Sentences with phrase «rounds of parchment»

Cut out 12 8 - inch rounds of parchment paper.

Cut out 12 8 - inch rounds of parchment paper.

Butter a 9 - inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.

Line the bottom with a round of parchment paper.

Line the bottom of each pan with a round of parchment paper.

Spray two 9 - inch round pans with nonstick spray and line each pan with a round of parchment paper (see * Tips).

Line the bottom of each with a round of parchment paper and butter the paper.

Spray a 9 - inch springform pan with nonstick spray and line the bottom with a round of parchment paper.

For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10 - inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray.

Then line the bottom of each pan with a round of parchment paper.

I poured the dough out on a cotton tea towel covered with flour, formed it into a round mound, put that on a round of parchment paper I'd cut slightly larger than the top of my crock pot.

To prepare the crust, line the bottom of an 8 - inch round tart pan with removable bottom with a round of parchment paper.

Butter, or spray with a non stick cooking spray, an 9 inch (23 cm) spring form pan and line the bottom of the pan with a round of parchment paper.

Alternately, when the cakes come out of the oven, place a round of parchment over the top while the cake is still hot and gently press down the top to flatten it.

Prepare three 6 - inch cake pans by lightly oiling them, lining them with a round of parchment paper, then lightly oiling and dusting the bottom and sides with oat flour.

Lightly oil 3 round 9 - inch cake pans, and line the bottom of each with a round of parchment paper.

Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil.

Center a rack in the oven and preheat the oven to 375º F. Butter an 8 - inch springform pan, fit the bottom of the pan with a round of parchment paper, and then butter paper.

Butter a solid 10 - inch round tart pan with 1.25 - inch high sides or a 9 - inch round cake or spring form pan (if using a cake pan, line the bottom with a round of parchment cut to fit).

Butter the bottom and sides of a 9 - inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon).

Grease an 8 - inch round cake pan, and line the bottom with a round of parchment paper.

(Alternatively, you can bake the layers in two 8 or 9 ″ round pans, greased and lined with a round of parchment on the bottom, baking time adjusted.)

Line the bottom of a 9 ″ round cake pan with a round of parchment paper.

Butter a 9» - diameter cake pan and line bottom with a round of parchment paper; butter parchment.

Again, a round of parchment paper is your friend here — no one wants to spend their evening scraping sticky dumpling skin pieces off that ish.

I'll line the inside of the basket with a round of parchment paper before placing my protein inside, which not only makes cleanup a breeze later, but it also prevents any unwanted smells from lingering.

Cut out a round of parchment paper that just fits the springform pan openings.

For (2) 8» round cake tins, cut a round of parchment paper to fit in the bottom of each pan.

Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Not exact matches

Remove the top sheet of parchment paper and use a 3 - inch cookie cutter to cut out clean rounds from each of the 12 pieces of dough.

Lightly grease your springform pan and line the bottom with a 9 - inch parchment round and the sides with a strip of parchment tall enough to reach the top of the pan.

Wet your hands to prevent the dough sticking to them and scoop 2 tbsp sized balls of dough onto the prepared parchment paper, rolling them into round - ish balls between your palms.

Line the bottom of two 8 - inch pans with parchment rounds and set aside.

Using a 2 1/2» diameter cookie cutter (or top of a round drinking glass), cut out cookies and place on a parchment - lined baking sheet.

my friends made me make these, but i made a layer cake out of it instead because i'm lazy and don't own muffin tins - two 9 ″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans.

and pipe 3 / 4 - inch rounds 1 inch apart on a parchment lined baking sheet, dragging the pastry tip to the side of the rounds rather than forming peaks.

Spray a 9 inch round cake pan with cooking spray and line the bottom of the pan with a parchment paper round.

Carefully remove the top piece of parchment by pulling it away from the dough slowly and cut out a 6 - inch round using a 6 - inch cake cutter or the lid of a pot.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Rolling the dough between sheets of parchment and stamping out rounds after baking results in perfectly round cookies, just right for making beautiful ice cream sandwiches.

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.

For the Pie Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie dough.

Lightly oil and line the base of a 20.5 cm (8 - inch) standard round cake tin with parchment paper.

Butter and flour the sides of two 9x3 - inch round cake or springform pans or three 8x2 - inch round pans and line the bottoms with parchment paper.

Use a spoon to make small rounds of chocolate onto the parchment paper.

Preheat oven to 180 ° C, lightly oil and flour a 20 cm round (stainless steel) cake pan, or alternatively, lay down a sheet of parchment paper on your cake pan.

Drop by rounded tablespoons onto parchment lined baking sheets, leaving about 2 inches of space between them.

Line a light colored baking sheet with parchment paper and scoop out round spoonfuls of dough onto the sheet so you have 12 evenly spaced mounds.

I save myself using a lot of small bags by doing your method, steaming then flash freezing them on a piece of parchment paper laid out across the whole freezer, the rounds shouldnt touch when freezing, after 2 hours flip and wait another hour, they will be able to be packed into a big gallon bag and the rounds wont stick together, works for shredded uncooked zucchini too.

Drop rounded teaspoons of batter onto parchment lined baking sheets.