Transfer the dough to a lightly floured work surface and divide into 12 rounds. |
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Roll out just over three quarters of the dough on a lightly floured work surface and line the flan tin. |
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When risen, turn the dough out onto a floured surface, divide into two and knead each piece lightly. |
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Transfer the dough to a lightly floured cold work surface and set aside to rest at room temperature for five minutes. |
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In each case, when it came time to start rolling, I first lightly floured the rolling surface. |
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Transfer to a floured work surface and knead the mixture until it forms a smooth dough. |
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Transfer the dough to a lightly floured work surface and knead until smooth, about 10 minutes. |
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On a floured surface, knead the dough one more time and divide it into four pieces. |
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Using floured hands, tip the dough on to a board dusted with wholemeal flour. |
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On lightly floured surface, roll out puff pastry into a circle at least 2 inches larger than casserole. |
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Turn the dough onto a lightly floured surface and knead for about ten minutes, until it is smooth and elastic. |
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One hour later I took the first piece out, floured my counter top, and attempted to roll a 9-inch circle. |
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Turn the ball of dough onto a floured surface and knead gently until smooth. |
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Once everything was mixed together, I turned the dough onto a floured surface and kneaded it. |
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Unwrap the dough, transfer to a lightly floured work surface, and roll until paper thin. |
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Knead the chilled dough on a lightly floured board until it's elastic, then roll it out until it is quite thin. |
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Unwrap the dough and transfer to a lightly floured work surface and roll as thin as possible. |
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On a lightly floured surface, roll the dough into a thin round and line a flan tin with it. |
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Tip the dough out onto a lightly floured surface and push it into a flat round or oval about 2.5cm thick. |
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Roll out the puff pastry on a lightly floured board and trim to a 25 cm-wide circle or square. |
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Place the dough on a lightly floured work surface and add the chocolate chips while kneading the dough, if desired. |
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Roll half of the pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. |
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Scrape and pour the dough onto a heavily floured work surface. |
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On a lightly floured surface, roll out the pastry to form a thin circle or rectangle, place it on a lightly greased baking sheet or tin, and lip or flute the edge. |
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With floured fingertips, make dimples in the surface of each disc. |
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Roll into a ball, then roll out on a floured surface using floured hands and a rolling pin. |
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Remove the dough from the bowl and roll into a ball on a heavily floured work surface. |
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When the butter is foaming, lay in a batch of floured codfish chunks in one layer, not crowded. |
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With a floured rolling pin, roll out one rectangle to 7 by 14 inches. |
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Transfer to a lightly floured work surface and knead for a minute, until smooth. |
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Gradually add the softened butter. Knead the dough for about 5 minutes using the stand mixer, or by hand on a floured work surface. |
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Knead 10 minutes by hand on a lightly floured surface or 5 minutes in mixer on low speed. |
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Remove the dough from the bowl and knead for a few minutes onto a floured surface to prevent sticking. |
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On a floured work surface, roll out puff pastry as thin as possible into a large rectangle. |
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Add as much white flour as you can in the bowl, then turn out onto a floured surface, and work in the rest of the flour by kneading. |
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Roll each part on a lightly floured surface into a large rectangle. |
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On a lightly floured surface roll the pastry into a rectangle. |
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Knead it by hand a couple of times on a flat, floured surface. |
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Place the third portion on a generously floured work surface. |
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Roll out dough as thinly as possible on a floured surface. |
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Roll the chilled dough on a floured surface. |
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Meanwhile, on a lightly floured board, roll out the puff pastry, using a rolling pin, making a circle a little larger than the baking dish in order to leave about a 2 cm overhang after lining the dish. |
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On a lightly floured board, roll each pastry to an 11-inch square. |
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Knead gently on floured board until a soft dough forms. |
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Place dough on lightly floured surface. Divide dough in two. |
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Remove to floured surface and form into ball. |
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Roll out remaining dough on lightly floured surface to fit pan. |
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Stir in the water with a round-bladed knife until it comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth. |
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Roll out the pastry on a lightly floured worktop to a large circle about 32cm across and use to line the flan tin. |
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Scrape out onto a lightly floured surface. |
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As soon as you can scrape the dough out in one piece, turn out onto a lightly floured work surface, and knead for 10 minutes, adding flour as necessary, until the dough is firm. |
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With lightly floured hands, gently shape the mixture into sausagelike links, 1 inch round by 3 inches long. |
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Place dough on dry lightly floured working surface. |
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Next, pour the mixture into a high-sided cake tin that has been greased and floured, and sprinkle the finely chopped candied fruit and almonds on top. |
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Put the bunnies onto a greased and floured cook sheet. |
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Then turn the dough out onto a floured surface on the kitchen counter. |
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They came cooked to order and on floured buns with mayonnaise, beef tomato and gourmet relish, served with chips and mixed leaves. |
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Turn each Eccles cake over and, on a lightly floured surface, roll out each cake just enough so you can see the currants through the pastry, keeping the cakes circular. |
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