Sentences with phrase «different baking times»

Recipes I looked up on the internet have different baking times recommended.

They're VERY different so I would expect a very different baking time!

I didn't use white chocolate but otherwise followed the recipe (substituting more dark and milk chips for the same volume of added chocolate) and tried the two batches with different bake times.

They're VERY different so I would expect a very different baking time!

Not exact matches

I've used two different tins to bake it in — a longer, shallower one and a shorter, deeper one — but both times it's been the same.

To get the nutrtients from vegetables, like spinach, the best way is to use different cooking techniques, sometimes eat it raw, other times lightly steamed, stir - fried, baked and even slow cooked for a longer time.

Do you think this could be baked in a small muffin pan and if so do you think the cook time would be different?

Baking is fun but let's face it, sometimes you just don't have the time to create all the different dessert recipes you want to.

I've made baked oatmeal a few times and had totally different results, not sure why but sometimes I make it right and its good, sometimes its so weird!

Will try a different recipe next time I get in a cookie baking mood!

Surprisingly, the baking time is rarely very different, but you should begin watching it at the halfway point, just the same.

For baking trays of different dimensions, the ingredients amounts, and possibly the baking time, need to be adjusted.

My english is not very good, but I want to know if the time for bake the bread is different if I use a muffin pan?

I find the recipes are more sensitive to different ovens than different altitudes so watch your baking times wherever you are: --RRB-

If you use a different size of pan just keep an eye on them to adjust the baking time accordingly.

It was only after the rolls were cooling that I realized the oven temp and length of baking time for the HWGB were different from the instructions for the L&AB.

Are the baking timings in different temperatures applicable to baking in convection ovens too??

Just so you know, you can mail any of the «different» type baked goods to me any time (i.e. blood orange olive oil brownies).

I had two different recipes that I've used many times in the past and both ended up VERY gooey - I added flour and was able to bake them, but they still were not as they should have been.

This discovery led me to a lot of wasted time on Pinterest checking out different ideas and recipes for slow cooked porridge and that led me to baked oatmeal.

You can use boneless, skinless chicken thighs, but the baking time may be different so keep an eye (and thermometer) on them.

You might need to adjust the baking time as well, the texture will be different but overall should still be just as delicious!

I personally find the baking sheet to be the easiest, but if your guests are arriving / eating at different times then the microwave might be the way to go so the fries are freshly cheesy.

When it's time to bake, arrange them on a cookie sheet (if you're using different shapes of tins, try to keep the like tins together in a batch so they cook evenly) and place in an oven preheated to 375 degrees.

A proofing time of 1 to 1.5 hours allows products to rise naturally before insertion into a 120 - foot - long oven with five different baking chambers.

As for the different time baking time, using a smaller pan means a thicker cake which means slightly more baking time.

I use a Wolf oven, but all ovens are slightly different, and in my oven making the same recipe on different days can require a longer or shorter baking time depending on the weather and humidity.

If you use a different sized cookie cutter, the baking time may vary, so look for the visual cues described in the recipe.

I love how this solves the usual problem of every one eating at different times on pancake day, by stacking them up and baking them together with that amazing topping.

I gave a wide variation in time to account for the different baking vessels you may be using.

I'm guessing baking times will be different too...

The next time I make it, I'll try to add a new picture to this post of the longer, hotter bake time example to show the different texture.

You can bake any of them before refrigerating, they just require different rise times after shaping than if you are using chilled dough.

It's a versatile mix of different gluten - free flours to help you whip up delicious breads, cakes, and other baked goods in no time.

I followed this recipe to a T, and I even tried baking them for different time periods to see what works better (1 batch for 10 mins, 1 batch for 7 - 8 mins) and they still spread and came out flat.

Check the first batch repeatedly to make sure you get the baking time right, ovens are different and you don't want to over bake the pretzels.

The baking time might vary in different ovens.

Just note that the baking time will likely be different.

I live in New York and this recipe works for me, but if you live in a higher elevation or very different climate, you may need to adjust your flour amounts, rising, or baking times and temps.

Even the two ovens I have below my kitchen range require baking the same exact recipes for different amounts of time.

I've not tried it so honestly can't say but I don't see how it could be too different, other than adjusting the baking times.

I've made this dough and tried to bake it 3 different times and it always sticks on the bottom?

But when I'm baking at home, I'll take the healthy version every time, even if the texture is slightly different or they are more prone to sticking to the cupcake liners or something.

I'd love to make them tonight, but I only have red potatoes... Would you adjust the boiling / baking time given their different consistency?

Muffin or cake tins would be too thin and unable to be pre-heated properly, plus they might need a different temperature and baking time.

Admittedly, baked cake doughnuts and fried yeasted doughnuts are two very different beasts, and while there is certainly a time and a place for fabulous, hot - out - of - the - fryer raised doughnuts, I'd counter that when it comes to actually making homemade doughnuts from scratch, particularly first thing in the morning, it's hard to beat a good baked cake doughnut.

In the weekends when we had more time we'd cook eggs, but poached eggs on toast every single weekend can also get a bit monotonous so I started thinking of different ways we could have eggs such as blueberry coconut pancakes, maca cacao hotcakes, or baked eggs with spinach and beans!

The only thing that will probably be different is the bake time.

The final rise is supposed to last overnight, yet I baked mine in three different batches (with rising times of 1 hour, 4 hours, 13 hours) and we preferred their look and taste with shorther rising times (1 and 4 hours).

I haven't done much baking with potato flour (I use potato starch from time to time which is a different product) so I don't know how it relates to coconut flour... Let me know how it goes if you try it!