Sentences with phrase «sheet of parchment paper roll»

Not exact matches

Using a rolling pin, roll out the dough between two sheets of parchment paper or Teflex sheets, forming an even thickness.

Roll out pie crust between two sheets of parchment paper into a circular shape and trim edges (optional).

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

The simple masa dough is soft enough to be pressed into almost an ideal thickness with one motion of the press, and then I quickly roll it a bit thinner between two sheets of thick plastic or unbleached parchment paper, cut it with a cake cutter, and into the skillet it goes.

The key to getting a crunchy cracker is to make sure that they have been rolled thin enough, of which is made very easy by sandwiching the dough in between two sheets of parchment paper.

I had prepared a very good cookie sheet (one with rolled sides that don't warp when heated) with a piece of parchment paper.

Roll out the dough between two sheets of parchment paper, until it is about 1/8 inch thick.

I think next time I make it, I'll try spraying a top sheet of parchment paper with Pam to cover the crust and roll it out with a rolling pin.

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick.

Spread the mixture onto a 10 X 15 baking sheet or jelly roll pan lined with parchment paper, leaving a 1/2 inch space from the sides of the pan.

I cant wait to try yours, I had a really hard time when I rolled out the recipe I made, I had to do it between two sheets of parchment paper because they were so sticky.

salt 60 gr melted butter 70 ml water For the Butter block: mix together the soft butter and the flour and form into a ball, in between two sheets of plastic or parchment paper, roll into a disk 3/4 inch thick.

While veggies cook roll dough out on a sheet of parchment paper.

The second option is to place your «rolled» out crust on a sheet of parchment paper (dusted with cornmeal).

Roll out pie crust between two sheets of parchment paper a little larger than the size of your pan.

Transfer the ball of dough onto a picee or parchment or wax paper, cover with another sheet of parchment paper, and flatten to 1/4 inch thickness with a rolling pin.

Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).

Instead of using a parchment paper on the bottom and then transferring onto your sheet pan, you can roll onto a silicone mat and then use something that won't damage it to cut (I've used a plastic pastry roller or frosting spatula).

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).

Something I've found that helps prevent tearing of the dough (and leaking)-- I roll it out and assemble the tart on the parchment paper that it's going to be baked on — that way when I'm done, I can just pick the whole sheet up and plop it on a cookie sheet instead of trying to do it with a spatula or my hands.

Gather the dough into a ball and roll it out between two sheets of parchment paper (or in a gallon sized zipper bag).

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

Place that disk between two sheets of parchment paper and roll it out to a thickness of about 1/8 of an inch.

To roll out the pastry, put one of the dough balls between two sheets of lightly floured parchment paper.

Between 2 sheets of parchment paper, roll dough about 1/2 ″ thick.

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

Roll each piece of dough between two sheets of parchment paper to 1⁄4 - inch thickness.

Working with one portion of dough at a time, roll 1 / 4 - inch thick between two large sheets of parchment paper.

If one of the mixes turns out too sticky and not firm enough, rolling it between a Teflex sheet and a sheet of parchment paper and drying a little in the dehydrator should ease the cutting / shaping process.

In lieu of a wire rack, grease a cookie sheet (or lay parchment paper down, if you're lazy like me) and place the rolls on the sheet.

Cover with a second sheet of parchment and roll between the two sheets of parchment paper to a 12x9 - inch rectangle.

On a lightly floured surface, or in between two sheets of parchment paper, roll out the dough into a rectangle that just fits the prepared pan.

Roll out cookie dough between 2 sheets of parchment paper / Teflex dehydrator sheets to 1/4» thickness.

Remove the top sheet of parchment paper and pour the melted chocolate over the rolled out dough.

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.

Place a piece of dough between two sheets of parchment paper and roll out until slightly less than 1/4 inch thick

Meanwhile, dust a surface with cornmeal for rolling out the dough and lay out a few large sheets of parchment paper.

You can also roll the dough directly on a sheet of parchment paper.

Lay the dough on a separate large sheet of parchment paper, and roll out into a thin square.

You can do this individually or, if you prefer, you can flatten the entire batch of dough onto a nonstick tray, put a sheet of parchment paper on top, roll it with a rolling pin, and then slice the dough into 8 bars.

Place a block of 227 g cold salted cutter or cultured butter between 2 sheets of parchment paper, then bash it with a rolling pin.

Place a layer of parchment paper on a standard baking sheet and roll out your pizza into a flatbread shape.

When you are ready to roll the snack bites, line a rimmed baking sheet with parchment paper and put each of your desired toppings in separate bowls

I found the Pillsbury's Best Pizza Dough to be especially convenient because it comes already rolled up on a sheet of parchment paper for you to bake it on — all you have to do is unroll, top and bake!

Try this: Double the recipe, then fill a flat baking pan, covering with a sheet of parchment paper then flattening with a roller.

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

Roll each ball out into a 6 inch circle (or desired size) between two sheets of wax or parchment paper.

Roll balls flat to 6» circles between two sheets of parchment paper (* See tip).

9) Place the ball of pizza dough onto a sheet of parchment paper, and use a tapioca - floured rolling pin to slowly roll the dough out into a thin circle — the thinner the crispier your crust will be.

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):