Sentences with phrase «sheets of dough on»

Add the remaining nut mixture then layer 10 more sheets of dough on top, brushing with butter in between layers.

Lay 1 sheet of dough on a lightly floured work surface.

Place one sheet of dough on the prepared baking sheet, keeping it to one side to make room for the second galette (if you are using two baking sheets, you don't have to worry about this).

Not exact matches

When ready for baking, we roll a teaspoon of dough between palms of hands and place balls two inches apart on greased baking sheet.

Lay another sheet of parchment paper on top of the dough.

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).

Transfer the dough on the bottom sheet of parchment to a baking sheet.

Next time, you should be fine with not greasing the baking sheet and simply doing the thin layer of butter on the dough — do keep it very thin, though.

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.

To form cookies, roll 1 1/2 inch balls of dough with your hands and place on an ungreased cookie sheet.

Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil.

(TIP: Pipe a small dollop of dough directly onto the cookie sheet, then place parchment on top — then the parchment won't lift off the cookie sheet when you pipe your cream puffs.)

Once all the eggs are added, and the dough is very well beaten, divide into 12 «balls» of dough (6 on each baking sheet) using a large spoon.

Once all the dough has been placed on your baking sheet, wet your thumb with some water and press a deep thumbprint into the center of each ball of dough.

Just make sure the dough is patted down with enough flour so that it isn't tacky, and throw down a generous layer of cornmeal onto your baking sheet - the dough should roll around on the cornmeal like it is on a bed of tiny ball - bearings.

Or is it because of the blender batter technique / recipe compared to the recipes which end up with balls of dough which you bake on a baking sheet?

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!

Make approx. 2 tbsp sized balls of dough and place them on the baking sheet, pressing down slightly to flatten.

Arrange the chilled dough a minimum of 4 inches apart on parchment - or Silpat - lined sheet pans.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

Make balls of ~ 2 T of dough, place on cookie sheet and and flatten with your palm.

Place the rectangle of dough, still on the parchment paper, flat on a half sheet pan.

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

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.

Time to let the yeast rise, melt chocolate and drop spoonfuls of cookie dough on baking sheets.

Lay a sheet of parchment paper out on top of a cookie sheet and drop the dough onto it.

Fold in the walnuts and raisins, and portion about 1/4 cup of the dough into 12 cookies on the cookie sheet.

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

Scoop the cookie dough into 2 - tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.

Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper.

Slide the dough / parchment sheet onto a flat baking sheet or on the back of a rimmed baking sheet.

Like I describe in those other recipes, plop about a quarter cup of dough in 12 blobs on your cookie sheet, and don't worry that it doesn't look perfect.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

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

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.

Simply freeze unbaked wedges of dough on a lined sheet pan and pile them into a labeled freezer bag.

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

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

Spread the dough on a sheet of baking paper and cut circles that are a little bit bigger than the circles on your muffin tray.

Once the rest of the dough has been turned into dough balls and placed on the cookie sheet, place that tray in your freezer for 30 minutes or more.

With a fluted (or simple round) 1 - inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1 - inch apart (they will not spread during baking).

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.

Fold in the chocolate chips, then measure out just under 1/4 cup of dough into 12 mounds on the cookie sheet.

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.

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

● 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.

Roll each piece of dough into a round between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.