Sentences with phrase «floured cutting board»

Lay the finished dumplings on a well floured cutting board or a parchment paper - lined baking sheet.

On a floured cutting board, lay out the puff pastry and cut into 2 1/2 to 3 inch squares and lay on a cookie sheet lined with parchment paper.

On a lightly floured cutting board, roll out the dough to 3/8» thick and line a 9» tart pan, pressing along the sides and removing excess from the edges.

Remove dough and place on a lightly floured cutting board and roll out to about 3/8» thick in either a rectangle or circle depending on your tart pan.

Transfer to a well - floured cutting board, roll into a log, and slice in half.

Turn out the scone dough onto a well floured cutting board and liberally sprinkle the top with flour too.

I just let the dough rise in the KA bowl then used a scraper to scrape it onto a lightly floured cutting board.

Even flouring my hands didn't work (I also tried flouring the cutting board... still waaaay too sticky).

Lightly flour a cutting board or your counter, and knead the dough 3 - 4 times until it comes together.

Flour a cutting board, and add the dough.

Not exact matches

Remove towels from under the parchment paper and carefully move the paper with the loaves onto a flour - dusted overturned cookie sheet or cutting board.

FYI, if you're using a cutting board or marble slab, you'll need more flour.

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

To make the pasta dough, start by combining the flours and salt, turning it out onto a large (preferably wood) cutting board.

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).

It just wants to spread out until it's an inch high disk on the cutting board, waiting in the flour for the pan to heat up.

Roughly chop the blackberries on a cutting board, and stir them into the butter - flour mixture.

Flour a large bread board / cutting board heavily.

I've been rolling my dough out on cutting board with just a bit of flour on the board and rolling pin.

On a clean, dry cutting board sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry.

On a cutting board sprinkled with flour, dump out the mixture and form into a dough ball.

Sprinkle the dough with some flour, and then cut in half with a board scraper.

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.

When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that's beginning to form and cutting it into the dough.

Transfer the pie dough to a lightly - floured pastry board or cutting board.

It's much easier to do this on a large cutting board that has been covered in parchment paper and lightly floured.

For The Cherry Turnovers: Line a baking sheet with parchment paper and sprinkle a large cutting board or clean counter with flour.

Lightly flour a clean countertop or large cutting board.

On a large cutting board dusted with flour, roll each ball of dough into a 7 - 8 inch freeform flatbread.

Turn out onto a floured counter or cutting board and knead lightly until it comes together.

Move the dough to a large surface, lightly floured if you like, although I don't think it's necessary (I use a clean counter, but you could use a large cutting board or table), and knead for 5 - 10 minutes.

18 - 19 hours later, sprinkle white flour on a wooden board or large cutting board (or a clean countertop).

I had to add quite a bit of white flour to get it solid enough to just stay on the cutting board and not run off the sides!

Dust cutting board with a light coating of flour and unfold puff pastry on floured surface.

There is always so many steps and requirements no matter what recipe you choose... cold butter, floured board, fold the dough but don't handle it too much, rolling, patting, cutting, resting... yikes, too much room for error for me.

Preheat oven to 325 ° F Grease a 8 × 8 baking pan for bars or a 9 × 12 quarter sheet pan for cake and line with parchment paper In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg In a separate bowl, mix together eggs, oil and maple syrup Stir carrots, walnuts and raisins into wet ingredients Stir wet ingredients into dry Spread batter into prepared 8 × 8 baking pan or 9 × 12 sheet pan Bake at 325 ° for 22 to 25 minutes For Bars: Cool to room temperature and then turn cake out onto cutting board Using a sharp knife, cut into 9 bars Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts

Flour a flat surface like a large cutting board or kitchen counter and knead the dough till it is smooth and stretchy, for about 5 minutes.

I don't roll the dough out with a rolling pin, I just put the wet dough on a floured large cutting board, sprinkle with tapioca flour and spread out with my hands.

I love the details in a cook's kitchen: the flour swirls on your wooden cutting board, the delicate rice bowl instead of a metal measuring cup, the pansy garnish.

3 On a floured board, roll out each section of dough to 1 / 8 - inch thickness and cut into desired shapes with cookie cutters.

Gently roll chilled dough out on a counter or cutting board floured with about 1 / 41/4 cup / 30 g cake flour to 1⁄2 in / 5 cm thick, or about 8 in / 20 cm in diameter, flouring the top of the dough and the rolling pin with another 2 tbsp flour, or as necessary to prevent sticking — this is a soft, wet dough.