Sentences with phrase «work surface roll»

On a lightly floured work surface roll out the dough to 1 / 8 - inch thick and large enough to fit a 9 - inch diameter tart pan with a removable bottom.

On a lightly floured work surface roll out the dough into two 12» diameter circles.

On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.

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.

Dust the work surface with flour and roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.

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

Roll each portion between your palms and work surface to create a 16 - inch rope.

On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4 - inch thickness.

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

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.

Lightly flour the work surface and roll out the pastry to make a circle a little larger than the top of your flan tin and approximately 0.5 cm thick.

Lightly dust the work surface with flour and roll out the dough to a 20 x 45 cm rectangle about 0.5 cm thick.

On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.

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

Roll out dough on a lightly floured work surface to a 1 / 4 - inch thick.

we do faux - poleans... scatter turbinado sugar on the work surface, lay down the puff, more turb on top... roll out slightly (really just to press the rough sugar in).

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

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).

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.

Put the dough onto a lightly floured work surface and roll to a rectangle approximately 15 x 11 inches (37 x 27 cm).

Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.

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.

When the dough is ready, roll out onto your floured work surface until it is about 1/4» thick.

Then I lightly floured my work surface and kneaded in gel food coloring and rolled them out and baked them as per your directions.

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.

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

Knead the dough for 5 minutes, then roll it out on a working surface, using a bit of flour if it threatens to stick.

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

Roll the dough on a lightly floured work surface to a 12 - inch circle.

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

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

To roll the pizza dough, sprinkle some flour on your work surface where you will roll out the pizza.

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.

Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting.

Lightly dust the work surface with flour and roll out the shortcrust pastry to the thickness of a quarter.

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.

4 / Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface.

As you roll out the dough, use enough flour to prevent it from sticking to the work surface but not so much as to make the dough dry.

While this is cooking you can quickly roll out another, remembering to flour your work surface and rolling pin.

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).

Turn onto a lightly floured work surface and roll out to a thickness of about 3 mm.

On a floured work surface, roll the dough about 4 mm thick and line the pan, while ensuring a right angle between the bottom and the sides.

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.

To Assemble On a lightly floured work surface, roll one dough ball out.