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).
Peel one
sheet of paper or wrap
from one side and place the dough on the prepared
baking sheet.
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.
Made
of slippery silicone, the Exopat
baking mat prevents cookies and pastries
from sticking, eliminating the need for parchment
paper, nonstick cooking surfaces, and the greasing
of baking sheets.
Carefully remove the hot
baking sheet from the oven and slide the
sheet of parchment
paper with the flammkuchen on the
baking sheet.
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.
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.
Line two
baking trays with
baking paper, and cut desired tuile shapes (roughly 4x12cm in size)
from an ice - cream container lid or a
sheet of acetate.
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.
Lemon Coconut Macaroons Adapted
from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup
of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2
baking sheets with parchment
paper.
Note: Parchment
paper or cooking spray is helpful for removal
of The Bomblette
from the
baking sheet.
Raisin and Walnut Oatmeal Cookies adapted
from The Kind Diet 1 cup
of quick - cooking rolled oats 3/4 cup all - purpose flour 1/3 cup sugar 2 teaspoons
baking powder 1 teaspoon
baking soda 1/4 teaspoon fine sea salt 1/3 cup real maple syrup 1/2 cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon molasses 1/4 cup finely chopped walnuts 1/4 cup raisins or other dried fruit Preheat oven to 350 F. Line a
baking sheet with parchment
paper.
Remove cookie
sheet from oven, flip the whole cracker over (or you can flip in pieces or sections) and peel the
baking paper off
of the back.