Sentences with phrase «floured piece of parchment paper»

Roll out on a lightly floured piece of parchment paper into a large ⅛» - thick rectangle (about 16x12»), dusting with more flour as needed.

Place the pie dough on a floured piece of parchment paper.

On a lightly floured piece of parchment paper, roll out the puff pastry into a 10 × 14 - inch rectangle.

Roll out on a lightly floured surface or a lightly floured piece of parchment paper to a 12 - inch round.

Punch down the dough and transfer it back onto a large, floured piece of parchment paper, and roll it out into a rectangular shape, approximately 10 by 12 inches.

I turned the dough out on a lightly floured piece of parchment paper.

Remove one disk of the dough from the refrigerator and roll between lightly floured pieces of parchment paper until 1/8 inch thick.

Not exact matches

However, if you want to remove the cake from the pan, then butter and flour the pan and line the bottom with a piece of parchment or wax paper.

Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper.

Put a piece of waxed paper, parchment paper (or whatever else you can think of) on the counter, flour the waxed paper and roll the dough out on that.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Roll out the dough (using flour if necessary to prevent sticking) on a piece of parchment paper or a pizza peel dusted generously with semolina flour or cornmeal.

Place the dough on a lightly oiled piece of unbleached parchment paper and sprinkle the top with flour.

On a large piece of parchment paper well dusted with arrowroot flour, start rolling out the dough until it's 1/4» thick.

Line a large baking sheet with a piece of parchment paper; set aside.In a large bowl combine the flour, baking powder, sugar, salt, black pepper and chopped rosemary; whisk well to combine.

Dust a large piece of parchment paper and your rolling pin with all - purpose gluten - free flour.

Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface.

Let it rest, loosely covered with plastic on a piece of parchment paper that is dusted with flour, for about 2 hours.

Once more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

Peel back the top piece of parchment paper, and, using a floured 3 1/2 - inch cookie or biscuit cutter, cut out rounds of dough.

Roll out dough between two pieces of lightly floured parchment paper about 3 - 4 mm thick.

Turn out the dough onto a lightly floured piece of unbleached parchment paper and press into a disk.

Remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.

Place a round piece of dough on the lightly dusted piece of parchment paper and dust with 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

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Sieve together 125g of gluten free plain white flour (make your own) with a pinch of salt and caster sugar onto a piece of parchment paper.

Invert the dough on a piece of parchment paper and lightly, very lightly coat it with flour, then rub all over the surface with the palm of your hand.

Turn the cookie dough onto a large piece of parchment or wax paper sprinkled with tapioca flour (the dough will be crumbly, but it's ok)

On a floured surface, roll out one of the pie crusts to about 12 inches in diameter and place on a piece of parchment paper on a baking sheet.

Add a piece of parchment paper to a flat surface, sprinkle with a little all - purpose flour, add the ball of dough on top, cut into 3 evenly sized pieces and shape each piece into a ball, then flatten each one out, you want a circular design that is about 1/8 of an inch in thickness

Step 5: Dust your counter (or an extra piece of parchment paper) with rice flour and place your dough on top.

Place the chilled dough disk on a piece of parchment paper, and using a rolling pin, roll out the dough into a 12 - inch round, dusting with wheat flour as needed to prevent sticking.

Trace your cake pan to get the right sized circle on a piece of parchment paper and place it on the bottom of the pan after oiling and flouring the pan.

I have found that if I roll 1/2 of the dough between two pieces of parchment paper, I don't have to add any extra flour.

Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about ⅛» thick.

In rolling out the pie crust, I find it easiest to roll the dough out between two pieces of parchment paper dusted with plenty of flour.

7 Once you've removed the dough from the fridge, place a large piece of parchment paper on the counter and sprinkle with a 1/2 tablespoon of oat flour.

Dust a large piece of parchment paper with flour.

Roll the cold dough between 2 pieces of lightly floured parchment paper to a 1/4 inch thickness.

Lay down a piece of parchment paper then flour a rolling pin and roll your dough.

To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with sorghum flour.

Line a work surface with a large piece of parchment paper and flour it.

Divide dough in half; place each half on a piece of floured waxed or parchment paper.

2 On a large piece of parchment paper, sift together the flour, baking soda, ginger, cinnamon, cloves and salt; set aside.