Sentences with phrase «rolls on a baking tray»

Place the rolls on a baking tray with baking paper.

Not exact matches

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

Roll each portion in the sugar and place on prepared baking tray around 1.5» apart.

Slice rolled puff pastry about 1/2 ″ thick and place the pinwheel on a baking tray lined with parchment paper.

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 chivon 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 chivon 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 chivOn 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 chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Split rolls and line the bottoms on a baking tray.

Divide dough into two roughly even pieces and roll each one out into an oval / round shape on a large baking tray between two sheets of baking paper (you may need two trays depending on how large your pizza bases are).

Roll the dough into 12 balls and slightly press them down on a with baking parchment lined tray.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Wrap the roll in a second rice paper, brush with olive oil and place seam side down on parchment paper lined baking tray

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Then with a little more flour roll the balls slightly flat and leave to rise covered on baking trays lined with non-stick paper for about 1 1/2 hours until doubled in size.

Roll the mixture into little balls and place on a baking paper lined tray and place into the freezer.

Cut each roll into 4 equal pieces and place on a baking tray.

Once everything is rolled up, I cut each toll into 4 little sausage roll shapes and then place them on a baking tray.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

Transfer the sausage rolls onto the baking tray, brush with the beaten egg and sprinkle on the sesame seeds.

I baked the rolls in pie pans (10 per pan) right next to each other because I like that pull apart aspect I get from doing it like that, but you could certainly separate them and bake them on a sheet tray or in a rectangular pan.

Roll the mixture into balls (to make your life easier wet your hands so it won't stick as much) and place them on the baking tray.

Divide the dough in half, roll out a little and place on a floured baking sheet or tray.

You make the dough, roll it out, slide it on to a sheet tray, dump the filling on it, haphazardly fold the crust around it, and bake.

Once the dough is chilled, roll into balls using WET hands and place on lined baking tray.

On a baking tray covered with parchment paper roll out the puff pastry.

Roll spoonfuls of the mixture in your hands and place on a baking tray lined with parchment paper.

With a teaspoon and damp hands, roll meatballs and place on the baking trays.

Then roll the mixture into little balls and place them on a baking tray (preferably line with baking paper), press them flat a little, and pop them into the fridge (or your mouth).

Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper.

Roll the mixture into balls and place on the lined baking trays.

I also decided to bake the felafel's instead of fry them as it's so much quicker to simply roll them into balls, place on a tray and simply close the oven door on them.

Roll in to balls and place on a baking tray, press down lightly with the back of a fork, place in the oven and bake for 10 - 15 minutes or until cooked.

Roll the yogurt into golf - sized balls, lay on a baking tray and put them in the fridge for another 2 - 3 hours.

Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel.

One of the baking trays I put my sandwich thingies on was warped so I ended up with a rather lop sided cake which meant that the ganache went merrily rolling down hill and over the edge in a great chocolate waterfall.

Roll up tight, and place on a baking tray.

Roll meatballs into balls and place on a baking paper - lined tray.

Roll out puff pastry and place on a baking tray.

Scoop the paste (I've used 1 tbsp measure) and roll into small balls using your hands, then place on the baking tray.

Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper.

Roll cookies into balls and place onto a cookie sheet placed on a baking tray.

Once ready, put the rolled peppers on a baking tray, sprinkle with the parmesan cheese and grill for approximately five minutes.

Roll spoonfuls of cookie dough into balls, place on the lined baking trays and lightly press into a cookie shape.

As you place each pepperoni roll on the sheet tray, leave at least 1 inch or space around each roll to allow for a third rise (therefore you will need 2 baking sheets).

• roll walnut sized balls of dough and place them on the baking tray, (you can really pack them in here as they are going into the fridge to rest) sprinkle with salt flakes, cover with plastic wrap then refrigerate for at least 24 hours, and a maximum of 72.

Brush your «sausage rolls» with some olive oil, place them on a baking tray in the oven at 180c for 25 minutes until slightly golden brown and flaky.

Roll the dough into balls and place on a baking tray (lined with parchment paper) and cover with cling wrap.

Roll tablespoon - sized balls of the mixture and place on baking tray, spaced well apart.

At least 30 minutes before the rolls are ready to be put in the oven, preheat your oven and a separate baking tray (that you put on the lower rack of the oven) to the highest temperature of your oven.

Roll each of these balls into a flat disk and place on 2 baking trays lined with baking paper.

If I have the time, which I normally do, I let the rolls stand on the baking tray in the warm kitchen for about 15 minutes more before putting them into the hot oven.