Sentences with phrase «floured flat surface»

Transfer the dough to a floured flat surface and knead the bread into a ball, about 1 minute.

They can be rolled out with a rolling pin on a floured flat surface, pressed out with the hands and thumbs, flattened between two sheets of waxed paper, or flattened with a metal or wooden tortilla press.

In a large bowl whisk together flour, sugar, salt and baking soda, make a well in the middle and add the buttermilk, stir together with a fork then remove to a lightly floured flat surface, knead for approximately 2 or 3 minutes.

Move to a lightly floured flat surface and gently knead until the dough is well combined and soft (this won't take long).

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Flour a flat surface, and roll out the dough using a floured rolling pin until the dough is approximately 1/4 to 1/2 inch thick.

Flour a flat surface and a rolling pin with lots of flour (as the almond butter makes the dough very sticky), then roll out the dough to about 1/4 - inch thick.

Flour a flat surface.

Flour a flat surface with plenty of flour and pour out the dough, then sprinkle more flour on top.

Generously flour a flat surface (a counter) and take a piece of dough that's about the size of a golf ball, or two tablespoons.

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.

Meanwhile, flour a flat surface and roll out your pastry dough.

Lightly flour a flat surface so the dough won't stick while you're working with it.

Not exact matches

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Roll the cookies: On a flat, floured surface, roll the dough into a 10 by 15 - inch rectangle.

Add extra flour and turn on to a flat surface and knead it for 5 minutes.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Turn the dough into a floured surface, divide in half, and form each half into a flat circle.

Add some all - purpose flour to a flat surface, add the ball of dough on top, cut into 4 evenly sized pieces and form each one into a ball

Place one of the pie dough rounds on a flat, lightly floured surface.

On a floured surface, roll out ball using a rolling pin, always rolling away from you and rotating the dough to form a round flat dough.

Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface.

When the dough is done, lightly flour a mat or flat surface.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Dust a flat surface with flour and stretch out the the pizza dough for baking.

Dump the dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic.

Turn the uncovered half of dough onto a work surface dusted with gluten - free flour and form it into a flat disk.

Dust a sheet of parchment paper or bare flat surface with 2 tablespoons of flour.

Sprinkle a flat surface with flour and roll dough out into an 12X24 rectangle.

Place the parchment paper or mat on a flat surface and very lightly dust it with flour or powdered sugar.

On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, 1/2 inch thickness.

All that's left to do is to transfer the dough onto a very well - floured, cool, flat surface (i.e. your kitchen counter).

7) Whisk flour, baking powder and salt in a separate bowl 8) Add flour mixture to egg mixture and beat until combined 9) Fold in the chopped almonds and chocolate pieces until evenly distributed 10) Transfer the biscotti dough onto a well - floured, cool, flat surface, and shape it into a log.

Dust a flat surface with flour and cut dough into chunks.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Generously sprinkle a flat surface with garbanzo bean flour and then scrape the dough onto the flour.

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

Line a flat surface with parchment paper and lightly sprinkle with flour.

Line a flat surface with parchment paper and sprinkle (liberally) with flour.

Transfer dough out onto a flat surface such as a large baking mat sprinkled with gluten - free flour.

Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed, so flour coats both sides and dough is no longer sticky.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Line a flat surface with parchment paper and sprinkle with cacao powder (flour may leave white streaks on the cookies)(you can also use powdered sugar).

Place dough on a lightly floured surface and shape it into a 6 - inch flat round.

Dump the crumbly mixture onto a surface dusted with flour and shape into a flat disk.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Sprinkle some all - purpose flour on a flat surface, add the ball of dough on top and cut it in half, shape each half into a ball, then cut each ball of dough into 4 quarters and then cut each quarter in half, for a total of 16 pieces of dough, shape each one into a ball

Place parchment paper on a flat surface and dust with tapioca flour.

Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4 - inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.

Turn the dough out onto a lightly floured surface and press flat into a rectangle using your hands (about 12 inches by 8 inches).