Sentences with phrase «surface place your dough»

Not exact matches

To roll out the cookies, place a ball of dough about 3 or 4 - inches in diameter on a lightly floured surface.

Place the dough on a lightly floured surface and divide it into two pieces.

Flour a pastry board or work surface heavily and place the dough in the center.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Punch the dough down slightly, place it on a floured surface and roll out into the pizza shape you desire.

When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface sandwiched between wax paper.

Divide the dough in half and place one piece on a floured work surface.

Divide the dough into 2 - 3 balls and place one at a time on a floured non-stick mat or on stone surface.

Remove the chilled dough from the refrigerator and place on a lightly floured surface.

Once all the ingredients are combined, place the dough ball on the worktop surface sprinkled with buckwheat flour.

Take the dough out of the cling film and place on a well floured surface.

Place crackers on a flour dusted surface and repeat with the remaining pieces of dough.

Remove the parchment with the dough from the baking sheets and place on a flat surface.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

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 cPlace 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 cplace a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Once ready, place the dough in a lightly flour surface, roll out to form a rectangle, then start with the filling, first spread the pumpkin puree and after that sprinkle the cinnamon, brown sugar and the pecans.

Once chilled, peel off parchment and place dough on a lightly floured surface.

Place the dough on a lightly floured work surface and pat it into a disk.

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

Take some of the dough out of the fridge and place it on a lightly floured surface, dust your rolling - pin with flour, roll the dough out to the desired thickness (2 - 4 mm).

Rotate the halves 90 degrees and place the dough balls on the prepared baking sheets, jagged surface up, spacing them 1 inch apart.

separate dough into one - once balls, place o a lightly floured surface, cover and allow to rest for 30 minutes.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

Place the dough back on the floured surface and knead a few times.

Place the dough on a floured surface and knead it with your hands for above 5 minutes.

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).

Place one of the pie dough rounds on a flat, lightly floured surface.

On a clean work surface, spread one sheet of phyllo dough; spray with the olive oil spray; place another sheet on top of the first, spray with olive oil spray.

4 / Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface.

When the filling is ready, take the dough out of the fridge and place it on slighlty floured surface.

Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface.

Remove the dough from the bowl and place on a well - floured surface.

Place 1 ball of dough on a heavily floured surface.

Place a large handful of the dough onto a well - floured surface, enough at a time to make a round.

Remove the dough circles from the refrigerator and place in an even layer on your work surface.

Once the dough has risen, place it on a floured surface and punch it down 3 - 4 times.

Roll the dough: Place parchment on the work surface, and lightly flour parchment and rolling pin.

Place the dough back on the flat surface and press down into a disk with the heel of your hand.

Place the bowl on the mixer with dough hook and scatter pieces of butter on the surface of the dough; mix on the lowest speed for 1 minute.

Remove one dough sheet from freezer; place on work surface.

Roll the dough into teaspoon sized balls, place on a flat surface, and using your pinky, make a small indentation on the top of each dough ball.

Place one dough disk on work surface (leave other disk in the refrigerator) and dust with flour blend.

Remove the dough from refrigerator and place on a lightly floured surface.

Lightly flour a work surface and place dough on it.

Place dough on a well - floured surface — either a dish towel (tea towel) or even the counter.

On a lightly floured surface, roll 1 disk of dough into a 11 to 12 - inch circle (about 1 / 8 - inch thick), and place in a 9 - inch pie plate.

Place dough onto a lightly floured surface and knead until smooth.

Place dough on clean, lightly floured surface.

Place the dough onto a floured surface and knead until smooth.