Sentences with phrase «dough up the sides of the pan»

Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly for no thin patches.

Press mixture into the 1/4 sheet pan, working the dough up the sides of the pan and evenly across the bottom.

Not exact matches

Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each tartlet pan.

Press the dough against the bottom of the pan into the even crust, starting in the middle and working up the sides.

Continue doing this for the rest of the balls of dough, and then stack them side by side, open side up, inside an oiled loaf pan.

Press a square of foil directly on dough over bottom and up sides of each pan.

Press the dough across the bottom of the pan and 1 inch up the sides.

Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1 / 4 - inch - thick side crust.

Grease a 9x13 pan and stretch dough to fit bottom of pan (as you can see, I did not stretch it out enough and I wound up with a larger puffy side lol).

Working the dough along the bottom of the pan and up along the sides, form an even 1 / 4 - inch - thick crust with your hands.

Press the chilled dough into a 9» tart pan and use your fingers to press the dough into all of the corners and up the sides of the pan.

Press the dough evenly onto bottom and up sides of a large tartlet pan.

Grab sections of the dough and press into the prepared muffin pan, working up the sides of the cups.

When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust.

Ease the dough across the bottom of the pan and up the sides, pressing it into the corners of the pan with your fingertips.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Use your fingers and / or a spatula to spread the dough in an even layer within the bottom of the pan and up the sides.

Use about 3 tablespoons of dough and evenly press the batter on the bottom and up the sides of the tart pan.

Using lightly floured fingers, press dough about 1» up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom.

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

Gently lift and settle dough into bottom and up sides of pan.

Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides.

Transfer the mixture to the lined pie pan and use your hands to press the dough evenly up the sides of the pan, creating a crust about 1 / 4 - inch thick.

Press the dough evenly over the bottom and up the sides of the pan.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

Transfer dough to pan and press into bottom and up sides of pan.

Use your fingertips to tuck the dough into the pan, without stretching it, and press the dough up the sides to create a roughly 1 - inch ridge above the rim of the pan.

Fit pie dough into a 9 - inch round removable - bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

Press dough into bottom and up sides of prepared pan.

Use about 1.5 — 2 Tbsp of dough per tart pan and press the dough on the bottom and up the sides.

Press dough onto the bottom and slightly up the sides of the prepared baking pan.

Press dough flush against bottom of pan, into bottom corners, and lastly up sides.

Shape the dough into a 7 - inch - wide round and place it, smooth side up, in the center of the prepared pan.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.

Once it reaches the sides of the pan, press the dough down into the corners and up the sides to create a lip on all sides of the pizza.

Press the remaining dough about 2 - inches up the sides of the pan.

Then brush butter on yet another phyllo sheet, but this time, when you transfer it to the pan, arrange the butter side up slightly off - center so that the long side of dough comes up and over side of pan, leaving a 2» overhang.

Using your fingers or a straight - sided measuring cup press about half of dough firmly up and around the sides of tart pan (or 1» high if you are using a springform pan), then press remaining dough firmly across bottom of pan.

Press dough into bottom and up sides of tart pan with your fingers, then flatten with the bottom of a large measuring cup.

Stand the prepared loaf pan on one short side, and begin to stack the folded pieces of dough one behind the other, the rounded (folded) part facing up.

Remove top sheet of wax paper; place dough, wax paper — side up in a 9 - x 12 - inch rectangular fluted tart pan.

Create tart shells by pressing dough into the bottom of tart pans and up the sides.

Use about 1.5 — 2 Tbsp of dough per tart pan and press the dough on the bottom and up the sides.

Press the dough evenly into the bottom and up the sides of the prepared pie pan.

Press the dough evenly over the bottom and up the sides of the tart pan to make a thin, even layer.

To make a press - in crust: Butter the tart pan and press the dough evenly over the bottom and up the sides of the pan.

Gently press the dough evenly over the bottom and up the sides of the pan and then, using a paring knife, a pizza wheel or a fluted ravioli wheel, trim the dough to about one third down from the rim of the pan.