Sentences with phrase «doubled in volume»

3 Using an electric mixer, beat the eggs and sugar on high speed for 4 minutes, or until the mixture has doubled in volume.

And by the time Cboe's first bitcoin futures contract expired in January, Crypto Facilities» XRP futures had almost doubled in volume to $ 24.6 million.

Cover the bowl with a lightly oiled or sprayed piece of plastic wrap and place in a warm, draft - free spot until the dough has at least doubled in volume and there are delicate bubbles across the surface, 1 1/2 to 2 hours.

Let the dough sit in the warmest spot in your kitchen until it's soft and puffy and just about doubled in volume, about 1 hour.

In the bowl of a stand mixer fitted with a paddle attachment, beat the Becel, icing sugar and pure vanilla extract on high speed until light and fluffy and doubled in volume, about two minutes.

Lightly oil the dough, cover with plastic wrap and let rise until doubled in volume, about 1 - 2 hours.

In the bowl of a stand mixer fitted with a paddle attachment, beat the Becel, icing sugar and pure vanilla extract on high speed until light and fluffy and doubled in volume, about two minutes.

Their brain has grown a lot too: it's now reached 60 per cent of its adult size and has doubled in volume since birth.

Cover the bowl with plastic wrap and place it in a warm, draft - free area to rise until doubled in volume (about 1 hour).

Just before you see your dough getting doubled in volume, prepare the filling and your baking dish.

Transfer it to a clean and slightly greased bowl and leave to rise until doubled in volume.

Baking schedule: The dough for this bread was prepared in the morning, left to rise until almost doubled in volume, shaped, and left to rise until passing the poking test.

Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes.

Cover the pan with a clean tea towel or plastic wrap and set aside in a warm place to rise until doubled in volume, about 1 hour.

Mix 100 g of whole grain wheat flour with 90 g of water and one teaspoon of your active (or straight from the fridge) sourdough starter and let it ferment until doubled in volume.

Cover and leave to ferment overnight until doubled in volume and bubbly.

TIP: you can also prepare the dough in the evening, leave it to rise until doubled in volume overnight (make sure, you don't overproove it!)

The dough was left to rise untile doubled in volume, then shaped, left to rise again until proofed and baked.

Add egg and vanilla and continue to beat, scraping down sides once or twice, until mixture is nearly doubled in volume, about 5 minutes more.

Churn for 25 minutes, or until doubled in volume with the consistency of soft - serve ice cream.

Let rise 1 hour, or until doubled in volume.

Cover with plastic wrap and let rise until doubled in volume, 1 to 2 hours.

Let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minutes.

With greased hands, remove the dough from he mixing bowl and it into a buttered bowl, cover with plastic wrap and let it rise at room temperature until doubled in volume.

In a large bowl, beat the eggs, granulated sugar and brown sugar on medium - high speed until smooth and doubled in volume, about 3 - 4 minutes.

Cover with a light cloth and let the dough rise again in a warm place until almost doubled in volume, about 15 to 20 minutes.

Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume.

Cover loosely and let rise until doubled in volume, about 1 hour.

Let dough rise until doubled in volume, about 1 hour.

Place the dough in an oiled - bowl, cover and let rise until doubled in volume, about 1 hour.

And now that they've soaked and just about doubled in volume, I'm no sure how to cook them.

Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.

Add 4 tablespoons (20 g) of the cocoa powder to the coconut, and with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), whip on high speed for about 2 minutes, or until light and fluffy and nearly doubled in volume.

I refrigerated the dough overnight and was amazed that it had more than doubled in volume by morning!

Let it rise 1 hour, until the dough has doubled in volume.

Let the dough rise at room temperature until doubled in volume, 1 1/2 to 2 hours.

I had a very vigorous rise and it doubled in volume the first day.

Transfer the dough to an oiled bowl, cover and let rise for 1-1/2 to 2 hours until nearly doubled in volume.

Allow the dough to rise for 45 minutes, until at least doubled in volume.

Re-cover and return to the oven to rise again until doubled in volume, about 45 minutes more.

It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it but it will not have doubled in volume.

To shape and bake the Sheermal / Shirmal — Preheat the oven to 200C Once the dough has doubled in volume, punch it down gently and then divide it into 4 equal balls.

Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.

They should have at least doubled in volume.

My grains doubled in volume after just 4 batches.

Let the dough rise in a covered bowl until it's doubled in volume (about an hour), then deflate and form into loaves.

-LSB-...] area to rise until nearly doubled in volume [for tips on getting your GF bread to rise, check out «arise fair gluten - free bread»].

Cover with a cloth and let rise in a warm place (80 to 95 degrees F) until doubled in volume, 25 to 35 minutes.

Whip this the same way you would whipping cream, until it is about doubled in volume, adding sweetener to taste.