Sentences with phrase «dough over the paper»

Sprinkle some millet flour over wax or parchment paper, and roll out the dough over the paper until it's about 12 - 14 inches in diameter.

Not exact matches

I unrolled the paper - thin dough into the pie pan, where it barely peeked over the edges, filled it with the apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid» over the filling.

After 30 minutes, unwrap the dough, place a piece of parchment paper over and invert the dough onto it.

** Example: Place your left hand under the pie dough under the wax paper and grab the left side of the wax paper with your right hand and flip it over onto the filling.

Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift the dough over top of the pie plate.

If you are feeling adventurous you can put one hand under the pie dough still on the wax paper, hold one edge of the wax paper so that the top arm crosses over your bottom arm and flip the pie dough over top of the filling and bottom dough.

Lift up one side of the dough using the parchment paper and fold it over the fig puree so that it covers half of the fig puree.

Flip the dough over and carefully pull the paper away from the dough.

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).

When dough is the desired thickness and circumference, place a fresh piece of waxed paper on top of the rolled out dough and flip the works over on the counter.

I like to peel the waxed paper off the top, then flip the dough over and peel it off the bottom after every few rolls so that it doesn't stick.

Sprinkle dough with olive oil and spread dough evenly over paper.

Invert a 9» pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert.

Spread one piece of dough at a time over the parchment paper with oiled hands into a 10 -12-inch crust, about 1 / 8 - inch in thickness.

Prick the bottom of the dough all over with a fork, line the dough with parchment paper or foil, and fill with dry beans, rice, or pie weights.

Remove the top sheet of parchment paper and pour the melted chocolate over the rolled out dough.

Place another strip of parchment paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches.

Line your baking tins with parchment paper and squish in the cookie dough into an even layer all over the bottom.

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).

Place parchment paper over work surface and roll each dough ball into a 1 / 4 - inch - thick, 8 × 5 - inch rectangle.

Once more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

Lift your paper and fold the bottom of the dough over 1/3 of the way to close up your dough and seal the food coloring inside.

Lift up your parchment or wax paper and fold the cookie dough over 1/3 of the way making sure to match up your colors, (You want your red folding down on the red, orange on orange...)

Remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

I peeled off the top sheet of waxed paper, removed the unused dough, and flipped the waxed paper over onto the silicone baking sheet that I use instead of parchment paper.

Lift the dough by the exposed paper or plastic and flip it over and center it over the tart pan as best you can, then remove the paper or plastic.

Lift the waxed paper straight up with along with the dough and flip it over into the pie plate.

Carefully remove the top sheet of wax paper and flip the dough over on top of the blueberry filling.

5) Place a sheet of parchment paper waxy side up 6) Place the scone dough over waxy side of parchment paper and flatten out to 5 - 10 cm thick.

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)

Using your spatula, drop the sticky dough on a heavily floured work surface (when I have people coming over and want to keep my kitchen clean, I use baking paper which I can throw away with the leftover flour).

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.

The dough is a little tricky to work with but if you put it on wax paper and fold them over by folding over the wax paper, does that make sense?

Lift the parchment paper over the dough, then press the dough into the other half.

Top dough with a piece of crumpled parchment paper, letting ends extend over edges of pan.

Unwrap the dough and place another large piece of parchment paper over the dough and use a roller to roll the dough out into a large piece, 1/4 inch thick.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand.

Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top.

Place another strip of parchment paper over each dough ball and roll each one out into rectangles about 8 x 4 inches each.

Prick the dough with a fork and line a parchment paper over the dough.

Carefully flip the dough over a 9 1/2 - inch deep - dish pie pan, making sure the dough is centered, and then remove the parchment paper.

Place a second piece of parchment paper over the top and roll the dough until it is approximately 1» thick.

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.

Prick the dough with a fork, line a parchment paper over the dough.

If you live in a more dry climate, lay down a damp paper towel over the dough you're not using to keep it moist and pliable.

After I had the dough rolled thin, I sprinkled the top with salt, then with finely ground rosemary (I rubbed it over the dough until it was basically green), put the parchment paper back on and gave it a few more rolls, and then sliced and baked it.

Lay a second piece of parchment paper over the top and gently begin rolling the dough out in an even rectangle size.

Place the dough on top, adding a second piece of parchment paper over it.

Be very careful and sprinkle the top of the dough with flour and place the paper back on top and flip it over.

Use a fork to prick the dough all over, cover with parchment paper and fill with pie weights or dried beans then bake the crust for 25 - 30 minutes until the edges are golden brown and the center is dry and not doughy.