Sentences with phrase «pieces of dough as»

(If you are looking to make more vols - au - vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well... if not, then leave refrigerated for the time being or prepare it for longer - term freezer storage.

Not exact matches

The fried dough treat is reportedly sprinkled with crushed up pieces of candy cane, making for a drool - worthy snack that one fan described as «refreshing, minty, and yummy.»

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.

Place a dough piece at the center of two husks, as shown above.

Do not press down, try to keep the dough as tall as possible, but push down any small pieces of dough that stick up too far that might burn or get overly brown.

As needed, pull small pieces of dough from the sides that have excess and add it to the sides that don't have enough dough.

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.

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

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.

Okay, so, as I said in the chocolate croissant post, this series of recipes use only 1/4 of the croissant dough each (i.e. 1 piece of dough).

Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

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).

As you work, periodically peel back the top piece of parchment, dust the dough lightly with flour, replace the parchment, grasp the dough sandwich with both hands, and flip the whole thing over.

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.

If the pieces of butter are large enough, even if they melt a bit as you work the dough, they'll firm up when you chill the dough again before baking.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

-LSB-...] so, as I said in the chocolate croissant post, this series of recipes use only 1/4 of the croissant dough each (i.e. 1 piece of -LSB-...]

One by one, put the ball of dough between two pieces of wax paper or in a freezer bag dusted with a little flour, place on table and find a flat item such as a saucepan to flatten into a circle 1/8» thick.

As the recipe calls for a «grapefruit size» piece of dough for a single loaf, does this mean I should expect the finished loaf to be the size of a grapefruit also as it doesn't rise much (iAs the recipe calls for a «grapefruit size» piece of dough for a single loaf, does this mean I should expect the finished loaf to be the size of a grapefruit also as it doesn't rise much (ias it doesn't rise much (ie.

Using the pictures as a guide, take a piece of dough and flatten into a circle.

Turn the dough a quarter turn and use the bottom piece of parchment to lift the dough up so you can dust the underside of the dough with flour as well as the top side.

Taking the smaller pieces of dough, flatten each piece into a circle as large as the top of the dishes you are using.

I find it useful to take 2 thin, flat pieces of wood 1/4 ″ thick and put them on both sides of the dough as I roll it out to give me an accurate thickness.

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.

Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter - turn as you go.

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.

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.

Place the chilled dough disk on a piece of parchment paper, and using a rolling pin, roll out the dough into a 12 - inch round, dusting with wheat flour as needed to prevent sticking.

When baking pies, keep butter as hard and cold as possible to help trap the cold pieces of butter between the layers of dough to create small air pockets and a flaky crust.

Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.

Preheat oven to 356 F. Separate dough into 6 equal parts and roll out as thin as possible into rectangles on a piece of parchment paper.

Gently form each piece of dough into balls, incorporating more flour as needed.

Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers.

The cold chocolate chips were «hard» to cut through and the log of dough shattered as pieces crumbled off as I sliced.

Roll the dough to be about half centimeter thick (or less if you would like to have more swirls seen in the profile) and to be as long as the inner perimeter of your baking dish (use a piece of string to measure it).

It applies the same method as regular bagel making — boil risen pieces of dough briefly in some water pre-bake — but simplifies the shaping step and is baked in a loaf tin instead of separately.

They were used in Scotland as early as the 17th Century for baking bannocks, or Irish flat bread; the dough was placed on a narrow ledge at the bottom of the piece and positioned before the fire.

The crust is super simple, like any keto dough it's a bit difficult to roll out but as long as you roll it out between two pieces of parchment and use the parchment to flip it onto the top of the pies you'll be golden!

Place the dough between the two pieces of parchment paper and roll out as thinly as you can without creating holes.

Taking the smaller pieces of dough, flatten each piece into a circle as large as the top of the dishes you are using.

The pack includes: · Two long colourful display banners of «Pirates» and «Treasure Island» each decorated with pirate themed pictures · A colourful display border to print out as many times as you need for use on a display board of any size · An A4 word card - great to use when writing · Topic words - great to add to display or use in the writing area · Word and picture flashcards · Pirate posters - pictures of different pirates · Colouring pictures - a collection of pirate themed sheets for children to colour · Phoneme coins - all of the phonemes from the Letters and Sounds scheme on gold coins - great for display or to hide in the sand tray for the children to find the «treasure» · Alphabet coins - lower and upper case letters · Bingo - a pirate themed colourful bingo game to make and play · Skull and cross-bone bunting · Pirate phrases on posters · A pirate profile worksheet - draw your pirate and then decide what characteristics your pirate will have - three different versions of this for differentiation · Songs and rhymes about pirates · Play dough mats - can you make 3 more pieces of treasure, can you give the pirates new hats etc · Colourful treasure to cut out and use on displays, in the sand tray etc · Board game - move around the treasure island answering questions along the way to try and reach the treasure first - two levels of maths questions are provided as well as blank question cards · Two pirate themed wordsearches · «My pirate adventure» worksheet · Wanted posters for the children to fill in · Writing pages - Four A4 pages with pirate borders for the children to use when writing · Design a pirate flag worksheet · Search for the treasure game - collect coins along the way to fill your treasure chest · Cut and stick treasure map · Pirate acrostic poem · Speech bubble worksheets - write what you think the different pirates are saying · Counting cards up to 10 - count the number of pirate ships, telescopes etc · Design a pirate ship worksheet · Describe the treasure worksheet · A worksheet for the children to draw and write what they have spotted through the telescope

Prepare the dough as instructed, dividing it into four to six pieces, depending on the size of the individual pot pie dishes you'll be using (they should each have a capacity of 1 to 1 1/4 cups).

Common and popular Mexican food are Tacos (corn - made soft and hard shell), Burritos (wrap with filings of pinto beans, chicken / beef / pork, sour cream), Pozole (pork soup or stew), Chilaquiles (square tortilla pieces served with salsa), Huarache (dough made with beans, served with salsa), Cochinita pibil (slow - roasted pork dish), Menudo, or pancita (soup, made with beef with a red chili pepper), Taquito (taco with filling), Quesadilla (flour tortilla filled with cheese), Tripas (small intestines of farm animals boiled and grilled used as filling for tacos)