Sentences with phrase «inch thick disks»

Flatten into two 1 - inch thick disks.

Press down evenly to 1/2 inch thick disks.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

Roll the butter block into a 1/2 inch thick disk, put the dough block on top and enclose it with the butter block (by pulling the extra butter dough over the pastry dough).

Pat the dough into a 1 - inch thick disk, cover with plastic wrap and transfer to the refrigerator to chill for 30 minutes.

Knead a few times until it becomes elastic and form the dough into a 1 / 2 - inch thick disk.

Flatten the dough into a 1 - inch thick disk, cover in plastic wrap and rest in the refrigerator for 1 hour.

Pat the dough into a 1 - inch thick disk, cover in plastic wrap and transfer to the refrigerator to rest for 30 minutes.

Roll dough into a 1/2 inch thick disk.

Not exact matches

Divide in half and pat each half into a 1 - inch - thick disk.

Make a large disk that's about 6 ″ wide and 1/4 inch thick.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Each disk should be about 1/4 inch thick and about 5 1/2 - 6 inches in diameter.

Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter.

Transfer the dough to a lightly floured surface and roll it into a 3/4 - inch - thick disk.

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick.

Flatten into disks about one inch thick and wrap tightly.

salt 60 gr melted butter 70 ml water For the Butter block: mix together the soft butter and the flour and form into a ball, in between two sheets of plastic or parchment paper, roll into a disk 3/4 inch thick.

Flatten into a 4 - inch - thick disk; refrigerate.

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Roll each piece of dough into a round between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.

Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick.

Shape one piece into a disk 3/4 - inch thick and the other into a 4 × 6 - inch rectangle.

On a lightly floured surface, roll 1 disk of dough into a 11 to 12 - inch circle (about 1 / 8 - inch thick), and place in a 9 - inch pie plate.

Divide the dough into two pieces and form into disks about 1 inch thick.

Divide into 10 equal cake disks about 3/4 inch thick.

Once the dough is prepared into a flat disk, place it on the heated pizza stone, using your fingers to carefully press it down until 1/2 -1 / 4 inch thick.

Turn the dough out onto a large sheet of plastic wrap and press it into a 3/4 - inch - thick disk.

Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough, but this time into a disk about 1-1/2 to 2 inches thick.

Mold the dough ball into a disk and roll out on a little flour to about one inch thick.

Pat it into a disk about 1 inch thick.

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

Use your hands and a tapioca - flour covered rolling pin to roll the dough out to a flat disk, approximately 8 inches by 10 inches and about 1/8 inch thick.

Roll out one disk of pie dough at a time to about 1 / 8th inch thick.

Fold plastic over each portion of dough; press to shape into two 3 / 4 - inch - thick disks.

Transfer the pile to a large piece of plastic wrap, and use the plastic to flatten and press the dough together into a 1 - inch - thick disk.

Roll each disk into a circle a little under 1/4 inch thick.

Flatten each ball into disk about 1 / 4 - inch thick.

Use tapioca - flour smeared hands and a tapioca - flour covered rolling pin to roll the dough out to a flat disk, until it is around ⅛ inch thick.

Slice into disks, then into half disks, and then into 1/4 to 1/2 inch thick sticks.

On a lightly floured surface, knead the ball a couple of times, and then shape it into a 3 / 4 - inch - thick disk.

Using one disk of dough at a time, roll it out about 1 / 4 - inch thick.

Press each ball into the matcha sugar and flatten to a 1/4 - inch - thick disk, coating the bottom and sides with the sugar.

Cut the sausage into disks — about 1/2 inch thick.

Divide the chunks of dough in half and very gently pat each group into a round 1 - inch - thick disk.

With wet fingers spread each into a disk about 1 / 4 - inch thick.

Roll each ball of dough into an 8 to 9 inch disk, 1/4 inch thick (too thin and they will be crispy and break, too thick and you have pita bread).

On a lightly floured surface roll out one disk about 1/3 inch thick and begin to cut out your favorite shapes.

Transfer the batter to a floured surface and use your hands to form a disk about 1 - inch thick.