Not exact matches
However, if you want to remove the cake
from the pan, then butter and flour the pan and line the bottom with a
piece of parchment or wax
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.
Once chilled, remove one sheet
of dough
from the refrigerator and peel off the top
piece of parchment paper.
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.
Place the unbaked pastries in a Tupperware or plastic bag in single layers, separating each layer
of bourekas with a
piece of parchment paper or wax
paper to keep them
from freezing together.
Using a small
piece of parchment paper to prevent the mixture
from sticking to your hands, press everything evenly into the pan.
Remove the dough ball
from the fridge, unwrap it, and place on a large
piece of parchment paper.
Remove plastic
from one disk and roll your dough out between two
pieces of parchment paper or on a lightly floured surface.
Once chilled, remove
from refrigerator and peel off the top
piece of parchment paper.
Remove the dough
from the pot and place it on a non-stick surface (like a
piece of parchment paper).
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).
I used a folded
piece of parchment paper to divide the dumplings
from the patties.
Remove a log
of dough
from the refrigerator, unwrap it and place it on a
piece of parchment or wax
paper.
Once your pastry has chilled, remove one portion
from the refrigerator and peel off the top
piece of parchment paper.
Remove the bars
from the pan by running a butter knife or thin spatula around the perimeter
of the baking dish, and then lifting the bars out
of the pan by the overhung
pieces of parchment paper.
Store in an airtight container or baggie in the freezer using small
pieces of parchment paper to separate one sandwich
from another.
7 Once you've removed the dough
from the fridge, place a large
piece of parchment paper on the counter and sprinkle with a 1/2 tablespoon
of oat flour.
When the cake is cool enough to handle, remove the
pieces of parchment from the cake, using a large spatula shift the cake onto the rack as you slide the
paper out
from underneath.
Or, you could put the truffles to set on a
piece of parchment paper instead, but then they would get a little bit
of a «lip» at the bottom,
from the excess chocolate dripping as they set...
Remove one disk
of the dough
from the refrigerator and roll between lightly floured
pieces of parchment paper until 1/8 inch thick.
Genetic material obtained
from two
pieces of parchment, one
from the 1600s and one
from the 1700s, show that sheep provided the
paper's starting material and that over that century, a big shift occurred in the breed
of sheep used in that part
of the United Kingdom —
from a scrappier, highlands, black - faced variety to a meatier, lowland breed.
Use a
piece of natural
parchment paper under the lid to keep the vinegar
from touching the metal, or a plastic lid if you have one.
Using a
piece of parchment paper (to prevent mixture
from sticking to hands), press oat mixture into bottom and up sides
of each muffin cup.
Lined the bottom
of each pan with a round
piece of parchment paper, this helps to remove the cake easily
from the pan after baking.
If you don't want the candy «cup» look, with the ridges on the sides, then you can remove the candies
from the muffin cups just before covering with chocolate and set on a flat
piece of parchment paper to firm up.
Remove
from the oven and invert the pan onto a wire cooling rack covered with another
piece of parchment paper.
Immediately remove the
piece of parchment paper or Silpat
from the pan to prevent the gingerbread men
from baking even more.