Sentences with phrase «roll each piece on»

Knock back dough, divide in half and roll each piece on a lightly floured surface into a 35 cm (14in) long cylinder.

Also is there any need to knead the dough lightly or roll each piece on a lightly floured board?

Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter.

Not exact matches

In 2006 Amoruso was in her garage, watching bids roll in for the one - of - a-kind vintage clothing pieces she had put up on her eBay store.

maybe i should paint my body and roll over and over on a big piece of white paper... its about all i could muster for creativity right now... tired, exhausted really, sad, and unemployed... think i could make some bucks with it?

That unsharable feeling which each one of us has of the pinch of his individual destiny as he privately feels it rolling out on fortune's wheel may be disparaged for its egotism, may be sneered at as unscientific, but it is the one thing that fills up the measure of our concrete actuality, and any would - be existent that should lack such a feeling, or its analogue, would be a piece of reality only half made up.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

It's great smeared on a biscuit or dinner roll, it's fabulous on top of pancakes or waffles, it's perfect on top of a sweet potato, heck, it will even make a plain piece of toast extra delicious.

Assemble the sandwiches by spreading about a teaspoon of mayonnaise on the bottom half of each roll, then layering on the lettuce, two pieces of tofu, avocado slices, and the spinach pesto.

Place another large piece of wax paper on top of the dough and roll it out with a rolling pin.

Put the piece of wax paper back on top and continue to roll the dough until it is 3 mm thick.

Then removed from machine, divided into 8 pieces, rolled into balls & allowed to rise on baking sheet for 45 min.

Roll each marinated piece of tempeh in the breading bowl and arrange the slices on the cookie sheet.

(L to R) Roll out dough between two pieces of wax paper with flour on top and bottom of crust.

Sprinkle with flour and continue to dust your rolling pin to prevent sticking (alternatively, you can roll the dough out with another piece of paper on top).

Roll out dough to a circle approx 30 cm in diameter on a large piece of parchment paper.

I placed a second piece of plastic wrap on top of my dough, then rolled with a rolling pin so it wouldn't stick.

Here's my favorite method, loosely based on this recipe: http://www.theppk.com/2010/11/double…ckpea-cutlets/ I follow the ingrediants, but roll the seitan into a log and slice 8 oblong pieces.

Instead of cutting the dough into rounds, I divide it into 20 pieces, roll them slightly, spread the butter on them and stack.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Place dough on an 8 × 12 inch - ish sized piece of parchment paper and roll into a log about 1 1/4 inch in diameter.

Divide the dough in two, lengthwise, and roll each piece of dough on a lightly floured surface into a smooth cylinder 7 - inches (18 cm) long.

Then carefully, slowly peel the original bottom piece of wax paper (that's now on top) away from the rolled out dough.

I rolled the dough between two pieces of parchment (I also found the dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix on to the dough as you instructed, with the feta.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

Shape all the dough pieces into 3 X 5 inch rectangles, set on wax paper or parchment paper and place another piece of paper on the top for easy rolling

While the grill's preheating, roll out your dough on a piece of parchment that's been coated with non-stick spray.

Put a piece of waxed paper, parchment paper (or whatever else you can think of) on the counter, flour the waxed paper and roll the dough out on that.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

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

I sometimes use another piece of waxed paper on top of the dough, keep lightly flouring and move the paper around where I am rolling it out to help keep things smooth, prevent the dough from sticking to the rolling pin and the waxed paper from sticking to the dough.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

When dough is the desired thickness and circumference, place a fresh piece of waxed paper on top of the rolled out dough and flip the works over on the counter.

Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Roll each piece of dough into a round between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.

Roll each piece into a round and replace on the baking sheet.

Roll one inch pieces of dough into ball, make a thumbprint, place on prepared (parchment / silpat) baking sheet.

Then each «slice» i rolled out like a snake with my hands on my floured surface, and then chopped about 3/4 ″ pieces and rolled them against the back of my fork to create the distinctive gnocchi grooves.

Roll the smaller piece of dough on a lightly floured surface into a 12 - inch circle about 1/4 inch thick.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

Starting from the long edge with pastry cream on it, roll the whole piece as if you were making a jellyroll, using the last inch the dough to create a seal.

On the lined baking sheet, place the entire package of rolls still all in one large piece / loaf.

Place thawed puff pastry on a large piece of parchment and roll out into a larger rectangle.

Roll out the dough (using flour if necessary to prevent sticking) on a piece of parchment paper or a pizza peel dusted generously with semolina flour or cornmeal.

Form each piece into a ball, flatten the ball and then roll out into a 7 - inch round on floured surface with a floured rolling pin.

Place another large piece of wax paper on top of the dough and begin rolling.

• Punch down the dough then roll into golf ball - size pieces and place on a baking sheet.

On Vegan Yum Yum there are instructions on how to cut the rolls with a piece of threaOn Vegan Yum Yum there are instructions on how to cut the rolls with a piece of threaon how to cut the rolls with a piece of thread.

On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).