Sentences with phrase «log shape»

Once your rice has formed a nice log shape, sprinkle with toasted coconut (optional), and cut the roll with a very sharp knife (see tips above) into pieces.

Place the logs at one end of a 12 inch (30 inch) square of parchment or wax paper and roll up, trying to keep the round log shape as you roll.

Last question, can dough be formed into a fat log shape to bake, would bake temp and time be the same?

Form it into a thick log shape, covering and letting it rest for 20 minutes.

Roll the dough into log shapes and rest them into your donut pan (I did not use a donut pan, here you will see what they looked like before I stuck them in the oven, and how you might want to shape them), then sprinkle your toppings

Form the dough into the skinny biscotti log shapes on each baking sheet.

Make a firm log shape from the stuffing.

Remember that you don't need a lot of coffee frosting to make a yule log shape.

Shape meatloaf on the top of the broiler pan into a large log shape.

On plastic wrap, shape the dough into long log shapes about 1 1/2 inches or so high.

Once you have scooped out your dough and formed your 7 - inch log shapes, simply place in an upside down «U» and twist together.

Some describe the motion of this as pressing your pastry scraper under your dough at 3 o'clock and pushing to create a somewhat log shape, then turning the pastry scraper along the table like a steering wheel counter clockwise to 11 o'clock.

A Yule Log is basically a sponge cake with a whipped cream layer that is rolled into log shape and then covered with icing.

«If your baby gets too frustrated laying flat, try rolling a blanket or towel into a firm log shape, then place baby in a kneeling position with his tummy right up against the bolster and his forearms resting on the top at chest level,» she says.

Once the dough is starting to form a log shape, wrap the log of dough in a piece of plastic wrap and roll the log gently in the plastic wrap to create a smooth cylinder.

Transfer to a sheet of parchment and roll into a log shape.

Starting with the longest side closest to you, begin rolling the dough tightly into a log shape away from you.

Lightly flour a clean counter and form the cake into a loaf shape or log shape.

Place the log shape on the baking tray.

The only difference is that the Croissants are rolled into a log shape instead of a crescent shape.

Remove from bowl and roll the dough into a log shape.

Form it into log shape, about 5 - 6» long 2 - 3» across.

Yes, after wrapping the log shape in cling film (freezer safe type) further wrap in foil and simply freeze instead of chilling.

Next, we need to shape the dough into a log shape.

Divide the dough in half (about 535 grams for each log) and shape each half into a rectangular shape that is about 8 inches (20 cm) long and 2 1/2 inches (7.5 cm) wide (you can also shape it into a log shape).

Divide the dough in half and let sit at room temperature for about one hour or until firm enough to roll into a log shape.

With your hands, roll each half of dough into a log shape that is about 5 inches (12.5 cm) long.

What's interesting it that once the batter is made, it is divided in half, and left to sit on the counter for about an hour or until it is firm enough to roll into a 5 inch (12.5 cm) log shape.

Instead we divide the batter in half and form each half into a rectangular shape (you can also roll the batter into a log shape).

I made a second with some minor changes, I rolled the dough in a log shape in plastic wrap and when I was ready to bake them I simply sliced them up much easier than making balls and flattening.

After assembling the cookies and cream together to make the log shape, can you just put it in the fridge to set, or do you have to freeze it?

You should now have a log shaped, berry filled rectangle.

Using your hands shape it into a log shape and fold the parchment paper in half over the dough.

Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.

This sticky dough is first rolled (dust counter with lots of flour) into a log shape and baked until firm.

Turn the dough out onto a sheet of plastic wrap, pressing the dough together with your hands to form a log shape.

Roll up dough the long way until you have a log shape.

Keep rolling until in it's in a log shape.

Next, she would roll the pastry into a log shape, cut slits in the log, and bake it until golden brown.

Now to mold the cookie biscotti — dump batter onto a large cutting board and using your hands mold into a log shape or any shape you like.

Roll with plastic wrap into a log shape, 1 - inch in diameter; refrigerate 2 hours or until butter is firm.

Divide the dough in two equal clumps on 2 sheets of parchment or plastic wrap and using the parchment, roll out each dough ball into a log shape.

The tenderloin's log shape makes it a cinch for guests to slice and serve themselves.

Using your hands, form dough into a log shape, rolling on top of plastic wrap to help shape.

Roll each masa ball into a log shape, then place between 2 plastic sheets and press down using your tortilla press or a glass pie dish.

Traditional biscotti are a simple cookie that is first baked in a log shape, then cooled and sliced into cookies that are laid on their sides and baked again to make them crisp.

Spoon the butter onto a sheet of cling film and gently roll into a log shape.

The bags are cut into ribbons and wrapped around an inner core of silver, the plastic and silver is fused into a log shape and cut like candy into flat slivers roughly half a centimeter thick.