Sentences with phrase «onto floured work surface»

Turn the dough out onto a floured work surface and knead until smooth.

2 Turn the dough out onto a floured work surface and roll out to 3/8» to 5/8» thick.

Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together.

Turn the crust out onto a floured work surface and roll until you have about a 13 - inch round (no need for perfection.)

Turn the dough out onto a floured work surface.

Turn out onto a floured work surface and cut into four equal portions.

Scrape dough onto floured work surface, knead the dough until smooth and slightly sticky.

Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log.

Roll the dough out onto a floured work surface and cut out using mini scones cutters.

Turn out dough onto a floured work surface.

Turn the dough out onto a floured work surface, gather it into a ball, and knead it just once or twice to bring it together into a smooth mass.

Turn out the dough onto a floured work surface and pat out to a circle about 3/4 to 1 inch thick.

Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.

Turn it out onto a floured work surface, and bring it together with a few quick kneads.

Turn the dough onto a floured work surface.

Roll each portion out onto a floured work surface into 14 × 10 inch rectangles.

When the dough is ready, roll out onto your floured work surface until it is about 1/4» thick.

Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers.

Turn out the dough onto a floured working surface and gently roll or pat the dough into a 1 - inch - thick rectangle (it should measure about 6 x 8 inches).

Not exact matches

Turn the dough onto a liberally floured (use brown rice flour) working surface.

Turn out onto a lightly floured work surface.

Tip dough out onto a lightly floured work surface and divide into two equal pieces.

I turned the mash out onto the work surface, added 60 g of gf flour mix, salt, pepper and a pinch of nutmeg and just started kneading.

After it's finished its bulk rise, turn dough out onto lightly floured work surface and cut into three equal pieces.

Turn onto a lightly floured surface, work the dough together to form a soft dough (if too sticky add a little more flour).

Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.

Mix well, then tip onto a lightly floured work surface and knead.

Put the dough onto a lightly floured work surface and roll to a rectangle approximately 15 x 11 inches (37 x 27 cm).

Turn the risen dough out onto your work surface (you shouldn't need to flour it); divide into four portions.

Dust a work surface with flour and tip the risen dough out onto it.

Stir to get a rough dough then tip out onto a work surface dusted with flour.

Sift flour and salt onto the working surface.

Place the pastry onto a lightly floured work surface and cut into six equal rectangles.

Now on the working surface generously dust with flour and transfer the plain scone dough onto the surface.

Turn out onto an oiled work surface and knead for a few minutes — the dough will be sticky, but be wary of adding any additional flour.3.

Now on the working surface generously dust with flour and transfer the dough onto the surface.

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.

Turn onto a lightly floured work surface and roll out to a thickness of about 3 mm.

Dump the dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic.

Tip the contents out onto a clean work surface and knead until you've incorporated all the flour (this should only take about 2 minutes).

Turn the uncovered half of dough onto a work surface dusted with gluten - free flour and form it into a flat disk.

Once the butter has been chilling for 25 minutes (cos he's a cool dude, you know), tip the chilled dough out onto a lightly floured work surface and roll into a 16 ″ x 10 ″ rectangle.

Lightly flour your working surface and tip the dough out onto it.

Spread the all - purpose flour onto your work surface and begin to knead the dough, adding more flour and water as needed.

Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6 - 7 times should do it.

Lightly flour a clean work surface and turn the dough out onto it.

Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough.

Sprinkle an even layer of flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick.

Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface.

Turn out the dough onto a generously floured surface and work the flour into the dough by gently kneading it a few times.