Sentences with phrase «cut out all of the circles»

8 Using scissors, cut out all of the circles.

Not exact matches

Cut out circles approximately 5 - 6 inches in diameter (I used the rim of a 5 1/2 inch diameter round bowl to cut out circleCut out circles approximately 5 - 6 inches in diameter (I used the rim of a 5 1/2 inch diameter round bowl to cut out circlecut out circles).

(In case, like Anna, you are contemplating painstakingly cutting out 12 individual circles, fold up a piece of parchment paper into a small, thick square with 12 layers so you can measure once and cut once;)-RRB-

Cut out circles / rounds out of each color cake and set these on cooling racks.

When you say line a springform with parchment, do you just mean to cover the bottom, then assemble the springform and leave edges sticking out all around the bottom, or do you put a big piece over the top once the springform is put together and then push it down into the bottom, with edges sticking out around the top, or cutting two pieces of parchment to line the bottom (with a circle) and sides (with a strip) perfectly?

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 chiCut 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 chicut 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 chicut 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).

Using a cookie cutter, cut out twelve circles from each sheet of puff pastry.

Should I not have been so lucky, my plan was to pull out a paper muffin liner and cut a circle of ham just a little bigger in size.

The scrap will form the bottom layer of the cake (I cut out as close to a full circle as possible, then a small piece for the remaining edge of the circle).

Roll out the second half of the puff pastry and cut a circle the same size as the bottom.

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 paCut 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 pacut a large circle to fit the tart pan).

Using a plate or bowl approximately 8» / 20 cm in diameter and a very sharp knife, cut out a circle of puff pastry.

I ended up having to cut a circle out of the middle of the loaf because it was still gooey.

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).

Also, I just cut the circles out and put a dallopp of filling in each one, instead of picking them off the surface, then I dip my finger into a bowl of water and go around the edge so that the seam will stick together better when boiling, because seems like it doesn't stay together well enough if I don't and it opens up while boiling...

A biscuit cutter works well here, though I actually used the top of a wine glass to cut out my ravioli circles cause I have no biscuit cutter.

Cut six triangles out of each circle and place on the prepared baking sheet.

Roll out and cut out circles out of white icing sugar.

Since the top crust wasn't going to cooperate with being rolling out and cut into lattice strips, I cut it into fun circles and placed them over the top of the pie.

Cut out a circle of parchment and place it in the bottom.

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.

Cut out a circle of parchment paper to line the bottom of the cake pan as well.

If using a baking sheet, let set in refrigerator overnight then cut circles out and store in an uncovered container in the refrigerator until day of use.

Use a floured 4 1/2 - inch round cutter * to cut circles out of the dough.

Cut a small circle out of the middle of each one of these circles.

I placed a 6» cake pan on top of the crust and used my knife to cut out a slightly larger circle.

Using a 3 1/2 inch biscuit cutter (or large can) cut out circles of dough.

Dorothy Hartley in her lovely book «Food in England» tells us that «Every cook knows how the pointed ends of cut cakes and biscuits break off - so, after several centuries of broken tips, someone evolved the cure: they cut a circle out of the centre before baking...».

Next, the prepared pie dough was unrolled, circles were cut out and about a tablespoon of filling placed on each round.

Cut a large circle out of the parchment paper or a large rectangle.

Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles).

Roll out 1/3 of the marzipan and use the spring form as a guide to cut out a circle of the same size.

Crack an egg into the cut out circle of each pastry rectangle and place skillets onto the baking sheet (circles of puff pastry should still be on the tray).

Using a large circle cookie cutter, cut out one circle of the dough.

Using a circle cookie cutter or rim of a bowl, cut out 3 - 4 inch circles in diameter.

Using either a round cookie cutter or a round glass, cut out circles of dough.

Basically, you cut a thin slice of orange, use a sharp knife and cut out the middle, cut on part of the circle, then twist into a spiral and hold it for 30 seconds.

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.

On one of the halves, use a small cookie cutter to cut out a circle at the center of each cookie circle.

Use a 3 1/2» round cookie cutter and cut circles out of the dough.

Using our thinly rolled fondant, I cut out a large circle of fondant.

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

Cut circles out of a dough using a round cookie cutter (see note).

Cut a circle in the top of the pumpkin and scoop out all the seeds with a strong metal spoon.

Cut out centers of circles using a 1 - inch round cookie cutter.

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.