Sentences with phrase «floured rolling surface»

After the dough is chilled, flour your rolling surface and gently roll out the dough into one large circle.

Not exact matches

I dusted the counter with flour, placed the first pâte brisée on the surface, took out my rolling pin, and began my slow break from sanity.

To roll out the cookies, place a ball of dough about 3 or 4 - inches in diameter on a lightly floured surface.

On a lightly floured surface, roll out each sheet of pastry into a 12 - inch square and cut each square into 4 (6 - inch) squares.

Then sprinkle flour over a surface and roll the mix out so that it's about half a cm thick

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

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

On the floured surface, roll out the puff pastry into a 9x11 inch rectangle.

Divide into workable batches, roll out onto a floured surface and cut.

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

Take out the dough and roll it on a plain surface dusted with flour.

Roll using a floured surface and rolling pin.

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

Allow to sit at room temperature for a few minutes before rolling out on a floured surface.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface.

Once the dough has formed a nice ball, turn it out onto your flour surface and roll it out to 1/8 -1 / 16 ″ thickness.

Punch the dough down slightly, place it on a floured surface and roll out into the pizza shape you desire.

Sandwich dough between wax paper with a slightly floured surface, gently flatten the ball of dough with a rolling pin.

On a lightly floured surface, roll out the dough to approximately an 11 x 15 - inch rectangle.

Roll the chilled dough out on a floured surface to 1/4 inch in thickness.

Roll out the dough onto a lightly floured surface (I dusted my counter with cocoa powder for colour and flavour) until apprx.

Roll dough 1/4 inch thick on lightly floured surface.

On a floured surface, roll out the first sheet of puff pastry until it is quite thin, about 12x12».

Roll out two - thirds of the pastry on a lightly floured surface and stamp out 12 x 10 - 11 cm circles (you may need to re-roll trimmings).

On a floured surface, roll out pastry to 1/8» to 1/4» thickness.

On a floured surface, roll out the dough to 1/8» -1 / 4» thick.

Transfer the dough to a lightly floured surface and roll it into a 3/4 - inch - thick disk.

Roll out the dough on a lightly floured surface to 1/8» to 1/4» inch thickness.

I can still see her — bending over our shiny yellow Formica kitchen table, dusting the surface with a sweep of her hand and flouring the rolling - pin in one graceful motion.

After dough has firmed in the refrigerator, take out and roll on a lightly floured surface.

Unroll the pie crusts, roll the first disc of pie pastry on a lightly floured surface into a roughly 9 x 12 - inch rectangle.

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

Turn dough out onto a lightly floured surface and gently stretch out to an oval about 1 cm thick and sprinkle with the drained soaked fruit (and slivered almonds, if using), then roll and fold dough into a ball.

Roll out pastry on lightly floured surface to a 14x11 inch rectangle.

To roll out the dough, sprinkle a large, clean surface with flour.

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

On a lightly floured surface, roll pie crust to 1/4 - inch thickness.

On a lightly floured surface roll the dough into long teardrop shapes, about 4 - inches wide by 12 -14-inches long and 1 / 4 - inch thick.

On a well - floured work surface, roll the puff pastry into a rectangle about 24 in / 61 cm wide and 12 in / 30.5 cm from top to bottom.

On a floured surface, roll out one of the chilled pastry discs to fit a 9 ″ pie plate.

On a lightly floured surface, roll out the crescent dough into a 13x9 inch rectangle.

Lightly flour the work surface and roll out the pastry to make a circle a little larger than the top of your flan tin and approximately 0.5 cm thick.

Lay dough on a lightly floured surface and roll into a circle.

On a baking mat or lightly floured surface, roll out puff pastry into a 12x12 square.

On a lightly floured surface, roll out dough to 1 / 4 - in.

Once ready, place the dough in a lightly flour surface, roll out to form a rectangle, then start with the filling, first spread the pumpkin puree and after that sprinkle the cinnamon, brown sugar and the pecans.

Roll the dough out, on a lightly floured surface, into an 18 x 12 - inch rectangle; transfer to a parchment - lined baking sheet.

Once the dough has chilled, split ball in half and roll out onto a lightly floured surface until it is 1 / 8 - inch thick.

Lightly dust the work surface with flour and roll out the dough to a 20 x 45 cm rectangle about 0.5 cm thick.