Preheat oven to 250 degrees F and trace 3 6 - inch
circles on a piece of parchment lining a baking sheet.
Yes, I would recommend spreading the batter into a thin
circle on a piece of parchment paper.
Trace your cake pan to get the right sized
circle on a piece of parchment paper and place it on the bottom of the pan after oiling and flouring the pan.
Using a small plate or other guide, draw three 5 -6-inch
circles on each piece of parchment paper.
Not exact matches
Roll out dough to a
circle approx 30 cm in diameter
on a large
piece of parchment paper.
Trace a 10 ″
circle (or any shape you'd like that's approximately that size)
on a
piece of parchment paper.
Add some
parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball
of dough
on top and start rolling it out, you want a thickness
of about 1/8
of an inch, try to shape the dough into a rectangle instead
of a
circle, then cut into 4 evenly sized
pieces
1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball
of dough
on a
piece of tapioca - floured
parchment paper, and flatten it into a
circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.
Above: Place a
piece of parchment paper
on top
of the dough, and roll it out into a
circle using a rolling pin, to about 1 / 8 - inch thick.
For this year's recipe I began by drawing saucer sized
circles on cookie sheet sized
pieces of baking
parchment.
Making a
parchment circle is easy: just place your pan
on a
piece of parchment, trace the circumference with a pencil, then cut it out.
FLOUR dough lightly and roll into a 12»
circle, ⅛ to 1/4 thick,
on a
piece of parchment.