Sentences with phrase «out on your work surface»

The dough was really more of a batter when I turned it out on the work surface and it was with great difficulty that I turned the «blob» into itself.

Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce.

Knead the dough for 5 minutes, then roll it out on a working surface, using a bit of flour if it threatens to stick.

Punch down the dough, turn it out on the work surface, and cut into two pieces.

Remove one sheet and lay it out on your work surface.

It should not be left out on a work surface.

Take it out on the working surface, dust it with flour, turn it dusted side down, fold it over itself and shape a ball.

Lay a sheet of cling film out on your work surface and place the shortbread mixture on it.

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 lightly floured work surface, dump out the dough mixture.

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.

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.

we do faux - poleans... scatter turbinado sugar on the work surface, lay down the puff, more turb on top... roll out slightly (really just to press the rough sugar in).

On a clean work surface, pat out the dough into a 7x10 rectangle.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

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

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

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 good non-stick surface, roll out your thawed puff pastry dough and cut one sheet into four, equal squares.

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.

To roll the pizza dough, sprinkle some flour on your work surface where you will roll out the pizza.

Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting.

On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.

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.

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).

To Assemble On a lightly floured work surface, roll one dough ball out.

On a clean work surface, roll out the dough to approximate 1/4» thickness.

Take a piece of dough and flatten it on your lightly floured work surface, pressing out any large air bubbles.

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

Remove the dough from the fridge and roll out on a floured work surface to 1/2 cm thickness.

Roll the pastry out on a lightly floured work surface a little thicker than 1 / 8th of an inch, then cut out rounds about 3 1/2 inches wide.

To Build: On a lightly floured work surface, roll out dough to 1 / 4 - inch thickness.

Half the dough and sprinkle some flour on your work surface where you will roll out the pizza.

On a lightly floured work surface, roll the dough out to 1 / 4 - inch thickness.

Working with one ball at a time, roll the dough out on a lightly floured surface with a lightly floured rolling pin.

When that was done, after about 45 minutes, I took the dough out of the bowl, cut it in four pieces, formed a ball of each piece, and rolled them with a rolling pin on a well - floured working surface.

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

I poured 1 dl of rye flour on my working surface and scooped the dough out of the bowl.

On a lightly floured work surface, roll dough out to a 14 - x-14-inch square.

Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2 - inch / 24 - cm circle, about 1/8 inch / 3 mm thick.

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

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

Turn out onto a flour covered surface (I use a Silpat silicone baking mat as a work surface to roll out the dumplings on).

Lightly dust the work surface with tapioca starch and turn out dough on to it.

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 a lightly floured work surface, use a rolling pin to roll the dough out.