Sentences with phrase «rounds out of the dough»

Using either a round cookie cutter, an egg fry ring, or even an empty can, cut rounds out of the dough.

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.

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

We cut out round circles with a cookie cutter or the top of a champagne glass, and then placed the dough circles on a greased baking tray, before baking them for about 20 minutes until the tops turned golden.

The dough was greasy and sticky but, with a little elbow grease and a lot of flour, we managed to roll it out into two round circles.

Then, with the help of a rolling pin, apply very gentle pressure to roll out the dough to an oval / round shape approximately 1 - inch thick.

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

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

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).

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).

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.

Halve dough and roll out half between 2 sheets of wax paper until 1/4 inch thick, about a 9 - inch round.

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.

Then, I started making round flat patties out of the dough.

I think they actually ended up a bit prettier by preparing them the traditional way — so I formed a large round ball out of the gnocchi dough, and sliced it into about 4 pieces.

Pinch off a 1 - inch round piece of the white dough and roll it out to a 5 - inch rope.

Roll out each piece of pizza dough into a 7 - inch - diameter round.

During the second rise (on the pan) the dough just spread out and made sort of a flying saucer shape instead of a nice round loaf.

Use a 1-1/2 - inch round cutter (you could also use the top cap of a milk container) and cut out as many rounds as you can from the dough.

Using a spoon, scoop out a large amount of dough, swirling with the spoon to shape into a round shape.

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

Alternatively, measure out 2 teaspoons of dough at a time, roll it in your hands until it's round and arrange the cookies onto the cookie sheet.

Using well - floured fingers, flatten the dough into a round about 4 - inches in diameter, working from the inside out and leaving the center of the dough much thicker than the edges.

Then take a round cookie cutter or glass and make circles out of the dough.

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.

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).

Use a floured 4 1/2 - inch round cutter * to cut circles out of the dough.

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.

Next, the prepared pie dough was unrolled, circles were cut out and about a tablespoon of filling placed on each round.

Roll each dough ball out one at a time: place a sheet of parchment paper on top of the dough ball and press the ball down into a round.

Roll out the remaining two discs of dough on a lightly floured surface into 13 - inch rounds (about 1 / 8 - inch thick) to use for the leaf shapes and lattice.

If using immediately, scoop out a small amount of dough, roll into a ball in your hands and flatten to a round circle.

Roll out one disc of dough into a 13 - inch round to make the bottom crust, fit into the pie plate, and trim (for more details on that, check out our how - to gallery).

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

Using either a round cookie cutter or a round glass, cut out circles 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.

Take a round bowl and place on top of rolled out dough, cut around the edges to make them round.

I usually press my dough into a couple of cast iron skillets greased with some olive oil and semolina flour, which gives it a perfectly round shape that pops right out after baking.

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

On a lightly floured surface, roll out half of the chilled pie crust dough into a 14 - inch round.

With a rolling pin, roll out dough to 5 mm between two sheets of baking paper and cut into rounds, reserving some for tops

After I ground the flour more finely in the Blendtec for the second round of biscuits, the dough turned out much more smoothly, the rolls of my dreams.

Use a 3 1/2» round cookie cutter and cut circles out of the dough.

Roll out the first ball of dough with your favorite rolling pin until it's a 1 / 8 - inch thick round.

Cut circles out of a dough using a round cookie cutter (see note).

To make shaping easier, once you have rolled the dough out into about a 6 - inch round, transfer it to a lightly oiled piece of unbleached parchment paper.

Scoop out rounded 1 Tbsp amounts of dough and gently form / roll into balls — about 15 total.

I am curious whether in all of your experimenting you have tried rolling out your sandwich / hamburger bun dough, cutting it in rounds and cooking it on the griddle English Muffin style?

Use a 1 - inch round cutter to cut out the middle of dough rounds, reserving the cutouts as doughnut holes.