Sentences with phrase «from floured work surface»

Not exact matches

Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface.

When ingredients are well combines, remove dough from bowl and knead it vigorously on a floured work surface for about 10 minutes or until it is smooth and elastic.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

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.

The dough may be a little sticky, so be sure to flour the dough and the work surface as needed to prevent the pin from sticking.

Remove the dough from the bowl and knead a few times on a floured work surface.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

4 / Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface.

As you roll out the dough, use enough flour to prevent it from sticking to the work surface but not so much as to make the dough dry.

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.

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).

To roll out the gluten - free dough, dust your work surface thoroughly with gluten - free flour and use a well - floured rolling pin to prevent the dough from sticking.

Remove the dough from the fridge and roll out on a floured work surface to 1/2 cm thickness.

Lightly flour work surface and remove pizza dough from can.

Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing.

Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes.

Then turn the dough over and gather the remaining flour from the work surface on the top side of the dough.

When it becomes too difficult to do by hand, flip out onto a lightly floured surface and knead with hands for 10 minutes until it forms a smooth and elastic ball, adding only enough flour to work surface and hands to keep dough from sticking.

Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2 - inch / 24 - cm circle, about 1/8 inch / 3 mm thick.

When dough begins to come away from sides of bowl, turn out onto lightly floured work surface.

Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin.

Add a little sprinkle of flour to the work surface as needed to keep the dough from sticking.

Remove dough from refrigerator and place on a lightly floured work surface.

Remove the dough from the fridge and divide it into two (easier to work with)-- roll out onto a lightly floured surface to the desired thickness (you don't want it too thick or too thin!)

Remove from the Stand Mixer and place onto a lightly floured work surface.

On lightly floured surface use a rolling pin and work from the center to the edges to roll each piece into a ten - inch circle.

A recipe may also ask you to «dust» a work surface with flour or icing sugar to stop dough or fondant icing from sticking before kneading and rolling it out.

Then lift the dough from the bowl and place it on a well - floured work surface.