Sentences with phrase «dough over the rolling»

** Drape dough over the rolling pin and gently transfer over and into the buttered pie plate or tart pan.

Not exact matches

Grab the dough nearest to you, stretching it up and over, rolling the whole piece away.

Roll out the left - over dough thinly and brush the egg wash on top.

The dough can be chilled up to over night, but once rolled, make sure to flatten them slightly before baking.

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

Evenly sprinkle on half of the spiced sugar and press it into the dough by rolling it over it gently.

Roll the dough over the top of the pan to press off and remove any excess dough.

To shape I sprinkle a small handfull of flour over the top and grab balls out of the dough, rolling in theh flour.

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.

Sprinkle flour over dough and rolling pin.

Sadly I was sure not to over work the dough, but when rolling in the palm of my hand the dough kept breaking and was crumbly..

getting ready to roll out the dough... my kitchen smells so good... my FB friends all want to come over to enjoy this... at least my neighbors will benefit... making a loaf for me and a loaf for my unsuspecting neighbors... hope the thread thing won't be difficult..

Roll the dough around and turn it over until it is completely coated in oil.

Roll the wide end over the top of the salmon, bring the small end up, and press dough together to seal.

Roll the dough out into roughly a 40 x 40 cm square, then brush about 2/3 of the butter over the entire surface of the dough.

If using a tart pan, roll the rolling pin over the top to cut the excess dough off.

I use to make dinner rolls once or twice a month, and use the left over dough for breakfast Cinnamon rolls.

Place the already rolled dough onto the tray, pour the olive oil onto the dough and with your fingers spread all over.

Daughters have taken over the rolling coils and tying into a bow from prepared dough though I am to no longer eat them....

It won't be perfect so if you want a smoother look, you can take tiny pieces of leftover dough, pat it into the crack and roll it over to smooth it out and then take a knife and cut out smooth ends.

Roll sides of dough over to make a 9 - x - 12 inch rectangle.

Sprinkle the raisins over the dough, then roll it tightly from one of the long ends, sealing the fruit inside the long log of dough.

Roll the butter block into a 1/2 inch thick disk, put the dough block on top and enclose it with the butter block (by pulling the extra butter dough over the pastry 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).

Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

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Run your floured rolling pin over the dough a few times to smooth it out.

If you're dough is sticking all over your rolling pin (or glass), add a pinch of coconut flour to the top and you'll get a better consistency.

Note to Alden: I did not do the elaborate folding, braiding — as cool as it looks, I don't think this would be possible with mushy roasted apples, so I just rolled the dough out to a big rectangle, dropped the apple pieces over it evenly, rolled it up into a tube and arranged the tube in a 9 ″ round cake pan.

I had some trouble with the crust rolling, as it broke a lot, I left the dough in the fridge without covering it for over an hour and a half, so maybe it dried out and hence all the trouble.

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.

Smear the walnut butter evenly over the rolled dough and sprinkle on layers of both brown sugar and granola.

Remove dough from fridge and roll out to 1/4 inch thickness; place into 9 - inch pie pan and fold the excess edges over and crimp as desired.

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.

Form a ball with the left over pieces of dough, roll - out again and cut doughnuts from the remaining batter.

With the help of the rolling pin, transfer the dough over the greased tart pan.

A little trick to help roll the dough into balls with your hands is to dip your hands in water when rolling... it works well to keep the dough from sticking all over your fingers.

When you're ready to move the dough to the pie pan, roll it over your rolling pin and unroll it over the pie pan.

Roll out the dough large enough to hang over the edges of your pie pan.

I spread it out over three days — making the dough on day one, filling and rolling on day two, and coating and baking on day three.

While rolling, frequently flip the dough over and lift up plastic wrap to ensure dough isn't sticking.

Roll the dough around the rolling pin and position over a 9 - inch glass pie plate.

The disk of dough is rolled out, rolled over the rolling pin, centered in the pie plate and the blueberry filling is added.

Roll out the remaining dough and either place another layer of crust over top (poke holes in the center) or cut strips of dough and create a lattice pattern (as shown in the photos).

Hamantaschen is like the cookie version of a galette, with sugar dough rolled and cut into circles, then folded over whatever filling you happen to come up with.

Roll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the strombRoll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the strombroll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the stromboli.

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

Stromboli is somehow similar to a calzone, a pizza or bread dough rolled over various fillings and baked.

Roll out remaining disk of dough the same as the first and lay over filling.

It tended to crack more when folding over the filling and when rolling out; I think the original whole root dough tends to have more of a glutenous texture in this instance.