Sentences with phrase «inch log about»

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

Not exact matches

Roll each into two equal logs, about 12 inches long.

Dump the contents of the bowl onto a clean work surface and shape the dough into a log about 3 to 3.5 inches in diameter.

Pipe out the eclairs onto the prepared baking pans, to about 2 inch think logs.

Form the dough into three logs, about 1 1/4 - inch thick, and place on greased cookie sheets.

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

You should have a log about 1.5 to 2 inches thick (4 to 5 cm).

Slice logs on the diagonal into pieces about 1 - inch wide, and place the pieces on their sides; bake 5 minutes.

Shape each piece of dough into a 1-1/4 - inch diameter log about 8 inches long.

Place dough on an 8 × 12 inch - ish sized piece of parchment paper and roll into a log about 1 1/4 inch in diameter.

Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment or saran wrap, and refrigerate until firm (at least one hour), or up to 3 days.

Slice logs into 1 / 4 - inch - thick rounds, and space about 1 inch apart on baking sheets lined with parchment — they will not spread much.

Shape into logs about 2 inches in diameter and wrap tightly in plastic, securing the ends with twisters.

Roll the logs out a bit so they are even and about 2 inches in diameter.

Use a spatula to shape them into logs roughly four inches across, eight inches long, and about an inch high.

Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.

Slice the chilled logs into rounds about 1 / 8 - inch thick and place on the prepared baking sheets about an inch apart.

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 - inches in diameter.

Roll each piece into a log about 1 / 3 - inch in diameter, and about 4 -4.5-inches long.

Split log in half and roll each half into a log about 12 inches long and 3 / 4 - inch wide.

We shaped it into the log as described in the recipe, then used kitchen scissors to trim into pieces that were about 1 inch long.

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

When half the ganache has been used, roll the pieces into logs about 1 inch long, washing and drying your hands as needed.

Divide dough into 8 pieces and roll each piece into a log, about 3/4 inches in width.

On a lightly floured surface, with floured hands, divide dough in half and pat one part of dough into a log about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to one baking sheet.

Remove the dough log from the freezer, unwrap and slice into cookies about 1/2 an inch thick.

If refrigerating dough, first roll dough into a log, about 2 inches in diameter.

Transfer logs to prepared sheet pan and press and form each log so the width of each is about 2 1/2 inches across and the height is about 3/4 inch.

Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal.

It will be soft and sticky but you can use the paper to roll it into a log, about 2 1/2 inches in diameter and twist the paper ends to seal and freeze.

Take each log and lengthen / thin it by rolling it to about 8 inches long.

Flatten logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 - 3 inches wide, then carefully lift the logs onto the baking sheet.

Divide into two sections and roll the dough into logs, each about 12 inches long.

Shape the dough into a log about 3 inches wide and place on the prepared baking sheet.

Divide the dough in half (about 535 grams for each log) and shape each half into a rectangular shape that is about 8 inches (20 cm) long and 2 1/2 inches (7.5 cm) wide (you can also shape it into a log shape).

Using a large serrated knife, cut the log into 15 pieces, each about 1 1/2 inches thick, and place in the prepared pan, cut - side up.

What's interesting it that once the batter is made, it is divided in half, and left to sit on the counter for about an hour or until it is firm enough to roll into a 5 inch (12.5 cm) log shape.

Make a log about 1 1/2 inches in diameter.

Roll each portion into a log about 1 1/2 inches in diameter.

Preheat the oven to 325 degrees F. Slice the logs into 1 / 2 - inch thick rounds and place on a parchment - lined sheet pan about 1 inch apart.

On a lightly floured surface roll each half of dough into a log about 9 inches (23 cm) long and 2 1/2 inches (6 cm) wide.

Roll the dough into a log about 6 inches long.

Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11 - inch - long) logs (each about 1 inch wide).

Divide the dough in half and press into 2 logs about 1-1/2 inches in diameter.

Divide in half, and shape each half into a log about 2 inches in diameter.

Slice the log lengthwise into four «steaks» about 3⁄4 inch thick.

Place the logs onto the prepared baking sheet and press the dough into a longer log that is about 2 inches wide and 3/4 inch high.

Transfer the logs to the prepared baking sheet, spacing about 3 - 4 inches (7.5 - 10 cm) apart.

Take each half of dough and form it into a log, about 9 inches (23 cm) long and 3 inches (7.5 cm) wide.