Sentences with phrase «to flour the counter»
"To flour the counter" means to sprinkle or spread a fine layer of flour on a countertop or work surface before rolling out dough or preparing food. This prevents the dough from sticking and makes it easier to work with. Full definition
On lightly floured counter turn dough into a 7 - inch diameter circle and cut 6 wedges from it.
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Roll out on floured counter to about 1/4 an inch thick and cut into shapes.
You will need to flour the counter frequently as you do this.
Divide pizza dough into 2 equal portions and on a generously floured counter, roll each one into a round about 10 inches in diameter.
Roll each dough half into 12 - inch rope on lightly floured counter.
Once it's formed into a ball, remove it from the food processor and place on a well floured counter.
Turn the dough out onto a lightly floured counter top and knead, adding more white flour as necessary to prevent sticking, about 5 minutes until smooth.
Her recipe, as it was given to me: 1 tsp salt, per whole egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until thin, adding more flour as needed to prevent sticking Let topside dry, then carefully turn over to dry other side Roll up dough into log, then slice to desired thickness You may place cut noodles in baggies in freezer for future use
Liberally flour the counter and your hands.
Flour the counter very well with the flour - semolina blend.
Roll the dough out 1 / 4 - inch thick on a lightly floured counter top, and stamp into desired shapes.
Dump the mixture onto a clean and lightly floured counter and knead until the dough is smooth, approximately three or four minutes.
Generously flour your counter top and place the scone dough on top of it.
Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.
Scrape onto a floured counter and knead in apple pieces and Cheerios cereal.
Turn the dough into a well - floured counter.
Dump mixture out onto a floured counter and knead a few times just to finish mixing the dough.
If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it.
Turn dough out onto a well - floured counter and knead a few times with floured hands.
Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour.
Dump your dough out onto a well - floured counter.
Turn the risen dough out onto a floured counter and divide it into two equal pieces.
Turn the dough into a lightly floured counter.
Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands.
When the dough has risen, punch it down, remove it from the bowl, and place it on a clean, well - floured counter.
Gently dump the dough onto the floured counter and use your hands to remove any dough left sticking inside the bowl.
Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds.
Using your fingers, remove dough (it should be wet and shaggy) onto the floured counter top.
When you have about 1/4 cup of flour left in the bowl, slow the mixer down to minimum and just sprinkle the flour in until you get a ball that can be turned out on a floured counter or board without it being a sticky mess.
Stir with a wooden spoon until it becomes too difficult then dump out on to a lightly floured counter.
Lightly flour the counter or work surface.
With as few movements as possible, transfer the dough to a well - floured counter or surface, flour the top of the dough, and pat it into a circular disk about 1 - inch high.
Turn dough onto a lightly floured counter.
Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that's slightly tacky but doesn't stick to the counter or your hands.
Pat it out to a 1 / 2 - inch thickness on a very well - floured counter and use a 3 1/2 - inch biscuit cutter to cut twelve rounds.
Turn the dough out onto a well - floured counter and knead for 7 - 10 minutes until it forms a smooth and elastic ball.
I do this while holding it in my hands, but you can set it down on a lightly floured counter and fold over each corner to make a ball.