Sentences with phrase «floured board»
A "floured board" refers to a flat surface, like a cutting board or countertop, that has been sprinkled with flour. This is often done when baking or cooking to prevent dough or other sticky substances from sticking to the surface. Full definition
When dough has doubled, turn out onto lightly flour board.
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Once the dough is ready for rolling, put it on a well floured board, dust the top with flour and roll it out with a floured rolling pin.
Take dough out of bowl, if used one during rising, and place on lightly floured board.
Turn onto floured board and knead lightly.
Punch down, put on floured board and divide into two parts.
Lightly flour a board with tapioca flour.
On a generously floured board, knead the dough for 5 minutes, adding in a bit more water or flour, as needed, until the dough feels smooth and the texture is nice and velvety.
Turn out onto a light floured board and knead for 1 to 2 minutes, until the dough is smooth and pliable.
Roll onto slightly floured board to 1/2 inch thickness.
Knead about 10 minutes on a lightly floured board until smooth and elastic.
Knead gently 5 - 6 times on floured board.
Punch down the dough and turn out onto floured board.
Turn out on lightly floured board and knead 2 to 3 minutes until the dough is smooth and elastic.
Turn out onto a very well floured board or just the counter top and gently knead until it comes together into a still slightly sticky ball.
5 On a pastry cloth or a lightly floured board with a cloth - covered rolling pin or between 2 sheets of heavy - duty plastic wrap, roll out the dough to a thickness of 1/4 inch.
Roll out the balls on a floured board into thin rounds about 4 inches across.
Stir until almost mixed, turn onto a floured board and knead until the dough is smooth and elastic.
Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.
Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.
Remove from the food processor, knead once or twice on a floured board, and shape into a disk.
Transfer dough to a floured board and form a ball.
Turn the loose ball of dough onto a floured board.
- Flour your board well before rolling out and turn the pastry, not yourself, when rolling into the dough into a circle.
Empty dough onto a floured board or counter top.
Flour a board and dump the dough onto it.
Turn the dough out onto a lightly floured board.
Then push the dough off the spoon onto a lightly floured board and roll it around a bit to finish shaping it into an oval gnocchi.
Leave to proof for 20 minutes, then turn onto a floured board and use a rolling pin to flatten.
On a floured board, roll small pieces of dough as thin as possible.
Lay out the square of puff pastry onto a lightly floured board.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times.
Dump on a floured board and shape into a flat disc.
For rolled biscuits, turn the dough onto a floured board and roll it into a sheet about 1 inch thick.
Transfer dough to a lightly floured board and knead to form two rounds, using 2/3 of the dough for one round and the remaining dough for the smaller round to place in the smaller oven.
Deflate the dough by kneading it a few times on a lightly floured board.
Turn out onto a lightly floured board and roll into a 1 1/2 - inch thick snake.
Dump the dough out onto a floured board and knead quickly into a ball.
Turn dough out onto a floured board and knead, adding as much of the remaining flour as needed to make a smooth, pliable dough.
Turn onto a floured board and knead very lightly, just enough to combine the ingredients into a dough.
Once all the flour mixture has been added, turn the dough out onto a floured board and gather it into a ball, kneading slightly to do so.
Place dough, which will be sticky, on a lightly floured board / Pat into an 8 1/2» square and cut into 16 biscuits / Or make an 8 1/2 ″ round circle, as I did and use your grandmother's biscuit cutter for cutting out round biscuits / If using a biscuit cutter, after cutting the first few, gently pat remaining dough into another circle and cut out several more / Repeat until all dough has been used.
Roll out on a floured board to about 1/4 cm thick and cut out shapes with a small cutter (about 4 - 5 cm in diameter).
When the dough has proofed for 1 1/2 hours, roll the dough out onto a floured board using a rolling pin so that it is 14» x 18».
Roll out two - thirds of the pastry on a floured board to a 3 mm thickness.
On a floured board, roll out the puff pastry to a 12 - inch square.
Turn onto a lightly floured board and flatten into a circle about 1 1/2 inch thick, with your palms or a rolling pin.