Sentences with phrase «pieces of dough until»

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.

Roll or pat out one piece of dough until it is about ⅛ inch thick.

Roll out the piece of dough until it's about 1 - inch thick.

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.

Flatten each piece of dough until it is about 3K inches in diameter.

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.