Sentences with phrase «flour baking sheet»

Meanwhile, lightly flour the baking sheet, as well as your work surface and hands.

Transfer the donuts to a lightly flour baking sheet.

I have not used my sourdough starter in a recipe for 2 months, but my King Arthur Flour Baking Sheet arrived and there was a new recipe for muffins — perfect!

So alternatively I generously flour a baking sheet and let the dough proof on it.

Drop meatball onto floured baking sheet and gently roll to fully cover.

Run the pasta through and place the cut pasta onto a lightly - floured baking sheet and cover with a kitchen towel.

Place cut pasta onto a lightly floured baking sheet.

Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Drop by heaping teaspoonfuls, onto well - greased and lightly floured baking sheets.

Place 2 naan breads on a well floured baking sheet.

Transfer to a lightly floured baking sheet, sprinkle the top of the dough lightly with flour, cover with plastic wrap, and place in the refrigerator for at least six hours (or overnight).

Place the dough on a lightly floured baking sheet, lightly flour the top of the dough, cover with plastic wrap, and place in the refrigerator to chill one hour (or until firm).

Again, place your dough on a floured baking sheet, flour the top of the dough, cover, and refrigerate one hour.

Again, place on a lightly floured baking sheet, lightly flour the top, cover, and refrigerate 30 - 60 minutes (at this point the dough can be stored overnight in the refrigerator.)

My set up is: cutting board directly in front of me, bowl of water next to the cutting board, skillet (containing the scallions and leeks) and wonton wrappers at my sides, and a floured baking sheet in front of the cutting board to place the assembled dumplings.

Place the doughnuts on a floured baking sheet lined with baking paper, cover loosely with oiled cling film and leave to rise in a warm place for 1/2 hour.

Cut the roll into equal pieces, about 1 inch in length and transfer the cut gnocchi to a lightly floured baking sheet.

Place well - spaced on floured baking sheet.

Divide the dough in half, roll out a little and place on a floured baking sheet or tray.

Alternately, you can bake this bread without a pan, shaped like this, on a lightly floured baking sheet.

Place the log of dough (seam side down) onto a lightly floured baking sheet.

Carefully place one oval onto the back of a lightly floured baking sheet.

Transfer it to a floured baking sheet or pizza paddle (if using a stone).

Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat with the other piece of dough, and place in oven.

Shape each loaf into an oval or round and place on lightly floured baking sheets.

Transfer dough to a lightly floured baking sheet and cover tightly with plastic wrap.

Set on a buttered and floured baking sheet.

Dust dough with flour; set aside on work surface or a floured baking sheet.

Place 2 naan breads on a well floured baking sheet.

Not exact matches

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

For the zeppole: Line a baking sheet with parchment paper and sprinkle lightly with some flour; set aside.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

Spread flour across a baking sheet.

Transfer the scones to the baking sheet using a flat spatula dipped in flour.

Just make sure the dough is patted down with enough flour so that it isn't tacky, and throw down a generous layer of cornmeal onto your baking sheet - the dough should roll around on the cornmeal like it is on a bed of tiny ball - bearings.

Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

Fifth — Dredge a cube of tofu in the flour, dip it in the almond milk, roll it in the almond mixture, and put it on a parchment lined baking sheet.

Slowly add the flour mixture to the butter mixture.Using a tablespoon scoop, drop cookies about an inch from one another onto prepared baking sheet.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Yes, I've cooked them at 350 for 12 to 15 minutes (I think... have a batch in the oven right now since it's been a while) and then let them cool on the baking sheet for 30 minutes just like the crackers in Elana's Almond Flour cookbook.

Chocolate Chia Biscotti 1/2 cup Anthony's Organic Extra Virgin Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.

We had a chance to chat with Susan Reid, who joined King Arthur Flour in 2001 as a recipe tester for their second cookbook and is now the Editor of the award winning, bi-monthly baking newsletter, The Baking baking newsletter, The Baking Baking Sheet.

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

Roll the dough out, on a lightly floured surface, into an 18 x 12 - inch rectangle; transfer to a parchment - lined baking sheet.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

Dip each risotto ball into first the flour, then the egg, then the panko breadcrumbs and place back on to the parchment - lined baking sheet.

Sprinkle a silicone mat or a rimmed baking sheet with flour.

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Pre-heat the oven to 375 ° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.

Gluten - Free Vanilla Wafers 1/3 cup Anthony's Coconut Sugar 1/2 cup cold butter, chopped 1 egg 2 teaspoons vanilla extract 1/2 cup Anthony's Cassava Flour 1-1/2 cups Anthony's Blanched Almond Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet.