Turn the oven to broil and cook for a minute or two (watching very carefully) so the top
crust gets golden brown.
Not exact matches
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)
Turn your grill down to about medium, close the lid, and let your
crust cook for one to two minutes, just long enough to
get some nice grill marks and become crispy, bubbled and
golden brown.
Then
brown them up in a cast iron skillet so they
get that wonderful crusty,
golden crust that I love so much.
You want to use lots of oil to prevent them from sticking and to
get a
golden brown crust.
Either way, you will
get a crisp,
golden brown crust that belies the tender, moist insides of the cake.
They conduct heat well, meaning meat
gets an evenly
golden -
brown crust (no gray hue or burnt edges).
While baking, the chocolate chips melt into the Nutella, while the oatmeal
crust and topping
get slightly crunchy and
golden brown.