Sentences with phrase «diameter circles in»

Roll it out a little thinner on a floured surface, enough to cut twelve 2 3/4» diameter circles in each pie crust, 24 all together.

Not exact matches

For in practice I can only assure myself that two angular measurements are equal by reference to the circle, the one plane curve of constant curvature, and I satisfy myself that my curve of reference is a circle by» ascertaining the equality of length of its diameters, and this is done by the rotation of the measuring - rod.

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 circles).

Roll each dough ball into a small circle 3» -4» in diameter.

Roll out dough to a circle approx 30 cm in diameter on a large piece of parchment paper.

Roll one disk of pie dough into a circle roughly 12 - inches in diameter.

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

Place a 2» diameter glass in the center of the circle.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Press out into circles measuring about 12 cm (5in) in diameter and spoon 1 teaspoon of the ham into the center of each.

Place the whole thing in the oven and bake for 50 - 60 minutes or until just the center of the cheesecake (a circle about 2 inches in diameter) has a slight wobble in the middle.

Tap the cookie sheets against the counter several times until the puddles spread into flat circles, about 6 - 8 inches in diameter.

Transfer to prepared baking sheet and pat into a circle, about 6 - 8 inches in diameter.

Place a stencil with a circle cut out (about 4 ″ in diameter) on the mat.

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

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1 / 4 - inch wide rim.

Roll into a thin circle about 4 - 5 inches in diameter.

Roll out the dough again into a circle of approximately 6 or 7 inches in diameter, dusting a little flour.

Going back to each round, take a small rolling pin or dowel and, keeping away from the very center (leaving a nickel or quarter size area of thickness in the center), roll the wrapper from near center toward you, spin 1/4 turn, do the same all the way around until it's about 3 1/4» in diameter with a slightly thicker «belly» than the rest of the circle.

Press the dough into a circle about 3 -4-inches in diameter and about 1/4 to 1/3 of an inch thick.

Transfer the layer to a table and immediately cut round 18 cm / 7 in in diameter using a large baking circle (or a plate of appropriate size as a guide).

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

Begin piping circles (about 3.5 - 4 cm / 1.5 in diameter) to the prepared baking sheet leaving enough space between them.

Gently shake the pan so that the batter is evenly distributed in a circle, about 5 inches in diameter, in the center of the pan.

Roll it out into a circle 12 inches in diameter.

Roll dough into a circle about 10 inches in diameter and 1/8 inch thick.

Draw circles as a guide on the underside if desired, making them about 1.5 - 2» in diameter.

On a lightly floured work surface, roll out half the dough to 1 / 8 - inch - thick circle, about 13 inches in diameter.

Start by cutting a circle on the top surface of each cupcake about 1 inch in diameter.

Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick.

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

With a spoon, scoop a larger circle around the hole where the pit was, approximately 2 inches in diameter.

Cut into 4 circles, about 6 inches in diameter each (a saucer or small plate works great as a form for your circles).

Once the oil is hot, put 1/2 cup of cheese in the middle of the skillet, making a circle of cheese about 4 inches in diameter.

Roll out each one to a circle about 8 inches in diameter.

Shape each piece into a ball, then roll out into a circle about 12 inches (30 cm) in diameter.

Draw a circle 25 cm in diameter on the baking paper and spoon the mixture onto this circle in a cylindrical shape.

Cut out circles using a flour dipped cookie cutter or even an clean empty tin - mine were 8.5 cms / 3.4 inches in diameter.

Cut out a circle in half of the rounds with a 3/4» - diameter cookie cutter and transfer to 2 parchment - lined baking sheets, spacing 1» apart.

Roll the pastry on a lightly floured surface and cut out two circles — one approximately 7 1/2 to 8 - inches and the other 4 - inches in diameter, or a little larger than the round of cheese.

Gently roll the dough on a lightly floured surface to 1 / 4 - inch thickness and cut circles 2 to 2 1/2 - inches in diameter.

Roll each ball out into a very thin circle about 8 inches in diameter.

Roll out the pastry thinly and cust into circles about 8 cm in diameter.

Remove second dough disk from fridge and on a floured surface, roll it out into a circle, about 10 inches in diameter.

When the dough has chilled, remove one disk from the fridge and on a floured surface, quickly roll it out into a circle, 12 inches in diameter.

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.

Using a round biscuit or cookie cutter, cut out enough circles to cover the pie, about 1.5 ″ in diameter (smaller for mini pies).

I used a big circle here (a bowl about 6 1/2» in diameter) and washi - taped two wooden craft sticks together to make a bigger fan.

The manufacturer says it warms a circle up to 20 feet in diameter.

Roll dough from center to the edges forming a circle about 13 inches in diameter.