Sentences with phrase «on floured work surface into»

Using baseball - size lumps of dough, roll on floured work surface into long cylinders about the thickness of a thumb.

Not exact matches

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.

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.

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

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.

On a clean work surface, dusted with flour, unwrap the dough let sit for a couple of minutes and then roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.

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

If too much flour is incorporated into the dough, it will become stiff and difficult to work with; take care not to sprinkle too much flour on the surface.

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 dough into a 10 - inch by 16 - inch rectangle on a lightly floured work surface.

On a lightly floured work surface, roll out the dough into a 1 / 2 - inch thick, 10 - inch circle.

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).

Chinese Egg and Scallion Dumplings (Jiao Zi) Make the dough: Pour the flour into a mound on a clean work surface.

On a lightly floured work surface, roll out the dough into a large circle about 1/8 inch (3 mm) thick.

3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough circle, about 5 inches diameter.

On a marble or wooden work surface, pile the flour into a mound.

On a lightly floured work surface, roll the dough into a rectangle 9» x 12».

Flatten the dough into a disk on a floured work surface.

Place the dough on a well floured work surface, and knead about 1/3 cup all - purpose flour into the dough.

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

I shaped the pieces into three round loaves with well floured hands on a well floured working surface and let them rise, covered with kitchen towels, for about 2 hours more until the surface started to crack.

On a lightly floured work surface, roll out the dough into a 12 - inch diameter circle or a rectangle.

On a lightly floured work surface, turn out the dough, divide it into eight even segments, and roll them into balls.

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.

On an oat flour - dusted work surface, gently knead the cranberries and orange zest into the dough.

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.

On a lightly floured work surface roll out the dough into two 12» diameter circles.

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.

On lightly floured work surface, roll each half into large circle about 1 / 2 - inch thick.

Divide the dough into 8 equal portions on a floured work surface.

On a well - floured work surface, roll out the dough as thinly as possible into rectangular sheets.

Working on a lightly floured surface, roll and stretch pizza dough into a 12 - inch circle.

Working quickly, take your dough and mold it into an 1 / 2 - inch thick rectangle on a well - floured surface using your well - floured hands.

Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11 - inch - long) logs (each about 1 inch wide).

To make it easy on yourself it might be better to just cut it into squares with a pizza cutter (since your not trying to use your little heart cookie cutter because it'll look soooo cute in the pictures, you know, just as an example...) I didn't mind the white flour on the finished cookies but if you do dust your work surface with carob powder instead.

On a lightly floured work surface, stretch the pizza dough into a 10 × 15 - inch rectangle.

On a lightly floured work surface, roll the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta rolleOn a lightly floured work surface, roll the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta rolleon your pasta roller.

On a lightly floured work surface, divide the dough into 2 equal pieces.

On a lightly floured work surface, divide the dough in half and shape into two 12 - inch wide squares.

Roll Dough into 11 - x 17 - inch rectangle on floured work surface.

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.

Either roll out and cut the dough into fettuccine using a pasta machine, or roll out the dough as thinly as possible into rectangular sheets on a lightly floured work surface.

Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into a 12 - inch rope, slightly tapered at ends.

Working with one portion at a time, roll out on a well floured surface into a paper thin thickness.

Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10» rounds.

On a lightly floured work surface, pat the dough into a 7 - inch diameter circle.