Sentences with phrase «dough on a floured board»

Roll out the dough on a floured board into a very thin layer about 15 inches in diameter.

Roll out dough on a floured board.

Not exact matches

Take a large tennis size ball sprinkle a little flour on a board and roll the dough into a thin large circle.

Knead the dough on a lightly floured surface for about 5 minutes, until smooth and not sticking to the board.

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

After some mild panic (my biggest bowl is not quite big enough for comfortable hand - mixing of that much dough, and it was making things difficult to judge, so I was a little light - handed on the flour before trying to begin kneading I think) because the dough was so wet it was just smearing / sticking to my board, I managed to knead in enough extra flour that I could get it into an oiled bowl.

Remove dough and place on a lightly floured cutting board and roll out to about 3/8» thick in either a rectangle or circle depending on your tart pan.

On a lightly floured cutting board, roll out the dough to 3/8» thick and line a 9» tart pan, pressing along the sides and removing excess from the edges.

Also is there any need to knead the dough lightly or roll each piece on a lightly floured board?

I've been rolling my dough out on cutting board with just a bit of flour on the board and rolling pin.

On a floured board, roll out your dough into a 12 - 14 ″ circle, then move to a pizza pan or baking sheet.

On a cutting board sprinkled with flour, dump out the mixture and form into a dough ball.

On a floured board, roll out the dough into a 12 x 18 rectangle.

Gently knead the mixture about 5 times on a lightly floured board to bring the dough together.

Turn out on a floured board and knead about 10 minutes, adding only enough flour to prevent sticking until dough is well kneaded and gluten has formed.

Knead dough one more time and toss on a floured pastry board.

On a large cutting board dusted with flour, roll each ball of dough into a 7 - 8 inch freeform flatbread.

On a generously floured board, knead the dough for 5 minutes, adding in a bit more water or flour, as needed, until the dough feels smooth and the texture is nice and velvety.

Turn the dough out on a lightly floured board, and dust your hands, the dough, and the rolling pin with a little flour before rolling the dough out.

On a floured board, roll the dough pieces into a round that is about 1/8 of an inch thick.

Take dough out of bowl, if used one during rising, and place on lightly floured board.

Turn out on lightly floured board and knead 2 to 3 minutes until the dough is smooth and elastic.

Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking).

I don't roll the dough out with a rolling pin, I just put the wet dough on a floured large cutting board, sprinkle with tapioca flour and spread out with my hands.

Divide the dough into two pieces and roll out one piece on a lightly floured board or parchment paper into a 10 - inch circle.

With a rolling pin, gently roll dough on very lightly floured board, into a large oval shape about 1 cm thick.

3 On a floured board, roll out each section of dough to 1 / 8 - inch thickness and cut into desired shapes with cookie cutters.

Gently roll chilled dough out on a counter or cutting board floured with about 1 / 41/4 cup / 30 g cake flour to 1⁄2 in / 5 cm thick, or about 8 in / 20 cm in diameter, flouring the top of the dough and the rolling pin with another 2 tbsp flour, or as necessary to prevent sticking — this is a soft, wet dough.