Sentences with phrase «floured pieces of parchment»

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

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

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.

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

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

Place the pie dough on a 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.

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.

You can either cut another piece of parchment out to place over the ball after you flatten it, or dust it with some arrowroot / tapioca starch or coconut flour.

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.

As you work, periodically peel back the top piece of parchment, dust the dough lightly with flour, replace the parchment, grasp the dough sandwich with both hands, and flip the whole thing over.

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.

When you are ready to bake, sprinkle some GF flour on a piece of parchment.

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.

Turn the dough a quarter turn and use the bottom piece of parchment to lift the dough up so you can dust the underside of the dough with flour as well as the top side.

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.

Lightly flour the dough, a rolling pin, and a piece of parchment cut to fit a large rimmed baking sheet.

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

When you order you receive: a bag of baking mix, a baking bag, piece of parchment, and dusting flour.

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.

Stir in the flours, drop the dough onto a greased piece of parchment, roll into a log about 2 inches in diameter.

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.

Roll out 1 piece of dough on a lightly floured surface to an 8» round; transfer to a parchment - lined baking sheet.

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.

FLOUR dough lightly and roll into a 12» circle, ⅛ to 1/4 thick, on a piece of parchment.

Dust a large piece of parchment paper with flour.

Sprinkle a piece of parchment with cornmeal (or flour, if you prefer), and roll your dough out into a 12 - inch circle.

Lay out a large piece of parchment on your counter and sprinkle with gluten free flour.