Sentences with phrase «flour on your work surface»

To roll the pizza dough, sprinkle some flour on your work surface where you will roll out the pizza.

Remove the wrap and sprinkle the flour on a working surface.

Then lightly flour on working surface.

Half the dough and sprinkle some flour on your work surface where you will roll out the pizza.

I poured 1 dl of rye flour on my working surface and scooped the dough out of the bowl.

(Dough will still be slightly sticky but use only as much flour on work surface as absolutely necessary to prevent sticking.)

Sprinkle flour on the working surface.

Use flour on the work surface so that it doesn't stick.

Sprinkle some flour on your work surface and roll out your dough to desired thickness (I rolled out to about 1 / 4 - inch thick (thinner than usual) since each sandwich is two cookies in one).

Not exact matches

Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface.

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

Pinch off a bit of the dough (enough to form a 3 - inch round, about the size of your palm), and stretch it thin on the floured work surface.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

(1) Place flour and salt in a heap on your clean working surface and place chunks of butter on top.

On a lightly floured work surface, dump out the dough mixture.

Divide the dough in half and place one piece on a floured work surface.

When ingredients are well combines, remove dough from bowl and knead it vigorously on a floured work surface for about 10 minutes or until it is smooth and elastic.

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

Place one ball on a lightly floured work surface and cover the other three.

On a well - floured work surface, roll the puff pastry into a rectangle about 24 in / 61 cm wide and 12 in / 30.5 cm from top to bottom.

On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.

Place the dough on a lightly floured work surface and pat it into a disk.

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

Roll out dough on a lightly floured work surface to a 1 / 4 - inch thick.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.

Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Remove the dough from the bowl and knead a few times on a floured work surface.

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

If your work surface doesn't have any flour left on it, give it a light dusting, then set the ball of dough back on it.

Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap.

On a clean work surface, dusted with flour, unwrap the dough let sit for a couple of minutes and then roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.

Knead the dough for 5 minutes, then roll it out on a working surface, using a bit of flour if it threatens to stick.

Roll the dough on a lightly floured work surface to a 12 - inch circle.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

If too much flour is incorporated into the dough, it will become stiff and difficult to work with; take care not to sprinkle too much flour on the surface.

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting.

On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.

Knead the bread on a lightly oiled work surface - rather than a lightly floured surface.

Roll the dough into a 10 - inch by 16 - inch rectangle on a lightly floured work surface.

4 / Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface.

In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the sweet potato and create a well in the middle.

Now on the working surface generously dust with flour and transfer the plain scone dough onto the surface.