Sentences with phrase «piece of dough on»

Roll out the larger piece of dough on a lightly floured surface to a 14 - inch circle.

(I added a smaller heart - shaped piece of dough on top of each pie for decoration.)

Roll out 1 piece of dough on a lightly floured surface to an 8» round; transfer to a parchment - lined baking sheet.

Using well - floured hands and a rolling pin, as necessary, pat and roll out the first piece of dough on a lightly floured surface into a 12 - inch round, rotating the dough and flouring it frequently, to prevent sticking, as shown in the gluten free pizza shaping video.

Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers.

Place one piece of dough on the work surface and pat into a disk.

Place a round piece of dough on the lightly dusted piece of parchment paper and dust with flour.

Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.

Roll the smaller piece of dough on a lightly floured surface into a 12 - inch circle about 1/4 inch thick.

Divide the dough in two, lengthwise, and roll each piece of dough on a lightly floured surface into a smooth cylinder 7 - inches (18 cm) long.

Place an empty piece of dough on top of the cheese and carefully seal the edges.

Place the small round (or oval) cutout pieces of dough on the baking sheet as well, and place the baking sheet in the freezer while you prepare the frying oil.

Brush the edges with a little water and place the spare pieces of dough on top of the other two pieces of dough and carefully press together, sealing up the edges.

Not exact matches

Here, it is water to drink; and to eat, a biscuit, a scone, a small piece of dough baked on the hot stones.

The Hebrew word is «ugah, and we get same notion of its meagerness when Hosea denounces Ephraim as a little piece of dough cooked on only one side; literally, a half - baked «ugah.

Lay a piece of saran wrap on the counter and place dough into the center.

Working on a cutting board, cut a puff pastry square in half, and work with one half piece of dough at a time.

Lift the bottom piece of wax paper up on one side and gently reveal the underside of the dough and dust it with flour.

Place another large piece of wax paper on top of the dough and roll it out with a rolling pin.

Put the piece of wax paper back on top and continue to roll the dough until it is 3 mm thick.

When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6 - ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.

(L to R) Roll out dough between two pieces of wax paper with flour on top and bottom of crust.

Sprinkle with flour and continue to dust your rolling pin to prevent sticking (alternatively, you can roll the dough out with another piece of paper on top).

Place crackers on a flour dusted surface and repeat with the remaining pieces of 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!

Roll out dough to a circle approx 30 cm in diameter on a large piece of parchment paper.

Add some all - purpose flour to a flat surface, add the ball of dough on top, cut into 4 evenly sized pieces and form each one into a ball

Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1 / 4 - inch deep.

I placed a second piece of plastic wrap on top of my dough, then rolled with a rolling pin so it wouldn't stick.

Place piece of salmon on the dough closer to the short end of the triangle as shown here:

Place the dough on top of a nonstick baking mat or a piece of strong parchment paper.Place a piece of plastic wrap or parchment paper on top of the dough.

Instead of cutting the dough into rounds, I divide it into 20 pieces, roll them slightly, spread the butter on them and stack.

Take the second piece of dough and flatten it into an equal sized round and place the next 1/4 of the raspberries on top.

so I found a flat bottom sauce pan, I put a dough ball between 2 pieces of parchment and put the pan on top and pushed down hard.

Place another piece of parchment on top of the spread out cookie dough.

Take the first piece and flatten the dough into a 6 - inch round so that you can place 1/4 of the raspberries on top.

Place dough on an 8 × 12 inch - ish sized piece of parchment paper and roll into a log about 1 1/4 inch in diameter.

Then carefully, slowly peel the original bottom piece of wax paper (that's now on top) away from the rolled out dough.

I rolled the dough between two pieces of parchment (I also found the dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix on to the dough as you instructed, with the feta.

Shape all the dough pieces into 3 X 5 inch rectangles, set on wax paper or parchment paper and place another piece of paper on the top for easy rolling

While the grill's preheating, roll out your dough on a piece of parchment that's been coated with non-stick spray.

Put a piece of waxed paper, parchment paper (or whatever else you can think of) on the counter, flour the waxed paper and roll the dough out on that.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

Remove 1 piece of dough from the fridge, unwrap it and roll out on a lightly floured surface into a 10 ″ x 8 ″ rectangle.

I sometimes use another piece of waxed paper on top of the dough, keep lightly flouring and move the paper around where I am rolling it out to help keep things smooth, prevent the dough from sticking to the rolling pin and the waxed paper from sticking to the dough.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

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.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Roll each piece of dough into a round between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.

Roll one inch pieces of dough into ball, make a thumbprint, place on prepared (parchment / silpat) baking sheet.