Sentences with phrase «like.lightly flour a work surface»

Turn out onto a lightly floured work surface.

Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface.

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

Pinch off a bit of the dough (enough to form a 3 - inch round, about the size of your palm), and stretch it thin on the floured work surface.

Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5 × 10 inches and about 1/2 inch thick.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers.

On a lightly floured work surface, dump out the dough mixture.

Tip dough out onto a lightly floured work surface and divide into two equal pieces.

Once risen, lightly sprinkle the dough with flour and transfer to a floured work surface.

Divide the dough in half and place one piece on a floured work surface.

Transfer the dough to a lightly floured work surface, and divide in two.

When ingredients are well combines, remove dough from bowl and knead it vigorously on a floured work surface for about 10 minutes or until it is smooth and elastic.

After it's finished its bulk rise, turn dough out onto lightly floured work surface and cut into three equal pieces.

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

Remove the dough to a floured work surface, cover, and let rest for 10 minutes.

Place one ball on a lightly floured work surface and cover the other three.

Lightly flour your work surface with coconut flour and turn out the rested dough.

On a well - floured work surface, roll the puff pastry into a rectangle about 24 in / 61 cm wide and 12 in / 30.5 cm from top to bottom.

Again, flour a work surface.

Lightly flour the work surface and roll out the pastry to make a circle a little larger than the top of your flan tin and approximately 0.5 cm thick.

Transfer to floured work surface.

Transfer to a lightly floured work surface and knead about 5 minutes, adding flour as needed.

On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.

Place the dough on a lightly floured work surface and pat it into a disk.

I suppose I'm not flouring my work surface enough.

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

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

Transfer dough to lightly floured work surface (you may need the help of a scraper) and knead until smooth and elastic, about 5 minutes.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

Mix well, then tip onto a lightly floured work surface and knead.

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.

Put the dough onto a lightly floured work surface and roll to a rectangle approximately 15 x 11 inches (37 x 27 cm).

Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.

Remove the dough from the bowl and knead a few times on a floured work surface.

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

When the dough is ready, roll out onto your floured work surface until it is about 1/4» thick.

Then I lightly floured my work surface and kneaded in gel food coloring and rolled them out and baked them as per your directions.

Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap.

Roll each portion out onto a floured work surface into 14 × 10 inch rectangles.

Roll the dough on a lightly floured work surface to a 12 - inch circle.

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

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

To form the loaf as a boule, invert the dough to a floured work surface and fold the top, bottom, and sides of the dough toward the center.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

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.

• lightly flour your work surface (I use a marble slab) and knead dough with the heal of your hand, 4 - 5 times.

On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.