Sentences with phrase «on floured work surface»
Knead until smooth, either in a bowl or on a floured work surface.
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After the ingredients are thoroughly combined, place the dough on a floured work surface.
Divide the dough into 8 equal portions on a floured work surface.
Roll Dough into 11 - x 17 - inch rectangle on floured work surface.
On the floured work surface, punch down the dough and cut into 4 pieces.
On a floured work surface, roll out dough to desired thickness, between 1/16 and 1 / 8 - inch.
Transfer the dough on a floured work surface, and flatten to a disc - shape.
Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface.
Roll Dough into 11 - x 17 - inch rectangle on floured work surface.
After chilling, place the dough lengthwise on a floured work surface.
Mix by hand on a floured work surface until the dough comes together.
Place the pasta sheets on a floured work surface to dry for 10 minutes.
Divide the dough into 8 equal portions on a floured work surface.
For pita: Roll each dough ball to about a 1/4 - inch thickness (about the size of a hockey puck) with a floured rolling pin on a floured work surface.
Divide Dough in half, and roll 1 half out on floured work surface to 1 / 8 - inch thickness.
Place dough on a floured work surface and knead until a ball of dough with even distribution of ingredients forms.
On a floured work surface, using a rolling pin, roll each piece of dough into a circle.
Flatten the dough into a disk on a floured work surface.
Using baseball - size lumps of dough, roll on floured work surface into long cylinders about the thickness of a thumb.
Remove the dough from the fridge and roll out on a floured work surface to 1/2 cm thickness.
Knead dough on floured work surface 3 to 4 times until dough is smooth.
On a floured work surface, roll the dough about 4 mm thick and line the pan, while ensuring a right angle between the bottom and the sides.
In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the sweet potato and create a well in the middle.
On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.
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.
Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.
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.
Remove the dough from the bowl and knead a few times on a floured work surface.
Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.
Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.
On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.
Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.
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.
Divide the dough in half and place one piece on a floured work surface.
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.
Not exact matches
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.
On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.
(1) Place flour and salt in a heap on your clean working surface and place chunks of butter on top.
On a lightly floured work surface, dump out the dough mixture.
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.
Place one ball on a lightly floured work surface and cover the other three.
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.
Place the dough on a lightly floured work surface and pat it into a disk.
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.
On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.
On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.
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.
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.