Sentences with phrase «sides of dough into»

Slice the sides of the dough into 1 inch strips.

Fold short sides of dough into center creating a letter.

Fold each side of the dough into the center.

If you roll the dough between wax paper, remove one piece of wax paper and carefully place that side of the dough into the pie pan.

Not exact matches

Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each tartlet pan.

Press the dough against the bottom of the pan into the even crust, starting in the middle and working up the sides.

Lightly press the dough into the sides and bottom of each pan.

Spread into the center of the dough, leaving about 4» on each side.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

Separate the dough into four parts and press it evenly into the bottoms and sides of four 5 - inch (12 - cm) tart pans.

Using your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1 / 4 - inch - thick side crust.

Grab cookie dough balls and flatten into a disc shape that will fit on top of chocolate base, without touching the sides.

If you find that the dough is on the drier side, add 1 - 2 tbsp of ice cold water and gently incorporate it into the dough using your fingers and try forming the dough ball again.

Drop the dough, smooth top side down ward into the prepared banneton or basket - I noticed dough can be very sticky to handle and can be only be smooth on its top sphere which is facing down into the banneton and so the back of the bread facing upwards can look a little rough and ugly.

An easier way to add apples and raisins (believe me I've tried them all), cut dough in 4, smush each piece into approx. 6 ″ x 4 ″ shapes, put finely chopped apples and raisins across the centre then lift each side of dough to seal.

First, sprinkle more flour over it if it got absorbed into the dough and very gently lift the sides of the dough all around making sure that it hasn't stuck to the cloth.

Fold the corners under with the sides of your hands and form the dough into a round.

Press cookie dough into bottom of cup in an even layer and press about 1/2 way up the sides of each cup, forming a cup shape before you place them in the oven.

It will be sticky so use a rubber spatula or oiled hands to press the dough into the bottom and lower sides of prepared pie pan.

Roll dough into a log starting with one of the short sides.

Cut dough into 6 pieces, once down the middle of the short side and then into thirds on the long side.

Gently roll out the dough into a large rectangle, about 9 by 20 inches, with one of the short sides closest to you.

Fold into a triangle shape by starting with the end containing the spinach filling, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle.

Transfer the dough to the prepared pan and press evenly into the base and sides of the pan using your fingertips.

Gently press dough into the bottom and sides of the pan.

Once the dough is firm, remove it from the refrigerator, flour the outside and once again, with a long side of the folded dough facing you, roll away from you and into a long rectangle about 1/2 inch thick.

Arrange dough balls seam side down into 5 rows of 3 in prepared dish, cover loosely with greased plastic, and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 1 to 1-1/2 hours.

Press the chilled dough into a 9» tart pan and use your fingers to press the dough into all of the corners and up the sides of the pan.

Working in batches, roll dough into 1 - inch balls, and press into bottom and up sides of buttered mini-muffin tins to form shells.

3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

Lift rolled dough into an ungreased 13 × 9 inch baking tray (fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it's original shape to cover entire baking dish) and bring the extra up the sides of the tray.

Press the dough against the bottom of the dish into an even crust, starting in the middle and working up the sides.

We just quickly cut off the dough with a teaspoon into the boiling water: Hold the bowl with batter tilted over the pot and with the side of a teaspoon you quickly slide little pieces into the water.

Grab sections of the dough and press into the prepared muffin pan, working up the sides of the cups.

Divide dough in half, shape into a ball, dust lightly with flour, and place in the center of a lightly oiled piece of foil about 10 inches square, shiny side down.

Cover your working surface with it, rub it into the rolling pin, and sprinkle it on both sides of the cookie dough.

Almost weekly we have a vegetable soup with whatever needs to be used up, calzones (just a super easy pizza dough recipe, mozzarella and pepperoni squished inside), kielbasa and potatoes — usually chopped & tossed together into the oven to roast, chicken breasts marinated in whatever I have with a side of couscous... geez, no wonder I love this site!!

Then, with the long edge of the dough facing you, you fold one third of the dough into the middle and then the remaining third over from the other side.

Now spray or butter a loaf pan and place the bread roll seam side down into the pan, pressing the dough gently into the sides of the pan.

Then fold 1/3 of the dough over itself, and continue this motion until all the sides are folded into the middle.

Ease the dough across the bottom of the pan and up the sides, pressing it into the corners of the pan with your fingertips.

Press the dough into and up the sides of the cast iron skillet.

Brush the first sheet of phyllo dough with melted butter and transfer it, buttered - side down, into the baking dish.

Press with your fingers into the tart tin, pushing the dough out to make an even layer on the bottom and sides of the tin.

Add remaining ingredients and blend until the mixture forms into a dough and pulls away from the side of the bowl.

Press dough into the sides of the pan, then freeze for 15 minutes.

Place the logs of dough into your pans, seam side down.

Dip the top of each scoop of cookie dough into raw sugar crystals and place back on baking sheet with the sugar side facing up

Pinch the salt and water into the dough, giving it a good mix by hand, and scrape down the sides of the bowl with a wet bowl scraper.

Super Special Bread Dough Tip: When the dough is completely kneaded, cup your hands around the sides of the dough and drag it on the counter towards you a couple of times to tighten the dough into a soft Dough Tip: When the dough is completely kneaded, cup your hands around the sides of the dough and drag it on the counter towards you a couple of times to tighten the dough into a soft dough is completely kneaded, cup your hands around the sides of the dough and drag it on the counter towards you a couple of times to tighten the dough into a soft dough and drag it on the counter towards you a couple of times to tighten the dough into a soft dough into a soft ball.