Sentences with phrase «crust during baking»

Since this pie crust is precooked and bakes again I suggest you cover the edges of the crust during baking.

Not exact matches

If using a baking sheet, bake the crust for 8 minutes instead of 6 during the first stage of cooking for best results.

Other than the crust going into the oven for a few minutes to set, this dessert is no - bake, which is especially nice during the spring and summer.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Often times the surface of the baked good is brushed with an egg wash (can also place a pan of hot water in the oven or spray the baked good with water periodically during baking) before baking so the crust will be nicely browned and glossy.

This will create a «crust» around the edge during baking.

Remember to vent the crust: Three large slits across the top will expel steam during baking, leaving the filling even and juicy throughout.

If the crust is browning too much for your taste, set a piece of foil over the top of the loaf during last half of baking time.

Remove the fully chilled dough from the freezer and prick the bottom and sides of the crust with a fork to prevent puffing during baking.

Cut vents into the top crust to allow steam to escape during baking.

If crust puffs up during baking, gently press crust down with back of wooden spoon.

In a food processor, an extra 3 pulses gives you a gummy crust that will be tough and shrink during baking.

If you'd like to give that a try I'd just spread the mixture into a pie crust and keep an eye on it during baking - the time should be a bit longer - 30 - 35 minutes.

Bake in preheated oven 11 - 13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust).

I use vodka in my pie crust because it adds wetness to rolling the dough, but evaporates during the baking process, leaving a very flaky crust.

Pinch the dough from the crust and bottom of pizza together to form an extra seal in case the dough wants to come untucked during baking.

Using the tines of a fork, poke holes on the bottom and around the sides of the crust to allow for steam to release during baking.

If the slits aren't deep enough, they'll close up as the crust puffs during the baking process.

This enzyme allows the sucrose to provide crust color during baking, but as you have discovered, sucrose is also a very sweet sugar, so it provides a level of sweetness to the finished crust if there is any residual not metabolized by the yeast.

The photo makes it look like the dough is on top, but that's just because it puffs up during the baking process, forming a nice crust throughout.»

If the crust is browning too much for your taste, set a piece of foil over the top of the loaf during last half of baking time.

Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking.

If the crust puffs up during baking, gently press it down with the back of a fork and prick it a few times.