Then take a round cookie cutter or glass and make
circles out of the dough.
Use a floured 4 1/2 - inch round cutter * to cut
circles out of the dough.
Use a 3 1/2» round cookie cutter and cut
circles out of the dough.
Cut
circles out of a dough using a round cookie cutter (see note).
Using a 3 - inch circle pastry cutter, cut 12
circles out of the dough.
Not exact matches
Roll this into a ball and place between two sheets
of greaseproof paper, then roll the
dough out into a
circle big enough to fit your tin.
On a lightly floured work surface, roll
out one
of the
dough disks into an 11 - inch diameter
circle about 1 / 8 - inch - thick.
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).
Roll
out dough to a
circle approx 30 cm in diameter on a large piece
of parchment paper.
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 chives
We cut
out round
circles with a cookie cutter or the top
of a champagne glass, and then placed the
dough circles on a greased baking tray, before baking them for about 20 minutes until the tops turned golden.
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).
The
dough was greasy and sticky but, with a little elbow grease and a lot
of flour, we managed to roll it
out into two round
circles.
Quick question, I noticed you also baked the small
circles of dough that you cut
out from the middle
of the doughnut.
Cut
out rounds
of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll
out the
dough and cut a large
circle to fit the tart pan).
You should be able to get four
circles out of each piece
of dough.
Trace the outline
of a 10 - inch springform or tube pan onto parchment paper, cut
out the
circle, and use it as a guide when rolling
out the
dough.
Remove
dough from the fridge and roll
dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28
circles (2 1/4 inch / 6 cm size), place 14
circles on a parchment paper lined cookie sheet, place a heaping teaspoon
of apple filling on each
circle, gently spread the filling, be sure not to go over the edge, cover with another
circle and close the edges with a fork (I lightly wet my fingers and closed the edges).
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.
Then roll each piece
of dough out into a 7 - 8 inch
circle.
Spread
out the
dough onto a pizza pan - it's okay if it doesn't go all the way to the edge
of the pizza pan, just spread it evenly into a
circle.
On a floured surface, roll
out 1 ball
of dough into a
circle about 1/8 inch thick.
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.
Sprinkle 1/2
of the filling on each rolled
out dough circle.
Using a 3 1/2 inch biscuit cutter (or large can) cut
out circles of dough.
Roll
out the
dough again into a
circle of approximately 6 or 7 inches in diameter, dusting a little flour.
Next, the prepared pie
dough was unrolled,
circles were cut
out and about a tablespoon
of filling placed on each round.
2) Gently lay
out the
dough circle into the bottom
of the pie plate.
3) Take approximately an eighth
of your
dough, and roll it
out in a
circle.
If using immediately, scoop
out a small amount
of dough, roll into a ball in your hands and flatten to a round
circle.
Using a large
circle cookie cutter, cut
out one
circle of the
dough.
Using either a round cookie cutter or a round glass, cut
out circles of dough.
Take one
of the pieces
of dough from the fridge and roll
out on a lightly floured work surface to form a 9 1/2 - inch / 24 - cm
circle, about 1/8 inch / 3 mm thick.
Measure
out 2 tbsp
of dough and form into a
circle on the baking sheet, then gently using your fingers or the back
of a tablespoon, create the thumbprint in the center - I had to reform the outsides
of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!
If you don't mind a somewhat rustic shape to your muffins, instead
of cutting
out circles, pat the
dough into a rough rectangle and use a
dough cutter to cut it into square - ish pieces.
-LSB-...]
of the above, made into hand pies: roll
out some smallish
circles or rectangles
of pie
dough, take whatever savory or sweet -LSB-...]
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
To make the calzones, press
out each piece
of dough to 1 / 4 - inch thick on a greased baking sheet into two large
circles (about 10 - 11 inches around).
Roll
out the
dough to a 10 ″ -12 ″ / 25 - 30 cm
circle and sprinkle the remaining 1 tablespoon
of corn meal into the bottom
of a 9 ″ / 23 cm cake pan.
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.
At grill side, roll one ball
of dough out into a thin
circle.
I was referring to the instructions (# 6) that says to «Spoon
out a half teaspoon or less
of the pumpkin mixture onto one side
of the
dough circles».
To form galette: roll
out dough (usually easiest between two sheets
of parchment paper) into a 14 ″ irregular
circle about 1/8 ″ 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.
I patted the
dough out into a
circle between two pieces
of wax paper, then chilled the
dough a few hours.
Cut
out circles that are a bit larger than the circumference
of your tins, so that there is enough crust to hold in the filling, and gently place each
circle in the tins, re-rolling your
dough as you go.
Repeat until you have used up all
of your
dough, re-rolling and re-flouring surface as needed to cut
out more
circles.
Place however many 4 1/2 - inch tart pans will fit on
dough and, with a small paring knife, cut
out circles around them, allowing enough width to fit in sides
of pans.
On a lightly cocoa floured (using cocoa powder with a touch
of flour will guarantee the cookies are not white when baking) surface roll
out the
dough into a 1/4 inch thick
circle.