Sentences with phrase «circle using a rolling pin»

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.

Flatten it into a larger circle using a rolling pin or the heel of your hand.

Not exact matches

Remove one of the pie crusts from its package and using a rolling pin, roll it out gently to form a 12 - inch circle.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Using a rolling pin, roll each ball of dough into a 7 - inch diameter circle.

Lightly oil your work surface and, using a rolling pin, roll one dough - ball at a time into a circle.

Lightly dust your bench with flour, and use a rolling pin to roll out each ball into circles, about 20 - 25 cm wide.

Use a rolling pin to form a circle.

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.

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

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.

Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin.

Using your hands or a rolling pin, roll the dough out to a 10 - inch circle and place it on a semolina - dusted pizza peel or an upside down baking sheet.

On a floured work surface, using a rolling pin, roll each piece of dough into a circle.

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.

9) Place the ball of pizza dough onto a sheet of parchment paper, and use a tapioca - floured rolling pin to slowly roll the dough out into a thin circle — the thinner the crispier your crust will be.

Using a rolling pin, roll out the dough into a circle about 14 inches in diameter (about 1/4 inch thick).

Use a rolling pin (or empty wine bottle) to roll out the dough into a large circle, about 2.5 centimeters thick and 2 inches wide.

Flour your work surface and rolling pin and roll the pastry into a circle and use it to line a 23 cm loose - based pie plate.

On lightly floured surface use a rolling pin and work from the center to the edges to roll each piece into a ten - inch circle.

Use a tapered rolling pin to start rolling the dough out into a circle, lifting the dough and rotating it while rolling to achieve an even shape.

Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters.

Roll it into a ball again, dust with flour and roll it lightly using a rolling pin to make a large cirRoll it into a ball again, dust with flour and roll it lightly using a rolling pin to make a large cirroll it lightly using a rolling pin to make a large circle.

Use a rolling pin to roll the dough between the parchment into an even, flat circle.

Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4 - inch thick, 6 - inch circUse a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4 - inch thick, 6 - inch circuse your hands to pat) the dough into a 1 1/4 - inch thick, 6 - inch circle.

Once your dough holds together and is no longer sticky, but becomes pliable, sprinkle with a bit more potato starch and cover it with a second sheet of waxed paper and using either your hands or a rolling pin, press it into an even 10 - inch circle.

• Divide the dough into 80g balls and using a rolling pin, press each ball into a circle — 1 / 8 - inch for a thin crust and 1 / 4 - inch for a thick crust.