Sentences with phrase «placing dough»

Use a cookie scoop to transfer the dough onto the prepared baking sheet, placing the dough about 3 - 4 inches apart.

Continue with the rest of dough, placing the dough about 1 1/2 inches apart (they won't spread much).

Repeat this twice before gathering the ends and placing the dough in an oiled bowl for an hour - long rise.

I did however try the suggestion of placing the dough onto parchment then dropping it into the hot pan.

Its worth placing the dough in the freezer, they came out of the oven looking perfect.

Alternatively, before placing the dough in the fridge, shape it into a log, and wrap in plastic foil.

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).

Dust the baskets generously with flour before placing the dough inside them.

Place dough in a large, greased covered bowl and insert entire bowl in a large plastic bag.

Place the dough on a lightly floured surface and divide it into two pieces.

Flour a pastry board or work surface heavily and place the dough in the center.

Place the dough in a lightly oiled bowl and cover with plastic wrap.

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

Place dough into lightly oiled bowl, turning to coat.

Place dough in each cup and press down to fit mold.

Place dough onto a 12x12 - inch square of parchment paper.

Place dough in preheated oven and bake 40 to 45 minutes or until done.

Once kneaded, place dough in a well oiled bowl.

In all cases after the kneading, place the dough in an oiled bowl and loosely cover with plastic wrap.

Roll the pie dough out large enough to fit the tart pan (or pie pan if that's what you have), and carefully place the dough in the pan, pushing finger tips against the dough to fit into pan properly.

*** If you're taking your time making the fingers, you may need to leave some of the shortbread dough in the fridge to keep it from getting too soft, and also place your dough that has already been shaped into fingers back in the fridge until they're ready for the oven.

Lay a piece of saran wrap on the counter and place dough into the center.

Take the dough out of the food processor and place dough between two pieces of parchment paper.

Place the dough with seam side down on the lined cookie sheet.

Place the dough back into the bowl and cover it with clingfilm.

Then place the dough in a greased bowl and let it grow for one and a half hors.

• place dough in a pastry bag fitted with a star tip.

Place the dough into an oiled bowl, cover, and let rise until doubled, about 40 minutes.

Place the dough in a 9» cake pan, I like to use my tart pan with a removable bottom but if you don't have one a cake pan works great.

To create a perfect haven for rising dough of any kind, preheat the oven for 1 minute (ovens may vary, so check this on yours), turn the oven off, turn the light on and place the dough inside.

Place dough in a large bowl that is coated lightly with 1 tablespoon olive oil.

Place the dough in the prepared pan.

Alternatively, I place my dough in my small bathroom next to the heater with door closed.

Place dough in a large bowl lightly coated in cooking spray and let rise 1 hour or until doubled in size.

Once all the ingredients are combined, place the dough ball on the worktop surface sprinkled with buckwheat flour.

Place the dough in a warm, draft - free spot to rise for 1 to 2 hours.

Place the dough in a greased bowl or dough rising bucket, cover it, and allow the dough to double.

Place the dough in the refrigerator and chill for at least two hours.

Oil grill rack and place dough olive oil side down on the grill (with no toppings on it at this point) and grill, covered, for 2 - 3 minutes or until golden brown on the bottom.

Place the dough in a large, lightly greased bowl and cover with greased plastic wrap.

Place the dough in the greased bowl and cover with a damp cloth.

Place the dough in a greased bowl and cover with a clean damp towel.

Place some parchment paper to a 9x13 baking sheet, and place the dough, cover the hold sheet and make sure it is even.

Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

Place the dough in the refrigerator while you whisk your egg whites.

Place the dough into an oiled bowl or dough rising bucket, cover, and let rise until doubled, about 90 minutes.

Then place dough on a baking sheet (along with the parchment paper) and place in the refrigerator until cold and very firm (about two hours or even overnight).

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

Place the dough in the center of the preheated oven and bake until very pale golden all over, about 12 minutes.

Peel one sheet of paper or wrap from one side and place the dough on the prepared baking sheet.