Sentences with phrase «flatten dough»

Flatten the dough with your palms to form a 9» circle about 1-1/4» thick.

Flatten dough and use Halloween cookie cutters.

Flatten dough and use Halloween cookie cutters for each treat.

Flatten the dough; add the salumi, Pecorino Romano, and Grano Padano, and knead lightly until well incorporated.

Be sure they are not touching and then gently flatten the dough balls with a spoon.

Using a rolling pin flatten the dough balls into disks about 1/4 inch thick.

Flatten the dough balls with a fork or pat them into round balls.

It takes some skill to flatten the dough, as it can get quite sticky, but the end result is totally worth it.

Flatten the dough onto the prepared baking surface.

To make the rolls, you can use your hands to flatten the dough or a rolling pin - both will work.

First flatten the dough onto parchment paper with your hands to create a rectangular shape.

The result may have been a bit too firm as I needed to flatten the dough for the cookie.

Flatten dough to be about 2 - 3 inches thick.

Flatten the dough ball and roll out to about a 1/4 inch thickness.

Lightly flour your work surface and flatten the dough into a disc about 2.5 cm thick.

Using your fingers, flatten the dough out into a uniform thin layer free of cracks.

Flatten the dough with your hands and slice into bars.

The cookies will spread on their own while baking, so you don't need to flatten the dough balls with a fork.

Flatten the dough into a disk, wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes until firm.

Use a rolling pin to flatten dough to approximately 1/3» thickness, using fingers to mend any cracks or craggy spots on edges.

Flatten the dough with floured hands and press it into a 9 by 13 by 2 - inch baking sheet, building up a 1 / 2 - inch edge on all sides.

Flatten dough into disks.

Flatten dough to a 3/4» - thick rectangle, about 9x6», and halve lengthwise.

Flatten dough to 3/4» thick (the shape doesn't matter).

Next time I will flatten my dough out more to get more surface space.

I'm wondering if the dough is too thick (I understand altitude and humidity can influence gf flours), or if I'm missing some step in the process where you flatten the dough to it fills the cup.

Sprinkle with more flour if needed so you can stretch and flatten the dough to your desired pizza size.

(Alternatively, flatten dough with a rolling pin.)

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.

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.

Flatten dough to a 3/4» - thick rectangle, about 10x7».

Flatten dough ball by pushing down and away from you with the heel of your hand (dough will be an oval - shaped blob).

If you are feeling particularly lazy, you could also flatten the dough onto a cutting board lined with parchment paper, and turn it into energy bars instead, for even less time in the kitchen.

Alternatively you could scoop out some batter using a tablespoon and use the help of another tablespoon to flatten the dough making a round shape.

Flatten the dough slightly with the palm of your hand.

Using the bottom of measuring cup, slightly flatten the dough.

Flatten the dough to the thickness of a thin cracker.

Drop large tablespoons of cookie dough onto the baking sheet and then flatten the dough.

On a flat surface use a rolling pin to flatten the dough.

Flatten the dough with the bottom of the bowl to allow the cookies to cook evenly.

Turn seal downward, flatten the dough (see picture 3).

Flatten the dough with your rolling pin.

Flatten the dough out to 1 inch thickness, then place in the fridge for 30 mins.

Flatten dough with pin.

If making the chewier cookies, flatten the dough lightly.

Slightly flatten the dough with your hand.

On a floured surface flatten dough to about one inch thick.

Then, using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges for the crust.

On a clean surface (or on top of a piece of parchment paper) use hands to flatten dough until it's 1/3» - 1/2» thick.

Using about a teaspoon per olive, flatten the dough into a disk on a lightly floured surface and wrap around an olive, pinching to seal completely.