Sentences with phrase «pressing dough»

Place into prepared muffin cup, gently pressing dough into bottom and up the sides.

Place 2 dough balls evenly apart on sheets, then press one ball into a flat round disc, pressing dough lightly out to sides and evening out the disc.

Fit pie dough into a 9 - inch round removable - bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

Scoop in desired cookie - sized amounts onto parchment or silicon baking mat lined cookie sheets, pressing dough together with your fingers to help the macaroons hold their shape.

Transfer to the prepared pan, pressing the dough 1 inch up the sides.

I was thinking about pressing the dough into a cast iron skillet or something so I could get the Chicago style deep dish pie feel.

Made them with a three year old who loved rolling the dough into the ropes and pressing the dough with her thumb to make a little imprint after I cut them.

Now spray or butter a loaf pan and place the bread roll seam side down into the pan, pressing the dough gently into the sides of the pan.

Sandbakkelse are formed by carefully pressing dough into little tins until they're as thin as can be while still holding together when baked.

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

Unroll onto plate, gently pressing dough against bottom and sides.

First, be mindful that you are pressing the dough down evenly and thinly, about a 1/4» to 1/3» inch thickness gives the best crunch experience.

Starting with shorter side, roll up tightly, pressing dough into roll with each turn.

Fold the other half over the apples, pressing the dough down again.

Add in the water and milk all at once, and toss the dough mixture together using your hands, slowly work towards pressing the dough together into a clump.

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.

I dip the scraper in water before pressing the dough, as it will make the process easier.

«Fold overhang under, and crimp edges: With thumb and index finger of one hand, gently press dough against index finger of other hand.

Line a baking tray with greaseproof paper and press the dough down firmly into the bottom of the tray.

Press dough into rounds.

A sheeter press the dough down until it is as thin as you want.

Flatten the ball onto the greaseproof paper and either shape into a round flat biscuit, or using a heart shaped cutter press the dough into a heart shape (adding the offcuts to the next biscuit so they don't get wasted!)

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

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

Press dough into a ball.

Press the dough down with a floured hand.

Lightly press the dough into the sides and bottom of each pan.

Press dough into shell in even layer.

Press dough together into a large ball.

Press dough together with fingers until well combined.

Press the dough into the prepared pan and bake for approx. 12 minutes or until lightly set in the middle.

Close lid and press DOUGH to mix together.

Press the dough into a pie plate, pressing it up the sides as desired.

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

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

Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1 / 4 - inch - thick side crust.

It ended up being one of the things that makes these cookies unique - and it allows you to press the dough near flat.

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

Press dough into a pie pan and blind bake covered with foil and beans.

Even though the dough is crumble like, once you press the dough into the bottom of the casserole dish, the layer turns into a nice sturdy crust for the bars when it bakes.

Press dough into prepared baking dish in an even layer.

Press the dough into an ungreased 9 x 13 inch glass baking dish that is at least 2 inches deep.

(3) Using the flat bottom of a large sauce pan or skillet, FIRMLY press the dough into a large round disc roughly 1/4 ″ thick, then peel away the ziploc bag.

Press the dough flat into the bowl, and divide it in half by eye.

No need to press the dough into the strawberry layer.

With your palms, press the dough down, flattening it out to make rolling it a little easier.

If you want to make no - bakes, simply press the dough into the pan and refrigerate for 60 minutes.

Pat / press dough out to about 3/4» thickness and cut with 2» - 3» biscuit cutter, re-rolling dough as necessary, working quickly to prevent the butter from getting too warm.

Do not press the dough down at all.

I pressed the dough into logs and cut it with a knife, giving up on the cookie cutter plan.