Sentences with phrase «well floured work surface»

Roll out on a well floured work surface into an about 3 mm (0.1») thick circle.

Scrape dough onto a well floured work surface and knead for about 7 - 10 minutes to make a soft, smooth dough.

After your dough has chilled, turn it out onto a well floured work surface until about 1 / 8th inch thick.

Place the dough on a well floured work surface, and knead about 1/3 cup all - purpose flour into the dough.

I shaped the pieces into three round loaves with well floured hands on a well floured working surface and let them rise, covered with kitchen towels, for about 2 hours more until the surface started to crack.

Not exact matches

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

When ingredients are well combines, remove dough from bowl and knead it vigorously on a floured work surface for about 10 minutes or until it is smooth and elastic.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

On a well - floured work surface, roll the puff pastry into a rectangle about 24 in / 61 cm wide and 12 in / 30.5 cm from top to bottom.

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Mix well, then tip onto a lightly floured work surface and knead.

3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.

In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the sweet potato and create a well in the middle.

To roll out the gluten - free dough, dust your work surface thoroughly with gluten - free flour and use a well - floured rolling pin to prevent the dough from sticking.

I like it the best, but I also saw on Joy the Baker that she puts the flour and butter on a surface and works the butter in with a rolling pin.

Chilled pie dough plus a lightly floured work surface will give you the best shot at rolling out your dough while avoiding a melted mess.

When that was done, after about 45 minutes, I took the dough out of the bowl, cut it in four pieces, formed a ball of each piece, and rolled them with a rolling pin on a well - floured working surface.

Turn the dough out onto a well - floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes.

On a well - floured work surface, roll out the dough as thinly as possible into rectangular sheets.

Working quickly, take your dough and mold it into an 1 / 2 - inch thick rectangle on a well - floured surface using your well - floured hands.

Transfer to a work surface, and create a mound of flour with a well in the center.

After the 10 minutes, place the dough ball on a well - floured work surface.

To make it easy on yourself it might be better to just cut it into squares with a pizza cutter (since your not trying to use your little heart cookie cutter because it'll look soooo cute in the pictures, you know, just as an example...) I didn't mind the white flour on the finished cookies but if you do dust your work surface with carob powder instead.

Preheat the oven to 180 ° C. Sieve the flour, salt and baking powder on to a clean work surface and make a well in the middle.

Working with one portion at a time, roll out on a well floured surface into a paper thin thickness.

Punch down dough to deflate and turn out onto a well - floured work surface.

The dough can be a little sticky (which is great for these purposes), so just make sure to flour your surfaces and hands well while working the dough.

Turn dough out onto well - floured work surface, and pat into 1 - inch - thick rectangle.

On a well - floured work surface, roll dough into a 16 inch square.

Pour onto a very well flour surface and work the remaining 1/2 cup flour into the dough until it is no longer stick.

Flour your work surface really well and make sure you flour your hands really Flour your work surface really well and make sure you flour your hands really flour your hands really well.

Finally, sifting flour over a work surface when you're about to roll out or knead dough can be a good idea if you want a thin layer of flour, since adding too much additional flour to your dough can dry or toughen it.

Transfer the dough to a well - floured work surface.

Turn the dough onto a well - floured work surface.

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

Meanwhile, lightly flour the baking sheet, as well as your work surface and hands.

Then lift the dough from the bowl and place it on a well - floured work surface.