Sentences with phrase «squares out of the dough»

Not exact matches

I've been making them in the form of tiles, cutting a rolled out sheet of dough into squares and adorning them with summer veggies, herbs, spices, and olives.

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

Roll the dough out into roughly a 40 x 40 cm square, then brush about 2/3 of the butter over the entire surface of the dough.

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.

Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands.

Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center of the dough.

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.

Roll out each piece of dough into a rough 8 - inch square.

If you don't mind a somewhat rustic shape to your muffins, instead of cutting out circles, pat the dough into a rough rectangle and use a dough cutter to cut it into square - ish pieces.

Lay the dough on a separate large sheet of parchment paper, and roll out into a thin square.

Divide dough in half and press out half of the dough into a 8 inch square.

For regular - sized cookies, roll the dough out thicker (I'd guess about 1/6 ″ or thereabouts), instead, so that each ball yields one 7 ″ x7 ″ square, instead of two smaller ones.

If you want to make mini-sized cookies, like I did, roll the dough out to about 1/8 ″ thickness, into squares that are about 5 ″ x5 ″ (or the size of one sandwich Ziploc).

It got me thinking... have you or has anyone else ever tried using your Plugra idea to actually try to make croissants?!?!? From the sounds of it, instead of rolling and cutting into crackers, maybe the dough could be rolled out, cut into long triangles (cut from a rectangle rather than a square), rolled up like the pop - n» - fresh method for «crescent rolls,» and then baked?

Working on a lightly floured work surface, take one dough ball and, using either a rolling pin or your hands, spread the dough out gently into the shape of a square, or something close to it.

Refrigerate the first set of squares while you roll out the second disc of dough.

Between two sheets of baking paper, roll out dough very thinly and use knife to score into squares or rectangles.

Turn the dough out onto a floured square of parchment paper, and quickly pat it into a 4 cm deep round.

2 Roll out about one third of the pastry dough and trim it to make a 9 - inch square.

3 Roll out another third of the dough into a 10 - or 11 - inch square, and gently fit it into an 8 - or 9 - inch square baking pan.

Roll the square out further between two large, lightly oiled sheets of greaseproof paper or silicone baking mats, using firm pressure until the dough is so thin you can almost see through it.

Step 2) Keeping the other two pieces covered and using oiled hands, stretch one piece of dough out into a rough square until it is about 1 cm thick.