Sentences with phrase «cm rectangle»

Step 1) Cut a 92 cm x 36 cm rectangle of contrast fabric.

Step 1) Cut a 21 cm by 15 cm rectangle of tracing paper.

For the pocket, cut a 25 cm by 22 cm rectangle in plain contrast fabric.

Step 2) Cut a 92 cm by 67 cm rectangle of main fabric.

3) For the pocket, cut out a 35 cm by 25 cm rectangle of main fabric.

Lightly dust the work surface with flour and roll out the dough to a 20 x 45 cm rectangle about 0.5 cm thick.

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

Lightly dust the work surface with flour and roll out the dough to a 20 x 45 cm rectangle about 0.5 cm thick.

Step 1) Cut two 97 cm by 33 cm rectangles in main fabric.

Not exact matches

Lightly flour the dough and roll it out into a 15 x 26 inch (35 x 65 cm) rectangle.

This time, roll out the dough into a rectangle about 27 in / 68 cm wide and 8 in / 20 cm from top to bottom.

Slowly begin rolling the dough from side to side into a long rectangle about 15 in / 38 cm wide and 10 in / 25 cm from top to bottom.

Repeat the process once more, rolling out the dough into a long rectangle, again about 15 in / 38 cm wide and 10 in / 25 cm from top to bottom, and proceeding as previously directed to give it another turn.

On a well - floured work surface, roll the puff pastry into a rectangle about 24 in / 61 cm wide and 12 in / 30.5 cm from top to bottom.

Use a rolling pin to roll out the dough into a 12 - x 16 - inch (30 x 40 cm) rectangle.

Cut dough into two rectangular pieces (about 250 grams each) and gently stretch into rectangles 5 - by - 7 inches (13 - by - 18 cm) with the long edge facing you.

Put the dough onto a lightly floured work surface and roll to a rectangle approximately 15 x 11 inches (37 x 27 cm).

Dump the mixture onto a piece of parchment paper and shape into a rectangle about 4 x 8» / 10 x 20 cm wide.

Form the dough into a rectangle 4 - by 7 - inches (10 by 18 cm), wrap in plastic, and chill the dough for about an hour, or until it's firm enough to handle.

Take it out of the fridge, roll it out into rectangle shape of 1.5 cm thickness.

Dust with more flour and gently roll out into an 30 by 40 cm (12 by 16 inch) rectangle.

Line a small baking pan (I used a rectangle shaped: 22 x 16 cm ~ 9 x 6 inches) with parchment paper.

Roll out the dough into a rectangle 50 x 15 cm long and cut it into 8 long strips.

About 15 minutes before you want to laminate the dough, take a sheet of parchment paper and draw a 10 x 7 inch (25 x 18 cm) rectangle on the paper.

Carefully remove the cake from the pan and using a sharp knife cut it into thin long rectangles, approx. 3 * 9 cm.

Sheeting: On a lightly floured surface roll your dough into a 16 x 9 inch (40 x 23 cm) rectangle.

size of the rectangle is 30 * 20 cm / 11 * 8 in.

Working with one rectangle at a time, with the short edge closest to you, place one chocolate baton or about 2 teaspoons (5 grams) of chocolate chunks about 1/2 inch (1.5 cm) from the edge.

On a lightly floured surface roll your dough into a 24 x 9 inch (61 x 23 cm) rectangle.

Then divide the rectangle into 8 - 3 x 4 1/2 inch (7.5 x 11.5 cm) rectangles.

Take a pastry wheel, pizza cutter, or sharp knife and cut the pastry into 8 - 3 x 4 1/2 inch (7.5 x 11.5 cm) rectangles, using the template as a guide.

Take a piece of parchment paper and draw a rectangle measuring 12 x 9 inches (30 x 23 cm).

Line the bottom of your spring form tin (mine was 16 cm / 6» across and 6.5 cm / 2.5» tall) with a circle of baking paper and cut out a long rectangle to line the sides with.

Take two sheets of parchment or wax paper and roll the white dough into a 6 1/2 x 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides of the dough are smooth.

Now, flour the pin as well and try to roll the dough into a rectangle following the biggest circle on your rolling mat (16», 40 cm).

Again, take two sheets of parchment or wax paper and roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides of the dough are smooth.

Roll the dough into a rectangle of 38 to 33 cm (15 x 13 inch).

Roll the dough into a rectangle, about 43 x 28 cm (17 x 11 inch).

Spread the filling down the long centre third of the dough rectangle, packing it quite tightly and leaving about 2 cm (roughly 1 ″) at each end.

On a sheet of plastic wrap, use a spatula to spread out butter mixture into a 10 x 15 cm (4 × 6») rectangle.

Pinch edges of dough together and roll it out again to a 15 x 25 cm (6 × 10») rectangle.

Cut the rectangle into eight 1 - inch (2.5 - cm) wide, 4 - inch (10 - cm) long fingers.

Cut a rectangle of baking parchment to line the bottom of a 30x23x4 cm baking tin.

Aim for a rectangle of around 40 cm x 30 cm, but it doesn't have to be exact.

Take one piece of the dough and, on a lightly floured surface, pat into a 6 x 4 inch (15 x 10 cm) rectangle.

Place floured fists underneath the dough and gently pull sections of the dough out to form a very thin rectangle about 2 feet by 3 feet (60 cm x 90 cm).

Roll out the pastry into a rectangle approx. 25 cm by 30 cm.

Draw a lengthwise score along the rectangle and place teaspoonfuls of filling about an inch / 2, 5 cm apart, each about an inch / 2, 5 cm below the score.

Leave to cool completely in the tin then cut into 30 rectangles, each 5 x 4 cm (2 x 1 1/2 inch), or make 48 small triangles, by cutting 5 cm (2 inch) squares diagonally in half.