Remove the dough from the refrigerator and turn it out onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly,
sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself.
Dust each piece with flour, and roll lightly or pat out into a flat disk about 1/2 inch thick,
sprinkling with flour if there are sticky spots.
If you don't have parchment, you can use a kitchen
towel sprinkled with flour, but keep in mind that there is a much higher chance of your dough deflating when it rises on a kitchen towel because it will more likely stick to the towel.
Rub a rolling pin with flour and, on a flat surface
lightly sprinkled with flour, roll the dough quickly into an approximately 9 - by -13-inch rectangle 5 Spread 4 or 5 tablespoons jam over the surface of the dough, leaving a 1 - inch border on all sides.
Sprinkle with flour and continue to dust your rolling pin to prevent sticking (alternatively, you can roll the dough out with another piece of paper on top).
Place the dough balls on top of the floured counter and
sprinkle them with flour; dust your hands with flour.
Sprinkle with flour, and stir to combine.
Roll your dough in a ball,
sprinkle with flour and leave for 10 minutes.
Sprinkle with the flour and stir well.
Knead the dough on low to medium speed for about 10 minutes until smooth,
sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
Lower the heat and
sprinkle with flour and stir for 2 minutes to cook the flour.
Grease 20 cm cake pan with butter,
sprinkle with flour and pour the batter.
Sprinkle with flour and cook 3 minutes longer, stirring.
Sprinkle them with flour and make sure they don't get wet to prevent sticking.
Sprinkle with flour and set aside for about 90 min, or until it doubles in size.
Place the dough in the bowl,
sprinkle with flour and cover with a cling film or towel.
Sprinkle with flour and cook for one minute more, then remove from heat deglaze the pan with the whiskey.
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.
3) Grease your tart trays with butter and
sprinkle with flour.
Transfer dough to surface and
sprinkle with flour.
Lubricate the baking form with corn oil and
sprinkle with flour.
Mist with spray oil,
sprinkle with flour, cover with plastic wrap and allow to rest on the counter for 30 minutes.
Sprinkle with flour and toss.
Lightly oil the mini loaf pans and
sprinkle them with flour.
Sprinkle with flour and cook 30 sec stirring constantly.
Lower the heat,
sprinkle with the flour, and stir for 2 minutes to cook the flour.
Return all the meat to the Dutch oven,
sprinkle with flour, and stir lightly to coat the meat with flour.
Sprinkle with flour, salt, and pepper, tossing to coat all pieces.
The strands of dough should be smooth and
sprinkled with flour.
Grease a loaf pan with baking spray and
sprinkle with flour to prevent sticking.
If the dough is a bit sticky, lightly
sprinkle it with flour.
Sprinkle with the flour and stir to distribute evenly, 1 to 2 minutes.
Sprinkle with flour and roll them up loosely.
Meanwhile, trim, peel, and slice the onion;
sprinkle with the flour and toss to coat.