Sentences with phrase «batter puff up»

Just wanted to confirm for the «coating one», if i use all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs will the batter puff up or do you think i should add yeast to this paste???

My mom would always let me help her make them and when we finished I would sit in front of the oven and watch the batter puff up and grow as it baked!

Just wanted to confirm for the «coating one», if i use all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs will the batter puff up or do you think i should add yeast to this paste???

But the oven heat performs yet another miracle as the batter puffs up and engulfs all the apples.

Bake for 8 - 10 minutes, or until the batter puffs up to about 1 / 2 - inch over the top.

The thick batter puffs up in the pan, sizzling down into crisp, golden sides sandwiching a vaguely cake - like crumb with just the slightest bit of spring.

Not exact matches

It could be that the batter is undermixed so you're getting big air bubbles, or they could be puffing up too quickly in the oven and don't have enough structural integrity - a cooler oven might help.

We roasted the poblanos, peeled away the blackened skin, stuffed them with cheese, tooth - picked them together, dipped them in batter, and then plunged the first one in a pot of oil with bated breath, ready for it to puff up to a spectacular golden brown.

They puffed up wildly in the oven (to deflate on cooling), and were very thin and delicate — I must've poured the batter thinner, or mine was runnier, because this amount made about twice as many socca.

The key to the dish's dramatic puff comes from oven spring — the jolt of steam and heat the batter gets when it's poured into the sizzling - hot pan and then goes straight into a cranked - up oven.

At first the batter will be thin, but it will «puff up» if you let it sit for a few minutes while you prepare your griddle / pan.

We've always called it a puffed pancake — an eggy batter that puffs up all dramatically in the oven, like a Yorkshire pudding.

If you beat them on high, your batter will not puff up or get to stiff peaks and they will be runny.

I had some more batter left, so I tried baking it in the oven and it completely puffed - up only to deflate all the way back to the bottom of the ramekin.

It will puff up a lot, but then you get a light and soft waffle without having to go to the trouble of whipping egg whites and carefully folding them into the batter #nobodygottimefordat If it over-fills your waffle maker you may just need to use less batter for each waffle.

The batter will puff up and turn golden brown, but the sugar will be a bit jiggly.

The batter just barely covered the kale, a thin coat that puffed up when it hit the oil.

The 15 minutes sitting time is probably key to making sure the batter can puff up — do NOT skip that step.

My best one was when I started with the heat on medium to get the batter «puff up» then I turned it down to low and was very patient, as you suggested.

The batter might seem thin, but the brownies will puff up once it's baked.

Spoon batter (it will be thick) into mini bundt pans that have been sprayed with non-stick spray; fill no more than 3/4 full or they will puff up too high.

Divide the batter evenly between the 12 muffin holes (you can fill almost to the top as these do not puff up too much).

The batter will puff up like a Choux Paste in an uneven, often lopsided ball and will deflate quickly when removed from the oven.