Sentences with phrase «of a rolling pin into»

Cut 12 same - sized chunks out of your dough and roll them to form small balls, add flour to your surface and stretch each ball with the help of a rolling pin into a tortilla shape (I recommend stretching quite thin to get crispier bunuelos).

Not exact matches

Sunlight streamed into my kitchen and played a dance of light on my butcher - block counter, now strewn with flour and rolling pins.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

Divide dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple pie and one for decorating or strips for the second pie).

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

ROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootrolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smooth ball.

Using a rolling pin, roll each ball of dough into a 7 - inch diameter circle.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal - sized pieces (roughly the size of a golf ball).

Using a rolling pin, roll 1/3 of the dough into a rectangle 1/4 -1 / 2 inch thick.

Use a rolling pin to gently form the layers into one 8 - inch round, then use your hands to press the final 1/4 of raspberries on top.

Use a rolling pin to roll a portion of dough out into a rectangle that measures roughly 12» x 10», and is 1/4» thick.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Put 2 oz of Graham crackers into a plastic bag and crush crackers with a rolling pin.

Now take the darker dough, roll it into a cylinder of 5» long and then with a rolling pin roll it into a thin oblong disc.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Take a large portion of the dough, dust it lightly with dry wheat flour and roll it into a large thin sheet with a rolling pin.

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

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.

Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8 - 9 inches wide and about a quarter inch thick.

Cover your working surface with it, rub it into the rolling pin, and sprinkle it on both sides of the cookie dough.

On a floured work surface, using a rolling pin, roll each piece of dough into a circle.

I noticed you say to press the dough into the pie dish instead of rolling it flat with a rolling pin first.

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.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

Using a rolling pin, roll the pastry into a 10» x14» rectangle of even thickness.

1/2 cup popcorn kernals 2 - 3 tablespoons oil (coconut or vegetable oil work well) sea salt to taste 1 6 - oz bar of dark chocolate 1 6 - oz bar of white chocolate 3 full sized candy canes, crushed (I put mine into a large plastic bag and used my rolling pin to let out some aggression)

In a large bowl, broke up 8oz digestive biscuits into small pieces (but not crumbs) with the end of a rolling pin.

With a rolling pin, roll out dough to 5 mm between two sheets of baking paper and cut into rounds, reserving some for tops

Roll the pastry round the rolling pin to make it easier to get into the quiche dish, then cut any excess pastry from around the side of the quiche dish and use that to repair any cracks or tears that might have happened in moving the pastry to the dish.

You can do this individually or, if you prefer, you can flatten the entire batch of dough onto a nonstick tray, put a sheet of parchment paper on top, roll it with a rolling pin, and then slice the dough into 8 bars.

Lightly flour some parchment paper or a silicone baking mat and use a rolling pin to roll out 1/3 (or 1/2) of the dough into a large rectangle.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

9) Place the ball of pizza dough onto a sheet of parchment paper, and use a tapioca - floured rolling pin to slowly roll the dough out into a thin circle — the thinner the crispier your crust will be.

Above: Place a piece of parchment paper on top of the dough, and roll it out into a circle using a rolling pin, to about 1 / 8 - inch thick.

Place one of the dough balls in between two sheets of parchment paper and flatten into 0.5 cm thickness with a rolling pin.

Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2).

Into the bowl of a food processor, add the candy canes and pulse 3 to 4 times for a coarse grind (you can also place the candy canes in a zipper - lock bag and crush them with a rolling pin or using the bottom of a heavy pan or pot).

I placed the dough between two layers of saran wrap in order to minimize the dough sticking to the rolling pin — alternatively, you can also place them into Ziploc bags, which was amazing for getting the size of the layers exactly the same.

Roll dough loosely around rolling pin, then unfurl it into one of the prepared pans.

Using well - floured hands and a rolling pin, as necessary, pat and roll out the dough on a lightly floured surface into an oval about the size of the bottom of the liner of your slow cooker, rotating the dough and flouring it frequently to prevent sticking (as shown in the gluten free pizza shaping video).

However, a tortilla press can be used to start the process of creating a nice small round tortilla that can then be rolled into a larger size with a rolling pin.

Dust the dough and rolling pin with flour and roll it out into a rectangle of about 14» x20».

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.

Place the chilled dough disk on a piece of parchment paper, and using a rolling pin, roll out the dough into a 12 - inch round, dusting with wheat flour as needed to prevent sticking.

Flatten it into a larger circle using a rolling pin or the heel of your hand.

Flour the top of the dough and the rolling pin and roll the dough into a 12x15 - inch rectangle.

Cover it with an additional sheet of wax paper and then, using your cold rolling pin, roll the dough out into a 1/4 - inch thick sheet.

From pulverizing everything into tiny bits and rolling it out with a big, wooden pin, to vigorously whisking the shit out of some cream and carefully spooning it into each tartlet shell.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.

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.