Sentences with phrase «flat dough into»

«Slice» your flat dough into squares and, using a fork, make some holes on the surface of the flat dough.

Not exact matches

Flatten the ball onto the greaseproof paper and either shape into a round flat biscuit, or using a heart shaped cutter press the dough into a heart shape (adding the offcuts to the next biscuit so they don't get wasted!)

You can dip your fingertips in cool water and press the ball of dough into a flat circle for each cookie.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets (make sure they are mounded and not flat).

Roll the cookies: On a flat, floured surface, roll the dough into a 10 by 15 - inch rectangle.

Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick.

Shape the dough into a flat disk and wrap in plastic wrap.

Burnished metal flat beater, PowerKnead Spiral dough hook and 6 - wire whisk will help you mix, knead and whip ingredients into culinary masterpieces quickly and easily.

Using a large grates on a flat handheld grater, push the spaetzel dough through the grates and into the boiling water.

Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter.

Take 1 dough ball and press it into a flat disc.

(3) Using the flat bottom of a large sauce pan or skillet, FIRMLY press the dough into a large round disc roughly 1/4 ″ thick, then peel away the ziploc bag.

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 chives

Turn the dough into a floured surface, divide in half, and form each half into a flat circle.

Add some all - purpose flour to a flat surface, add the ball of dough on top, cut into 4 evenly sized pieces and form each one into a ball

Halfway though drying, slide the parchment briefly back onto the counter, and cut the disc into 1.5 ″ wide strips with the flat edge of a large metal dough scraper (which will cut the dough nicely but not the parchment), and then cut the strips crosswise, and resume drying / baking.

Press the dough flat into the bowl, and divide it in half by eye.

For each third of dough, shape it into a flat rectangle and cut it into 16 equal pieces.

Divide dough in half, and shape into two long, flat logs of dough on a sheet of parchment paper.

Fit into bottom of pan and tuck edges in so that dough fits flat, brushing with sage butter as you go.

I patted the dough into a flat disk so that it would be easier to cut and shape into individual cookies later.

Turn dough out onto a floured counter and gently press it down into a flat, oblong shape.

One thing that I do to keep any good bits from falling out is divide the dough into four strands and press them flat.

Oh, also — my friend told me about a trick for adding raisins so that they don't fall out, and that might work for the apple chunks, too: After dividing the dough, roll each one into a long, flat oblong.

Divide the dough into two flat disks.

Once the dough has rested, roll out into a flat round pie - like shape.

Dump the dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic.

Turn the uncovered half of dough onto a work surface dusted with gluten - free flour and form it into a flat disk.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

Using a lightly floured hand, flatten a portion of pastry dough into a flat and round circle.

Place the dough back on the flat surface and press down into a disk with the heel of your hand.

Roll the dough into teaspoon sized balls, place on a flat surface, and using your pinky, make a small indentation on the top of each dough ball.

Dough is one of the most versatile food products — it can be formed into a loaf of bread, split up into dinner rolls or rolled flat to form the basis for a pizza.

Pat the dough flat with your hands or take a rolling pin and roll into circles.

Remove dough from bowl and place on a cutting board and form into a 1» high flat disk / circle or rectangle, depending on the shape of your tart pan.

Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat disc, 1 / 2 - inch thick.

Once a velvety dough has formed, turn out onto a piece of plastic wrap and wrap tightly into a flat disk.

One by one, put the ball of dough between two pieces of wax paper or in a freezer bag dusted with a little flour, place on table and find a flat item such as a saucepan to flatten into a circle 1/8» thick.

Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk.

Sprinkle a flat surface with flour and roll dough out into an 12X24 rectangle.

Cut the dough into four shapes and tell your little one to roll the shapes into flat discs.

On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, 1/2 inch thickness.

When you have the dough ready, roll teaspoon - size balls of cookie dough between the palms of your hands, then flatten each ball into a flat circle.

7) Whisk flour, baking powder and salt in a separate bowl 8) Add flour mixture to egg mixture and beat until combined 9) Fold in the chopped almonds and chocolate pieces until evenly distributed 10) Transfer the biscotti dough onto a well - floured, cool, flat surface, and shape it into a log.

Using a rolling pin roll the dough out into a large flat sheet about 1/2 ″ thick.

Remove the dough from the processor and on your baking pan, form it into a rectangular flat loaf that measures 4 inches by 8 inches.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat.

I noticed you say to press the dough into the pie dish instead of rolling it flat with a rolling pin first.

Once the dough is prepared into a flat disk, place it on the heated pizza stone, using your fingers to carefully press it down until 1/2 -1 / 4 inch thick.