Sentences with phrase «dough between»

Once chilled, place dough between 2 sheets of parchment paper and roll to 1 / 2 - inch (1 - cm) thickness.

Sandwich the dough between two sheets of parchment or wax paper and roll it out until it is a scant 1/8 inch thick.

Sandwich one ball of dough between two layers of parchment paper on a firm, flat surface.

Rolling the dough between sheets of parchment paper helps to reduce the risk of adding too much flour to the mixture, which will ruin the flavor and make the crackers too tough.

Place the dough between two sheets of parchment paper.

If making all of the cookies then roll out all of the dough between pieces of parchment paper.

Roll about 1 tablespoon of dough between your hands to form little balls.

(Cut two pieces of parchment paper to size (they don't have to be round) and place a ball of dough between them before pressing it flat.)

Place dough between two sheets of waxed paper and roll / pressed the dough out until about 1/8 of an inch thick.

Roll out dough between baking paper or silicon mat for easy lifting.

Place the dough between the two pieces of parchment paper and roll out as thinly as you can without creating holes.

Begin shipping your tots, roll 1 tablespoon of dough between your hands in to a ball.

Place remaining half of dough between lightly floured parchment paper.

Alternatively, press the dough between two flat plates.

Roll out dough between 2 pieces of parchment paper to a 10 - inch diameter.

Use the rolling pin to roll the dough between the pieces of parchment paper.

We received four pieces of dough between each bread paddle.

You want lots of excess plastic wrap on all four sides because you'll roll out the cookie dough between the sheets of plastic wrap.

Divide the dough between the 12 muffin wells and lightly press down.

Divide dough between four 4.75» tart pans with removable bottoms.

Roll the cold dough between 2 pieces of lightly floured parchment paper to a 1/4 inch thickness.

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

Put the dough between two sheets of parchment paper and roll it out to about 1/4 inch thick.

You roll out the dough between parchment paper then chill it in the fridge before using the cookie cutters.

Divide dough between 7 - 8 mini muffin cups.

Do not remove the paper underneath, or the spare dough between the freshly cut cookies.

Slide the parchment with the cookie dough on it off of the pizza pan, cover with another piece of unbleached parchment paper, and roll out the dough between the parchment until it is a round about 1/2 inch thick, about 10 inches in diameter.

Roll dough between two pieces of parchment paper until it is evenly 1/8 inch thick.

Also, I rolled the dough between 2 sheets of parchment paper and used the lower one to bake the galette on.

The night before I tested out some rolls and I guess I am just a bread addict because I couldn't get enough of the feeling of the dough between my fingers as I formed the dough ahhh one of the best feelings IN THE WORLD

Put the dough between two pieces of baking paper and carefully roll it out to about 0.3 cm / 1 / 8in thickness.

Watching you roll the dough between the plastic wrap and parchment paper is actually very helpful to those of us who are still novice.

Divide Pizza Dough between two 10 inch cast iron skillets, or use a pyrex 9 × 11 baking dish if you do not have a cast iron skillet.

Remove dough from fridge and roll out a disc of dough between two sheets of parchment paper into a circle about 1/8» thick.

** Tip - refrigerate the dough between baking batches.

Taking one tablespoon full of dough at a time, roll the dough between your hands into a ball, then roll the ball in the demerara or raw sugar on the plate, place the cookies on the baking sheet.

Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine.

STEP 1 Roll out the cookie dough between two sheets of lightly floured parchment paper until it's about ⅛» thick.

Pinch dough between thumb and index finger to create a point.

Roll out dough between 2 sheets of lightly floured parchment to ⅛» thick.

Roll out half of the dough between two sheets of parchment or wax paper.

8 Using a rolling pin, begin to roll the dough between the two pieces of parchment.

Evenly divide the cookie dough between the prepared ramekins, lightly pressing the dough down and smoothing the tops.

Tip: I put the dough between two baking sheets and use a rolling pin to make the dough really thin.

Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.

Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about ⅛» thick.

Roll out dough between 2 sheets of parchment paper to about a 10x8» rectangle 1/3» — 1/2» thick.

I have found that if I roll 1/2 of the dough between two pieces of parchment paper, I don't have to add any extra flour.

To prepare the no - bake crust, combine all of the ingredients and divide the dough between the number of cups you plan on using.

Roll well - rounded teaspoonfuls of dough between palms of hands into smooth, shiny balls.