Sentences with phrase «inch circles until»

Repeat, rolling out a small piece of dough and cutting out 4 inch circles until all the dough is used up.

Not exact matches

Repeat, keeping at least one inch between circles, on both sheets of parchment, until you have 24 circles.

Press into a 1 / 4 - inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes.

Roll out the dough on a well - floured surface until it forms a large circle about ⅛ inch thick.

Scoop a spoonful of batter on to your parchment lined baking sheet spreading it around until a thin 1/8 -1 / 4 inch thick circle is formed (or any wonky shape will do) about 4 inches around.

Place the whole thing in the oven and bake for 50 - 60 minutes or until just the center of the cheesecake (a circle about 2 inches in diameter) has a slight wobble in the middle.

Tap the cookie sheets against the counter several times until the puddles spread into flat circles, about 6 - 8 inches in diameter.

On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick.

roll it out between 2 pieces of wax paper until it is a roughly 12 - inch circle.

Roll out the dough, dusting with more flour as needed, until it's a 13 - 14 inch circle.

You can either roll the dough out and cut into 2 - to 3 - inch circles, gathering up and rolling out remaining dough until used; or divide the dough into 12 or more equal pieces and shape into balls, then flatten each lightly.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Turn out dough onto a lightly floured surface, form a circle, and flatten it until it is about 1 - inch thick.

Cut out 4 circles, and roll each circle out, one at a time, until about 1/8 inch thick and large enough to fill the bottom of your pie pans.

Press with your fingers or using the roller until the circle is about 1 / 4 - inch thick.

Keep turning the coconut and slicing the wood off of the top until a 3 inch circle of the hard inner coconut surface is visible.

To the fill the pierogies, roll the dough out until it is about ⅛ to 1/4 inch thick and using a 3 inch round cookie cutter cut into circles.

Roll into a 9 - inch circle and fry lightly in oil until golden brown on both sides.

Bake at 300 ° for 1 hour and 15 minutes or until a 3 - inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped.

If you prefer, you can roll the dough out into a sheet between plastic wrap sheet until it's about 3/4 inch thick and use a circle biscuit cutter to get a more refined look.

Transfer the mixture over to a baking dish (I used a 9 inch deep circle baking dish), and bake for 45 — 60 minutes, or until a toothpick inserted into the centre comes out clean.