Sentences with phrase «large sheet of baking paper»

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.

I find transportation via a large sheet of baking paper easiest to do that where I just lift the whole sheet of baking paper onto the hot tray and slide it in the oven.

Place a large sheet of baking paper on benchtop and put all the dough mix onto it.

Not exact matches

Lay a sheet of parchment paper, about the size of a large baking sheet, on the counter.

Line 2 large baking sheets with parchment paper on top of the piping guide, and set aside.In the bowl of a food processor, combine the ground almonds and powdered sugar, and pulse until completely combined and homogeneous.

Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.

Ingredients: Cut tomatoes into large bite - sized chunks / 4 or 5 cloves of garlic, chopped / Olive oil, salt & pepper to taste / Parchment paper to cover the baking sheet.

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.

Each doughnut will rise on its own square of wax paper, and the rimmed baking sheet will allow you to wrap a large sheet of foil over the doughnuts without the foil touching the doughnuts.

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).

Position the oven racks in the top third and center of the oven and preheat the oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.

3/4 cup unsalted butter 1/2 cup sugar The grated zest of one lemon Pinch of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup All - Purpose Flour 3/4 cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.

Place a sheet of parchment paper onto a large baking sheet and spray with cooking spray.

Place a piece of parchment paper on another large baking sheet; unroll the pie crust onto the parchment paper.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Place a large sheet of parchment paper (or a silicone baking mat) on a cookie sheet.

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.

Place rack in center of the oven and preheat oven to 375 degrees F. Line a large baking sheet parchment paper or a silpat mat and set aside.

Lemon Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.

Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.

Lay a piece of wax paper on the counter (or a large baking sheet).

I picked up a trick along the way in my baking travels where I roll my dough between two large sheets of parchment paper so I don't have to add any unnecessary flour.

Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat.

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.

Lay out a large sheet of non-stick baking paper on your work surface and dust with tapioca flour.

Transfer Dough rectangle to piece of parchment paper cut to fit large baking sheet.

Line a baking sheet with parchment paper and spread the mixture in one large or two smaller oval shapes with the back of a spoon or spatula.

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.

Step 2) Roll the dough out between 2 oiled silicone mats or sheets of non-stick baking paper to form a large circle, about 25 cm in diameter.

Roll the square out further between two large, lightly oiled sheets of greaseproof paper or silicone baking mats, using firm pressure until the dough is so thin you can almost see through it.

2 Place the rope on a large parchment paper - lined rimless baking sheet and bring the ends together to create a circle, pinching to seal and brushing with a bit of water to help the ends adhere if necessary.

2 Trace two 8 - 3/4 - inch circles on a sheet of parchment paper, turn over, and place on a large baking sheet.