Sentences with phrase «out sheets of dough»

Firstly, I had to chill the dough in the fridge before I could roll it out (it was way too sticky) and then after rolling out sheets of dough, I had to put them back in the fridge to chill again before I could cut out shapes (again, way too sticky.)

I've been making them in the form of tiles, cutting a rolled out sheet of dough into squares and adorning them with summer veggies, herbs, spices, and olives.

Not exact matches

Roll this into a ball and place between two sheets of greaseproof paper, then roll the dough out into a circle big enough to fit your tin.

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

Using a rolling pin, roll out the dough between two sheets of parchment paper or Teflex sheets, forming an even thickness.

Scoop the cookies out onto the baking sheets (I use a 2 - inch cookie scoop, which is about 1 1/2 tablespoons of dough).

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

After chilling, lay out a sheet of plastic wrap and spread one of your cookie doughs evenly out.

Then, line a baking sheet with parchment paper and take the dough out of the refrigerator.

Roll out the dough between two sheets of parchment paper, until it is about 1/8 inch thick.

Using floured fingers, spread the dough out to the edges of the sheet (or as close as it will get).

Cut the sheet of dough into strips as wide as you like, toss with flour to prevent sticking together, and set aside while you roll out the rest of the dough.

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of dough!

Remove the top sheet of parchment paper and use a 3 - inch cookie cutter to cut out clean rounds from each of the 12 pieces of dough.

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

In a prepared cookie sheet I rolled out the dough as thin as possible and with the help of the cutter, cut the rolled dough into small rectangle pieces.

After chilling, roll out half of the dough (it will be quite thin) and fit into a greased 17 × 12 inch sheet pan.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick.

Lay a sheet of parchment paper out on top of a cookie sheet and drop the dough onto it.

Then take dough and roll out to about 5 mm between two sheets of baking paper.

While veggies cook roll dough out on a sheet of parchment paper.

1) i sandwiched the dough between 2 sheets of saran wrap, rolled it flat to about 1/2 ″ and froze it flat for ~ 1 hr 2) i cut out my shapes and spaced them out on my baking pan, then stuck the pan in the freezer again for ~ 1 hr.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

With a fluted (or simple round) 1 - inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1 - inch apart (they will not spread during baking).

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

Turn your dough ball out onto a large sheet of parchment paper.

Fold in the chocolate chips, then measure out just under 1/4 cup of dough into 12 mounds on the cookie sheet.

Halve dough and roll out half between 2 sheets of wax paper until 1/4 inch thick, about a 9 - inch round.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Stretch out your favorite pizza dough onto a lightly oiled baking sheet (I love this pizza dough — I use a little bit of whole wheat flour and freeze half the dough for our next pizza night).

Something I've found that helps prevent tearing of the dough (and leaking)-- I roll it out and assemble the tart on the parchment paper that it's going to be baked on — that way when I'm done, I can just pick the whole sheet up and plop it on a cookie sheet instead of trying to do it with a spatula or my hands.

Then, in a mixing bowl I made soft dough out of all the ingredients and flattened the dough in a prepared cookie sheet.

Rolling the dough between sheets of parchment and stamping out rounds after baking results in perfectly round cookies, just right for making beautiful ice cream sandwiches.

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

Gather the dough into a ball and roll it out between two sheets of parchment paper (or in a gallon sized zipper bag).

If you cant roll out roundels smoothly, pinch put a smaller portion of your dough, place between two greased sheets and flatten lightly with your palms to get a smooth, flat disc.

Scoop the dough out with a medium sized cookie scoop onto the prepared baking sheets, leaving a couple of inches between the cookies, I managed to fit 8 on a half sheet pan.

Instead of making a dough and cutting out biscuits, you'll be scooping the batter out onto a cookie sheet (picture below).

Using a 3 - inch heart - shaped cookie cutter, cut out heart - shaped pieces of dough and put on the prepared baking sheet.

To roll out the pastry, put one of the dough balls between two sheets of lightly floured parchment paper.

For the Pie Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie dDough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie doughdough.

We never even took out plates or silverware — just put the pizzas back on the baking sheets we had used to carry the dough out, cut them up with a pizza cutter, and enjoyed them in front of the fire pit with a glass of cava.

Alternatively, measure out 2 teaspoons of dough at a time, roll it in your hands until it's round and arrange the cookies onto the cookie sheet.

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

As you can see from my pictures up above, I like to roll out my dough on sheets of wax paper.

Line a light colored baking sheet with parchment paper and scoop out round spoonfuls of dough onto the sheet so you have 12 evenly spaced mounds.

We would usually do the tasks like scooping out cookie dough onto baking sheets (while also nomming on the dough of course) or separating out our secret ingredient, the bran, from the raisins (yuck).

Divide dough into two roughly even pieces and roll each one out into an oval / round shape on a large baking tray between two sheets of baking paper (you may need two trays depending on how large your pizza bases are).