Sentences with phrase «press dough»

Then evenly press the dough into the bottom of an 8 inch spring form.

Press the dough evenly into the pan and cover it with coconut flakes and remaining pistachios.

Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter.

Gently press the dough together to form an even layer.

Put the folded edge toward your left, lightly press the dough with your hand and refrigerate for an hour.

Press dough firmly into pan and trim excess dough from edges.

Use your hands to mould mixture into dough, then press dough into freezer - proof tray.

Transfer the dough to your prepared pan and, using your fingertips, evenly press the dough onto the bottom of the pan.

Place about 2 1/2 cups of dough, in prepared baking dish and evenly press dough in pan bottom.

Divide the dough into two balls and then press the dough flat into a circle shape.

Press the dough against the bottom of the pan into the even crust, starting in the middle and working up the sides.

Using your fingers, gently press each dough ball until you have a three - inch round.

Using a tablespoon, create rounded balls of dough (a rounded tablespoon worth of dough), and lightly press the dough balls onto a parchment paper lined baking sheet.

Put a disk in each tart pan and press dough over bottom and up sides until even with rim.

Press the dough around the butter packet to seal it in.

Create tart shells by pressing dough into the bottom of tart pans and up the sides.

Do not press the dough too hard — just enough for it to form to the tin].

Press the dough carefully into the pans; be careful not the stretch the dough!

Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

Press the dough between your fingers and if it comes together it is done.

Sprinkle with the water, then, using a rubber spatula, fold and press the dough until it comes together into a ball.

Mine came out looking a little more like burger buns than like the flatter cakes they should be... I clearly didn't press the dough out enough.

Press the dough across the bottom of the pan and 1 inch up the sides.

Press the dough so that the edges stick to the outside of the pan.

Place it in the bowl and with your fingers, gently press the dough from the center out, slowly allowing the dough to cover the entire bowl.

You first press the dough into a long, rectangle shape and bake it at a lower temperature than you would for regular cookies.

Do not press the dough too hard or it will become tough — just enough for it to form to the tin.

On the bottom of each cake mold press the dough evenly, and take the platter to the fridge until you prepare the filling.

After pressing the dough into the pan, chill it.

Even so, you may have to really press the dough to form it into balls.

Press dough cycle and let it do its work.

This takes a bit of effort, but keep pressing the dough into the pan while fixing the edges of the dough.

Perhaps we did not pressed the dough firm enough which is why some of the crumbs fall off when we cut it into bite size.

Starting from one end, fold and press the dough lengthwise into the center.

Press dough very firmly into dish with your hands until dough is evenly distributed.

If the dough is a bit dry add a little more of the left over almond milk and mix and press the dough again.

Press the rounds lightly into muffin tins, without pressing the dough down into the corners.

Press the dough together with your hands, turn it out onto a lightly floured surface and dust it with a bit more flour.

When ready to use, press dough with fingers to flatten as much as possible.

Take the tin out of the freezer and press the dough in the tin until it's fully lined.

Press the dough against the bottom of the dish into an even crust, starting in the middle and working up the sides.

Press dough firmly against sides and bottom of plate.

Use about 1.5 — 2 Tbsp of dough per tart pan and press the dough on the bottom and up the sides.

Press dough down slightly so the biscuits are about about 1/4 inch thick.

Press the dough over the bottom and into the corners of your pan.

With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin.