Sentences with phrase «with using a rolling pin»

The dough is very sticky so, you will need to use lots of flour and I didn't even bother with using a rolling pin.

Not exact matches

Roll out using a very light stroke with a rolling pin.

With a rolling pin roll out the dough, or use your hands to pat it out until 1 / 2 - inch thick.

Roll it out with a rolling pin or use your hands.

Using extra starch as needed, roll the dough with a rolling pin.

(3) Using a rolling pin compacts the dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12 cm rounds, roughly 2 mm to 3 mm thick.

With a rolling pin roll out the dough and transfer the rolled dough onto the pizza stone, or baking sheet previously lined with unbleached parchment paper or any other pizza baking tray you are usWith a rolling pin roll out the dough and transfer the rolled dough onto the pizza stone, or baking sheet previously lined with unbleached parchment paper or any other pizza baking tray you are uswith unbleached parchment paper or any other pizza baking tray you are using.

If you're using thick chicken breasts, pound them thin with a meat mallet or rolling pin, or slice them horizontally in half.

Lightly dust your bench with flour, and use a rolling pin to roll out each ball into circles, about 20 - 25 cm wide.

Top with another sheet of paper; using a rolling pin, pound butter to soften and flatten to about 1/2 inch.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

The three things I love about this recipe are, # 1 You get to use sel gris, french grey sea salt, in a cookie dough with unsalted butter, # 2 You get to pound the dough with your rolling pin and # 3 You don't have to be neat, oh and one more, Accuracy doesn't count!!!!! I played -LSB-...]

Using your rolling pin, carefully roll up the dough and transfer to a 9 - inch tart pan with a removable bottom.

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.

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.

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.

Once the dough is ready, cover it with a large sheet of waxed paper and use a rolling pin to spread it out to the dimensions of your pan.

using a lightly floured rolling pin, roll the dough out until it's about 1/2» thick, sprinkle the top with sprinkles, and then continue rolling until it is 1/4» thick.

I like to use my food processor, but a plastic bag with a rolling pin works just fine too.

I used European - style butter, namely Kerrygold, and dry vanilla powder instead of extract (1 tsp), and for the strawberries I put a handful of freeze - dried strawberries in a bag and powdered them with a rolling pin.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

My method was to use a rice paddle (flat on the top of the mixture in my pan) and then pound on it with the end of my French rolling pin (which is a glorified dowel).

Remember, when rolling out the chilled pie dough disc, always use the gentle force with your rolling pin.

Start by breaking down your cacao solids, you ca do this using a grating attachment with your food processor or just simply place in a ziplock back, push all of the air out, cover with a tea towel and go to town on it with a rolling pin — I mean really give it a solid beating, don't be shy!

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.

Tools Needed for Homemade Vintage Cheese Puffs Crackers (just a few): Baking Spray to coat the baking pans 1 or 2 sheet pans or cookie pans or pizza pans (depending on what you have handy and how many you wish to bake at one time) Large Mixing Bowl Whisk Wooden spoon Your hands for rolling, or a rolling - pin and knife for easy roll and cut Optional: Counter space with a dusting of flour (if you use the rolling and cutting tip)

Using a rolling pin, roll the dough out in a rectangle shape with even thickness throughout.

Crush the candy canes either by bashing them with a rolling pin inside a ziplock bag or using a food processor.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

on a floured surface roll out each bit of dough and flatten with the palm of your hand as much as possible, you might even need to use a rolling pin.

Pin It This is what I use: Cookie lollies, baked in the shape as a bunny White rolled fondant Gel paste colors: pink and brown Royal icing in soft consistency Piping bag with a plastic coupler Piping tip round or... Continue Reading →

Working quickly, gently press the dough together with your hands and, using a rolling pin, roll the dough out to an even 1 - inch thickness.

Into the bowl of a food processor, add the candy canes and pulse 3 to 4 times for a coarse grind (you can also place the candy canes in a zipper - lock bag and crush them with a rolling pin or using the bottom of a heavy pan or pot).

Dust the top lightly with flour, then using a small rolling pin, carefully roll the dough into about a 6 inch round.

However, a tortilla press can be used to start the process of creating a nice small round tortilla that can then be rolled into a larger size with a rolling pin.

Place the chilled dough disk on a piece of parchment paper, and using a rolling pin, roll out the dough into a 12 - inch round, dusting with wheat flour as needed to prevent sticking.

We use high grade stainless steel for durability, use machined UHMW carry - ways affixed by pins to allow for expansion and contractions, chrome plate return shafts for wear resistance with UHMW return roller, and glass bead blast finish the frame.

This can be done with a rolling pin or by using a pasta roller.

Cover it with an additional sheet of wax paper and then, using your cold rolling pin, roll the dough out into a 1/4 - inch thick sheet.

Brush with water and sprinkle on the topping, Use a rolling pin to lightly press the toppings into the dough.

Press dough with finger to gently stretch dough to fit in pan, and then use a rolling pin to lightly flatten.

Place the dough on a Teflex sheet, cover with parchment paper, and using a rolling pin, roll evenly to about 1/4 ″ thickness.

Using a rolling pin, roll out the cocoa dough balls staring with the large ones.

When I used a totally new recipe while on vacation in an unfamiliar kitchen and with a wine bottle as a rolling pin, the crust was extra challenging.

Combine cornflakes (use a food processor or a rolling pin to crush them), chili, lime zest, basil and oil and season well with salt and pepper.

If you don't have actual graham cracker crumbs, you can make your own by crushing 10 graham cracker sheets with a rolling pin, or using a food processor.

Roll it into a ball again, dust with flour and roll it lightly using a rolling pin to make a large cirRoll it into a ball again, dust with flour and roll it lightly using a rolling pin to make a large cirroll it lightly using a rolling pin to make a large circle.

While this recipe uses a food processor to smash up the graham crackers, I have set the kids with a rolling pin and graham crackers in a plastic bag.