Sentences with phrase «placing the dough so»

If not, lightly oil the area of the pan where you'll be placing the dough so that it doesn't stick after it comes out of the oven.

Not exact matches

- Place in the refrigerator for 2 hours so that the dough can slightly rise.

The dough was too warm by my usual methods (89 °), so I placed it in a spot where it was about 70 ° for the first rise.

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.

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

Place the pie pan upside down so it fits just inside the edges of the rolled out dough.

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

Place dough in butter greased medium bowl and flip dough over so that the top is also lightly greased.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Take the first piece and flatten the dough into a 6 - inch round so that you can place 1/4 of the raspberries on top.

Basically, place the dough in each hole of the muffin tin, and leave it open so that you can put the remaining ingredients into each dough circle.

Rub oil along the inside of a bowl and place the dough inside, then cover it and set it in a warm place so it can rise.

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

Knead the dough until well combined and place in the fridge for about half an hour so it will be easier to cut out the shapes when the dough is a bit harder.

Now turn the dough 180 ° so that you can fold the other edge up to the longitudinal center line and seal it in place (the dough sticks to itself more easily if it isn't too heavily floured).

Split the dough in half and wrap each half in parchment to help with rolling out later, and place in the fridge for an hour so the moisture can redistribute.

Becky — Yes, I think you could freeze them, but perhaps you could also pull the dough into quarters, flatten the dough a little, then sprinkle some blueberries on top of one piece, place another piece on top and so on.

The mixture will be a little crumbly (unless your butter was tooooo soft like me then it might be a little too soft so about 5 minutes in the fridge will fix that) dump the dough onto the counter, bring it together, and place half in the fridge while you roll out the other half.

Place the other half of the dough on top and seal down the sides so that the nutella is all stuffed inside.

Braid the dough and place it on the outside of the circle (again, it will shrink a bit so make it a tad bigger).

So transfer the dough in a really big bowl; cover with plastic wrap; place a tea towel over the whole thing and wait until the dough has doubled or even tripled before proceeding.

Roll a tablespoon or so of the dough into a ball, place on cookie sheet and flatten slightly.

I was wondering if after putting the little tablespoons of dough on the cookie sheet, the sheet could briefly be placed in the frig or freezer so flattening would be easier and less messy.

Place the butter square diagonally in the center, so the points of the butter square face the straight sides of the dough square.

Or I will run my dishwasher and place the dough nearby so it benefits from the warmth.

Place the dough into the bowl and flip it over so the top of the dough has a light coating of oil.

The secret to a scone that «stands up tall» is to allow the dough to become firm and cold before placing in a hot oven, so they rise and then dropping the temperature a bit to allow them to bake further.

The dough is placed right on the grates and grilled on both sides before it is taken off, so the toppings can be quickly slathered on the crust.

Take your ball of dough and place it in the centre of the baking sheet and neaten it up so that it has a nice round dome.

I baked the bread instead of grilled it since I could not flip it over with its topping in place, it worked so well and the olive oil glaze creates a lovely crisp crust to the soft bread dough below.

Place container in fridge for 10 - 15 minutes so the dough can settle (this will also help everything stick together

Remove the parchment paper from the chocolate dough and gently place it on top of the white dough, pressing down so it adheres to the white dough.

Place the dough in a lightly greased bowl, or in an 8 - cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably.

Using a cookie cutter (any small round one will do), cut the dough into circles and place on a greased, parchment paper - covered baking sheet (very important so the cookies don't stick).

Remove the dough from the bowl, and place onto the floured section so that it does not stick.

In a hurry to cool it, so that I can taste it, I placed my dough in the dining room which is always cold.

All good until now... My dough is so moist it does not form into a ball??? I placed it on parchment, & fingers crossed that it comes out of the oven looking like yours.

Cut out circles that are a bit larger than the circumference of your tins, so that there is enough crust to hold in the filling, and gently place each circle in the tins, re-rolling your dough as you go.

Carefully place plastic wrap over the surface of the dough so no part is exposed to air and refrigerate it for at least an hour.

Before cooking food, place puff pastry dough on a lightly floured surface and roll out with a rolling pin, so that the dough is at least twice as big as the brie.

Place dough and turn it around so that it is coated with oil on all sides.

Take each square and place 1 tablespoon of the tomato mix into their centre wrap the dough over it and then place onto a tray so the folded edges lie facing down.

The biscuit dough is not at all wet after it's been shaped and placed into the oil, so there is zero chance of splatter — unless you toss the dough into the hot oil from a distance and create a splash like a cannonball.

Place the dough in the oiled bowl and turn the dough so the top is oiled.

Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor.

When ready to bake pizza, pull out pizza stone and sprinkle it with a little flour or cornmeal, transfer pizza dough using pizza peel, cookie sheet or carefully place it on with your hands (note this dough is a bit stretchy so make sure what ever you are using to transfer dough to hot stone is well floured.

Place the dough in the baking dish and press firmly into the bottom and corners so the base is of even thickness.

I don't have a tortilla press, so I used a regular rolling pin, and placed the ball of dough between parchment paper, then rolled out to about 5 - 6 inch tortillas.

Now place the dough ball in a bowl and cover it so it wont dry out while we're letting it rest for about 45 minutes or until it has doubled in size.