Sentences with phrase «dough using a rolling pin»

Sprinkle the sugar / cinnamon mixture evenly over the butter, then gently press into the dough using a rolling pin.

Roll out the dough using a rolling pin until it is an even thickness (about 1/4 inch thick).

Not exact matches

Using a rolling pin, roll out the dough between two sheets of parchment paper or Teflex sheets, forming an even thickness.

With a rolling pin roll out the dough, or use your hands to pat it out until 1 / 2 - inch thick.

Use a rolling pin to roll the dough to about 1 - inch thick.

Using extra starch as needed, roll the dough with a rolling pin.

Pat out dough into a thin round (I used a rolling pin, it was much more effective) and cut out small flower shapes.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

(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!

Using a lightly floured rolling pin, roll dough into rectangle, approximately 14 x 9 inches.

Use a rolling pin to stretch the dough into a large rectangle.

Use the rolling pin to transfer the dough.

Place the rolling pin on one side of the dough and lift the dough using the wax paper.

I worked for a while in a nice Italian place - got to be very good at using the rolling pin to roll out dough.

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.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4 - inch thickness.

The dough will be very sticky, so use flour to coat your hands, rolling pin, and top of the dough as needed.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Using a small rolling pin, roll dough to desired thickness.

After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15 - inch rectangle.

ROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootrolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smooth ball.

Flour the dough rectangle to prevent it from sticking and - using a rolling pin - take care to roll out the dough into a bigger rectangle.

Use a rolling pin to roll out the dough into a 12 - x 16 - inch (30 x 40 cm) rectangle.

Using a rolling pin, roll each ball of dough into a 7 - inch diameter circle.

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

Using a rolling pin, roll 1/3 of the dough into a rectangle 1/4 -1 / 2 inch thick.

DO NOT use a rolling pin - it will press out all of the air that has formed in your dough.

Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough.

Using a rolling pin, roll out the dough to a 1/2 - inch thick.

Roll the dough out using a rolling pin, as thin as you can (the thinner the crispier) without it breaking.

Use a rolling pin to roll a portion of dough out into a rectangle that measures roughly 12» x 10», and is 1/4» thick.

Using a rolling pin, roll and press dough to form 16x12 - inch rectangle.

Lightly oil your work surface and, using a rolling pin, roll one dough - ball at a time into a circle.

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12 cm rounds, roughly 2 mm to 3 mm thick.

Use a rolling pin to flatten and roll the dough into a long rod shape.

With a rolling pin roll out the dough and transfer the rolled dough onto the pizza stone, or baking sheet previously lined with unbleached parchment paper or any other pizza baking tray you are using.

I sometimes use another piece of waxed paper on top of the dough, keep lightly flouring and move the paper around where I am rolling it out to help keep things smooth, prevent the dough from sticking to the rolling pin and the waxed paper from sticking to the dough.

On a lightly floured surface, using a lightly floured rolling pin, roll out the pizza dough into a 15x10 inch rectangle.

Remove dough from refrigerator and use extra gluten free all purpose flour to sprinkle on your countertop (I like putting some on my rolling pin too).

Flour a flat surface, and roll out the dough using a floured rolling pin until the dough is approximately 1/4 to 1/2 inch thick.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Using a rolling pin, gently roll dough into a 9 - inch round.

On a floured surface, roll out ball using a rolling pin, always rolling away from you and rotating the dough to form a round flat dough.

5 / Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick.

Use a rolling pin and roll out until the dough about 1 / 8 - inch thick.

The three things I love about this recipe are, # 1 You get to use sel gris, french grey sea salt, in a cookie dough with unsalted butter, # 2 You get to pound the dough with your rolling pin and # 3 You don't have to be neat, oh and one more, Accuracy doesn't count!!!!! I played -LSB-...]

After the dough is cooled roll it out to about 3 mm thickness using a rolling pin.

Using your rolling pin, carefully roll up the dough and transfer to a 9 - inch tart pan with a removable bottom.

Sift together the 2 tablespoons of cocoa and 2 tablespoons of powdered sugar and use some to generously dust the surface you're rolling out on, then dust the top of the dough and rolling pin and roll the dough out to be about 1/4 ″ thick.

Use a rolling pin to roll the dough (under the parchment) about 1/4 inch thick.