Sentences with phrase «smaller dough round»

Carefully top one pie with one smaller dough round, pulling it taught across the top and pressing the top and bottom crusts together to seal.

Not exact matches

You can make them big or small, oval or round, use a pastry bag to make them professional looking or just deposit the wet dough with a spoon on the baking sheet.

Pat out dough into a thin round (I used a rolling pin, it was much more effective) and cut out small flower shapes.

You can roll the dough and cut into 6 rounds or pinch 6 balls from the dough and then roll it in small circle.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Divide dough into 6 portions if you wants to cook 6 thick 9 x 9 cm square waffles or 8 - 9 portions if you want to cook small round waffles.

Transfer dough to a lightly floured board and knead to form two rounds, using 2/3 of the dough for one round and the remaining dough for the smaller round to place in the smaller oven.

On the prepared parchment, roll out the dough into either a 12 - inch round or four smaller «personal» rounds.

Place a small round cup or dish in the center of the circle, pressing it lightly to form a visual indentation without pressing through the dough.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel

After the first 2 hours I thought maybe it did a little (but didn't double), but after making it into 2 round loaves I knew something was wrong, and the loaves didn't rise at all, and silly me I kept hoping that they would be okay and went ahead and baked them, but they were simply small, heavy dough - rocks.

I pulled back the cloth for the photos so you could see the round balls of dough, the small disks, and then the large pieces.

Then roll the dough into small bites (balls about 1 inch thick) into a round shape and place on the prepared plate or parchment paper - covered sheet pan.

Did I mention I think this would make a great appetizer, instead of doing it in a round pizza pan spread the dough in a square or rectangle one and cut into small pieces.

Divide dough in half or fourths (the smaller the round the easier it will be to handle on the grill).

Place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round.

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

Place a small amount of dough between your palms and press to make round flat cookies.

Just cut out 8 donut shapes, then roll the cut - outs into rounds, and cut out more small rounds from the remaining dough.

If using immediately, scoop out a small amount of dough, roll into a ball in your hands and flatten to a round circle.

Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14 - 16 dumplings).

Take out the dough and make into small round balls and then roll into some white sugar.

Using a cookie cutter (any small round one will do), cut the dough into circles and place on a greased, parchment paper - covered baking sheet (very important so the cookies don't stick).

Place small strips of cheese (about 1 1/3 ounce) off - center on empanada dough rounds.

Place the small round (or oval) cutout pieces of dough on the baking sheet as well, and place the baking sheet in the freezer while you prepare the frying oil.

Dust the top lightly with flour, then using a small rolling pin, carefully roll the dough into about a 6 inch round.

Variation: Press a small spoon into the center of each dough round and insert a 1/4 teaspoon of Hot Pepper Jelly before or after baking.

Spoon dough and shape into small round discs or spoon «mounds» like traditional macaroons on parchment on a baking sheet sprinkle or press in coconut.

Drop dough, about a rounded tablespoonful (I use a small ice cream scoop) onto a parchment lined baking sheet or a greased baking sheet.

I own these adorable piggy ones, and their small size is perfect for shaping the dough into rounded circles.

Pinch small balls from the dough and shape them into perfect rounds.

Then roll the dough into small bites (balls about 1 inch thick) into a round shape and place on the prepared plate or parchment paper - covered sheet pan.

However, you can also skip the rolling out of the dough and simply make small, round dough balls before placing them on the cookie sheet.

With a 5 - inch round pasta cutter, or a small bowl about 5 inches across, cut 12 rounds from the dough.