Sentences with phrase «lightly floured work surface»

Turn out the dough onto a lightly floured work surface.

2 Bring dough to room temperature and roll out thinly onto a lightly floured work surface; press into tart pans or pie plates.

3 On a lightly floured work surface, roll out the dough to a round with a diameter of about 13 in / 33 cm.

Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter.

On a lightly floured work surface, roll the dough into a 14 - to 15 - inch circle that's 1/4 inch thick.

Transfer to a lightly floured work surface.

Turn the dough out onto a lightly floured work surface.

Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large ovalish rectangle measuring roughly 18 in wide.

Transfer the dough to a lightly floured work surface.

Once dough has thawed, on a lightly floured work surface, roll the puff pastry to a 14 1/2 inch square, about 1/8 inch thick.

Turn Dough out onto lightly floured work surface, and knead 4 to 5 minutes, or until smooth.

Turn the mixture out onto a lightly floured work surface and pat it into an oval disk.

Turn the dough out onto a lightly floured work surface.

Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12 - inch disk.

Place pastry on a lightly floured work surface and cut out 6 x 14 cm rounds, to fit tartlet tins.

Scrape the dough out of the bowl and return it to a lightly floured work surface.

Turn dough out onto a lightly floured work surface, divide in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least one hour.

Transfer the dough to a lightly floured work surface and divide into 12 equal pieces (a kitchen scale helps ensure equal sized pieces).

gently transfer to lightly floured work surface, taking care to release as little gas as possible.

Roll the dough out on a lightly floured work surface to 1 / 4 - inch thickness.

After that 8 - 12 hours, dump the dough onto a lightly floured work surface.

Unroll the pastry sheet on a lightly floured work surface.

Turn the dough out onto a lightly floured work surface and pat or roll the dough into 1/2 inch thickness.

Turn onto lightly floured work surface.

Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut into a round that will fit snugly and flush inside skillet.

Roll out dough on a lightly floured work surface into a 12x16» rectangle about 1/4» thick.

Unfold pastry and gently roll out on a lightly floured work surface just to smooth creases and make large enough to fit over dish, if needed.

Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2 — 3 hours before shaping.

Turn dough out onto a lightly floured work surface.

Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10» round.

Gently punch down dough then turn out onto a lightly floured work surface and gently roll out to a 9» log.

Transfer dough and any loose flour to a lightly floured work surface and briefly knead to bring everything together.

On a lightly floured work surface, pat the dough into a 7 - inch diameter circle.

Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute.

Transfer dough to a lightly floured work surface and sprinkle evenly with salt.

Turn out dough onto a lightly floured work surface.

Roll out pie dough on a lightly floured work surface to a 13» round about ⅛» thick.

Place dough on a lightly floured work surface.

Take your dough out and place it on a lightly floured work surface.

Either roll out and cut the dough into fettuccine using a pasta machine, or roll out the dough as thinly as possible into rectangular sheets on a lightly floured work surface.

Turn the dough out onto a lightly floured work surface again and divide it into four pieces.

Remove from the Stand Mixer and place onto a lightly floured work surface.

Working on a lightly floured work surface, take one dough ball and, using either a rolling pin or your hands, spread the dough out gently into the shape of a square, or something close to it.

On a lightly floured work surface, roll out dough about 1/8 inch thick.

Working with one piece at a time, stretch dough until 1 / 4 - inch thick on a lightly floured work surface.

Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball.

On a lightly floured work surface, roll the dough out to a 9 - by -24-inch rectangle.

On a lightly floured work surface, divide the dough in half and shape into two 12 - inch wide squares.

On a lightly floured work surface, roll out the pastry to a 12 - by -12-inch circle and transfer to a large rimmed baking sheet.

On a lightly floured work surface, divide the dough into 2 equal pieces.