Sentences with phrase «gently place the dough»

Lightly flour a surface and gently place the dough onto it.

Not exact matches

I find that it's helpful to hold one end up and give it a slight shake to let gravity gently elongate the dough before placing it in the hot oil.

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 cPlace 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 cplace a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

One note, if you don't own a cookie scoop (I don't) but still want that «domed» effect, you just merely scoop out about a heaping tablespoon, then place the dough on your palm and gently roll into a ball, just like you were making a meatball.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

12:15 AM — I gently deflated the dough, divided it into two, and placed in loaf pans.

Press the dough gently into place and trim the edges to fit.

Place the dough ball into a lightly oiled bowl and turn it over gently till it is well coated with the oil.

Press the dough gently into place.

I am thinking that I might be able to make a parchment paper sling to line the inside of my mixing bowl, and after the dough mixing and rising is done, just gently lift the risen dough out of the mixing bowl by grasping the parchment and placing it all (dough and parchment sling) directly into my preheated baker... This might help to prevent the sticky dough from deflating as much as by grabbing it with my hands.

Once I have placed the batter on the cookie sheets, I will gently «press» the dough mixture together with my damp fingers.

Now spray or butter a loaf pan and place the bread roll seam side down into the pan, pressing the dough gently into the sides of the pan.

Cover bowl tightly with plastic wrap and let dough rise in warm place until doubled in size and depression holds when pressed gently with fingertip, about 1 hour.

Place both dough balls in the palm of your hand and gently roll the two together to form one, larger ball.

Remove the parchment paper from the chocolate dough and gently place it on top of the white dough, pressing down so it adheres to the white dough.

Divide the dough into tablespoon sized balls, place on the baking tray, and gently flatten.

Place the two dough balls on the lined baking sheet and gently press down until the crusts are about 1/4 - inch thick.

Cut out circles that are a bit larger than the circumference of your tins, so that there is enough crust to hold in the filling, and gently place each circle in the tins, re-rolling your dough as you go.

Place the dough onto a lightly floured surface and knead gently using your hands for about 3 minutes.

If any holes or tears appear, patch them by placing small pieces of the reserved dough scraps over the holes, let stand for a few seconds, and then gently tap them with your finger until they adhere.

PLACE dough on lightly floured surface; knead gently for about 5 minutes.

Place the chilled pizza dough on a lightly floured surface and knead it gently until smoother as directed in These General Shaping Tips.

Place the palms of your hand on the top of the dough and gently roll it back and forth to seal the dough and create tension.

Place floured fists underneath the dough and gently pull sections of the dough out to form a very thin rectangle about 2 feet by 3 feet (60 cm x 90 cm).

Roll dough into 14 x 10 - inch rectangle; place on greased baking sheet or 15 x 10 - inch rimmed pan OR, pat dough with floured hands, pressing gently to fill greased pan.

Place the dough in a lightly greased medium - sized bowl, cover the bowl, and let the dough rise for 90 minutes, gently deflating it, folding the edges into the center, and turning it over after 45 minutes.

Bite size cookie dough balls or place on the baking sheet and gently press down so they are in the shape of a cookie.

Gently place the rolled dough into the baking pan and press into the nooks and crannies.

Place into prepared muffin cup, gently pressing dough into bottom and up the sides.

Brush a clean work surface with oil, place the dough on it and gently roll out to 1/2 inch thick.

Place a lightly greased plastic ziploc bag over your hand and gently spread the dough until it has filled the cookie sheet.

Gently shape the dough into six 12» baguettes, and place them on two lightly greased or parchment - lined baking sheets; or into baguette pans.

Gently pick the dough up and place it into the lined bread tin, tucking any messy ends underneath.

Scoop 1 tablespoon of the dough per truffle, and gently roll into a ball before placing on the parchment - lined surface.

Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape.

Gently place and spread the rest of the cookie dough over the peanut butter layer.

Roll out your other dough ball into a circle shape larger than your pie pan, then gently place it on top of the pie.

Place the loaves in two well - oiled 9 x 5 - inch loaf pans and press down gently so the dough touches all four sides of the pan.

Scoop out heaped tablespoons of the dough and roll firmly into balls, place on the lined baking tray, and then gently flatten them in to a cookie shape (they won't spread much while baking).

Gently remove one of the sheets of waxed paper and place the rolled dough into a 9 - inch deep dish pie plate then remove the top layer of waxed paper.

What I do is divide the dough into 12 balls and gently roll each portion of dough into a ball and place them on a baking sheet, in a 13X9 ″ baking pan or like I did this time, in an 11 ″ baking pan.

ball the dough up and place on wax paper, then gently press the dough into a large circle so it's about 1 ″ thick

Freshly made dough rings filled with fragrant oils are placed around the eyes, and gently filled with herbal healing to bathe and lubricate the eyes and surrounding area.

Place a milk chocolate wafer on top of each dough ball, pressing down gently.

If you're not using them, just drop the cookie dough balls in the chocolate one at a time, and use a fork to gently lift them out and place them on the parchment.