Sentences with phrase «larger piece of dough»

Roll out the larger piece of dough on a lightly floured surface to a 14 - inch circle.

To roll the crust: Flour your work surface, and roll the larger piece of dough into a 12» circle.

Dust work surface and rolling pin with flour and roll large piece of dough to scant 1/4 inch thick.

Not exact matches

Place another large piece of wax paper on top of the dough and roll it out with a rolling pin.

Roll out dough to a circle approx 30 cm in diameter on a large piece of parchment paper.

Transfer dough to large piece of plastic wrap or parchment paper and press into a disk shape.

I think they actually ended up a bit prettier by preparing them the traditional way — so I formed a large round ball out of the gnocchi dough, and sliced it into about 4 pieces.

Flour the work surface again and roll the large piece of brioche dough into an 8 - by -12-inch rectangle about 1/4 inch thick.

Remove the dough ball from the fridge, unwrap it, and place on a large piece of parchment paper.

Prepare two large pieces of parchment paper, and sandwich the dough between the sheets.

My house has always been a powerhouse producing strozzapreti, cappelletti, gnocchi and ravioli, with us kids hiding under the table and stealing pieces of dough (germs never had a prayer, we ate raw eggs on the friggin» floor) and occasionally help arranging the pieces of pasta on the large trays.

I pulled back the cloth for the photos so you could see the round balls of dough, the small disks, and then the large pieces.

To make chocolate egg filled cookies, you place a small amount of [chilled] dough on the [greased] pan, then you press the chocolate into the dough, then you mold another [larger] piece of dough to cover it.

Place another large piece of wax paper on top of the dough and begin rolling.

Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket).

Line the dough with a large piece of baking / greaseproof paper.

Place dough on a silicone mat and place a large piece of parchment on top of dough.

Take a piece of dough and flatten it on your lightly floured work surface, pressing out any large air bubbles.

If the pieces of butter are large enough, even if they melt a bit as you work the dough, they'll firm up when you chill the dough again before baking.

On a large piece of parchment paper well dusted with arrowroot flour, start rolling out the dough until it's 1/4» thick.

Spray the shiny side of a large piece of foil with GF cooking spray and lightly press onto dough.

Dump the dough onto a large piece of plastic wrap and press the dough into a disk.

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).

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.

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

Make the dough: In a standing mixer fitted with the paddle attachment, combine the flour and butter on medium - low speed, mixing until the largest butter pieces are the size of small peas.

Place pizza dough on a large piece of parchment paper and roll it out to your desired thickness.

Carefully peel dough off the large piece of parchment and place on one of your smaller sheets.

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.

Because this dough is on the sticky side, place it in the middle of a large piece of parchment paper, then cover it with a second piece of parchment paper.

To make the calzones, press out each piece of dough to 1 / 4 - inch thick on a greased baking sheet into two large circles (about 10 - 11 inches around).

Transfer the dough to a large piece of plastic wrap.

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.

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.

Bake until pieces resemble large crumbs or chunks of golden - brown dough, then cool completely.

Taking the smaller pieces of dough, flatten each piece into a circle as large as the top of the dishes you are using.

Place the dough on a large piece of waxed paper.

Divide dough in half, and turn out onto two large pieces of plastic wrap.

Lightly flour the dough, a rolling pin, and a piece of parchment cut to fit a large rimmed baking sheet.

Roll out the remaining one - third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan.

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.

Turn the cookie dough onto a large piece of parchment or wax paper sprinkled with tapioca flour (the dough will be crumbly, but it's ok)

Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top.

Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap.

Place cookie dough in the center of a large piece of parchment paper.

Use a large spoon to divide the cookie dough into 12 pieces about the size of a golf ball, rolling the dough in your hands to make a well - formed ball.

Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).

Form the dough into one big ball and place it on a large piece of parchment paper on top of a large cutting board or other flat surface.

Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky).

Keep turning and rolling out only one or two more times until the dough is a uniform texture, though it's okay if some larger pieces of butter are still visible.