Sentences with phrase «sheets of parchment paper into»

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

Roll out 1 portion of dough between 2 sheets of parchment paper into a 12 - inch round (dough will be soft; chill or freeze briefly if it becomes difficult to work with).

Roll out remaining dough between 2 sheets of parchment paper into a 12 - inch round.

Roll out one piece between two sheets of parchment paper into a 15 × 10 ″ rectangle and put on a large baking sheet.

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

Cut a sheet of parchment paper into a 13 - inch by 30 - inch rectangle.

Not exact matches

Any extra arepa dough can be formed into disks and stored in the freezer, unfried, between sheets of parchment paper.]

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.

Cut one of the fennel bulb halves into 1 / 2 - inch - thick wedges, and place on a parchment paper - lined baking sheet.

Line a baking sheet with parchment paper and take small handfuls of the crab cake mixture, forming them into patties, around an inch thick or so

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

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

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.

Lift the parchment paper and simultaneosly use both hands to break the sheet into large strips of bark.

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).

-- 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...)

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.

Ingredients: Cut tomatoes into large bite - sized chunks / 4 or 5 cloves of garlic, chopped / Olive oil, salt & pepper to taste / Parchment paper to cover the baking sheet.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

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.

If you take the extra step of first freezing the squash in a single layer on parchment paper on cookie sheets, then when they are frozen transfer it to a freezer bag / container, each piece will be individually frozen, not freeze into a lump and will not be mush when defrosted.

Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper - lined baking sheet, nut - side down (so the stick points straight up).

The best way to be certain that the bread won't stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment.

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.

Form the celeriac into patties of 3 - 4 cm diameter, about 1 - 1 1/2 cm thick, keeping your hands wet all the time to prevent sticking, and place them in the oven on a sheet of lightly oiled parchment paper.

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.

Dump the dough out onto a sheet of parchment paper then knead together and form into a rough brick shape.

Pat the parsley dough into a 7 - x 5 - inch rectangle on large sheet of parchment paper.

TIP: I use a second sheet of parchment paper to push down the mixture evenly into the dish so it doesn't stick to my hands.

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

Cover a baking sheet with a piece of parchment paper, then divide the dough into two balls.

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

On a sheet of parchment paper using wet hands, form dough into a square roughly 8 × 8 inches in size and about 1 / 4 - inch thick.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

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.

Lay a sheet of plastic wrap or parchment paper on top and use your hands to spread into a uniformly thin layer about 1 / 4th — 1 / 8th inch (3 to 6 mm.)

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)

Line a cookie sheet with parchment paper, then put about half a cup or so, (it doesn't need to be accurate) of powdered sugar into a bowl.

Take two sheets of parchment or wax paper and roll the white dough into a 6 1/2 x 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides of the dough are smooth.

Roll half of the pie dough out onto a sheet of parchment paper, into a 14 - inch round.

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.

Again, take two sheets of parchment or wax paper and roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (16.5 x 26.5 cm) rectangle, making sure both sides of the dough are smooth.

To form galette: roll out dough (usually easiest between two sheets of parchment paper) into a 14 ″ irregular circle about 1/8 ″ thick.

Line two cookie sheets with parchment paper and spread amaranth mixture into thin layers, using the back of a spatula to even it out (I covered the back of my spatula with olive oil so it wouldn't stick to the amaranth mixture).

Place one of the dough balls in between two sheets of parchment paper and flatten into 0.5 cm thickness with a rolling pin.

Spoon little mounds of the mixture onto a sheet pan, lined with parchment paper (or into candy molds) and place in the freezer to set.

Split the dough into two balls and place each ball onto a sheet of parchment paper or plastic wrap.