Sentences with phrase «dough on a floured work surface»

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Knead dough on floured work surface 3 to 4 times until dough is smooth.

Place dough on a floured work surface and knead until a ball of dough with even distribution of ingredients forms.

Transfer the dough on a floured work surface, and flatten to a disc - shape.

After the ingredients are thoroughly combined, place the dough on a floured work surface.

Not exact matches

Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface.

Pinch off a bit of the dough (enough to form a 3 - inch round, about the size of your palm), and stretch it thin on the floured work surface.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

On a lightly floured work surface, dump out the dough mixture.

Divide the dough in half and place one piece on a floured work surface.

When ingredients are well combines, remove dough from bowl and knead it vigorously on a floured work surface for about 10 minutes or until it is smooth and elastic.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.

Place the dough on a lightly floured work surface and pat it into a disk.

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

Roll out dough on a lightly floured work surface to a 1 / 4 - inch thick.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Remove the dough from the bowl and knead a few times on a floured work surface.

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

If your work surface doesn't have any flour left on it, give it a light dusting, then set the ball of dough back on it.

Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap.

On a clean work surface, dusted with flour, unwrap the dough let sit for a couple of minutes and then roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.

Knead the dough for 5 minutes, then roll it out on a working surface, using a bit of flour if it threatens to stick.

Roll the dough on a lightly floured work surface to a 12 - inch circle.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

If too much flour is incorporated into the dough, it will become stiff and difficult to work with; take care not to sprinkle too much flour on the surface.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

To roll the pizza dough, sprinkle some flour on your work surface where you will roll out the pizza.

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.

Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting.

On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.

Roll the dough into a 10 - inch by 16 - inch rectangle on a lightly floured work surface.

4 / Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface.

Now on the working surface generously dust with flour and transfer the plain scone dough onto the surface.

Now on the working surface generously dust with flour and transfer the dough onto the surface.

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.

On a lightly floured work surface, roll out the dough into a 1 / 2 - inch thick, 10 - inch circle.

Transfer the dough chunks on a lightly floured work surface, combine with your hands and make a round disc shape.

On a floured work surface, roll the dough about 4 mm thick and line the pan, while ensuring a right angle between the bottom and the sides.

To Assemble On a lightly floured work surface, roll one dough ball out.

Transfer the dough on a lightly floured work surface and create a thin disc - shape.

Chinese Egg and Scallion Dumplings (Jiao Zi) Make the dough: Pour the flour into a mound on a clean work surface.

Take a piece of dough and flatten it on your lightly floured work surface, pressing out any large air bubbles.

Roll the dough: Place parchment on the work surface, and lightly flour parchment and rolling pin.

On a lightly floured work surface, roll out the dough into a large circle about 1/8 inch (3 mm) thick.