Sentences with phrase «chill your butter again»

Not exact matches

If it gets really chilled and solidifies again it can be re-liquified with very little heat so you don't end up with hot butter again.

Chill in the refrigerator until butter is firm, then grease and chill again.

Usually chilling the entire bowl and mixture for 15 - 20 minutes will help the butter incorporate when you start mixing again.

If the pieces of butter are large enough, even if they melt a bit as you work the dough, they'll firm up when you chill the dough again before baking.

Letting the butter chill up again makes them easier to handle (and may also help with controlling the over-spread while banking).