Sentences with phrase «pin roll the dough»

Using a rolling pin roll the dough out into a large flat sheet about 1/2 ″ thick.

Using a roling pin roll dough out into a rectangle approximately 10» x 24».

Turn the dough onto a floured surface, divide it into 2 balls and using a rolling pin roll the dough into two 11 inches rounds.

Not exact matches

With a rolling pin, evenly roll the cracker dough out to roughly an ⅛ inch (3 mm) thickness.

Using a rolling pin, roll out the dough between two sheets of parchment paper or Teflex sheets, forming an even thickness.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

With a rolling pin roll out the dough, or use your hands to pat it out until 1 / 2 - inch thick.

When I imagine rolling pins and sheets of dough, I think of my grandmother.

Use a rolling pin to roll the dough to about 1 - inch thick.

Using extra starch as needed, roll the dough with a rolling pin.

Pat out dough into a thin round (I used a rolling pin, it was much more effective) and cut out small flower shapes.

Sandwich dough between wax paper with a slightly floured surface, gently flatten the ball of dough with a rolling pin.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

Using a lightly floured rolling pin, roll dough into rectangle, approximately 14 x 9 inches.

Roll the dough out with a rolling pin until it is 1/4 — 1/2 inch thick.

Use a rolling pin to stretch the dough into a large rectangle.

Use the rolling pin to transfer the dough.

Place another large piece of wax paper on top of the dough and roll it out with a rolling pin.

4) Roll out dough with a pasta machine or a rolling pin.

Hold the dough gently on the rolling pin and lift the rolling pin up.

Place the rolling pin on one side of the dough and lift the dough using the wax paper.

I worked for a while in a nice Italian place - got to be very good at using the rolling pin to roll out dough.

Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift the dough over top of the pie plate.

Sprinkle flour over dough and rolling pin.

Sprinkle with flour and continue to dust your rolling pin to prevent sticking (alternatively, you can roll the dough out with another piece of paper on top).

** Drape dough over the rolling pin and gently transfer over and into the buttered pie plate or tart pan.

If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

You have probably all tried rolling pins, cookie cutters and molds to create some fun objects and shapes out of play dough, but what if we took some fun textured objects and mixed them inside the play dough?

It often cracks or I forget to hold the dough when it is rolled onto the rolling pin and it unrolls into a heap.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4 - inch thickness.

Wrap the dough around the rolling pin.

Sprinkle the dough with a little flour to ensure the rolling pin doesn't stick to it.

Divide dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple pie and one for decorating or strips for the second pie).

The dough will be very sticky, so use flour to coat your hands, rolling pin, and top of the dough as needed.

Roll out dough with a floured rolling pin, until the dough is ⅛ inch thick.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Using a small rolling pin, roll dough to desired thickness.

With the aid of a rolling pin, roll the dough between the sheets until you obtain a thickness of 3mm / 0.1 in.

After the mixture is about 1/4 inch thick, continue to flatten it by rolling the top with a rolling pin - similar to rolling out cookie dough.

The dough is easy to mix with a fork, rolling it out is easy with a few tricks (freezer / parchment paper on bottom, dough, cling wrap, then rolling pin).

I placed a second piece of plastic wrap on top of my dough, then rolled with a rolling pin so it wouldn't stick.

Transfer the dough to a lightly floured surface and roll out into a 15 - inch circle, moving the dough in a circular fashion each time you make a pass or two with the rolling pin so it doesn't stick.

After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15 - inch rectangle.

ROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootrolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smooth ball.

Flour the dough rectangle to prevent it from sticking and - using a rolling pin - take care to roll out the dough into a bigger rectangle.

Use a rolling pin to roll out the dough into a 12 - x 16 - inch (30 x 40 cm) rectangle.

Using a rolling pin, roll each ball of dough into a 7 - inch diameter circle.

If using a tart pan, roll the rolling pin over the top to cut the excess dough off.