Sentences with phrase «lightly roll each piece»

Not exact matches

Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Divide the dough in two, lengthwise, and roll each piece of dough on a lightly floured surface into a smooth cylinder 7 - inches (18 cm) long.

Trim the edges, dust the rolled - out dough lightly, and feed each piece through a pasta machine if using.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

Remove 1 piece of dough from the fridge, unwrap it and roll out on a lightly floured surface into a 10 ″ x 8 ″ rectangle.

I sometimes use another piece of waxed paper on top of the dough, keep lightly flouring and move the paper around where I am rolling it out to help keep things smooth, prevent the dough from sticking to the rolling pin and the waxed paper from sticking to the dough.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Roll the smaller piece of dough on a lightly floured surface into a 12 - inch circle about 1/4 inch thick.

Divide the dough into three pieces, roll each of the pieces of dough into balls and lightly coat with oil, then freeze each one in a separate ziptop freezer bag.

Remove one piece of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a 16 ″ x 6 ″ rectangle.

Divide the dough into 4 pieces; roll out 1 piece of dough with a rolling pin on a lightly floured surface: it should be about 2 mm thick.

1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk

Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface.

Knock back dough, divide in half and roll each piece on a lightly floured surface into a 35 cm (14in) long cylinder.

Also is there any need to knead the dough lightly or roll each piece on a lightly floured board?

Using fingers lightly coated with cocoa powder (to prevent sticking), roll 1 tablespoon - sized pieces of dough into balls, and dip half of the ball into the crushed chips.

Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6 - inch round, then put 2 heaping tablespoons of filling in center.

Next, on a lightly floured surface, roll each piece into about an 8 inch long rope.

Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2 - inch / 24 - cm circle, about 1/8 inch / 3 mm thick.

Roll out dough between two pieces of lightly floured parchment paper about 3 - 4 mm thick.

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1 / 4 - inch (3 - 6 mm) thick.

Roll each piece out on a lightly floured work surface to just under a 1/4 - inch thick and use a 4 1/2 inch round cookie cutter to cut each into a circle.

Roll out on a lightly floured surface or a lightly floured piece of parchment paper to a 12 - inch round.

You can either roll the dough out and cut into 2 - to 3 - inch circles, gathering up and rolling out remaining dough until used; or divide the dough into 12 or more equal pieces and shape into balls, then flatten each lightly.

On a lightly floured work surface, divide the pizza dough into 4 pieces and roll each into an 8 - inch diameter circle about an 1 / 8 - inch thick.

To make shaping easier, once you have rolled the dough out into about a 6 - inch round, transfer it to a lightly oiled piece of unbleached parchment paper.

Cut the roll into equal pieces, about 1 inch in length and transfer the cut gnocchi to a lightly floured baking sheet.

Working with 1 piece at a time and keeping remaining dough covered with a kitchen towel, roll dough on a lightly floured surface into a 17» - long rope.

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

On a lightly floured piece of parchment paper, roll out the puff pastry into a 10 × 14 - inch rectangle.

Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets.

Roll 1 portion of dough into a 12 - x 8 - inch rectangle on a piece of lightly floured plastic wrap.

INGREDIENTS Cooking spray or butter 8 slices bacon, chopped into 1 ″ pieces 2 tubes Crescent Rolls 5 large eggs, lightly beaten 1 c. milk 1 c. heavy cream 1 tsp.

Roll both pieces of the puff pastry dough out onto a lightly floured board, just enough to fit in a 9x13 inch pan.

Using well - floured hands and a rolling pin, as necessary, pat and roll out the first piece of dough on a lightly floured surface into a 12 - inch round, rotating the dough and flouring it frequently, to prevent sticking, as shown in the gluten free pizza shaping video.

Divide the dough into two, and roll out one of the halves between two pieces of lightly floured wax paper.

On a lightly floured surface, cut the dough into 6 pieces, and roll the dough into ropes, about 1 / 4 - inch in diameter.

On a lightly floured surface, roll each piece into a large rectangle.

One at a time, pinch off pieces of dough, rolling them into balls (you can choose the size - mine were golf ball - sized and I think I would make them a bit smaller next time) and then coating them lightly in the mixture.

Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8» rounds (if dough springs back when rolled, let rest a few minutes before proceeding).

Roll out 1 piece of dough on a lightly floured surface to an 8» round; transfer to a parchment - lined baking sheet.

Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about ⅛» thick.

Roll out on a lightly floured piece of parchment paper into a large ⅛» - thick rectangle (about 16x12»), dusting with more flour as needed.

On lightly floured surface use a rolling pin and work from the center to the edges to roll each piece into a ten - inch circle.

Lightly smash cucumbers with a rolling pin, then tear into bite - size pieces.

Lightly sprinkle the pieces with flour, and roll them with one hand on the counter to form balls.

FLOUR dough lightly and roll into a 12» circle, ⅛ to 1/4 thick, on a piece of parchment.

Dust each piece with flour, and roll lightly or pat out into a flat disk about 1/2 inch thick, sprinkling with flour if there are sticky spots.

Roll the cold dough between 2 pieces of lightly floured parchment paper to a 1/4 inch thickness.