Sentences with phrase «dough on work surface»

Place dough on work surface.

Roll the chilled dough on work surface to form a 12 inch round.

Place one triangle of yufka dough on a work surface with the longer edge facing you, and brush with milk generously.

place the entire almond cashew dough on a work surface or a plate or bowl.

Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11 - inch - long) logs (each about 1 inch wide).

Place one piece of dough on the work surface and pat into a disk.

Arrange the dough on the work surface so that the long side faces you.

(You can knead the dough on a work surface instead of stirring in the bowl if desired.

Once the butter is melted, set the butter, sugar / cinnamon mix, greased pan, and bread dough on your 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.

The dough was really more of a batter when I turned it out on the work surface and it was with great difficulty that I turned the «blob» into itself.

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.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4 - inch thickness.

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

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 clean work surface, pat out the dough into a 7x10 rectangle.

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

Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper.

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.

Working on a good non-stick surface, roll out your thawed puff pastry dough and cut one sheet into four, equal squares.

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.

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

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 work surface, divide the dough into 6 equal pieces.

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

On a clean work surface, spread one sheet of phyllo dough; spray with the olive oil spray; place another sheet on top of the first, spray with olive oil spraOn a clean work surface, spread one sheet of phyllo dough; spray with the olive oil spray; place another sheet on top of the first, spray with olive oil spraon top of the first, spray with olive oil spray.

Fold in half, and repeat until oil has been completely incorporated (dough will no longer have a sheen to it and there should be no oil on work surface).

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