Sentences with phrase «with circle of parchment paper»

Spray a 9 - inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper.

Line the bottom of the pan with a circle of parchment paper, then spray the paper with non-stick spray also.

Brush a 9 - inch cake pan with oil and line the bottom with a circle of parchment paper.

To make the crust, line the bottom of each tart tin with a circle of parchment paper.

Preheat oven to 325 ° F. Grease three 8 - inch pans and line the bottom of each with a circle of parchment paper.

Line an 8 - inch spring form pan with a circle of parchment paper.

Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Line the bottom of the pans with circles of parchment paper.

Not exact matches

Prepare two 9 inch pans or three 8 inch pans by greasing with cooking spray and a circle of parchment paper on the bottom of each pan will insure that the cake will come out.

(In case, like Anna, you are contemplating painstakingly cutting out 12 individual circles, fold up a piece of parchment paper into a small, thick square with 12 layers so you can measure once and cut once;)-RRB-

Take a piece of parchment paper and cut it into a circle to fit the inside of the pot (this will ensure that the pears stay submerged or covered with steam so they don't turn brown.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Scoop the dough onto a large sheet of parchment paper, cover with another piece of parchment, squish the dough down into a 1/2 inch thick circle, and place in the fridge to chill for about 30 minutes.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) 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) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

10) Place the circle of pizza dough (on the parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.

Cut parchment paper into circles and fit them into the bottom of the pans then lightly brush the paper with coconut oil as well.

Line a sheet tray with parchment paper and pipe 1» circles of the batter, leaving at least 1/2» between each mound.

I lined two four - ounce porcelain ramekins (six - ounce would work fine, as well) with parchment paper circles, divided the batter evenly between the two of them, and baked on the middle rack.

Oil and flour a 9 - inch spring form pan, and line the bottom with parchment paper (use the removable bottom of the pan as a template to cut your circle.)

Top dough with another piece of wax or parchment paper and roll dough out in a circle about 1/4 ″ thick.

Place the dough on a sheet of parchment or wax paper and roll into a 12 - to 13 - inch circle, dusting the top with a little flour, as needed.

Spray two 8 - inch round cake pans with cooking oil spray, then place a circle of parchment paper in each pan and spray again.

Preheat the oven to 350 degrees Fahrenheit and spray two 9 ″ cake pans with cooking spray (I also lined the bottom of the cake pans with parchment paper circles).

Grease the bottom and sides of a tart pan (preferably springform) with coconut oil and line with a parchment paper circle.

Cover with a second sheet of parchment paper and roll out into an circle that's 1/4 — ⅛» thickness.

Line the bottom of a 9» parchment lined springform pan with parchment paper (I cut a circle to fit).

Cover with another piece of parchment paper and roll into a 13 - inch circle.

Use a 1.5 - inch round cookie cutter to cut circles of dough and place them one inch apart on a baking sheet lined with parchment paper.

Cut parchment paper circles to cover bottom of cake pans then spray again with cooking spray.

Oil the sides and bottom of the cake pan and line the bottom with a parchment circle or paper cut to fit.

Directions 1 Cut a circle of parchment paper to fit the base of a 10» fluted tart pan with a removable bottom.

2 Place the rope on a large parchment paper - lined rimless baking sheet and bring the ends together to create a circle, pinching to seal and brushing with a bit of water to help the ends adhere if necessary.