Sentences with phrase «rectangles out of the dough»

Not exact matches

Fold over the edges like you're folding a letter, then pat the folded dough out into another rectangle; repeat twice more for a total of 3 folds.

In a prepared cookie sheet I rolled out the dough as thin as possible and with the help of the cutter, cut the rolled dough into small rectangle pieces.

Punch the dough and spread it out with your hands to form a rectangle of about 9» x 13».

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.

Starting with he long edge of dough, roll up each rectangle jelly - roll fashion, tucking in any fruit or nuts that fall out along the way.

Remove 1 piece of dough from the fridge, unwrap it and roll out on a lightly floured surface into a 10 ″ x 8 ″ rectangle.

Gently roll out the dough into a large rectangle, about 9 by 20 inches, with one of the short sides closest to you.

Roll out one color of dough to 1 / 4 - inch thick rectangle on a lightly floured non-stick baking mat or wax paper.

Remove one piece of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a 16 ″ x 6 ″ 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.

Pinch the edges of the dough to seal and roll it out into another 12X24 rectangle.

When risen, take the dough out, place it on your work area and press it lightly with your fingers until you form a sort of rectangle (10 by 16 - 18 inches).

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.

Pull the dough out of the bowl it was in and gently shape it into a rectangle on the floured surface.

Place another strip of parchment paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches.

Place another piece of unbleached parchment paper on top of the dough, and roll out into a rectangle that is about 1 inch thick.

If you don't mind a somewhat rustic shape to your muffins, instead of cutting out circles, pat the dough into a rough rectangle and use a dough cutter to cut it into square - ish pieces.

-LSB-...] of the above, made into hand pies: roll out some smallish circles or rectangles of pie dough, take whatever savory or sweet -LSB-...]

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

Place another piece of parchment paper on top of the dough and roll it out into a rectangle.

Lightly flour some parchment paper or a silicone baking mat and use a rolling pin to roll out 1/3 (or 1/2) of the dough into a large rectangle.

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

I struggled with rolling out the rectangles and shaping the braid and resorted to «patching» areas of the dough where the filling was peeking through or looked thin.

I rolled out the dough in a rectangle and spread on tomato sauce and pesto followed by a sprinkle of my favorite Italian blend cheese with parmesan, provolone, fontina and asiago, but any pizza toppings from meat to veggies would work.

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.

Roll out the dough into a rectangle not bigger than the width of the pan you are using.

Lightly dust a clean surface with flour, roughly shape the dough into a rectangle and roll it out to a thickness of about 5 mm.

Place another strip of parchment paper over each dough ball and roll each one out into rectangles about 8 x 4 inches each.

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.

Pinch edges of dough together and roll it out again to a 15 x 25 cm (6 × 10») rectangle.

Roll one half of the wheat dough out on a lightly floured surface until it is about a 12x8 rectangle.

Place floured fists underneath the dough and gently pull sections of the dough out to form a very thin rectangle about 2 feet by 3 feet (60 cm x 90 cm).

Dust the dough and rolling pin with flour and roll it out into a rectangle of about 14» x20».

On a lightly floured surface, roll out one disc of dough into an 11 × 15 - inch rectangle, or to fit your baking sheet.

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

It got me thinking... have you or has anyone else ever tried using your Plugra idea to actually try to make croissants?!?!? From the sounds of it, instead of rolling and cutting into crackers, maybe the dough could be rolled out, cut into long triangles (cut from a rectangle rather than a square), rolled up like the pop - n» - fresh method for «crescent rolls,» and then baked?

Preheat oven to 356 F. Separate dough into 6 equal parts and roll out as thin as possible into rectangles on a piece of parchment paper.

Lay a second piece of parchment paper over the top and gently begin rolling the dough out in an even rectangle size.

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

Dust the top of the dough with flour, and roll out into a 9x15 rectangle.

Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10» long.

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

Use your hands to press out your dough into the start of a rectangle.

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 out 1 half of dough into roughly a 20 x 12 - inch rectangle.