Firmly tap
pan on a work surface to level batter.
Gently tap bottom edge of
pan on work surface while rotating pan until cake loosens.
Not exact matches
Roll out the dough
on a floured
work surface about 3 - 4 mm thick and line the pie
pan.
Once the butter is melted, set the butter, sugar / cinnamon mix, greased
pan, and bread dough
on your
work surface.
On a floured
work surface, roll the dough about 4 mm thick and line the
pan, while ensuring a right angle between the bottom and the sides.
It
works on so many different
surfaces that once you see how well it cleans your
pans you will find other places to use it like I did!
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.
Form into 3 loaves using a little more olive oil to prevent sticking
on your
work surface and place in well - greased medium - sized bread
pans.
On a lightly floured
work surface roll out the dough to 1 / 8 - inch thick and large enough to fit a 9 - inch diameter tart
pan with a removable bottom.
Repeat 2 times with each batter, spooning batter into centers of
pans and occasionally tapping
pan firmly
on work surface to ensure even distribution.
On a lightly oiled
work surface or sheet
pan, press 1 dough ball into a thin, roughly shaped, 10 - inch round.
You could even use it as a separate place to serve a festive breakfast, or use it as an extra
work surface when the pots,
pans and trays are mounting up
on your kitchen countertops.