Aún no tenemos significados para "wrap the dough".
1Just wrap the dough in wax-paper so that it does not dry out.
2Cling wrap the dough and let it sit while you make the sauce.
3Wrap the dough in plastic and refrigerate for at least 20 minutes.
4Wrap the dough in plastic wrap and chill for at least one hour.
5Wrap the dough in clingfilm and allow to rest in the fridge for approximately 30 minutes.
6Wrap the dough tightly in clingfilm and place in the fridge or freezer to firm up.
7Wrap the dough in clingfilm and place in the fridge for at least 30 minutes to chill.
8Wrap the dough in clingfilm and put it into the fridge for 5 minutes to firm up.
9Wrap the dough around the frank, pinch closed, and then bake according to the directions for cooking the biscuits.
10Wrap the dough in clingfilm and let it rest for 20-30 minutes in the fridge.
11Wrap the dough in clingfilm and place in the fridge to rest for at least 20 minutes -overnight is better.
12Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.
13Wrap the dough up in a piece of baking paper or cling wrap and let it rest in the fridge for 30 -120 minutes.
Esta colocación está formada por: