Sentences with phrase «gently shape dough»

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 shape the dough into two oval loaves; or, for longer loaves, two 10» to 11» logs.

Using lightly floured hands, gently shape dough into 2 balls, then turn them on to a lightly floured surface.

Flour your hands and gently shape the dough into a 1 - inch thick disc.

Not exact matches

Using a medium cookie scoop, scoop dough, shape into smooth balls and gently flatten slightly.

Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick.

Hold dough ball in your hands for 1 minute to soften, and gently shape into a sphere.

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

Shape dough into a log by folding top and bottom of rectangle toward middle and gently sealing the seam with thumb.

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

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.

knock back the dough, sprinkle over the chopped walnuts, and then gently mould the dough into a long oval baguette shape.

Turn dough out onto a floured counter and gently press it down into a flat, oblong shape.

Gently turn the dough under itself to create a uniform round shape.

Divide the dough into four pieces and gently pull and shape each into a 6 - 7» disk, making it the same thickness all the way around (edges will puff on frying).

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

Remove from oven and use a small spoon to gently push dough down to almost completely fill the heart shaped cavity.

Just gently pull and shape the dough into whatever pizza shape you want.

To shape and bake the Sheermal / Shirmal — Preheat the oven to 200C Once the dough has doubled in volume, punch it down gently and then divide it into 4 equal balls.

Pull the dough out of the bowl it was in and gently shape it into a rectangle on the floured surface.

Once dough has risen punch down gently and roll out to desired shape and thickness.

Shape the dough into small balls gently rolling them between your hands.

Gently deflate the dough, and shape it into an 8» log.

Gently smash the dough with the back of a fork in a criss cross shape.

If using a liquid sweetener like maple syrup or honey you will spoon the dough onto the cookie sheet, then use a spoon to gently flatten out the dough into cookie shapes.

Using a triangular - shaped cookie cutter, gently press your knife down on the filo dough to form triangular - shaped guides that will show you where to cut the filo later.

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.

On a floured surface shape the dough into a rectangle by gently pressing it together.

Drop 1/4 cup of dough onto the sheet (I used my measuring cup) and gently shape into a round disc.

Flour your hands and work the dough gently to shape it into a round.

With your floured hands gently remove the dough from the bowl and roughly shape it into a ball.

Roll it gently but with enough strength to smooth out the cookie dough as thin as possible without breaking, and when it finally reaches the right thickness, all that's left to do is to cut out shapes of your choice.

Shape a piece of dough into the desired Lego shape, then gently press a Lego into your dough to make an impShape a piece of dough into the desired Lego shape, then gently press a Lego into your dough to make an impshape, then gently press a Lego into your dough to make an imprint.

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

Remove the dough from the food processor and gently shape it into a rectangle on the parchment paper.

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

Shape it and wait out the final rise Turn the dough out onto a lightly floured counter and gently press it down again.

Working on a lightly floured work surface, take one dough ball and, using either a rolling pin or your hands, spread the dough out gently into the shape of a square, or something close to it.

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

Gently deflate the dough, shaping it into a square about 12» x 12» (or 10 ″ x 10 ″).

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 roll and work assembled dough to shape a 17 by 3 by 1 / 2 - inch rectangle.

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

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).

Then we learned how a baguette was made by gently stretching out the dough in a nice even shape.

Transfer dough to a floured work surface and gently shape into a rough rectangle.

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

Gently use your hands to finish mixing the dough until it comes together enough to shape.