Sentences with phrase «using sheets of parchment»

each), using sheets of parchment paper or plastic wrap as dividers.

Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula.

Use another sheet of parchment paper on top if the dough is sticking to the rolling pin.

I would pour the mix into a shallow pan or cookie sheet type of thing (IDK how much this makes, but whatever would be appropriate for the amount of cough drop base you have) Use a sheet of parchment paper or wax paper to prevent it from sticking (if it sticks at all — haven't made it yet!)

Transfer mixture to prepared pan and use a sheet of parchment to press and flatten evenly into pan.

Transfer the mixture to the prepared loaf pan and use another sheet of parchment paper on top to press and flatten evenly into the pan.

Transfer the mixture to the prepared loaf pan and use a sheet of parchment paper on top to press and flatten evenly using the palm of your hand.

Not exact matches

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

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

Cut a piece of parchment paper the size of a standard baking sheet or use a silicone baking mat.

Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge.

Make pomegranate salt: Use a spoon or pastry brush to splatter a bit of juice on a sheet of parchment paper.

Remove the top sheet of parchment paper and use a 3 - inch cookie cutter to cut out clean rounds from each of the 12 pieces of dough.

Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment - lined baking sheets.

Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and put on to a baking sheet / tray lined with parchment or a cookie sheet.

Prepare baking sheet with parchment paper and using a paper towel or pastry brush, cover the parchment in a thin coat of coconut oil.

Position oven racks in the top and bottom thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment (or use nonstick baking sheets).

Used fontina instead of asiago Used non stick cookie sheet instead of parchment paper Sprinkled with gruyere only - no thyme I also made the dough the night before and they were still fabulous the next day!

I wanted hamburger buns out of this recipe so I used greased muffins rings, a bake sheet and parchment paper.

Using a 2 1/2» diameter cookie cutter (or top of a round drinking glass), cut out cookies and place on a parchment - lined baking sheet.

Line up the bagels on a baking sheet that's been lined with parchment paper, a Silpat or whatever you use for this kind of thing.

Lift the parchment paper and simultaneosly use both hands to break the sheet into large strips of bark.

Using the cookie cutters of your choice, cut out cookies and place them on a baking sheet lined with parchment paper.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

Instead of using a parchment paper on the bottom and then transferring onto your sheet pan, you can roll onto a silicone mat and then use something that won't damage it to cut (I've used a plastic pastry roller or frosting spatula).

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

I used several recipes, with and without olive oil, different thicknesses, different temperatures, different length of times, parchment / no parchment, cookie sheet and a stone.

Cut a tiny end off the sandwich bag and, as if using a piping bag to frost a cake, squeeze little dots of chocolate onto a parchment lined baking sheet.

Remove the top sheet of parchment (carefully so you don't tear the pastry), tip the pastry into the pie plate, remove the other sheet of parchment and then use your fingers to shape the dough into the plate and repair any boo - boos that might have occurred during the transfer.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

As easy as mixing in one go — I used an electric stand mixer but you could just as well do it by hand — and tipping onto a sheet of greaseproof parchment paper to bake.

Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts.

Cover with another sheet of parchment, and use another tray to press down.

The best way to be certain that the bread won't stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment.

Transfer to a parchment - lined baking sheet (or spread out on current baking sheet if already using), laying on one of cut sides.

Place a sheet of parchment paper on the bottom of the cake pan (I use a cake pan with removable bottom, but it's not necessary).

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat.

Using a table spoon, drop a spoonfuls of mixture onto cookie sheet lined with parchment or waxed paper.

I peeled off the top sheet of waxed paper, removed the unused dough, and flipped the waxed paper over onto the silicone baking sheet that I use instead of parchment paper.

While the dough is still warm, use a small spring - form ice cream scoop to shape individual balls (straight out of the pan) and place the balls on parchment - lined sheet pans.

TIP: I use a second sheet of parchment paper to push down the mixture evenly into the dish so it doesn't stick to my hands.

Place one ball between the 2 larger sheets of parchment and, holding the plate, use your body weight to flatten the dough.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper.

On a sheet of parchment paper using wet hands, form dough into a square roughly 8 × 8 inches in size and about 1 / 4 - inch thick.

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.

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.

Transfer sliced bars to a large sheet of parchment paper and use a spoon to drizzle chocolate over bars.

Lay a sheet of plastic wrap or parchment paper on top and use your hands to spread into a uniformly thin layer about 1 / 4th — 1 / 8th inch (3 to 6 mm.)

Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza):