Sentences with phrase «larger than dough»

Not exact matches

My initial dough balls might have been larger than 1 t., though - I used my smallest disher.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

I ended up with a large pile of gingerbread crumbles rather than dough.

Roll out the dough to a few inches larger than your pie plate (about 12 ″ for a 9 ″ pie plate).

Try shaping the dough into small bun - shaped loaves, rather than one large one - perfect for Sunday tea with Cheddar and olives

The dough makes more than what you might need for one tart or severl Napoleons, but it is easier to work a large quantity of puff pastry and refrigerate or freeze what you don't use.

Apple challahs, however, are challenging, mostly because larger chunks of baked apple are far more satisfying to bite into you than pea - sized ones, but they're also tricky to work into a soft dough, and then shape that dough with a traditional braid.

Use a baking dish / tray slightly larger than your proofing basket and in a shape of your proofing basket, so there is no issue with having to reshape the very loose and flimsy dough.

It's best to use a pan / dish roughly in a shape of and slightly larger than your proofing basket, so you don't have to worry about having to reshape your dough after it has risen to the shape of your baking dish.

Divide the dough into two portions, with one portion slightly larger than the other.

The dough should be about 1 / 8 - inch thick and about 3 inches larger than the size of your inverted pie pan.

Dust your work surface with gluten - free flour and roll dough out evenly into a circle at least 1 inch larger than your pie pan.

Remove the dough from the fridge and divide in half, making sure one ball is about one - third larger than the other.

If you don't have a problem dealing with large amounts of dough, than follow the recipe as written, but if you are a crust - newbie, try cutting the ingredients in half and make it in two batches.

I poured the dough out on a cotton tea towel covered with flour, formed it into a round mound, put that on a round of parchment paper I'd cut slightly larger than the top of my crock pot.

For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish.

Gather the dough into 2 balls, one slightly larger than the other flatten each into a disk and wrap in plastic wrap.

Preheat the oven to 220 C / 425 F. Transfer dough from the refrigerator, roll it out more if necessary and cut circles a little bit larger in size than pie plates.

Sprinkle a clean countertop with a little flour and roll out the pâte brisée from the center outward, rotating occasionally, until the dough is about 11 inches in diameter (a little larger than your skillet) and 1/4 - inch thick.

Also, the urgency of using a scale instead of cups and spoons became more obvious when making larger batches of dough than people might make at home.

I filled each cookie sheet with 12 cookies and, since my cookie dough balls were larger than 1 - inch, I baked for 18 minutes.

I cut the dough with a round glass (didn't have any cutters) slightly larger than the muffin cavity, and place the disk in the cavity, if it breaks just fix it with your fingers, easy.

Roll the remaining dough out between two sheets of wax paper to form a rectangle slightly larger than the pan.

Roll the dough slightly larger than 10 by 14 - inches.

Roll dough out with a rolling pin between wax paper sheets, making a circle slightly larger than the pie plate.

Take another quarter of the dough and make another log, slightly larger than the first.

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.

Divide dough into two pieces, one slightly larger than the other, and shape into flattened discs.

Cut out circles that are a bit larger than the circumference of your tins, so that there is enough crust to hold in the filling, and gently place each circle in the tins, re-rolling your dough as you go.

On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan.

Even if you don't make your dough from bread, perhaps you feel willing and able to make a slightly larger contribution to our charity, which even at the highest level works out to less than # 9 a month.

Roll the dough out to about 1/4 inch thick and cut into circles that are slightly large than the wells of your muffin tin.

Getting a larger amount of dough than the recipe typically yields can happen for a number of reasons, most often though it is due to a substitution in ingredients or brands: --RRB-

Roll out dough, dusting with flour as needed, to a rectangle slightly larger than 16x12».

Using a 2» cookie scoop or 1/4 - cup measuring cup, portion out dough onto parchment - lined baking sheets, spacing at least 2» apart (these are large cookies; you probably won't fit more than 8 per sheet).

Remove the crust dough from the freezer and roll out into a large round disc, about 1/4 inch thick and 5 - 6 inches wider than your pie plate.

Roll out your other dough ball into a circle shape larger than your pie pan, then gently place it on top of the pie.

Roll part of the dough out (on wax paper) to a circle at least 3 inches larger than the hand you are printing.

Roll your dough into a circle larger than your pan (at least an inch hanging off the side).

Take one ball of dough and roll it out very thin about 2 inches larger than your baking pan (11 × 15 inches).

I had a little issue with adding the blueberries before adding the butter but it worked out, also rather than shape each one individually, I flattened the dough on cutting board into a circle and cut them like I would a regular scone, it worked out fine and got 8 lovely, large scones out of it.

Depending on how you roll the dough and stuff the filling, this pie was 200,000 sales large a decade ago, and 1 million a few years ago — considerably more than four and 20 blackbirds.

Working with one piece of dough at a time (and leaving the others in the refrigerator), roll the pastry a little larger than the diameter of the pie dish.

4 On a lightly floured surface, roll out the dough until it's just larger than a 9» or 10» tart tin with a removable bottom.