Sentences with phrase «work surface into»

Using your palms, roll each piece on a lightly floured work surface into a rope 1/4 to 1/2 inch in diameter.

Roll out dough on a lightly floured work surface into a 12x16» rectangle about 1/4» thick.

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

Scrape any berries and juice from the work surface into the baking pan between the rolls.

Using baseball - size lumps of dough, roll on floured work surface into long cylinders about the thickness of a thumb.

Roll each portion out onto a floured work surface into 14 × 10 inch rectangles.

Working the surface into a texture that belies its age, Muckensturm achieves a balance of intensity and tranquility.

Not exact matches

If all of that water was contained inside the Earth (as many Christian «claim» is the case when they get desperate because the other options clearly don't work), then you wouldn't have been able to walk on the surface because the Earth's crust would have turned into a literal quicksand soup.

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.

Using a pastry blender, mix everything together until it starts to come together, then dump the contents out onto a clean work surface and gather it into a ball.

Studies have shown that grinding grains into flour increases the surface area upon which enzymes in the body can work to more.

Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5 × 10 inches and about 1/2 inch thick.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Tip dough out onto a lightly floured work surface and divide into two equal pieces.

2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water.

The dough was really more of a batter when I turned it out on the work surface and it was with great difficulty that I turned the «blob» into itself.

Transfer dough to a work surface and divide into 2 equal pieces.

After it's finished its bulk rise, turn dough out onto lightly floured work surface and cut into three equal pieces.

1-1/2 cups all purpose flour plus more for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract

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.

Dump the contents of the bowl onto a clean work surface and shape the dough into a log about 3 to 3.5 inches in diameter.

Once everything is combined into a rough dough, tip the mixture out onto the work surface and lightly knead together to form a ball.

Place the dough on a lightly floured work surface and pat it into a disk.

Dump the dough out onto a work surface and knead very gently and briefly into a short log.

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

On a clean work surface, pat out the dough into a 7x10 rectangle.

Transfer pineapple and pork to work surface; chop pineapple into 1 / 2 - inch cubes, discarding cores.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

Working on a lightly greased surface, roll each log into a rope about 24 ″ long.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal - sized pieces (roughly the size of a golf ball).

Turn the risen dough out onto your work surface (you shouldn't need to flour it); divide into four portions.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Transfer the rings to a work surface and cut into bite - size pieces.

On a clean work surface, dusted with flour, unwrap the dough let sit for a couple of minutes and then roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.

Lightly oil your work surface and, using a rolling pin, roll one dough - ball at a time into a circle.

Working on a good non-stick surface, roll out your thawed puff pastry dough and cut one sheet into four, equal squares.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

If too much flour is incorporated into the dough, it will become stiff and difficult to work with; take care not to sprinkle too much flour on the surface.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

On a work surface, divide the dough into 6 equal pieces.

Place the pastry onto a lightly floured work surface and cut into six equal rectangles.

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.

Roll the dough into a 10 - inch by 16 - inch rectangle on a lightly floured work surface.

Flour the work surface again and roll the large piece of brioche dough into an 8 - by -12-inch rectangle about 1/4 inch thick.

On a lightly floured work surface, roll out the dough into a 1 / 2 - inch thick, 10 - inch circle.

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).

On impeccably clean unfloured work surface, mash the ball of dough into a 5 - inch disk and cut it into six wedges.

Dump the dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic.

Dust your work surface with gluten - free flour and roll dough out evenly into a circle at least 1 inch larger than your pie pan.

Turn the uncovered half of dough onto a work surface dusted with gluten - free flour and form it into a flat disk.