Sentences with phrase «out onto»

Once the crepe is browned on both sides, turn it out onto a paper towel or a plate.

Then, turn each cake out onto a wire cooling rack and let cool completely.

Turn dough out onto a lightly - covered surface and knead for about five minutes until light and elastic.

Turn dough out onto floured surface and cover with plastic wrap.

When it becomes less sticky, turn the dough out onto a well floured surfaced and knead the remaining flour into the dough as directed in the main instructions.

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

Using a half - cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet.

Remove from the oven and allow the cakes to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.

Dump the dough out onto a lightly floured surface and knead it a couple of times until smooth.

Once all the flour mixture has been added, turn the dough out onto a floured board and gather it into a ball, kneading slightly to do so.

As soon as the loaf is baked, remove it from the machine and allow to cool for about 5 minutes before turning out onto a wire rack.

The cool presentation starts by pressing cooked rice into a lightly greased 5 - inch ramekin or small cake pan, and then turning it out onto the center of your serving plate.

If you're kneading the dough by hand, turn it out onto a floured surface and knead gently for about 5 minutes.

Turn dough out onto a silicone mat or parchment paper and knead a few times until smooth.

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.

Spread the farro out onto a baking sheet to cool.

Flip out onto one of the layers of cake and top with the second layer of cake.

Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Turn the dough out onto a work surface and shape into a 5 - inch (18 - cm) disk.

Slide the quesadilla out onto a cutting board.

I put some in a pastry bag and squeezed it out onto a plate and left it at room temperature for four hours, and while it gets very soft and slippery, it seems that it will work, as long as the cupcakes are super cool when I frost them.

Remove the dough from the refrigerator and turn it out onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself.

Pour the dough out onto a lightly floured surface and divide it in half with a bench knife or dough scraper.

Turn dough out onto a lightly floured surface, shape into a 7 - inch square, then cut into 9 equal - sized pieces.

Allow to cool for 5 minutes before turning out onto a wire rack to cool completely.

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).

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

Turn out onto a board that's been lightly floured with tapioca flour and knead for one or two turns.

Turn out onto a floured surface and knead until it comes together.

Turn dough (and any unincorporated flour bits) out onto a floured surface.

Remove from the pan, and turn the loaf out onto a wire rack on it's side.

Once cooked, let the cake cool in the tin for about 20 minutes before turning out onto a cooling rack to finish cooling.

Let stand for 5 mintues, then turn out onto a warm plate.

Turn out onto a lightly floured board.

To make the pasta dough, start by combining the flours and salt, turning it out onto a large (preferably wood) cutting board.

Pour frosting into a piping bag fitted with the nozzle of your choice and pipe out onto the cooled cupcakes.

Pour the pieces out onto a small plate and add the sprinkles.

If using ground up Brazil nuts on top, grind a handful in a food processor or coffee grinder and scoop out onto a small plate.

Cool in pan 5 mins, run a knife around the edge of cakes and turn out onto rack to cool completely.

Immediately, dump everything out onto a clean surface, allowing more than enough space to work the dough.

Roll one half out onto a surface dusted with gfJules ™ All Purpose Flour.

If I were to simply use a large bowl, I suppose I am not sure how to tell when I should stop adding flour - if you add some add a time, how much and when do you turn it out onto the counter?

Turn out onto an oiled work surface and knead again for a few minutes.

Leave to cool for 15 minutes, then turn out onto a wire rack covered in greaseproof paper to avoid the rack pattern being imprinted onto the cake.

Allow to cool completely and turn out onto a serving tray / platter.

Turn dough out onto a floured board and knead, adding as much of the remaining flour as needed to make a smooth, pliable dough.

Whisk all ingredients together and portion the batter out onto a silicone or parchment lined cookie sheet.

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.

Ran a knife around the edge of the puddings to loosen them, then turned out onto plates.

Punch down dough and roll out onto floured surface into a thin rectangle.