Sentences with phrase «floured work surface»

Working with one pieces of the chilled dough at a time, place it on lightly floured work surface and let it soften for a few minutes.

Using baseball - size lumps of dough, roll on floured work surface into long cylinders about the thickness of a thumb.

Place one portion onto floured work surface and roll to a rectangle that's about 1/8 inch thick and at least 4 inches wide.

Transfer the dough to a generously floured work surface.

After your dough has chilled, turn it out onto a well floured work surface until about 1 / 8th inch thick.

If you prefer, you can pull and stretch the dough directly on a lightly floured work surface until it is an even thickness.

Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter.

Turn out the dough on a heavily floured work surface.

Turn the dough out onto a lightly floured work surface again and divide it into four pieces.

On a lightly floured work surface roll out the dough to 1 / 8 - inch thick and large enough to fit a 9 - inch diameter tart pan with a removable bottom.

Turn the dough out onto a lightly bread floured work surface and shape into a large disk.

Roll out dough on floured work surface to 12 - inch round.

Transfer to a generously floured work surface and roll into a 14 - inch round.

After it's finished its bulk rise, turn dough out onto lightly floured work surface and cut into three equal pieces.

Place one half on a well floured work surface and use a rolling pin to roll the dough out into a large circle.

About an hour before you plan to serve the bread, turn out dough... which will be VERY sticky... onto a heavily floured work surface.

Lightly flour your work surface with coconut flour and turn out the rested dough.

Stir together then knead on a lightly floured work surface for 8 to 10 minutes until smooth and cohesive.

Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10» round.

Flour the work surface very lightly and incorporate the reserved flour into the mixture.

I suppose I'm not flouring my work surface enough.

Transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly.

Liberally flour a work surface and roll the dough out into a 10X20 rectangle, about 1/4 ″ thick.

Lightly flour the work surface as necessary.

On a lightly floured work surface mush the clumps together to form a somewhat cohesive ball, flatten into a thick disc and cover with plastic wrap.

Flour your work surface then knead the dough for 10 minutes.

Flour your work surface really well and make sure you flour your hands really well.

Once that order is in, updates and notifications of its progress from floured work surface, to oven, to an insulated bag on the back of a scooter are pushed to the Pebble or Pebble Steel's monochrome display.

Take one portion of dough, leaving the rest for another day if you like.Lightly flour a work surface and a rolling pin.Roll the dough out to the thickness of a pound coin.

Scrape dough onto floured work surface, knead the dough until smooth and slightly sticky.

Knead dough on floured work surface 3 to 4 times until dough is smooth.

Flour your work surface with chickpea flour.

Flour the work surface again and roll the large piece of brioche dough into an 8 - by -12-inch rectangle about 1/4 inch thick.

Generously flour the work surface and your hands.

Roll out on a well floured work surface into an about 3 mm (0.1») thick circle.

Heavily flour a work surface and flatten out the dough in a circle.

Unfold pastry and gently roll out on a lightly floured work surface just to smooth creases and make large enough to fit over dish, if needed.

On a lightly floured work surface roll out the dough into two 12» diameter circles.

Place the dough on a well floured work surface, and knead about 1/3 cup all - purpose flour into the dough.

Turn dough out onto lightly floured work surface.

Flour your working surface with the light spelt flour.

On a lightly floured work surface, pat the dough out into a large oval.

Turn out onto a lightly floured work surface.

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.

Pinch off a bit of the dough (enough to form a 3 - inch round, about the size of your palm), and stretch it thin on the floured work surface.

Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5 × 10 inches and about 1/2 inch thick.

Flour the working surface and flatten the first triangle to be 12 inches long and 7 inches wide at the bottom.

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

Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers.