Sentences with phrase «dough piece at a time»

Working with 1 dough piece at a time, roll dough out on floured surface to about 1 / 2 - inch - thick rope.

Not exact matches

Working with one piece of dough at a time, coat with flour, and roll through the pasta machine at the lowest setting (usually 1).

Working on a cutting board, cut a puff pastry square in half, and work with one half piece of dough at a time.

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.

Working with one piece of dough at a time, roll it into a ball between your palms and then press it into a disk.

Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1 / 4 - inch thick.

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).

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.

butter one piece at a time, until dough is smooth, elastic, and very tacky but pulls away from sides of bowl, about 10 minutes.

Working with 1 piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth.

Work the dough pieces one at a time.

on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough circle, about 5 inches diameter.

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.

Working with one piece at a time, form dough into pretzel shape.

One piece at a time, pat the dough into a rough 6 ″ x 11 ″ rectangle.

Then, working with one piece of dough at a time, pre-shape your dough into a round.

Working with one piece at a time form nice tight balls of dough.

One at a time, take a piece of dough and roll it into a ball.

Working with 1 piece at a time and keeping remaining dough covered with a kitchen towel, roll dough on a lightly floured surface into a 17» - long rope.

Working with one piece of dough at a time, flatten slightly and feed through the smooth rollers of a pasta machine starting at the widest setting.

If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.

Working with one piece at the time, roll the dough between your hands into and evenly sized rope, about 1/2 inch in diameter.

Then, working with one piece of dough at a time, flatten into a round.

Take one piece of dough and first form a ball and then a thick flat circle (see video) by patting and shaping at the same time.

Working with one piece of dough at a time, shape into a rectangle about 1 / 3 - inch thick.

Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.

Working with one piece at a time, stretch dough until 1 / 4 - inch thick on a lightly floured work surface.

One at a time, pinch off pieces of dough, rolling them into balls (you can choose the size - mine were golf ball - sized and I think I would make them a bit smaller next time) and then coating them lightly in the mixture.

Working with 1 piece at a time and keeping remaining dough wrapped in plastic, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers.

Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8» rounds (if dough springs back when rolled, let rest a few minutes before proceeding).

Working with 1 piece of dough at a time and keeping other pieces covered in plastic wrap (it's important to keep the dough covered while you work because it dries out very easily), press your thumb into cut side of dough to flatten.

Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about ⅛» thick.

Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides.

Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers.

Divide the dough into four equal - sized pieces, and work with one at a time, keeping the other three wrapped.

c. Working with 1 piece of dough at a time and keeping other pieces covered in plastic wrap (it's important to keep the dough covered while you work because it dries out very easily), press your thumb into cut side of dough to flatten.

Working with a rolling pin and one piece of dough at a time, start from the center of the dough and roll outward, then roll back to the center.

Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

Working with 1 piece of dough at a time, gently stretch to about a 10x8» oval.

softened butter a few pieces at a time, adding more flour if needed to incorporate butter, until a soft dough forms.

Work with one piece of the dough at the time.

proceed with the remaining dough, baking 3 or 4 pieces at a time if using a stone or baking sheet.

Working with one piece at a time form nice tight balls of dough.

Working with one piece of dough at a time (and leaving the others in the refrigerator), roll the pastry a little larger than the diameter of the pie dish.

One at a time, flatten each piece of dough a little with your hands, then roll it up into a cylinder, tuck the ends in, and pinch the seam to seal the loaf.