Sentences with phrase «dough onto»

Turn out dough onto a lightly floured surface, form a circle, and flatten it until it is about 1 - inch thick.

Remove the bowl from the freezer and using a cookie scoop (or spoon) drop five spoonfuls of dough onto the parchment lined cookie sheet.

After the dough is finished rising, turn dough onto a floured surface and roll into a large rectangle (about 26 x 13 inches — just eyeball it).

Scrape dough onto a well floured work surface and knead for about 7 - 10 minutes to make a soft, smooth dough.

Spread the dough onto the baking sheet in an even 1/4 inch layer.

Turn the dough onto a work surface (don't flour the surface!)

I like to spread the dough onto the surface, scrape it off, and repeat this for about 2 minutes.

Using a medium cookie scoop or large spoon, scoop cookie dough onto baking sheet.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment - lined baking baking sheet.

Press dough onto bottom and evenly 3/4 of the way up the side of a 9 inch springform pan with floured fingertips.

Place the risen dough onto the baking sheet and press it into the shape of choice.

Turn out dough onto a floured work surface.

Turn out the dough onto a lightly floured surface and kneed with hands for 1 - 2 minutes.

Fold in chocolate chips and scoop cookie dough onto a parchment lined baking sheet, placing in the freezer to chill for 10 minutes (or) chill cookie dough in the fridge for 30 minutes.

Turn the dough onto a lightly floured surface and knead until smooth, about 3 minutes.

Generously flour the prepared parchment paper (off of the baking sheet) or a pizza peel, and roll out the ball of dough onto the surface at approximately 1/4 inch thick in the shape of your choosing.

With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin.

Lightly dust a work surface and dump the dough onto it.

Set the dough onto the prepared baking sheet.

Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with your hands.

Unroll the pizza dough onto a cutting board with the long edge facing you.

Place the dough onto a greased cookie sheet by the spoonful.

Using a 1 1/2 teaspoon cookie scoop, drop the dough onto the prepared baking sheet.

Carefully place the dough onto the cake pan.

Using a 1 1/2 - inch ice - cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.

With a cookie scoop, portion out the cookie dough onto three cookie sheets.

Place heaping tablespoon - sized piles of dough onto cookie sheet covered with parchment paper or greased with oil.

Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart.

Scrape the moist, sticky dough onto a floured countertop and form into a 6 - inch disk.

Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12 - 14 minutes, until just set.

Using an ice cream scoop, drop the cookie dough onto the baking sheet giving plenty of space between cookies.

Slide dough onto baking sheet preserving as many air pockets as possible.

Using a tablespoon, spoon out dough onto your cookie sheet.

Remove the top piece of parchment paper and slide the remaining parchment paper with dough onto a cookie sheet.

Carefully use a spatula or tongs to flip the dough onto its other side.

Drop large spoonfulls of dough onto a cookie sheet, covered with foil, and sprayed with non-stick cooking spray.

Roll out dough onto a floured surface and transfer to a parchment - lined round baking sheet.

Place two tablespoon scoops of dough onto a parchment lined baking sheet and form into triangles.

Remove the dough onto a lightly floured surface shape the dough into a round cob shape.

Line 2 baking sheets with parchment paper and pipe 1 1/2 - inch balls of dough onto the paper.

9) Place the ball of pizza dough onto a sheet of parchment paper, and use a tapioca - floured rolling pin to slowly roll the dough out into a thin circle — the thinner the crispier your crust will be.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

Turn out the dough onto a floured work surface and pat out to a circle about 3/4 to 1 inch thick.

Transfer the dough onto a 9 - inch pie plate and gently ease the crust into the plate, avoiding to stretch it.

Place each piece of dough onto the prepared baking sheet and flatten slightly using the palm of your hand.

Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic.

Form and portion dough onto a lined baking sheet.

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

Line a baking sheet with parchment paper, and transfer dough onto the sheet with a cookie scoop and placing in the hot oven to bake for 12 minutes.

Dump the dough onto a lightly floured surface and knead by hand for a minute until smooth.