Sentences with phrase «piece of parchment paper between»

Stack on a baking sheet with a piece of parchment paper between each layer.

I just baked two loaves of this bread (again) for my dad on the weekend, sliced it up and placed two slices (with a little piece of parchment paper between) into individual ziploc bags and froze them.

I like to use a piece of parchment paper between the dough and my fingers to stop my fingers from turning red from the food coloring and from my fingers getting too sticky.

Not exact matches

I'd recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).

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.

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.

It might help to put pieces of wax or parchment paper between the slices so they don't stick together.

I believe it was just a standard 9 × 5 loaf pan, but any size will work, or if you don't have one simply put the mixture between two pieces of plastic wrap or parchment paper and press with your hands to the size and shape you want and then slice with a knife into little «brownies»

of thickness between two pieces of parchment paper.

Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper.

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

Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1 / 4 - inch thick.

Place each cutlet between two pieces of parchment paper on a cutting board and pound out to an even thickness.

Prepare two large pieces of parchment paper, and sandwich the dough between the sheets.

Roll each piece of dough between two sheets of parchment paper to 1⁄4 - inch thickness.

Roll the dark green piece of dough flat between two pieces of parchment paper, and then wrap it in a single layer around the light green triangle dough.

Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface.

The easiest way to roll them out is to do it between two pieces of parchment paper.

Roll into balls that are about 2» in diameter, then flatten into a burger patty between your hands or onto a cutting board, or my favorite way, between two pieces of parchment paper (great for not sticking).

Take the first ball of pizza dough, and roll between two pieces of parchment paper into an approximately 6 to 8 inch round, about ⅛ inch thick (thickness of a nickel).

Place a piece of dough between two sheets of parchment paper and roll out until slightly less than 1/4 inch thick

Roll out each dough ball between two pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the rolling pin).

Roll out dough between two pieces of lightly floured parchment paper about 3 - 4 mm thick.

When trying to lift them off the parchment paper I ended up with just a small piece of the wrap between my fingers, the rest of the wrap still stuck to the paper.

Place the dough between two pieces of waxed paper, parchment paper, or plastic wrap at least 14 inches wide.

Remove to a plate and repeat with the remaining batter, placing a piece of parchment paper in between each crepe.

You can roll the dough between pieces of parchment paper if you prefer.

Flatten into disks and roll each disk about 1/2 -1 / 4 inch thick between two pieces of parchment paper.

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.

Roll out one piece between two sheets of parchment paper into a 15 × 10 ″ rectangle and put on a large baking sheet.

If you roll between two pieces of parchment paper, the paper is easy to peel off.

Step # 2: Roll dough out between two pieces of parchment paper until 1/8 inch thick.

If you would like to freeze the bread, place pieces of wax paper or parchment paper between the slices, wrap it tightly and freeze.

Roll out to 1/8 inch thick between pieces of parchment paper.

Between 2 pieces of parchment paper take a portion of the dough and roll out very thinly using a rolling pin.

Peel off the top piece of parchment paper and transfer to cookie baking sheet (the bottom parchment paper should stay between the dough and the cookie sheet).

Between two 8 - by -12-inch pieces of parchment paper, roll dough into two 1 1/4 - inch - diameter logs.

Place the bars on a piece of parchment paper with a little distance between.

Roll the dough between two pieces of parchment paper or plastic wrap until it's about 12in (30 cm) in diameter.

Place one portion of dough between 2 pieces of parchment or wax paper (keep remaining dough chilled) and roll out to about 1 / 2 - inch thick.

I roll the dough out between two pieces of NON STICK baking paper (ie parchment) whenever I have to roll out cookie dough or pastry.

Divide the dough into 2 and roll each half between 2 pieces of parchment paper, until 1/4 inch thick.

Roll out between two pieces of parchment paper until about 1/4 inch thick.

I have found that if I roll 1/2 of the dough between two pieces of parchment paper, I don't have to add any extra flour.

Stack on a baking sheet between pieces of parchment paper; cover and chill.

Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about ⅛» thick.

Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about 1/4» thick (you want them roughly the same dimensions as the bread you're using.)

In rolling out the pie crust, I find it easiest to roll the dough out between two pieces of parchment paper dusted with plenty of flour.

, and place a small piece of parchment or waxed paper between each slice and the next before bagging and freezing.