Preheat the oven to 190 C. Take
a large piece of baking paper and sprinkle over the extra tapioca flour.
Divide mixture in two, spoon onto
a large piece of baking paper, roll away from you to form a cylinder — like Martha does here — twist ends to seal and refrigerate until firm (1 hour).
Not exact matches
Place a
piece of baking / greaseproof
paper on top
of the tea towel (the
piece should be slightly
larger than the vanilla sponge).
Line the dough with a
large piece of baking / greaseproof
paper.
Line a
large baking sheet with a
piece of parchment
paper; set aside.In a
large bowl combine the flour,
baking powder, sugar, salt, black pepper and chopped rosemary; whisk well to combine.
Divide dough into two roughly even
pieces and roll each one out into an oval / round shape on a
large baking tray between two sheets
of baking paper (you may need two trays depending on how
large your pizza bases are).
Place a
piece of baking paper on a board that is slightly
larger than the Swiss Roll tin being used.
Place a
piece of parchment
paper on another
large baking sheet; unroll the pie crust onto the parchment
paper.
Spray the underside
of a
large piece of parchment
paper,
large enough to cover the whole
baking dish, with cooking oil, and place, oiled - side down, directly on top
of the chicken breasts in the pan.
Roll out one
piece between two sheets
of parchment
paper into a 15 × 10 ″ rectangle and put on a
large baking sheet.
Place a
piece of parchment
paper on a
large baking sheet; unroll the pie crust onto the parchment
paper.
Lay a
piece of wax
paper on the counter (or a
large baking sheet).
Place a
large cake rack over a
piece of baking paper.
Lay down a
large piece of parchment
paper or a silicone
baking mat on your surface.
Cut a
piece of baking paper to fit a
large baking tray.
Spread mixture on a
large piece of parchment or wax
paper or silicone
baking mat to dry and cool.
Put 2
of the 9 - by -9-inch
papers end to end and roll them together to seal the crease and make it one long
piece on a lightly floured
large baking sheet.
Preheat your oven and place a
large piece of parchment
paper (or tin foil) on a
baking sheet.
On a
large sheet
of baking paper, layer
pieces of lemon and zucchini and place fish on top, keeping lots
of baking paper free to wrap.
Transfer Dough rectangle to
piece of parchment
paper cut to fit
large baking sheet.
Place a
large piece of waxed
paper on a flat surface or
baking sheet.
2 Line two
large baking sheets with parchment
paper, sticking each
piece to the
baking sheet with a dab
of meringue under the corners.
2 On a
large piece of parchment
paper, sift together the flour,
baking soda, ginger, cinnamon, cloves and salt; set aside.