Sentences with phrase «dough on a sheet of parchment paper»

Divide dough in half, and shape into two long, flat logs of dough on a sheet of parchment paper.

Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza):

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

In a last step, place the dough on a sheet of parchment paper and put that onto the baking sheet.

Place the dough on a sheet of parchment paper.

Place dough on a sheet of parchment paper.

Not exact matches

Lay another sheet of parchment paper on top of the dough.

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).

Place the rectangle of dough, still on the parchment paper, flat on a half sheet pan.

Lay a sheet of parchment paper out on top of a cookie sheet and drop the dough onto it.

While veggies cook roll dough out on a sheet of parchment paper.

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.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

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.

-- 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...)

For the Pie Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie dDough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie doughdough.

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.

I tried another recipe in my cast iron pot and they had you put your dough on a piece of parchment paper and to put a cookie sheet under the pot so the bottom didn't burn.

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

On a lightly floured surface, or in between two sheets of parchment paper, roll out the dough into a rectangle that just fits the prepared pan.

Roll each dough ball out one at a time: place a sheet of parchment paper on top of the dough ball and press the ball down into a round.

About 15 minutes before you want to laminate the dough, take a sheet of parchment paper and draw a 10 x 7 inch (25 x 18 cm) rectangle on the paper.

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

Pat the parsley dough into a 7 - x 5 - inch rectangle on large sheet of parchment paper.

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

You can also roll the dough directly on a sheet of parchment paper.

Remove the dough ball and place it on a large sheet of parchment paper.

Lay the dough on a separate large sheet of parchment paper, and roll out into a thin square.

You can do this individually or, if you prefer, you can flatten the entire batch of dough onto a nonstick tray, put a sheet of parchment paper on top, roll it with a rolling pin, and then slice the dough into 8 bars.

Regardless of how many strands you are braiding, flour a sheet or unbleached parchment paper and place 10 - inch - long stands of dough length-wise on the paper.

Use a cookie scoop to place balls of dough on a cookie sheet lined with 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!

Place a sheet of parchment paper on a cookie sheet and carefully roll the dough from the basket to the lined cookie sheet.

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

On a sheet of parchment paper using wet hands, form dough into a square roughly 8 × 8 inches in size and about 1 / 4 - inch thick.

10) Place the circle of pizza dough (on the parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.

Place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and bake.

Place the dough ball on the surface and cover with another sheet of parchment paper.

Use another sheet of parchment paper on top if the dough is sticking to the rolling pin.

Place a piece of parchment paper on top of the dough, and place an additional baking sheet on top to weigh it down.

Place dough on a parchment paper lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.

of dough on a parchment paper lined cookie sheet and flatten with a fork, creating a criss - cross pattern.

Place another sheet of parchment paper on top and roll the dough out evenly until it reaches a ⅛» thickness (or however thick or thin as you would like it).

on a baking sheet lined out with parchment paper take one a handful of dough and place it onto the sheet.

Using a separate sheet of parchment paper lay it over the pressed dough and press down on the parchment paper, smoothing out the dough as much as possible.

Place the dough on a sheet of parchment or wax paper and roll into a 12 - to 13 - inch circle, dusting the top with a little flour, as needed.

On a parchment paper - lined baking sheet, place a heaping tablespoon of dough for each cookie and flatten slightly with a fork or by hand.

Drop rounded teaspoons of dough two inches apart on to a baking sheet lined with parchment paper.

Re: shaping the cookies, the dough is firm enough that it can be easily rolled into balls - which yields 54 one - half ounce balls on three sheet pans in rows of 4 -3-4-3-4 which, evenly spaced on parchment paper, results in a tray of very uniform looking cookies - for the possibly - unhealthily compulsive personality types amongst us, ahem.