Sentences with phrase «floured surface»

Punch down dough, then transfer to a lightly floured surface and flatten slightly into a disk.

Roll one portion into a 14 × 10 inch rectangle on a lightly floured surface.

Once it's at room temperature, roll out the dough on a lightly floured surface.

On a well floured surface, knead to air out of the dough.

Roll out the dough on a lightly floured surface until it's a rectangle roughly 16 - by - 20 inches.

Turn dough out onto floured surface and cover with plastic wrap.

Knead in the bowl or on a floured surface until the dough becomes smooth and springy.

Tip the risen dough onto a lightly floured surface.

Roll out the dough on a floured surface and cut out scones using a 4 cm round cutter.

Dump the dough out onto a lightly floured surface and knead it a couple of times until smooth.

Divide the dough into 4 pieces; roll out 1 piece of dough with a rolling pin on a lightly floured surface: it should be about 2 mm thick.

Unfold the pastry sheet on a lightly floured surface.

If you're kneading the dough by hand, turn it out onto a floured surface and knead gently for about 5 minutes.

If you roll the gluten - free dough out on a floured surface, transfer the dough onto the pie pan by rolling it onto the rolling pin first.

On a well - floured surface, roll out dough to 3 / 8 - inch thick.

Remove one piece of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a 16 ″ x 6 ″ rectangle.

Once the dough has risen, place it on a floured surface and punch it down 3 - 4 times.

On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).

Tip the dough onto a lightly floured surface and knead the butter into it gradually until the dough is soft and pliable.

On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).

Turn onto a lightly floured surface; knead until smooth and elastic, about 4 - 6 minutes.

Roll out to 1/4 inch - 3 / 8 inch thickness on a lightly floured surface.

Knead the dough on a floured surface until it is elastic, but still a little sticky.

Remove the dough from the refrigerator and turn it out onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself.

Place it on a lightly floured surface, sprinkle it with extra flour and roll it out into a rectangle about 14 - inches long x 10 - inches wide, and a bit more than 1 / 8 - inch thick.

Pour the dough out onto a lightly floured surface and divide it in half with a bench knife or dough scraper.

Roll out dough to 1/4 inch thickness on a well - floured surface and cut shapes as desired.

Turn dough out onto a lightly floured surface, shape into a 7 - inch square, then cut into 9 equal - sized pieces.

Turn dough onto a lightly floured surface and pat into a 3/4 inch disk.

On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick to fit a 10 1/4 - inch (26 - cm) round tart pan.

Remove scone dough to a floured surface.

On lightly floured surface, roll plain dough into 8-1/2 x 5» rectangle.

Place a large handful of the dough onto a well - floured surface, enough at a time to make a round.

On a floured surface, roll out 1 ball of dough into a circle about 1/8 inch thick.

3) Transfer the dough to a floured surface and knead for 5 minutes.

Turn out onto a floured surface and knead until it comes together.

Turn dough (and any unincorporated flour bits) out onto a floured surface.

Roll out dough on a floured surface and transfer to 9 - inch deep - dish pie pan.

Beat in flour and salt, turn onto a lightly floured surface and knead lightly until just smooth (at this point I needed to add 1 1/2 tablespoons of flour because the dough was too soft), then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest.

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).

Form each piece into a ball, flatten the ball and then roll out into a 7 - inch round on floured surface with a floured rolling pin.

Turn dough onto floured surface; roll around lightly to coat with flour.

Add in flour, sugar, salt, and olive oil; knead on a floured surface for for 5 - 10 minutes until dough has formed.

Place 1 ball of dough on a heavily floured surface.

On a lightly floured surface, divide dough into 8 equal portions.

On a lightly floured surface, roll out each empanada wrapper into a 7 - inch circle.

Remove the dough from the bowl and place on a well - floured surface.

Start to mix the dough by hand and then start to knead it on a floured surface.

Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little flour to the dough if it becomes too sticky — avoid adding too much flour or the dough will become tough.

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.