Sentences with phrase «inch piece of parchment»

Get some parchment paper ready: Tear off two 10x10 - inch pieces of parchment paper, plus sixteen 7x7 - inch squares.

Not exact matches

I'd recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

Divide the dough (which will be very sticky and soft) in half and roll each half out between two pieces of parchment paper until it's the dough is about 1/4 inch thick.

Line a 9 by 5 - inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (and you can easily lift out the bars later).

Remove the top sheet of parchment paper and use a 3 - inch cookie cutter to cut out clean rounds from each of the 12 pieces of dough.

Top with a piece of parchment, then roll out dough 1/4 inch thick.

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.

Shape all the dough pieces into 3 X 5 inch rectangles, set on wax paper or parchment paper and place another piece of paper on the top for easy rolling

Preheat oven to 250 degrees F and trace 3 6 - inch circles on a piece of parchment lining a baking sheet.

Carefully remove the top piece of parchment by pulling it away from the dough slowly and cut out a 6 - inch round using a 6 - inch cake cutter or the lid of a pot.

Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1 / 4 - inch thick.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Roll one inch pieces of dough into ball, make a thumbprint, place on prepared (parchment / silpat) baking sheet.

Roll the dough out between two pieces of parchment, to about 1 / 6th - 1 / 8th of an inch thick.

Lightly spray a 9» square pan and then line with a piece of parchment paper, with enough so that it hangs over the pan edges by a couple of inches.

Roll each piece of dough between two sheets of parchment paper to 1⁄4 - inch thickness.

Roll out pizza dough until ~ 1/4 inch thick and ~ 10 inches across and transfer to a piece of parchment paper.

I mounded mine on a piece of parchment, pressed it into a square about 4 x 4 ″, half an inch thick.

Trace the outside of the dish with a pencil, then cut parchment about a 1/4 inch inside the traced line and Voila, you should have a perfect fitting piece of parchment for inside the dish.

Spread one piece of dough at a time over the parchment paper with oiled hands into a 10 -12-inch crust, about 1 / 8 - inch in thickness.

Cut two pieces of baking parchment to fit the bottoms of two standard loaf pans (9 by 5 by 3 - inch).

Generously grease a 12 - inch skillet (I like to add a piece of parchment paper on the bottom, too, to make sure the crust is easy to remove later) and pour the batter into the skillet.

Punch down the dough and transfer it back onto a large, floured piece of parchment paper, and roll it out into a rectangular shape, approximately 10 by 12 inches.

Take the first ball of pizza dough, and roll between two pieces of parchment paper into an approximately 6 to 8 inch round, about ⅛ inch thick (thickness of a nickel).

Place a piece of dough between two sheets of parchment paper and roll out until slightly less than 1/4 inch thick

Place dough in the center of a large piece of parchment paper and form into a large log approximately 2 1/2 inches in diameter

Cut 6 pieces of parchment paper (or foil) in the shape of a heart, about 20 inches across at the widest part of the heart.

Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.

Peel back the top piece of parchment paper, and, using a floured 3 1/2 - inch cookie or biscuit cutter, cut out rounds of dough.

Draw an 8 - inch circle onto a piece of parchment paper.

Place another piece of unbleached parchment paper on top of the dough, and roll out into a rectangle that is about 1 inch thick.

Roll out on a lightly floured surface or a lightly floured piece of parchment paper to a 12 - inch round.

Form the dough into tablespoon - sized balls and arrange two inches apart on a baking sheet covered with a piece of baking parchment.

Place the dough between two pieces of waxed paper, parchment paper, or plastic wrap at least 14 inches wide.

Place 2 inches apart on a parchment or silpat lined baking sheet and repeat with another piece of dough.

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

Use a small piece of parchment to flatten cookies to 1/4 inch thick.

Put the dough on the greased piece of parchment paper and pat out with your hands to make a large oval shape, about 12 inches by 8 inches.

To make shaping easier, once you have rolled the dough out into about a 6 - inch round, transfer it to a lightly oiled piece of unbleached parchment paper.

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.

Flatten into disks and roll each disk about 1/2 -1 / 4 inch thick between two pieces of parchment paper.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

Take a piece of parchment paper and draw a rectangle measuring 12 x 9 inches (30 x 23 cm).

Place the ball on a piece of parchment paper and roll with a rolling pin until you have a large rectangle, just less than 1/4 inch thick.

After you've chilled the dough, roll out half the dough to 1 / 4 - inch thickness on a Silpat or piece of parchment paper.

On a lightly floured piece of parchment paper, roll out the puff pastry into a 10 × 14 - inch rectangle.

Fit the baking dish with 2 long pieces of parchment paper, long enough so the edges stick up an inch or two above the rim of the dish.

Step # 2: Roll dough out between two pieces of parchment paper until 1/8 inch thick.

Unwrap the dough and place another large piece of parchment paper over the dough and use a roller to roll the dough out into a large piece, 1/4 inch thick.