Sentences with phrase «on your rolling pin»

Hold the dough gently on the rolling pin and lift the rolling pin up.

Remove dough from refrigerator and use extra gluten free all purpose flour to sprinkle on your countertop (I like putting some on my rolling pin too).

Roll the dough on the rolling pin, and fit the pie crust in a pie plate.

Rub a little flour on your rolling pin.

I only had to use one piece of plastic wrap dusted with tapioca starch, and sprinkled some on my rolling pin.

I also sprinkled some flour on top of the dough and on my rolling pin to prevent anything from sticking.

Not exact matches

She'd been working about two weeks when the rolling pin fell off the table and broke on the floor.

A select group of Pinterest users are now able to pin and view GIFs on their boards as the company is reportedly in the process of rolling out the animating feature to its roughly 70 million members.

I dusted the counter with flour, placed the first pâte brisée on the surface, took out my rolling pin, and began my slow break from sanity.

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

To us, when we think of wrestling, we think of two boys or two men spending a lot of time trying to pin one another on a mat, doing a lot of grappling and rolling on the ground.

Press, then flatten with a rolling pin and distribute remaining cinnamon sugar on top.

Then cover the top of a counter and a rolling pin in buckwheat or brown rice flour and roll your mixture out on it until its nicely thin and perfectly smooth.

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

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Use your rolling pin to press down on the pastry, making little grooves, then proceed to roll the pastry as below.

Keep your rolling pin as clean as possible by putting flour on top of the butter.

Place another large piece of wax paper on top of the dough and roll it out with a rolling pin.

To place the top crust on the pie using the rolling pin method described above.

Place the rolling pin on one side of the dough and lift the dough using the wax paper.

Sprinkle with flour and continue to dust your rolling pin to prevent sticking (alternatively, you can roll the dough out with another piece of paper on top).

From now on I'll be rolling them out with a rolling pin and cutting them with a pizza cutter.

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4 - inch thickness.

I am sure there's some really fancy shmancy tool just for glazing chocolate on orange peels... but let's be real, I used a wine bottle as a rolling pin this past weekend... clearly this was a make - it - work kind of project.

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 chivon 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 chivon 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 chivOn 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 chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

The dough is easy to mix with a fork, rolling it out is easy with a few tricks (freezer / parchment paper on bottom, dough, cling wrap, then rolling pin).

I placed a second piece of plastic wrap on top of my dough, then rolled with a rolling pin so it wouldn't stick.

To make them more simply now I just roll them out directly on my baking mat (or parchment paper) with plastic wrap over top to prevent it from sticking to my rolling pin instead of flouring.

Go over the pastry with a rolling pin to smooth it out and make it a little bigger, about 1 inch more on each side.

Take some of the dough out of the fridge and place it on a lightly floured surface, dust your rolling - pin with flour, roll the dough out to the desired thickness (2 - 4 mm).

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

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.

Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough.

If you've got a sturdy table, a rolling pin, a ziploc bag and some time, you can put the nuts / flour in the bag and roll them on your sturdy table until they're finely ground.

I sometimes use another piece of waxed paper on top of the dough, keep lightly flouring and move the paper around where I am rolling it out to help keep things smooth, prevent the dough from sticking to the rolling pin and the waxed paper from sticking to the dough.

On a lightly floured surface, using a lightly floured rolling pin, roll out the pizza dough into a 15x10 inch rectangle.

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.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

On a floured surface, roll out ball using a rolling pin, always rolling away from you and rotating the dough to form a round flat dough.

5 / Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick.

Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface.

Form each piece into a ball, flatten the ball and then roll out into a 7 - inch round on floured surface with a floured rolling pin.

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).

Then place the rolling pin on the edge of your pie pan and unravel the dough.

Lift it up with the rolling pin and place it on top of the filling.

Sift together the 2 tablespoons of cocoa and 2 tablespoons of powdered sugar and use some to generously dust the surface you're rolling out on, then dust the top of the dough and rolling pin and roll the dough out to be about 1/4 ″ thick.

Then roll out flat with rolling pin and make into round balls, place on sheet pan.

On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).

If you roll the gluten - free dough out on a floured surface, transfer the dough onto the pie pan by rolling it onto the rolling pin first.