Sentences with phrase «dough on a baking paper»

To line your pie plate, roll out dough on baking paper or a pastry cloth dusted with a tiny bit of spelt flour.

Roll out the dough on a baking paper or cloth (flour the cloth first), this will make it easier to flip the rolled out dough onto the pie dish.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

Not exact matches

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

On a cookie sheet lined with silpat or parchment paper, place cookie dough 2 inches apart and bake 7 - 8 minutes until edges begin to brown.

Line a baking tray with parchment paper, scoop out small balls of the dough and place with enough space on the baking tray.

Then place dough on a baking sheet (along with the parchment paper) and place in the refrigerator until cold and very firm (about two hours or even overnight).

Peel one sheet of paper or wrap from one side and place the dough on the prepared baking sheet.

Place the dough on top of a nonstick baking mat or a piece of strong parchment paper.Place a piece of plastic wrap or parchment paper on top of the dough.

With your hands, squish the dough into 1 - inch balls and place on a silpat or parchment paper - lined baking sheet.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

Spread the dough on a sheet of baking paper and cut circles that are a little bit bigger than the circles on your muffin tray.

Stretch and roll dough to desired shape, add toppings, and bake on parchment paper in a preheated 500 ˚ F oven for about 10 minutes, until bottom of dough is golden brown.

Transfer the dough, still on the parchment paper, to a 10 - by -15-inch baking sheet.

Something I've found that helps prevent tearing of the dough (and leaking)-- I roll it out and assemble the tart on the parchment paper that it's going to be baked on — that way when I'm done, I can just pick the whole sheet up and plop it on a cookie sheet instead of trying to do it with a spatula or my hands.

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

Form dough into medium - size biscuits and place on parchment paper linked baking sheet.

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

Place parchment paper or silicone mat on baking baking sheet and unfold thawed puff pastry dough.

Roll out one color of dough to 1 / 4 - inch thick rectangle on a lightly floured non-stick baking mat or wax paper.

The pastry dough is very forgiving and quite easy to roll out on parchment paper or a nonstick baking mat.

Place tablespoon sized scoops of dough evenly on a baking sheet lined with parchment paper.

Place a sheet of parchment paper that is at least as long as your baguette dough on a pizza peel or the back of a baking sheet.

Using the baking paper, lift the dough on the baking sheet, cover with a tea towel and leave to rise for about 30 minutes.

Roll the dough into buns and place on baking sheets lined with baking paper.

Divide dough into two roughly even pieces and roll each one out into an oval / round shape on a large baking tray between two sheets of baking paper (you may need two trays depending on how large your pizza bases are).

Then place dough on a baking sheet (along with the parchment paper) and chill in the refrigerator until cold and very firm (about 45 - 60 minutes).

i had to bake them on the parchment paper they were rolled out on because I could not transfer the raw dough shapes, as they would fall apart if I tried to pick them up in any way.

On a parchment paper lined baking sheet, divide cookie dough into 12 heaping tablespoons.

Place on parchment paper lined baking sheets, with about 2 - inches of space between dough balls.

Instead of putting it in a dutch oven to bake, I placed a piece of parchment paper inside my crock pot, placed the dough on top, and turned my crock pot on high.

Next time, I'll be sure to form the dough into a loaf on parchment paper, and after the 30 minute rise, place the dough still on the parchment paper into the casserole dish for baking.

With an ice cream scoop (or 2 teaspoons) form small balls of dough and place on a baking tray lined with baking paper.

Pick up the entire sheet of parchment paper with dough and place on the hot baking sheet in the oven.

Start shaping each ball of dough into the shape of a long and thin breadstick, between 6 - 8 inches in length, transfer each breadstick to a baking tray lined with parchment paper, then lightly brush some extra virgin Spanish olive oil on top of each breadstick and top off each one with some coarse sea salt

Maybe mold dough around each apple, put it in the freezer for a few minutes to harden the dough slightly, then wrap parchment paper around the apple to hold the dough on through baking.

Pierce the dough with a fork and blind bake it (cover the mold with baking paper and dry beans on the top) in the preheated oven (180 - 200 deg.)

- Stir in chocolate chips - Cover and chill dough for 1 hour - Form dough into hearts or balls and arrange on a baking sheet lined with waxed paper.

When all the dough is removed, lift the whole piece of parchment paper and place on your baking sheet.

Spread this dough on a nonstick cookie tray (ideally lined with baking / parchment nonstick paper).

Using wet hands, place the dough on a baking sheet lined with parchment paper.

Spray a baking sheet with non-stick cooking spray and carefully place the dough on the sheet (or cover the baking sheet with parchment paper).

Place the dough balls on a pan lined with greased baking paper.

Form the dough into walnut - size balls and arrange them 2 inches apart on baking sheets lined with a silicone baking mat or parchment paper.

I found the Pillsbury's Best Pizza Dough to be especially convenient because it comes already rolled up on a sheet of parchment paper for you to bake it on — all you have to do is unroll, top and bake!

On a parchment paper lined baked sheet, form the dough into two long flat logs approximately 3/4 inch thick

Line a baking sheet with parchment paper then transfer the dough on top.

Flip the dough onto a cookie sheet, keep the crackers on a layer of parchment paper to bake for easy removal.