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