Sentences with phrase «work surface until»

Mix by hand on a floured work surface until the dough comes together.

If you prefer, you can pull and stretch the dough directly on a lightly floured work surface until it is an even thickness.

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

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

Not exact matches

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.

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.

Bang the tray firmly on the work surface to help any air bubbles rise to the top and then place in the freezer for about 30 minutes or, if you are travelling, in an alternative, very cool place until the chocolate has firmly set.

Transfer dough to lightly floured work surface (you may need the help of a scraper) and knead until smooth and elastic, about 5 minutes.

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

Mix until ingredients are combined and knead for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a floured work surface.

Bake for 5 minutes, then remove from the oven and sharply bang the baking tray on the work surface to deflate the cookies, then return to the oven for a further 6 - 8 minutes until pale golden brown.

Fold in half, and repeat until oil has been completely incorporated (dough will no longer have a sheen to it and there should be no oil on work surface).

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.

Tip the contents out onto a clean work surface and knead until you've incorporated all the flour (this should only take about 2 minutes).

Knead dough on floured work surface 3 to 4 times until dough is smooth.

Transfer the dough to a lightly oiled or lightly floured work surface, and knead it for 5 to 8 minutes, until it is smooth OR knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed.

Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6 - 7 times should do it.

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.

Turn the dough ball out onto a clean work surface and knead a couple times until it comes together.

When it becomes too difficult to do by hand, flip out onto a lightly floured surface and knead with hands for 10 minutes until it forms a smooth and elastic ball, adding only enough flour to work surface and hands to keep dough from sticking.

Lightly flour a work surface and, using a rolling pin, roll out your dough until about half a centimetre thick.

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.

Transfer dough to a clean work surface; knead until it is smooth and elastic, 6 to 7 minutes.

Place dough on a floured work surface and knead until a ball of dough with even distribution of ingredients forms.

Stir together then knead on a lightly floured work surface for 8 to 10 minutes until smooth and cohesive.

On a lightly floured work surface, roll out the dough until it is about 1 / 4 - inch thick.

Flour your work surface and rolling pin and roll out the dough until about 1/4 ″ thick.

Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.

Make the dough: In the bowl of a stand mixer fitted with the hook attachment, combine all the dough ingredients and mix until the dough comes together, then transfer to a clean work surface and knead, 3 to 5 minutes.

Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic.

Heat a flat (dry) pan over medium - high heat and place the bun halves, cut - side down in the pan until lightly toasted, remove to your cutting board or work surface.

Gently tap bottom edge of pan on work surface while rotating pan until cake loosens.

Transfer to a clean work surface and knead until smooth.

Turn onto lightly floured work surface and knead until the dough is smooth and elastic, about 8 - 10 minutes.

Scrape dough onto floured work surface, knead the dough until smooth and slightly sticky.

Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.

Remove to a floured work surface and knead gently until the dough forms a ball.

Dump dough onto a lightly floured work surface and lightly knead until it comes together.

Try not to handle the dough too much, simply fold each portion (as above) one final time and leave with the seam side down, covered, on the work surface for a further 1 1/2 hours until it doubles in size.

Transfer the dough to a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.

Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.

Transfer the dough to a lightly floured work surface and knead until elastic and smooth (about 5 minutes).

Transfer to a clean work surface and knead the dough until smooth.

Remove the dough to a floured work surface and knead until smooth and pliable.

Mix on medium speed until a dough begins to form, then transfer to a clean work surface.

Turn the mixture out onto a lightly floured work surface and knead a few times just until smooth.

Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.

Flour your work surface and rolling pin and roll out the pastry until it is thin.

On a lightly floured work surface, knead dough with floured hands for about 5 minutes, or until smooth and elastic.

Transfer dough to working surface and knead until smooth and elastic, adding more flour as needed.