Place another strip of parchment
paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches.
I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking
paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).
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.
Prick the dough with a fork and line a parchment
paper over the dough.
Prick the dough with a fork, line a parchment
paper over the dough.
Not exact matches
I unrolled the
paper - thin
dough into the pie pan, where it barely peeked
over the edges, filled it with the apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid»
over the filling.
After 30 minutes, unwrap the
dough, place a piece of parchment
paper over and invert the
dough onto it.
** Example: Place your left hand under the pie
dough under the wax
paper and grab the left side of the wax
paper with your right hand and flip it
over onto the filling.
Using the rolling pin and the bottom piece of wax
paper to help you, roll pie
dough around the rolling pin and gently lift the
dough over top of the pie plate.
If you are feeling adventurous you can put one hand under the pie
dough still on the wax
paper, hold one edge of the wax
paper so that the top arm crosses
over your bottom arm and flip the pie
dough over top of the filling and bottom
dough.
Lift up one side of the
dough using the parchment
paper and fold it
over the fig puree so that it covers half of the fig puree.
Flip the
dough over and carefully pull the
paper away from the
dough.
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).
When
dough is the desired thickness and circumference, place a fresh piece of waxed
paper on top of the rolled out
dough and flip the works
over on the counter.
I like to peel the waxed
paper off the top, then flip the
dough over and peel it off the bottom after every few rolls so that it doesn't stick.
Sprinkle
dough with olive oil and spread
dough evenly
over paper.
Invert a 9» pie plate
over rolled out
dough, gently slide your hand under parchment
paper, and re-invert.
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.
Prick the bottom of the
dough all
over with a fork, line the
dough with parchment
paper or foil, and fill with dry beans, rice, or pie weights.
Remove the top sheet of parchment
paper and pour the melted chocolate
over the rolled out
dough.
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.
Once more, remove the top piece of parchment
paper, sprinkle lightly with flour, and fold the
dough over on itself like you would a business letter.
Lift your
paper and fold the bottom of the
dough over 1/3 of the way to close up your
dough and seal the food coloring inside.
Lift up your parchment or wax
paper and fold the cookie
dough over 1/3 of the way making sure to match up your colors, (You want your red folding down on the red, orange on orange...)
Remove the top piece of parchment
paper, sprinkle lightly with flour, and fold the
dough over on itself like you would a business letter.
I peeled off the top sheet of waxed
paper, removed the unused
dough, and flipped the waxed
paper over onto the silicone baking sheet that I use instead of parchment
paper.
Lift the
dough by the exposed
paper or plastic and flip it
over and center it
over the tart pan as best you can, then remove the
paper or plastic.
Sprinkle some millet flour
over wax or parchment
paper, and roll out the
dough over the
paper until it's about 12 - 14 inches in diameter.
Lift the waxed
paper straight up with along with the
dough and flip it
over into the pie plate.
Carefully remove the top sheet of wax
paper and flip the
dough over on top of the blueberry filling.
5) Place a sheet of parchment
paper waxy side up 6) Place the scone
dough over waxy side of parchment
paper and flatten out to 5 - 10 cm thick.
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)
Using your spatula, drop the sticky
dough on a heavily floured work surface (when I have people coming
over and want to keep my kitchen clean, I use baking
paper which I can throw away with the leftover flour).
10) Place the circle of pizza
dough (on the parchment
paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce
over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.
The
dough is a little tricky to work with but if you put it on wax
paper and fold them
over by folding
over the wax
paper, does that make sense?
Top
dough with a piece of crumpled parchment
paper, letting ends extend
over edges of pan.
Invert the
dough on a piece of parchment
paper and lightly, very lightly coat it with flour, then rub all
over the surface with the palm of your hand.
Place the ball of
dough in the center of a large piece of parchment
paper with an additional piece of
paper over top.
Carefully flip the
dough over a 9 1/2 - inch deep - dish pie pan, making sure the
dough is centered, and then remove the parchment
paper.
Place a second piece of parchment
paper over the top and roll the
dough until it is approximately 1» thick.
Using a separate sheet of parchment
paper lay it
over the pressed
dough and press down on the parchment
paper, smoothing out the
dough as much as possible.
If you live in a more dry climate, lay down a damp
paper towel
over the
dough you're not using to keep it moist and pliable.
After I had the
dough rolled thin, I sprinkled the top with salt, then with finely ground rosemary (I rubbed it
over the
dough until it was basically green), put the parchment
paper back on and gave it a few more rolls, and then sliced and baked it.
Lay a second piece of parchment
paper over the top and gently begin rolling the
dough out in an even rectangle size.
Place the
dough on top, adding a second piece of parchment
paper over it.
Be very careful and sprinkle the top of the
dough with flour and place the
paper back on top and flip it
over.
Use a fork to prick the
dough all
over, cover with parchment
paper and fill with pie weights or dried beans then bake the crust for 25 - 30 minutes until the edges are golden brown and the center is dry and not doughy.