Flatten
each piece of dough until it is about 3K inches in diameter.
With the moistened tines of a fork, press down on the top of
each piece of dough until the tines leave an impression about 1 / 4 - inch deep.
Roll out
the piece of dough until it's about 1 - inch thick.
Roll or pat out one
piece of dough until it is about ⅛ inch thick.
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.
Not exact matches
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.
Put the
piece of wax paper back on top and continue to roll the
dough until it is 3 mm thick.
Continue to slide the floss along the length
of the log
of dough until all
pieces are cut.
Roll out the
dough in between two
pieces of wax paper
until about 1/4 inch thick.
Working with one half at a time, sandwich
dough between two
pieces of parchment paper and roll
until 1 / 4 - inch thick.
Transfer the
dough from the food processor to a
piece of plastic wrap, wrap tightly and store in the refrigerator
until you're ready to make the tortillas (up to 4 days).
butter one
piece at a time,
until dough is smooth, elastic, and very tacky but pulls away from sides
of bowl, about 10 minutes.
Transfer the
dough to a lightly oiled bowl or proofing bucket, and cover with an oiled
piece of plastic wrap (or the oiled top to your proofing bucket) and set it in a warm, draft - free location to rise for about 45 minutes or
until it is about 150 %
of its original size (if using pastry flour, the
dough will rise less).
On a floured surface, roll out a softball size
piece of dough with rolling pin
until very thin (thickness
of CD or less).
When butter is incorporated and butter
pieces are the size
of peas, gradually add eggs and cider vinegar
until a soft
dough forms.
Roll out pizza
dough until ~ 1/4 inch thick and ~ 10 inches across and transfer to a
piece of parchment paper.
On a large
piece of parchment paper well dusted with arrowroot flour, start rolling out the
dough until it's 1/4» thick.
Cut the
dough into the desired holiday shapes
of trees and Santa's reindeers and place the
pieces on greased baking sheet, baking for 8 minutes
until they become lightly brown.
Continue to cut the balls
of dough in half
until you have 16 even
pieces.
Place a
piece of dough between two sheets
of parchment paper and roll out
until slightly less than 1/4 inch thick
1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour
until homogenously mixed 4) Knead cookie
dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round
pieces 6) Arrange the cookie
dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or
until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides
of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut
With your fingers, grind in the butter
until the
pieces of dough range from the size
of peas to the size
of walnuts.
Make the
dough: In a standing mixer fitted with the paddle attachment, combine the flour and butter on medium - low speed, mixing
until the largest butter
pieces are the size
of small peas.
1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix
until well - combined, then use your tapioca - floured hands to shape the
dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball
of dough on a
piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin
until dough is about 1/4 inch thick.
Put the
dough between the two
pieces of parchment paper and roll it
until desired thickness.Moved the pizza and bottom
piece of parchment paper to a pizza tray.
Bake
until pieces resemble large crumbs or chunks
of golden - brown
dough, then cool completely.
Step # 2: Roll
dough out between two
pieces of parchment paper
until 1/8 inch thick.
Roll out the remaining one - third
of the
dough between two
pieces of plastic wrap
until just slightly larger than the circumference
of the pan.
Working in batches, roll
dough between 2
pieces of parchment
until 1/8» thick.
On a clean surface (or on top
of a
piece of parchment paper) use hands to flatten
dough until it's 1/3» - 1/2» thick.
Coil up each
dough piece until it resembles the house
of a snail (tuck the outer end under), ideally very loosely, because any spaces will fill up as the
dough rises further.
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked
until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide
dough into 2 equal
pieces.
If any holes or tears appear, patch them by placing small
pieces of the reserved
dough scraps over the holes, let stand for a few seconds, and then gently tap them with your finger
until they adhere.
Continue this process
until you have a woven
piece of dough, forming the lattice crust.
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked
until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide
dough into 2 equal
pieces.
Once chilled, roll your
dough out between two
pieces of baking paper
until it's about 1/3 -1 / 2 an inch in thickness.
Place a second
piece of parchment paper over the top and roll the
dough until it is approximately 1» thick.
Knead the
dough for 10 - 15 minutes or
until it's smooth and is easy to pull off
of the counter, and if you start to pull off a
piece of dough, it stretches.
Roll the
dough between two
pieces of parchment paper or plastic wrap
until it's about 12in (30 cm) in diameter.
Divide the
dough into 2 and roll each half between 2
pieces of parchment paper,
until 1/4 inch thick.
Cover the entire thing in foil and return to the oven; bake for another 10 - 20 minutes (will vary depending on the size
of your
dough pieces), or
until caramel sauce has thickened and bread is done all the way through.
Keep turning and rolling out only one or two more times
until the
dough is a uniform texture, though it's okay if some larger
pieces of butter are still visible.
Transfer
dough to a lightly floured surface and pat out
until 1» thick; quarter
dough and stack
pieces on top
of one another and press down to adhere (this will create flaky layers).
Scatter
pieces of dough unevenly over entire pie and bake for approximately 40 minutes or
until your pie is golden and the apricot mixture has turned glossy.
Add the butter and pulse
until the
dough resembles coarse meal, with some
pieces of the butter visible.
Turn out
dough onto a
piece of parchment paper and gently knead
until no dry spots remain, about 1 minute.
Sprinkle bits
of butter over
dough and using a pastry blender or your fingertips, work it into the flour
until the mixture resembles coarse meal, with the biggest
pieces of butter the size
of tiny peas.
Spread your pizza
dough on a
piece of parchment to your desired size and thickness and spread on the corn just like you would with tomato sauce, not putting on too much so the pizza's not soggy then sprinkle on the cheese and slide the parchment onto the stone or baking sheet and bake
until the crust is golden brown and the cheese is melted and bubbly, 10 - 12 minutes.
Roll
dough between two
pieces of parchment paper
until it is evenly 1/8 inch thick.
Slide the parchment with the cookie
dough on it off
of the pizza pan, cover with another
piece of unbleached parchment paper, and roll out the
dough between the parchment
until it is a round about 1/2 inch thick, about 10 inches in diameter.