Sentences with phrase «piece of dough out»

Step 2) Keeping the other two pieces covered and using oiled hands, stretch one piece of dough out into a rough square until it is about 1 cm thick.

Roll each piece of the dough out into a ⅛ - inch - thick circle.

Stretch 1 piece of dough out on baking sheet to form a 16x6» oval.

Then roll each piece of dough out into a 7 - 8 inch circle.

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.

Not exact matches

Weight out 30g pieces of dough and roll into balls.

Divide the dough (which will be very sticky and soft) in half and roll each half out between two pieces of parchment paper until it's the dough is about 1/4 inch thick.

Take the dough out of the food processor and place dough between two pieces of parchment paper.

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

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).

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!

Turn dough out onto a piece of parchment paper.

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.

Top with a piece of parchment, then roll out dough 1/4 inch thick.

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

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.

Roll out the dough in between two pieces of wax paper until about 1/4 inch thick.

Turn the dough out onto a piece of parchment paper and gently form it into a loaf.

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

Tip dough out onto a piece of baking paper and press together with your hands.

It won't be perfect so if you want a smoother look, you can take tiny pieces of leftover dough, pat it into the crack and roll it over to smooth it out and then take a knife and cut out smooth ends.

You should be able to get four circles out of each piece of dough.

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

Roll out the dough in between 2 pieces of parchment paper.

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

Carefully remove the top piece of parchment by pulling it away from the dough slowly and cut out a 6 - inch round using a 6 - inch cake cutter or the lid of a pot.

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.

The variations are pretty infinite: you could divide the dough into 3 or 4 pieces and make small little pizzas (5 - 6 inches in diameter, 1 egg each) to serve alongside fruit or hashbrowns or something, or you could make one giant pizza and top it with 4 or more eggs to feed a crowd (if you are going to double the recipe, I would still recommend making two pizzas, as it might start getting out of control size-wise).

Take dough out of frige, roll into a circular crust between pieces of parchment.

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.

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 think they actually ended up a bit prettier by preparing them the traditional way — so I formed a large round ball out of the gnocchi dough, and sliced it into about 4 pieces.

Form a ball with the left over pieces of dough, roll - out again and cut doughnuts from the remaining batter.

Pinch off a 1 - inch round piece of the white dough and roll it out to a 5 - inch rope.

Pat dough into a rough ball, and turn out onto a piece of plastic wrap.

If you want hot, out - of - the - oven buns, you can make the dough the night before, roll into a log, cut into pieces and arrange in the skillet.

notes: 1) after first rise you can punch down and then braid, and then let rise again for at least 1 hr) 2) the word challah actually doesn't mean the BREAD — it's a piece you take out of the dough, burn and then bless — in honor of people who can't afford to get a meal... at least that is what I learned growing up!

Roll out the dough (using flour if necessary to prevent sticking) on a piece of parchment paper or a pizza peel dusted generously with semolina flour or cornmeal.

Roll out each piece of pizza dough into a 7 - inch - diameter round.

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

With some of the dough, I added Andes mint pieces and then with more of the dough (it makes a lot, I tell you, especially small cookies) I added some toasted, unsweetened shredded coconut and topped them with a Hershey's Coconut Crème Kiss as soon as they came out of the oven.

Roll the dough out between two pieces of parchment, to about 1 / 6th - 1 / 8th of an inch thick.

Gently knead together any leftover pieces of dough and roll out to 1 / 2 - inch thick.

Hi, i tried making the croissants but when im rolling out the dough, i can still see small pieces of butter in it, even after 3 turns.

On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).

Remove one piece of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a 16 ″ x 6 ″ rectangle.

Take a piece of dough and flatten it on your lightly floured work surface, pressing out any large air bubbles.