Sentences with phrase «shape dough on»

Regarding the sticky dough I discovered that using a piece of plastic wrap to shape dough on pan made it easy and kept my hands clean.

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

Place shaped dough on a greased cookie sheet or in molds and bake for 7 minutes.

Not exact matches

When I was making these (an hour ago), I was thinking, oh no, the recipe's not working, as the dough was so sticky that I found it difficult to shape it on the baking tray or even get it off my fingers.

Form balls of dough into shape (about 1 1/4 inches across) and place on mesh - lined dehydrator trays.

It's so simple just lay a small lollipop (like dum dums or mini charms) on the dough after you pick the shape and bake like normal.

Punch the dough down slightly, place it on a floured surface and roll out into the pizza shape you desire.

I did as required and took the dough out 2 hours before I wanted to make the pizzas, shaped it and left it on the counter and then did the final shaping just before baking.

Once ready, heat up enough oil at 350 degrees in a pot, roll out the dough, cut the donuts, shapes and sides you like and fry 2 minutes on each side and place in a sheet with some towel paper.

I put the ingredients in my bread machine on the dough setting, and then when that was done I shaped them (loosely) into small disk - ball things and let them rise (very quickly!).

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of dough!

On a big flour covered surface, role out the dough into a rectangular shape about 1 cm thick.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

On a lightly floured surface, shape the dough into an 8 - inch round (about 1 inch thick).

Then the shapes are transferred to another baking sheet, with the extra trimmed dough removed and placed on a separate baking sheet.

On a lightly floured surface roll the dough into long teardrop shapes, about 4 - inches wide by 12 -14-inches long and 1 / 4 - inch thick.

Grab cookie dough balls and flatten into a disc shape that will fit on top of chocolate base, without touching the sides.

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

Scrape the dough into a ball shape on your dusted area and sprinkle a little more flour / starch over the top of your dough to prevent it from sticking.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

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)

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on your parchment lined baking sheets.

Divide dough in half, and shape into two long, flat logs of dough on a sheet of parchment paper.

Then, on baking day, you shape the dough while it's still cold, set it to rise after shaping (less than an hour), and then bake and indulge.

The raw dough was like soft play dough and very easy to manipulate with only a bit of cracking on the edges (I easily moulded this back into shaped with my fingers).

On a floured surface, roll out the dough about 3 - 4 mm thick and cut out cookies of the desired shape.

Roll out the dough on a floured surface and use a cookie cutter to cut into the shape of your choice.

Shape the dough into 1» balls, roll in the sugar and cinnamon, then flatten slightly on the cookie sheet.

(My dough came out pretty firm, there was no need to chill or freeze, just scooped it on the tray, and ta - daaa: lovely dome shaped cookies.

1) i sandwiched the dough between 2 sheets of saran wrap, rolled it flat to about 1/2 ″ and froze it flat for ~ 1 hr 2) i cut out my shapes and spaced them out on my baking pan, then stuck the pan in the freezer again for ~ 1 hr.

Scoop and shape 2 tbsp of dough into balls and place on a cookie sheet 2 inches apart.

The rest of the dough / batter I plopped in blobs on the silicon baking sheet, wet my hands, and shaped them into buns.

Dough may be shaped into a 14 ″ x 10 ″ rectangle on a greased baking sheet.

Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap.

Shape all the dough pieces into 3 X 5 inch rectangles, set on wax paper or parchment paper and place another piece of paper on the top for easy rolling

Stretch and roll dough to desired shape, add toppings, and bake on parchment paper in a preheated 500 ˚ F oven for about 10 minutes, until bottom of dough is golden brown.

Now apply some oil on hand and again knead dough for a while to give it smooth shape with shiny surface.

(1) To begin kneading, bring the dough into a ball shape on a lightly floured surface.

Shape dough into an 8 - inch round loaf; place on a baking sheet coated with cooking spray.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

The dough was so liquid - y that when I poured it on to the heavily floured surface it wouldn't hold any shape nor could I fold it or pick it up to even put in the bowl to rise.

Using lightly floured hands, gently shape dough into 2 balls, then turn them on to a lightly floured surface.

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

Hi Natasa, congratulations for the recipe... I baked it on Saturday and inspite of a silly mistake during the shaping process that changed the final result, all my family loved it... right now I am working on the same recipe dough but I am thinking to change the filling (peaches and cream cheese)....

I rolled out sugar cookie dough on the thinner side (my recipe puffs up a bit) and cut out large heart shaped cookies.

Press the dough into a 9 - inch round or square baking pan (or shape into a 9 - inch square on a baking sheet).

Using a 3 - inch heart - shaped cookie cutter, cut out heart - shaped pieces of dough and put on the prepared baking sheet.

Also, I use the counter tops directly for pastry and dough shaping, and don't love the idea of doing that on top of a chemical sealant that apparently wears off with use.

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.

Transfer the dough chunks on a lightly floured work surface, combine with your hands and make a round disc shape.