Sentences with phrase «portion of dough»

On parchment paper, roll portions of dough into circles about 1/4 inch thick.

Cover both portions of dough with kitchen wrap and refrigerate for 1 hour.

Working with one portion of dough at a time, roll 1 / 4 - inch thick between two large sheets of parchment paper.

Using a tablespoon measure or a small cookie scoop, take small portions of dough and smooth into a slightly flat disc.

You also have the option of taking portions of the dough out at a time and baking just what you need.

Repeat this rolling step with the remaining portions of dough.

With two teaspoons, form walnut - sized portions of dough into balls or use a 1 - tablespoon - sized ice cream scoop.

With an ice - cream scoop, place portions of dough on a parchment - lined sheet pan about 3 inches apart.

Take a large portion of the dough, dust it lightly with dry wheat flour and roll it into a large thin sheet with a rolling pin.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart.

Take equal portions of dough using an ice cream scoop and form into balls.

Take one portion of dough from refrigerator and roll on lightly floured surface into 10 - inch squares.

Repeat this process with the second portion of the dough and remaining sweet potato and sage.

Using a tablespoon, scoop out rounded portions of the dough and place on a baking sheet.

I find that putting unused portions of dough back in the fridge while I work keeps them from warming up too much.

Roll out one portion of the dough into a 14 - inch round.

Working with 1 portion of dough at a time, remove top sheet of plastic wrap; turn dough over.

Use an ice cream scoop to drop 24 equally sized portions of dough, one at a time, into the sugar.

Arrange thirty - two 1 - ounce (2 tablespoon) portions of dough on parchment - lined aluminum baking sheets, leaving 2 inches between them.

Use an ice cream scoop to take equal portions of dough and place on the prepared baking sheet.

Remove one portion of the dough from the refrigerator and let it stand for 5 minutes.

Chill smaller portion of dough in the refrigerator until very firm, 40 — 45 minutes.

Roll out 1 portion of dough between 2 sheets of parchment paper into a 12 - inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with).

Another option: bake one third as a loaf and the other portion of dough as a large boule in the Dutch oven.

Using a small cookie scoop, scoop out level portions of dough, or use a teaspoon to get rounded spoonfuls.

I rolled each half portion of dough and used an English muffin ring to mark rounds on the surface, then used scissors to cut them out.

Scrape the first portion of dough onto one sheet of plastic wrap using a rubber spatula and form it into a ball.

Then, brush the top, uncooked portion of the dough with olive oil and carefully flip the pizza.

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

Roll small portions of the dough into balls.

Repeat with remaining portions of dough.

Chill larger portion of dough in the freezer until hard, 30 — 35 minutes.

Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap.

Roll the smaller portion of dough to a 10 - by -15-inch rectangle.

Scoop out spoonful size portions of dough and roll each one in both palms of your hands to form balls.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

Repeat process for second portion of dough.

Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch apart.

Place one portion of dough between 2 pieces of parchment or wax paper (keep remaining dough chilled) and roll out to about 1 / 2 - inch thick.

Portion the Puffs: Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment - lined baking sheet.

Remove one portion of the dough from the refrigerator (keep the other portion in the refrigerator).

portions of dough onto sheets, spaced about 1 in.

Repeat with the remaining portions of dough, making 6 calzones.

Repeat with the remaining portion of dough.

Roll the dough into 1oz balls, if you don't have a scale, I would suggest using a slightly heaped tablespoon - sized portion of dough.

Working with one portion of dough, shape into a 12 ″ x 3 ″ rectangle on the prepared baking sheet.

Roll each portion of dough into a ball and set aside covered with a damp towel to proof for about 15 minutes.

Place each portion of dough into each waffle grid and cover the waffle iron.

Use a rolling pin to roll a portion of dough out into a rectangle that measures roughly 12» x 10», and is 1/4» thick.