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Refrigerate dough between 1 and 24 hours.
4. Roll out larger ball of dough between 2 sheets of floured plastic wrap.
"Put the dough between two sheets of floured waxed paper," she said.
5) Rolling the dough between cling film enables you to roll it very thin without using flour.
Roll out the chilled dough between two sheets of parchment or wax paper until it is 3/16- inch thick.
Roll out the dough between 2 pieces of baking paper until 5mm thick, then place in a baking tin large enough for the pastry to sit flat.
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Place a dough ball between two pieces of parchment paper.
With a floured rolling pin, roll dough to between 1/16- and 1/18-inch thick.
Shape the dough balls between a pair of dessert spoons, then fry the balls in batches until they are golden.
Buy my bubliki!" A bublik is a boiled ring of dough, somewhere between a bagel and a pretzel, and tougher than either.
Jacques Torres' recipe created a stir among foodies when it appeared in the New York Times in 2008, mostly because of the instruction to chill the dough for between 24 and 36 hours before use.
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CEO of Professional Science Editing for Scientists @ prosciediting.com