Sentences with phrase «floured work surface into»

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

Roll out dough on a lightly floured work surface into a 12x16» rectangle about 1/4» thick.

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

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

Roll each portion out onto a floured work surface into 14 × 10 inch rectangles.

Not exact matches

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.

Studies have shown that grinding grains into flour increases the surface area upon which enzymes in the body can work to more.

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.

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

Tip dough out onto a lightly floured work surface and divide into two equal pieces.

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

1-1/2 cups all purpose flour plus more for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract

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.

Place the dough on a lightly floured work surface and pat it into a disk.

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal - sized pieces (roughly the size of a golf ball).

Turn the risen dough out onto your work surface (you shouldn't need to flour it); divide into four portions.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

On a clean work surface, dusted with flour, unwrap the dough let sit for a couple of minutes and then roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

If too much flour is incorporated into the dough, it will become stiff and difficult to work with; take care not to sprinkle too much flour on the surface.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Place the pastry onto a lightly floured work surface and cut into six equal rectangles.

3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.

Roll the dough into a 10 - inch by 16 - inch rectangle on a lightly floured work surface.

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.

On a lightly floured work surface, roll out the dough into a 1 / 2 - inch thick, 10 - inch circle.

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).

Dump the dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic.

Dust your work surface with gluten - free flour and roll dough out evenly into a circle at least 1 inch larger than your pie pan.

Turn the uncovered half of dough onto a work surface dusted with gluten - free flour and form it into a flat disk.

Chinese Egg and Scallion Dumplings (Jiao Zi) Make the dough: Pour the flour into a mound on a clean work surface.

Once the butter has been chilling for 25 minutes (cos he's a cool dude, you know), tip the chilled dough out onto a lightly floured work surface and roll into a 16 ″ x 10 ″ rectangle.

Lightly flour a work surface and roll the dough into a large, 1 / 2 - inch - thick square (ours were more like 1 / 4 - inch).

On a lightly floured work surface, roll out the dough into a large circle about 1/8 inch (3 mm) thick.

3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough circle, about 5 inches diameter.

Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6 - 7 times should do it.

On a marble or wooden work surface, pile the flour into a mound.

Invert the dough to dough to a floured work surface, and shape it into a rough square..

On a lightly floured work surface, roll the dough into a rectangle 9» x 12».

Flatten the dough into a disk on a floured work surface.

Sprinkle an even layer of flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick.

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

Turn out the dough onto a floured working surface and gently roll or pat the dough into a 1 - inch - thick rectangle (it should measure about 6 x 8 inches).

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

On a floured work surface, using a rolling pin, roll each piece of dough into a circle.

To roll the crust: Flour your work surface, and roll the larger piece of dough into a 12» circle.

I shaped the pieces into three round loaves with well floured hands on a well floured working surface and let them rise, covered with kitchen towels, for about 2 hours more until the surface started to crack.