Sentences with phrase «gently roll the dough»

Then gently roll the dough into a ball and flatten slightly.

Drop it onto the floured surface and gently roll the dough into an oval.

Gently roll the dough into a triangle shaped like a slice of pizza that is about 1/4 inch thick.

Using a rolling pin, gently roll dough into a 9 - inch round.

Once the dough has been completely folded and sealed, gently roll the dough back and forth, working from the center to the edges to form a long log.

Gently roll dough into an 18x12 - inch rectangle.

Gently roll dough around white chocolate to seal it inside.

Starting with a short end, gently roll the dough into a log about 10 - inches long, sealing the seam and ends.

Spread the strawberry filling evenly onto the rectangle of dough, and gently roll the dough lengthwise into a log.

Pat or gently roll the dough out to a 1 - inch thickness again, turn it a quarter turn and repeat about 4 more times.

Slowly, tightly and very gently roll the dough into a roulade (pinwheel).

Gently roll dough into balls, each about 1/2 Tablespoon.

Gently rolling the dough into a disk, instead of cutting it out, preserves the gaseous air bubbles made during your overnight rise and leads to a taller, fluffier English muffin.

Then with the palms of your hands, gently roll the dough back and forth until it's the length of your loaf pan.

Then, using your hands, gently roll dough ball around the bowl to shape and gather all the dough / flour on the side of the bowl.

Gently roll the dough, jelly roll style, and using a knife, cut thin strips (as shown in photo above).

Starting with the long side, gently roll the dough up into a log.

Using a rolling pin, gently roll the dough into a rectangle about 12 inches long.

Gently roll the dough once more to press the salt into the dough.

With the palms of your hands gently roll the dough back and forth (also creates tension which makes the scoring of the baguette easier) until it's about 14 inches (35 cm) in length.

Gently roll dough into 1 ″ balls.

With the seam side down, cup your fingers and gently roll the dough into a 16» log.

Gently roll the dough out to a thickness of about 4 cm.

Flour your hands and gently roll the dough in the flour, shaping it into a thick log.

Gently roll your dough out from the center until about 1/8 inch thick.

Gently roll the dough on a lightly floured surface to 1 / 4 - inch thickness and cut circles 2 to 2 1/2 - inches in diameter.

Take the bottom and gently roll the dough up to the top and try to seal it slightly when done rolling

Take your rolling pin and gently roll the dough onto it, so that you can lay it out onto a sheet pan covered with parchment.

Keep the seam on the bottom and gently roll the dough into a longish cylinder.

Gently roll the dough upwards around the filling until it is fully covered by the dough.

With a rolling pin, gently roll dough on very lightly floured board, into a large oval shape about 1 cm thick.

Not exact matches

Roll the mounds in some coarse or fine semolina, pressing the grains gently into the surface of the dough.

Sandwich dough between wax paper with a slightly floured surface, gently flatten the ball of dough with a rolling pin.

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

Evenly sprinkle on half of the spiced sugar and press it into the dough by rolling it over it gently.

Hold the dough gently on the rolling pin and lift the rolling pin up.

Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift the dough over top of the pie plate.

** Drape dough over the rolling pin and gently transfer over and into the buttered pie plate or tart pan.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4 - inch thickness.

Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.

Gently roll out the dough into a bug circular shape until it's about half a centimetre thick.

Turn dough out onto a lightly floured surface and gently stretch out to an oval about 1 cm thick and sprinkle with the drained soaked fruit (and slivered almonds, if using), then roll and fold dough into a ball.

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 chives

The dough can be a little dry from all the crisp vanilla wafer goodness that we're packing inside, so you have to shape the candy by gently squeezing it rather than rolling it in your hands to form balls.

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).

After the dough is chilled, flour your rolling surface and gently roll out the dough into one large circle.

Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting.

Starting with the longer side, begin to lift the dough and roll, pressing tightly but gently to form a cylinder.

Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center of the dough.