Sentences with phrase «sheet of dough from»

Once chilled, remove one sheet of dough from the refrigerator and peel off the top piece of parchment paper.

Not exact matches

Take the hot baking sheet from the oven, dust it with flour, and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down, on to the sheet (or place the parchment paper on it).

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

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.

Peel one sheet of paper or wrap from one side and place the dough on the prepared baking sheet.

Remove dough from fridge and take off top sheet of plastic wrap (or parchment).

Using about 1 tablespoon of dough for each puff, drop the dough from the spoon onto the lined baking sheets, leaving about 2 inches of space between each mound of dough.

When freezing, I boil first, let them dry off a bit (a wooden cutting board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with flour.

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).

● 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.

As you can see from my pictures up above, I like to roll out my dough on sheets of wax paper.

We would usually do the tasks like scooping out cookie dough onto baking sheets (while also nomming on the dough of course) or separating out our secret ingredient, the bran, from the raisins (yuck).

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

Roll out the dough as thin as possible, roughly 1 / 8 - inch (3 mm), between two sheets of plastic wrap or baking paper, it keeps the dough from sticking to the baking pin.

Remove plastic wrap from one baking sheet of dough.

Another references to puff pastry appear before the 17th century, indicating a history that came originally through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter.

11) Transfer the log of dough onto the parchment paper - lined baking sheet, and then flatten it out a little more to look like a rectangle (for as much as your baking sheet will allow) 12) Bake for 25 minutes or until firm to the touch, then remove from oven and allow to cool for 10 minutes.

Remove the sheet of dough and your butter from the refrigerator.

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

Remove the top sheet of parchment from the dough.

Once the dough holds together when squeezed, transfer it from the bowl to a sheet of plastic wrap.

From here on out the dough really needs to be kept cold, so depending on how fast you can work you might want to keep half of the pie dough sheets in the fridge at a time.

Place a sheet of parchment paper on a cookie sheet and carefully roll the dough from the basket to the lined cookie sheet.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

10) Place the circle of pizza dough (on the parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.

Remove top sheets of parchment from dough.

Roll the dough between 2 sheets of lightly floured parchment paper into a 14 - inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks.

Remove the bowl from the freezer and using a cookie scoop (or spoon) drop five spoonfuls of dough onto the parchment lined cookie sheet.

Scoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one another.

Scoop 2 to 3 tablespoon - sized portions of the cookie dough onto the prepared baking sheet, placing about 1 1/2 inches apart from one another.

Remove the chilled dough from the freezer and place the baking sheets, one at a time, in the center of the preheated oven.

Remove the dough from the fridge and scoop with a rounded tablespoon onto the baking sheets, shaping the balls of dough into rounds and spacing them 2 inches apart.

Peel off the top layer of plastic wrap from the dough and invert it onto the parchment - lined baking sheet (trim the edges of the dough slightly for a cleaner look).

After 10 minutes, remove the dough from the fridge and spoon 14 - 16 tablespoon - sized mounds of dough onto the prepared baking sheet.

Remove dough from fridge and roll out a disc of dough between two sheets of parchment paper into a circle about 1/8» thick.

The extra sheet of parchment paper will prevent the dough from sticking to the rolling pin.

Remove the chilled dough from the fridge and place on a large sheet of parchment paper.

Using about 1 tablespoon dough for each puff, drop the dough from a spoon onto the previously prepared sheets, leaving 2 inches of space between the mounds of dough.

The pack includes: · Two long colourful display banners of «Pirates» and «Treasure Island» each decorated with pirate themed pictures · A colourful display border to print out as many times as you need for use on a display board of any size · An A4 word card - great to use when writing · Topic words - great to add to display or use in the writing area · Word and picture flashcards · Pirate posters - pictures of different pirates · Colouring pictures - a collection of pirate themed sheets for children to colour · Phoneme coins - all of the phonemes from the Letters and Sounds scheme on gold coins - great for display or to hide in the sand tray for the children to find the «treasure» · Alphabet coins - lower and upper case letters · Bingo - a pirate themed colourful bingo game to make and play · Skull and cross-bone bunting · Pirate phrases on posters · A pirate profile worksheet - draw your pirate and then decide what characteristics your pirate will have - three different versions of this for differentiation · Songs and rhymes about pirates · Play dough mats - can you make 3 more pieces of treasure, can you give the pirates new hats etc · Colourful treasure to cut out and use on displays, in the sand tray etc · Board game - move around the treasure island answering questions along the way to try and reach the treasure first - two levels of maths questions are provided as well as blank question cards · Two pirate themed wordsearches · «My pirate adventure» worksheet · Wanted posters for the children to fill in · Writing pages - Four A4 pages with pirate borders for the children to use when writing · Design a pirate flag worksheet · Search for the treasure game - collect coins along the way to fill your treasure chest · Cut and stick treasure map · Pirate acrostic poem · Speech bubble worksheets - write what you think the different pirates are saying · Counting cards up to 10 - count the number of pirate ships, telescopes etc · Design a pirate ship worksheet · Describe the treasure worksheet · A worksheet for the children to draw and write what they have spotted through the telescope

In 2013, 41 % of redeemed coupons came from inserts — those colorful folded sheets of paper that call on you to cut out some boxes and save some dough.

I spread a bit of corn meal over the baking sheet to help keep the pizza dough from sticking