Sentences with phrase «surface use a rolling pin»

On a flat surface use a rolling pin to flatten the dough.

On lightly floured surface use a rolling pin and work from the center to the edges to roll each piece into a ten - inch circle.

Not exact matches

Roll using a floured surface and rolling pin.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4 - inch thickness.

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 chiuse 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 chiUse 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

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.

Lightly oil your work surface and, using a rolling pin, roll one dough - ball at a time into a circle.

On a lightly floured surface, using a lightly floured rolling pin, roll out the pizza dough into a 15x10 inch rectangle.

Flour a flat surface, and roll out the dough using a floured rolling pin until the dough is approximately 1/4 to 1/2 inch thick.

On a floured surface, roll out ball using a rolling pin, always rolling away from you and rotating the dough to form a round flat dough.

5 / Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick.

Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Sift together the 2 tablespoons of cocoa and 2 tablespoons of powdered sugar and use some to generously dust the surface you're rolling out on, then dust the top of the dough and rolling pin and roll the dough out to be about 1/4 ″ thick.

To roll out the gluten - free dough, dust your work surface thoroughly with gluten - free flour and use a well - floured rolling pin to prevent the dough from sticking.

On a floured work surface, using a rolling pin, roll each piece of dough into a circle.

One at a time take a ball of dough and use either your hands or a rolling pin to flatten it on a floured surface.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Lightly flour a work surface and, using a rolling pin, roll out your dough until about half a centimetre thick.

On a lightly floured work surface, use a rolling pin to roll the dough out.

on a floured surface roll out each bit of dough and flatten with the palm of your hand as much as possible, you might even need to use a rolling pin.

Add a bit more flour to your work surface, and use a rolling pin to roll dough to about 1/8 inch thick.

Remove the dough to a lightly floured work surface and using a rolling pin, roll dough out to 1 / 2 - inch thickness.

Turn the dough onto a floured surface, divide it into 2 balls and using a rolling pin roll the dough into two 11 inches rounds.

Using well - floured hands and a rolling pin, as necessary, pat and roll out the dough on a lightly floured surface into an oval about the size of the bottom of the liner of your slow cooker, rotating the dough and flouring it frequently to prevent sticking (as shown in the gluten free pizza shaping video).

Using well - floured hands and a rolling pin, as necessary, pat and roll out the first piece of dough on a lightly floured surface into a 12 - inch round, rotating the dough and flouring it frequently, to prevent sticking, as shown in the gluten free pizza shaping video.

Using a rolling pin, roll out one of the balls of dough on to a floured surface.

On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle.

Flour your work surface and rolling pin and roll the pastry into a circle and use it to line a 23 cm loose - based pie plate.

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.

Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10 - inch rectangle.

Pick up the dough by carefully rolling it around your rolling pin, using your bench scraper to help lift it off the work surface.

Crush the candy using a rolling pin on a hard surface.

Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large ovalish rectangle measuring roughly 18 in wide.

To print a woodcut, the artist covers the surface of the woodblock with ink using a brayer, a tool similar to a rolling pin that evenly spreads the ink.