Sentences with phrase «thin rolling pin»

With a thin rolling pin, she coaxes it into a smooth, sprawling circle, pressing down on it with the full weight of her body — yellow tank and Levi's, brown bangs that graze her eyelids, arms tattooed in graphic symbols, each of which marks some kind of overcoming.

The one trick is procuring a thin rolling pin, about half the diameter of a regular American pin, from a Chinese supermarket.

Using a thin rolling pin or the side of your hand, press into it lengthwise along the entire length of the dough, just off - centre.

Not exact matches

Then cover the top of a counter and a rolling pin in buckwheat or brown rice flour and roll your mixture out on it until its nicely thin and perfectly smooth.

Pat out dough into a thin round (I used a rolling pin, it was much more effective) and cut out small flower shapes.

Roll the bread with a rolling pin to make it flat and thin.

Roll the dough out using a rolling pin, as thin as you can (the thinner the crispier) without it breaking.

Use a rolling pin (or, if you can't find yours like I did, a glass) to get the mix as thin as possible.

If you're using thick chicken breasts, pound them thin with a meat mallet or rolling pin, or slice them horizontally in half.

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Now take the darker dough, roll it into a cylinder of 5» long and then with a rolling pin roll it into a thin oblong disc.

Take a large portion of the dough, dust it lightly with dry wheat flour and roll it into a large thin sheet with a rolling pin.

Using a legit rolling pin, roll out the butter into sheets so it's all flattened and thinned.

On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).

Roll out the dough as thin as possible, roughly 1 / 8 - inch (3 mm), between two sheets of plastic wrap or baking paper, it keeps the dough from sticking to the baking pin.

Roll into even and thin crust, using a rolling pin.

Using a rolling pin (or a pasta machine), roll the dough very thin (1/32 inch or less).

On a rolling board, using a rolling pin, roll out as thin as possible.

Using a rolling pin, roll out into a thin layer.

Roll the dough out thin with a rolling pin (the dough should be about the thickness of a corn tortilla).

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).

[3] The dough is rolled with a conventional rolling pin (and much more flour) until it is thin and does not stick to the surface.

Using a rolling pin, roll the pizza dough out into a thin layer.

Remove the biscuits from the package and using a rolling pin, roll each biscuit out until they are thin strips, about 1/4» thick.

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).

Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed, so flour coats both sides and dough is no longer sticky.

9) Place the ball of pizza dough onto a sheet of parchment paper, and use a tapioca - floured rolling pin to slowly roll the dough out into a thin circle — the thinner the crispier your crust will be.

Use a rolling pin to roll out the dough ball until very thin, 1/8» or so.

Using either a pasta machine or rolling pin, roll out the dough as thin as you can.

Roll the dough with a lightly floured rolling pin until it's 1⁄8 to 1⁄4 inch thick (the thinner you roll the dough, the crispier the cookies will Roll the dough with a lightly floured rolling pin until it's 1⁄8 to 1⁄4 inch thick (the thinner you roll the dough, the crispier the cookies will roll the dough, the crispier the cookies will be).

On a floured surface, with a rolling pin, roll each piece into paper thin sheets.

Cover your counter in a little extra flour before rolling out your dough with a rolling pin until it's thin and smooth.

Since I wanted to make mini pies using a mini muffin pan, I ditched the rolling pin and pressed the dough into each little cup (keep it thin!).

It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin - shaped pie crusts out of them.

I've been making this for awhile since I first found it on here.Yesterday I decided to make it look like bran flakes by rolling it as thin as the rolling pin would make it between two parchment sheets.I had to do it on two cookie sheets, dividing the mix between the two.Leaving both papers in place, I started cooking and eventually the top layer of parchment lifted right off.

Step # 5: Place the dough between 2 parchment papers and roll it flat with a rolling pin as thin as you like.

Use a rolling pin to roll the cracker mixture about 1 / 8 - inch thick, or as thin as you'd like your crackers to be.

Using a rolling pin, stretch your dough to a very thin 10 - inch round.

Flour your work surface and rolling pin and roll out the pastry until it is thin.

Use a rolling pin or your hands to press the dough into as thin and even a sheet as you can get.

Roll each into a ball and flatten out with rolling pin into thin circles (about 1/8 inch thick).

When you dip a dough ball into the sesame oil take a rolling pin and start rolling the dough ball into a thin pancake.

Use a rolling pin to press the pasta as thin as possible.

Tip: I put the dough between two baking sheets and use a rolling pin to make the dough really thin.

Break off quarters of the dough, and roll until very thin with a rolling pin, taking care that it doesn't stick.

Flatten it with your hands and then roll it with a floured rolling pin, going in every direction to try to make it round *, as thin as you can.

A thinner pin is easier to work with, given you'll be rolling out circles the size of your palm.

Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between 1/2 -1 / 4 inch).

Using a rolling pin, roll the dough into a thin, very even layer.

This way you can get it nice and thin crust without it sticking to the rolling pin.