Sentences with phrase «inch log»

Form each piece into a 1/2 - inch thick 11 x 4 - inch log on the prepared cookie sheet.

Roll each piece of dough into a 6 - inch log about 2 inches thick.

Form each piece into a 1/2 x 11 x 4 - inch log on a parchment lined cookie sheet.

Once you have scooped out your dough and formed your 7 - inch log shapes, simply place in an upside down «U» and twist together.

You want about 2 to 2 1/2 inch logs, with about 2 inches of space in between each.

Roll each piece into a 20 - inch log, tapering the ends slightly.

Remove the dough from the refrigerator and divide it into quarters, rolling each section into a 15 - inch log and placing at least two inches apart on baking sheets.

Divide dough in half and form into two 8 - inch logs.

Transfer dough to clean counter and stretch into even 15 - inch log.

Using a lightly floured surface, roll dough into two 12 - inch logs.

Divide into 4 equal portions and roll each section into a 9 inch log.

Shape each portion into a 6 - inch log.

Form 4 2x9 - inch logs.

Roll each quarter into a 6 - inch log, then cut that log in half.

Roll each half log into 12 - inch log and cut into 8 - 10 gnocchi each.

Roll each portion into an 8 to 10 - inch log and wrap in parchment paper.

Shape dough into 8 × 2 - inch log and wrap in plastic wrap.

On a lightly floured surface or with the assistance of a sheet of plastic wrap surrounding the dough ball, roll the dough with your hands to form two 8 - inch logs, 2 inches in diameter.

Turn the dough out onto a large piece of parchment paper, use your hands to roll into a 1ó - inch log; wrap in plastic wrap and place in the refrigerator for 1 hour.

On a lightly floured surface, roll each dough half into an 8 inch log.

Form a 6 - inch log, and freeze for 3 hours or overnight.

Cut into 6 - inch logs.

Then, use your hands to roll the dough into a 6 - inch log.