Sentences with phrase «thickness using a rolling pin»

Place the chicken between 2 sheets of cling film and bash to an even thickness using a rolling pin.

After the dough is cooled roll it out to about 3 mm thickness using a rolling pin.

Not exact matches

Using a rolling pin, roll out the dough between two sheets of parchment paper or Teflex sheets, forming an even thickness.

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

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

Using a small rolling pin, roll dough to desired thickness.

ROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smootrolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smooth ball.

Using a rolling pin, roll the dough out to about ⅛ inch thickness.

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

Cover each chicken breast in two layers of plastic wrap and use a rolling pin or something else heavy and unbreakable to pound your chicken to an even thickness, about half an inch.

Using a rolling pin, roll the pastry into a 10» x14» rectangle of even thickness.

Place chicken breasts between 2 sheets of plastic wrap and pound to 1/2 inch thickness using a meat mallet, rolling pin or heavy skillet.

Using a long rolling pin, roll out the pizza dough to the desired thickness.

Place each chicken breast half between 2 sheets of heavy - duty plastic wrap, and pound to 1 / 4 - inch thickness using a meat mallet or rolling pin.

Using a rolling pin, roll the dough out in a rectangle shape with even thickness throughout.

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 about 1/4 of an inch in thickness.

Roll out using a rolling pin until 1/4 inch thickness.

Using a rolling pin, roll the dough between 2 sheets parchment paper, to a 1/4 to 1 / 8 - inch thickness.

Working quickly, gently press the dough together with your hands and, using a rolling pin, roll the dough out to an even 1 - inch thickness.

Using a rolling pin, make thickness as even as possible.

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

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.

Use a rolling pin to roll the dough out to about 1 / 2 - inch thickness.

Using a rolling pin, roll the dough to about 1 / 4 - inch thickness.

Pat the cookie dough down into a flat round shape, and use a rolling pin to roll it out to about 5 mm thickness.

Flatten using rolling pin to almost 3 mm thickness.

Using a rolling pin, roll your dough out to about 1/2 inch thickness.

Place the dough on a Teflex sheet, cover with parchment paper, and using a rolling pin, roll evenly to about 1/4 ″ thickness.

Use a rolling pin to flatten dough to approximately 1/3» thickness, using fingers to mend any cracks or craggy spots on edges.

Pound the chicken to the desired thickness using a meat mallet or wooden rolling pin.

Either divide the dough into two parts and roll onto two pizza pans, or roll out the dough onto one large pizza pan, using a rolling pin, to about 1/4» thickness.

Lay a sheet of parchment paper on top, and use a rolling pin to roll each piece of dough to 1 / 2 - inch thickness.

Place each chicken breast half between 2 sheets of heavy - duty plastic wrap; pound to 1 / 4 - inch thickness using a meat mallet or rolling pin.

Roll out the dough using a rolling pin until it is an even thickness (about 1/4 inch thick).

Using a rolling pin, roll dough out to approximately 1/2 inch thickness.

Place chicken between two sheets of heavy - duty plastic wrap, and flatten to 1 / 4 - inch thickness, using a meat mallet or rolling pin.

Seal the bag and using a meat mallet or rolling pin, pound the chicken to 1/2 - inch thickness.

Use a rolling pin to roll out the dough to approximately 1/4 inch thickness if you plan to use a cookie cuttUse a rolling pin to roll out the dough to approximately 1/4 inch thickness if you plan to use a cookie cuttuse a cookie cutter.