Sentences with phrase «rolling pin into»

2 Roll out the dough on a lightly floured surface with a rolling pin into a rectangle three times as long as it is wide and about 1⁄2» thick.

On a well - floured surface, roll out the pastry dough with a floured rolling pin into a 12 - inch round.

Roll each into a ball and flatten out with rolling pin into thin circles (about 1/8 inch thick).

Roll out each part with a rolling pin into a rectangular shape.

Roll out each part with a rolling pin into an oval shape.

Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2).

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11 - inch round and fit into tart pan, trimming excess dough.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12 - inch round and fit into a 9 - inch pie plate.

Cut 12 same - sized chunks out of your dough and roll them to form small balls, add flour to your surface and stretch each ball with the help of a rolling pin into a tortilla shape (I recommend stretching quite thin to get crispier bunuelos).

Dust the ball lightly with flour and roll it out with a rolling pin into a 7 ″ by 18 ″ rectangle about 1/4 ″ thick (if the dough shrinks back when you are rolling it, let it rest for a few minutes to relax the gluten).

Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6 - inch round, then put 2 heaping tablespoons of filling in center.

On lightly floured parchment or pastry cloth, roll dough with floured rolling pin into 9 1/2 x 14 1/2 - inch rectangle, about 1 / 8th inch thick.

Divide dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple pie and one for decorating or strips for the second pie).

Not exact matches

Sunlight streamed into my kitchen and played a dance of light on my butcher - block counter, now strewn with flour and rolling pins.

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

With rolling pin, roll out into 14 - inch round.

Fold the wet into dry and mix well Put the oreos into a sealed plastic bag and bash them with a rolling pin — you can definitely crush them in other ways too I just thought this was quick + fun haha!

Pat out dough into a thin round (I used a rolling pin, it was much more effective) and cut out small flower shapes.

Roll gently using a rolling pin to crush the mixture into fine pieces, allowing a few larger pieces to remain.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

Using a lightly floured rolling pin, roll dough into rectangle, approximately 14 x 9 inches.

Use a rolling pin to stretch the dough into a large rectangle.

Shape it into a disc and then roll it out using a rolling pin to 1.5 cm thickness (slightly over 1/2 inch).

** Drape dough over the rolling pin and gently transfer over and into the buttered pie plate or tart pan.

It often cracks or I forget to hold the dough when it is rolled onto the rolling pin and it unrolls into a heap.

Place your cashews in a plastic zip lock bag and give them a gentle bash with a rolling pin to break them down into small pieces.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Put the cereal in a large ziplock bag and gently roll over it with a rolling pin until the cereal is coarsely crushed into bits, resembling panko in texture.

Using a rolling pin, roll the balls out into 1/2 cm / 1/4» thick oval shapes.

Transfer the dough to a lightly floured surface and roll out into a 15 - inch circle, moving the dough in a circular fashion each time you make a pass or two with the rolling pin so it doesn't stick.

Using a rolling pin, roll the crackers into fine crumbs.

After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15 - inch rectangle.

ROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootrolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smooth ball.

Flour the dough rectangle to prevent it from sticking and - using a rolling pin - take care to roll out the dough into a bigger rectangle.

Use a rolling pin to roll out the dough into a 12 - x 16 - inch (30 x 40 cm) rectangle.

Using a rolling pin, roll each ball of dough into a 7 - inch diameter circle.

Place the cereal in a food storage bag and using a rolling pin, crush the flakes into coarse crumbs.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal - sized pieces (roughly the size of a golf ball).

Using a rolling pin, roll 1/3 of the dough into a rectangle 1/4 -1 / 2 inch thick.

Use a rolling pin to gently form the layers into one 8 - inch round, then use your hands to press the final 1/4 of raspberries on top.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles.

Close the bag and use a rolling pin to crush them into small pieces.

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.

Roll crust around your rolling pin and unroll into pie plate.

Lightly oil your work surface and, using a rolling pin, roll one dough - ball at a time into a circle.

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12 cm rounds, roughly 2 mm to 3 mm thick.

Jellyroll — Flour your rolling pin and roll the dough into a rectangle 14 inches by 10 inches and 1/4 inch thick.

Roll the dough loosely around the rolling pin and unroll it into a pie plate, leaving at least 1 - inch overhang.

Use a rolling pin to flatten and roll the dough into a long rod shape.

Beat the butter with a rolling pin until it flattens into a square that is about 1 inch thick.