Sentences with phrase «rectangle of the sheet of paper»

Such sequences made it possible to elaborate on ideas such as the division of the pictorial space, e.g. the rectangle of the sheet of paper.

Not exact matches

Cut a sheet of parchment paper into a 13 - inch by 30 - inch rectangle.

Place the rectangle of dough, still on the parchment paper, flat on a half sheet pan.

Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Cover with a second sheet of parchment and roll between the two sheets of parchment paper to a 12x9 - inch rectangle.

On a lightly floured surface, or in between two sheets of parchment paper, roll out the dough into a rectangle that just fits the prepared pan.

About 15 minutes before you want to laminate the dough, take a sheet of parchment paper and draw a 10 x 7 inch (25 x 18 cm) rectangle on the paper.

11) Transfer the log of dough onto the parchment paper - lined baking sheet, and then flatten it out a little more to look like a rectangle (for as much as your baking sheet will allow) 12) Bake for 25 minutes or until firm to the touch, then remove from oven and allow to cool for 10 minutes.

Pat the parsley dough into a 7 - x 5 - inch rectangle on large sheet of parchment paper.

Roll the remaining dough out between two sheets of wax paper to form a rectangle slightly larger than the pan.

Next, place four of the rectangles of pastry on a parchment paper lined baking sheet.

Roll out one piece between two sheets of parchment paper into a 15 × 10 ″ rectangle and put on a large baking sheet.

Take two sheets of parchment or wax paper and roll the white dough into a 6 1/2 x 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides of the dough are smooth.

Again, take two sheets of parchment or wax paper and roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides of the dough are smooth.

rectangle on a sheet of waxed paper.

Layer each dough rectangle between sheets of waxed paper and chill at least 30 minutes and up to overnight.

Between two sheets of parchment paper or two Silpats, roll the dough out into a large rectangle an 1 / 8 - inch thick or a little thinner.

Roll the dough between two sheets of parchment paper until it is about 1/8 ″ thick and a rectangle.

On a sheet of wax paper, roll the vanilla dough out into a rectangle that is about 7 inches wide and 8 inches long.

On a sheet of wax or parchment paper, press the remaining vanilla cookie into a rectangle roughly the size of the dish.

Roll out dough between 2 sheets of parchment paper to about a 10x8» rectangle 1/3» — 1/2» thick.

Pat into an 8 ″ X10 ″ rectangle on a piece of parchment paper on a baking sheet.

Between two sheets of baking paper, roll out dough very thinly and use knife to score into squares or rectangles.

Between two sheets of parchment paper or two Silpats, roll the dough out into a large rectangle an 1 / 8 - inch thick or a little thinner.

Transfer Dough rectangle to piece of parchment paper cut to fit large baking sheet.

The artist's Blank Paper series, included in the exhibition, consists of white porcelain rectangles which at first glance appear to be blank sheets of pPaper series, included in the exhibition, consists of white porcelain rectangles which at first glance appear to be blank sheets of paperpaper.