Sentences with phrase «round of dough»

Spoon out half of your dough in three to four large rounds of dough onto your parchment paper about 4 inches in diameter and 1/2 inch high.

Repeat with remaining round of dough, soy glaze, 1 Tbsp.

Cut out 3 - inch rounds of the dough using a cookie cutter or large glass.

Turn the dough out onto a floured work surface and form two large rounds of dough about 7 inches in diameter each.

In fact, if you are saving the second round of dough for the future, skip the sugar.

Repeat with the remaining dough, placing 4 rounds of dough on each baking sheet.

Place the small round of dough between each sheet and roll to desired size using a rolling pin.

Line 2 sheet pans with parchment paper and pipe 1 - inch rounds of dough 1 1/2 inches apart.

Lift parchment with cut - out round of dough onto work surface.

Using a medium cookie scoop, scoop 2 tablespoon rounds of dough onto the prepared sheets.

So I roll it into a fat, little cylinder and slice off rounds of dough.

And what was formerly a soft, pale round of dough becomes golden brown and snapping crisp, the tasty essence of why we love doughnuts and french fries.

The raw rounds of dough can be frozen completely and then stored in an airtight zip - top bag in the freezer until ready to bake.

Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.

Cut out rounds of the dough using a 3 - inch cutter and then place the dough onto a baking sheet and bake until light golden brown, 10 to 12 minutes.

If making 2 individual pizzas, repeat with the second round of dough.

Use a scoop with about a 1 tablespoon capacity and scoop out rounds of dough onto a parchment lined baking sheet.

rounds of dough into balls, then roll in sanding sugar.

Place six rounds of the dough in each loaf pan, placing them on a slight angle to each other (this will give the Brioche a braided look)(see video on how this is done).

Punch out rounds of dough with cutter and place on a parchment - lined baking sheet, spacing 1» apart.

Center the larger round of dough over the filled bottom crust, and smooth it over the filling.

Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes.

Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer round of dough to a 9» pie dish.

Stack strips on top of first round of dough, separating with a sheet of parchment.

Use a small cookie scoop or heaping tablespoon to drop rounds of dough, about 2 inches apart, onto the prepared baking sheets.

Gather and reroll the scraps, and cut out as many more round of dough as possible, as place on the prepared baking sheet.

Place the baking sheet with the chilled rounds of dough on it in the preheated oven and bake until the biscuits are puffed, pale golden and a bit flaky - looking on top (about 18 minutes).

Shape the pieces into rounds of dough following the Directions for Shaping Small, Round Rolls, and place them on the prepared baking sheet about 2 inches apart from one another.

Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer uncut round of dough to a 9» pie dish.

Creating openings in the top round of dough prevents a soggy top crust and allow the fruit juices to evaporate while properly thickening the filling.

Years ago at a street fair in my town, I watched a man slap rounds of dough to the inside wall of a blazing hot tandoor oven.

Stack on top of the first round of dough.

Repeat with remaining rounds of dough.

Scrape in plum filling along with any accumulated juices in bowl, then, using parchment, carefully transfer cut - out round of dough to pie, placing over filling.

Cut out rounds of the dough using a 3 - inch cutter, taking care not to twist the cutter.

Roll out the second round of dough and cover the first with it.

On a floured surface, cut the rounds of dough into thirds.

I had a round of dough in the freezer leftover from Dorie's Jammer Galette and pulled that out to use here.

Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan).

Use a round 2 - inch cookie cutter to cut out rounds of dough.

With a fluted (or simple round) 1 - inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1 - inch apart (they will not spread during baking).

Using a toothpick, poke 4 evenly spaced holes toward the center of each of the rounds of dough.

Using a pastry brush, brush the tops of all of the rounds of dough lightly with the remaining teaspoon of melted butter.

Unwrap and place the chilled butter packet in the center of the round of dough.

Peel back the top piece of parchment paper, and, using a floured 3 1/2 - inch cookie or biscuit cutter, cut out rounds of dough.

Place 1 1/2 teaspoons of filling on each round of dough.