Sentences with phrase «shaped pieces of dough»

If you don't have a mini tart dishes then just make small shaped pieces of dough and cook on a cookie sheet.

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

Shape each piece of dough into a 1-1/4 - inch diameter log about 8 inches long.

Shape each piece of dough into a ball and lightly coat with olive oil.

Remove the chilled filling from the refrigerator and place about 1 1/2 tablespoons of filling in the center of the shaped piece of dough.

Shape a piece of dough into the desired Lego shape, then gently press a Lego into your dough to make an imprint.

(I added a smaller heart - shaped piece of dough on top of each pie for decoration.)

Not exact matches

To shape the pretzels, roll each little piece of dough into a 5 - to 6 - inch snake and tie it in a knot.

I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape.

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!

For each third of dough, shape it into a flat rectangle and cut it into 16 equal pieces.

Grab a little piece of dough and then use the spoons to start to shape it into an oval.

Transfer dough to large piece of plastic wrap or parchment paper and press into a disk shape.

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

An easier way to add apples and raisins (believe me I've tried them all), cut dough in 4, smush each piece into approx. 6 ″ x 4 ″ shapes, put finely chopped apples and raisins across the centre then lift each side of dough to seal.

With golf ball - sized pieces of dough, form each cookie into the shape of a peanut butter cup.

I use a piece of thread to cut through the dough so it doesn't squish the shape!

Roll each piece of dough into a pencil shape with finger tips.

Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sShape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sshape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.

Then, take about a walnut sized piece of dough from each of the two batters and separately roll them each into a rope shape, that is about 4 - 5 inches (10 - 12.5 cm) long.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

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).

Cut the dough into the desired holiday shapes of trees and Santa's reindeers and place the pieces on greased baking sheet, baking for 8 minutes until they become lightly brown.

With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.

Punch down the dough and transfer it back onto a large, floured piece of parchment paper, and roll it out into a rectangular shape, approximately 10 by 12 inches.

Divide dough in half, shape into a ball, dust lightly with flour, and place in the center of a lightly oiled piece of foil about 10 inches square, shiny side down.

Tear a little piece of dough from left over scraps and roll it into a ball and place on the base of the croissant (this will give the croissant a nice shape and fullness).

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.

With wet fingers, press down on each piece of dough and spread into a disk, smoothing to ensure a circular shape.

If you don't mind a somewhat rustic shape to your muffins, instead of cutting out circles, pat the dough into a rough rectangle and use a dough cutter to cut it into square - ish pieces.

Fold each piece of dough over, either into a triangle or rectangular shape, and seal the edges by crimping with the tines of a fork.

Once the water is close to a simmer, divide the dough into two pieces and pull into long, narrow loaves the shape of miniature French breads.

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

Put the dough on the greased piece of parchment paper and pat out with your hands to make a large oval shape, about 12 inches by 8 inches.

I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape.

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.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Put another piece of wrap on the dough, and roll into a round or oval shape, to about 1⁄4 inch thickness.

Sprinkle some all - purpose flour on a flat surface, add the ball of dough on top and cut it in half, shape each half into a ball, then cut each ball of dough into 4 quarters and then cut each quarter in half, for a total of 16 pieces of dough, shape each one into a ball

(If your circle is irregularly shaped, just cut a piece of dough from another area and press it in.)

Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter - turn as you go.

Take one piece of dough and first form a ball and then a thick flat circle (see video) by patting and shaping at the same time.

Working with one piece of dough at a time, shape into a rectangle about 1 / 3 - inch thick.

Add a piece of parchment paper to a flat surface, sprinkle with a little all - purpose flour, add the ball of dough on top, cut into 3 evenly sized pieces and shape each piece into a ball, then flatten each one out, you want a circular design that is about 1/8 of an inch in thickness

Divide the dough into 4 pieces and then begin pinching off pieces of the dough and forming them into gnocchi sized shapes with your hands.

Using well - floured hands and a rolling pin, as necessary, pat and roll out the first piece of dough on a lightly floured surface into a 12 - inch round, rotating the dough and flouring it frequently, to prevent sticking, as shown in the gluten free pizza shaping video.

Using a standard bowl with a 3 - inch circular diameter, place it on top of the dough, push down on it, and with a pairing knife cut out the circular shape, you should end up with six 3 - inch circular doughs from both pieces of rolled out dough

Using a roller, roll out each piece of dough into a thin rectangular shape that is about 10 inches by 4 inches

Stretch one piece of dough into an oval shape about 1/2 - inch thick.

Remove 1/2 of the pie crust dough from the fridge, shape it roughly into a disc, and place it in between two pieces of cling film.