Sentences with phrase «over the parchment into»

Press the stuffing mixture over the parchment into a rectangle measuring about 12 × 14 inches.

Not exact matches

I just held on to two opposite corners and turned it over, lowered it into the oil and let it fry for a second or two and then peeled back the parchment.

When you say line a springform with parchment, do you just mean to cover the bottom, then assemble the springform and leave edges sticking out all around the bottom, or do you put a big piece over the top once the springform is put together and then push it down into the bottom, with edges sticking out around the top, or cutting two pieces of parchment to line the bottom (with a circle) and sides (with a strip) perfectly?

(Optionall: cut a 3 - inch wide strip of parchment paper long enough for ends to overhang sides of pan, press into bottom and up and over sides, and spray again with non stick spray.)

I placed the mixture on a piece of parchment and folded the parchment over to smooth into a thin, even layer.

Peel off parchment and, working over a bowl, break meringue into 1/2 - to 1 - inch pieces.

Spread one piece of dough at a time over the parchment paper with oiled hands into a 10 -12-inch crust, about 1 / 8 - inch in thickness.

Place another strip of parchment paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches.

Line your baking tins with parchment paper and squish in the cookie dough into an even layer all over the bottom.

Place parchment paper over work surface and roll each dough ball into a 1 / 4 - inch - thick, 8 × 5 - inch rectangle.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Lift the parchment paper over the dough, then press the dough into the other half.

Unwrap the dough and place another large piece of parchment paper over the dough and use a roller to roll the dough out into a large piece, 1/4 inch thick.

Place another strip of parchment paper over each dough ball and roll each one out into rectangles about 8 x 4 inches each.

Press the soda can or glass down into the well over the parchment square so that the sides come up around the can.

Remove one side of parchment and place into a skillet over medium heat.

Then I stacked another cookie sheet on top and flipped the whole thing over, finally sliding the parchment back into the first cookie sheet.

To transfer the crust to the pie pan, gently flip the parchment or wax paper over on top of the pie pan and slowly pull away the parchment while forming the crust into the pie pan.

Place another piece of parchment (or whatever you're using) over and press down to flatten each ball into a patty 5» in diameter.

Lift ends of parchment to break sprinkles into various lengths, then gently roll your fingers over top to loosen from parchment paper.

Using a 1/4 measuring cup, pack cookie batter into measuring cup then flip over onto a parchment lined cookie sheet.

Cut another sheet of parchment paper to fit over the mixture and use it press the mixture into a flat, uniform sheet.