Sentences with phrase «then use a rolling pin»

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12 cm rounds, roughly 2 mm to 3 mm thick.

Press dough with finger to gently stretch dough to fit in pan, and then use a rolling pin to lightly flatten.

Not exact matches

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

Use your rolling pin to press down on the pastry, making little grooves, then proceed to roll the pastry as below.

Shape it into a disc and then roll it out using a rolling pin to 1.5 cm thickness (slightly over 1/2 inch).

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

Leave to proof for 20 minutes, then turn onto a floured board and use a rolling pin to flatten.

Use a rolling pin to gently form the layers into one 8 - inch round, then use your hands to press the final 1/4 of raspberries on tUse a rolling pin to gently form the layers into one 8 - inch round, then use your hands to press the final 1/4 of raspberries on tuse your hands to press the final 1/4 of raspberries on top.

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.

Then you can use a rolling pin or I just use my hands to press the dough out flat, you have to sprinkle it with flour to keep from sticking, you want it about 1 inch thick, maybe a tad thicker.

using a lightly floured rolling pin, roll the dough out until it's about 1/2» thick, sprinkle the top with sprinkles, and then continue rolling until it is 1/4» thick.

My method was to use a rice paddle (flat on the top of the mixture in my pan) and then pound on it with the end of my French rolling pin (which is a glorified dowel).

Roll the pastry round the rolling pin to make it easier to get into the quiche dish, then cut any excess pastry from around the side of the quiche dish and use that to repair any cracks or tears that might have happened in moving the pastry to the dish.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Using a rolling pin roll out the dough to 3 mm thickness (it might be easier to do this in two goes), then cut out the cookies.

Also I just made another, more successful, batch, this time first using a lubricated cutting mat to «smush» the dough and then a rolling pin (on top of the mat) to even it out.

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

I don't have a tortilla press, so I used a regular rolling pin, and placed the ball of dough between parchment paper, then rolled out to about 5 - 6 inch tortillas.

Roll each piece into a ball and then flatten each using a rolling pin.

However, a tortilla press can be used to start the process of creating a nice small round tortilla that can then be rolled into a larger size with a rolling pin.

Unfold it and then, using a rolling pin, roll it out so that it will be close to the size of your skillet.

Cover it with an additional sheet of wax paper and then, using your cold rolling pin, roll the dough out into a 1/4 - inch thick sheet.

I soaked the cashews, then drained them and put them in a plastic ziploc, where I then crushed them into somewhat of a paste using a rolling pin.

Sprinkle the sugar / cinnamon mixture evenly over the butter, then gently press into the dough using a rolling pin.

Using a rolling - pin we flattened the play dough and then made mounds of it and added some paper to be a moon which was a «crescent» — an app for the i - phone has apparently taught him crescent as a shape!