Sentences with phrase «rolling pin over»

Run a rolling pin over the top of the pan to trim the dough.

One question... what happened to your big rolling pin over the pantry see thru?

Pour the soup mix in a large, plastic bag and run a rolling pin over it.

I also used a very shallow cookie sheet, placed another piece of parchment on top and used a rolling pin over the top piece of parchment to evenly spread out the mixture in the pan.

Sweep the rolling pin over the top of the tartlet pan to crimp the excess dough, then prick the bottom of the dough with a fork.

Run your floured rolling pin over the dough a few times to smooth it out.

Close it getting all the air out, and pass your rolling pin over it until you have fine crumbs).

Not exact matches

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

Next, place the coconut over a bowl and hit the seams with a rolling pin.

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

Using the rolling pin and the bottom piece of wax paper to help you, roll pie dough around the rolling pin and gently lift the dough over top of the pie plate.

Sprinkle flour over dough and rolling pin.

Alternatively, you can transfer the chips to a sealable plastic bag, seal it and roll over the bag with a rolling pin.

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

I can still see her — bending over our shiny yellow Formica kitchen table, dusting the surface with a sweep of her hand and flouring the rolling - pin in one graceful motion.

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.

To make them more simply now I just roll them out directly on my baking mat (or parchment paper) with plastic wrap over top to prevent it from sticking to my rolling pin instead of flouring.

Go over the pastry with a rolling pin to smooth it out and make it a little bigger, about 1 inch more on each side.

If using a tart pan, roll the rolling pin over the top to cut the excess dough off.

Roll rolling pin over bag to crush cookies.

If you're dough is sticking all over your rolling pin (or glass), add a pinch of coconut flour to the top and you'll get a better consistency.

With the help of the rolling pin, transfer the dough over the greased tart pan.

When you're ready to move the dough to the pie pan, roll it over your rolling pin and unroll it over the pie pan.

Roll the dough around the rolling pin and position over a 9 - inch glass pie plate.

The disk of dough is rolled out, rolled over the rolling pin, centered in the pie plate and the blueberry filling is added.

To make the cracker crumbs you can place the crackers in a food processor and run until they are crushed or place them in a ziptop bag and roll over them with a rolling pin until they are crushed.

Press together by rolling over the dough with a rolling pin.

A handy trick to getting your bottom crust in it's pan easily is to drape it over your rolling pin, and then gently roll it over the pan!

It may be possible to roll - out on a sheet of plastic wrap and place over your dish, but in my opinion, why dirty - up a rolling pin when it's not necessary.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

Gently roll over the top with a rolling pin to make the doughs stick to one another.

3 tablespoons instant espresso powder (if its in flake form, put in ziploc and roll a rolling pin over it till it becomes a powder) Substitutes: instant coffee but won't be as flavourful

Using a rolling pin, roll out your dough making sure you do not roll over the edges.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Roll up the pastry around your rolling pin, then unroll it over top of the apple filling.

Set a piece of parchment paper over it and gently roll a rolling pin over it to press in the seeds.

Roll the dough onto the rolling pin and unroll it over top of the pie plate.

Sprinkle the sesame seeds and poppy seeds, along with some sea salt, evenly across the dough and roll over the seeds one more time with your rolling pin to push the seeds into the dough.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

I put them in the freezer for a little over an hour, and they rolled out nicely on waxed paper with my french rolling pin.

Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9 - inch pie plate.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.

Dust lightly with the flour and fold the dough back over itself several times, rolling with the pin each time.

Mastering pie dough from scratch can seem like a scary, time - consuming task that always seems to end with flour all over the kitchen, dough stuck to the rolling pin, and pie that's more «rustic» than Instagram - ready.

Dump some gingersnaps into a bag, crush it into large crumbs with a rolling pin or book or something, and then spoon said large crumbs generously over bowls of chocolate ice cream.

Using a rolling pin, spread the peanuts on a clean counter and roll over them till they are broken into small pieces.

Spoon the mixture onto the middle of one half of a generous sheet of grease - proof paper, fold the paper over, covering the mixture and roll with a rolling pin to the desired thickness, rolling up the sides of the paper to contain the chocolate and guide its shape.

Please tell me you're hungry, because it's officially Pie month here at Sugar Apron... things become quite mashed up in the bowl... whether the pie dough will roll over the rolling pin without brake, and gently slip into pie pan.....?

-- Place in a zip - lock / freezer bag and bash / roll over with a rolling pin (or your fists of hungry - rage!)

Sprinkle the sugar / cinnamon mixture evenly over the butter, then gently press into the dough using a rolling pin.