Sentences with phrase «surface shape the dough»

Remove the dough onto a lightly floured surface shape the dough into a round cob shape.

On a floured surface shape the dough into a rectangle by gently pressing it together.

Not exact matches

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.

Turn out dough onto a lightly floured surface, and shape into a disk.

On a big flour covered surface, role out the dough into a rectangular shape about 1 cm thick.

On a lightly floured surface, shape the dough into an 8 - inch round (about 1 inch thick).

On a lightly floured surface roll the dough into long teardrop shapes, about 4 - inches wide by 12 -14-inches long and 1 / 4 - inch thick.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

Dump the contents of the bowl onto a clean work surface and shape the dough into a log about 3 to 3.5 inches in diameter.

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

From kneading, rolling and shaping dough to roasting meat and veggies to freezing fruit, these multi-use surfaces are a staple for every kitchen.

Turn dough out onto a floured surface, and pat it into a square - ish shape, about 3/4 inch thick.

On a floured surface, roll out the dough about 3 - 4 mm thick and cut out cookies of the desired shape.

Roll out the dough on a floured surface and use a cookie cutter to cut into the shape of your choice.

Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap.

Now apply some oil on hand and again knead dough for a while to give it smooth shape with shiny surface.

(1) To begin kneading, bring the dough into a ball shape on a lightly floured surface.

Shaping the dough: To cut and shape the dough, divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shShaping the dough: To cut and shape the dough, divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shapingshaping).

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape.

Roll the dough out onto a floured surface and cut into desired shapes (we used heart cookie cutters for ours).

But at the end of step 3, my dough was so sticky than I couldn't shape a ball so I had to ass a lots of flour to be able to shape — but still not a perfect tensed surface ball... what do you think is wrong with my dough?

The dough was so liquid - y that when I poured it on to the heavily floured surface it wouldn't hold any shape nor could I fold it or pick it up to even put in the bowl to rise.

Using lightly floured hands, gently shape dough into 2 balls, then turn them on to a lightly floured surface.

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

Transfer the dough chunks on a lightly floured work surface, combine with your hands and make a round disc shape.

Dump the dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic.

Transfer the dough on a lightly floured work surface and create a thin disc - shape.

Turn dough out onto a lightly floured surface, shape into a 7 - inch square, then cut into 9 equal - sized pieces.

Roll out dough to 1/4 inch thickness on a well - floured surface and cut shapes as desired.

Turn the dough out onto a work surface and shape into a 5 - inch (18 - cm) disk.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

Put the dough on a lightly floured surface, shape into 20 - 23 cm and 2 cm thick disk.

Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12 cm across.

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 surShape 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 surshape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

Invert the dough to dough to a floured work surface, and shape it into a rough square..

Transfer the dough chunks on a lightly floured work surface and form a disc - shape with your hands.

Ok, maybe I am the only one who wondered about this, but I wasn't clear on the step from pouring the dough onto a heavily floured surface, shaping and covering with plastic wrap.

Roll out the remaining two discs of dough on a lightly floured surface into 13 - inch rounds (about 1 / 8 - inch thick) to use for the leaf shapes and lattice.

7) Whisk flour, baking powder and salt in a separate bowl 8) Add flour mixture to egg mixture and beat until combined 9) Fold in the chopped almonds and chocolate pieces until evenly distributed 10) Transfer the biscotti dough onto a well - floured, cool, flat surface, and shape it into a log.

Turn dough out onto floured surface and shape into a square.

Pull the dough out of the bowl it was in and gently shape it into a rectangle on the floured surface.

Transfer the dough to a working surface, shape it into a disc and tightly wrap with a plastic film.

Roll out pizza dough ball on floured surface until desired thickness and shape are reached.

Making sure that there remains a sprinkling of flour on the surface to prevent sticking and also flouring your rolling pin, roll the dough to a thickness of about 3 to 7 mm (depending on how thick you want your final pizza) and shape as you wish.

On a very lightly floured surface, roll out the dough thinly — not quite as thin as you'd roll a pie crust — and cut into shapes.

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

Once the bread dough is shaped, you will slide the parchment, along with the dough, onto a baking surface.

Cut 12 same - sized chunks out of your dough and roll them to form small balls, add flour to your surface and stretch each ball with the help of a rolling pin into a tortilla shape (I recommend stretching quite thin to get crispier bunuelos).

Transfer the dough to a work surface, and shape into a rectangle.