rim.

Roll into a thin circle about 4 - 5 inches in diameter.

you must have about 2 1/2 inches extra all around the pie circle.

Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8 - 9 inches wide and about a quarter inch thick.

Press the dough into a circle about 3 -4-inches in diameter and about 1/4 to 1/3 of an inch thick.

With flour dusted hands form dough into 7 to 8 - inch circle about 1 - inch thick.

Roll dough into an 8 inches circle, about 1/2 inch thick.

Make sure to leave about an inch of space between each circle to prevent them from baking into each other.