Sentences with phrase «edge of the pan with»

Smooth the batter throughout and along the edges of the pan with a spoon.

I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I'm not sure if its even necessary), and that's it.

Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.

next time to make sure the crust and layers won't stick, grease the bottom and the edges of the pan with some butter or even use parchment paper.

Test the temperature of the pan by lightly gently tapping the top edge of the pan with the tip of your index finger.

Not exact matches

I unrolled the paper - thin dough into the pie pan, where it barely peeked over the edges, filled it with the apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid» over the filling.

They make an edge - only brownie pan with pan edges in the center of the pan, so each brownie has an edge!

Line a 8 ″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan.

Preheat oven to 350 degrees F. Line a 13 × 9 inch pan with foil, extending the sides of the foil over the edges of the pan.

2 Press the graham cracker crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.

I've been working on this recipe for a while, with a number of batches that either stuck to the pan, crumbled too much, or ended up a little too brown around the edges.

You can also line the pan with aluminum foil, draping enough foil over the edges of the pan.

Season with salt and pepper to taste, a pinch or two of both should be great, and place in a baking dish or sheet pan with raised edges.

Tip: With aluminum foil, tent the edges of the brownie pan if you see the edges turning black at the 15 minutes mark.

Fit into bottom of pan and tuck edges in so that dough fits flat, brushing with sage butter as you go.

Loosen cake with knife around center and edges of pan.

Taking the sheet pan dinner method, I layered a rimmed baking sheet from edge to edge with my favorite rainbow of olive - oil - tossed veggies, and roasted them to draw out their flavors, letting the heat of the oven magically zap them into slightly caramelized perfection.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Cover the pans with a towel or plastic wrap and allow to rise for 2 - 4 hours or until it just reaches the edge of the pan.

Meanwhile, heat the cream with the spices in a small saucepan until tiny bubbles form around the edges of the pan.

Brush edges of pie pan with egg wash.

Putting the fruit into the bottom of the pan first creates little pockets and holes where the fruit has steamed through; the edge still domes impressively, and the bottom is all lumpy with fruit.

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

I had so much fun with this part, and though some of the leaves which I set too close to the edge of the pie pan drooped off a little, I'm just a little in love with how it turned out.

A toothpick inserted with have wet chocolate on it, but the top of the cake will appear dry and the edges will start to pull away from the pan.

Lightly spray a 9» square pan and then line with a piece of parchment paper, with enough so that it hangs over the pan edges by a couple of inches.

Slide a butter knife around the edge of the pan and slightly nudge the sides with the knife if needed to help release.

Spray a 9x9 pan with non-stick spray, and then sift 1/4 cup of the powdered sugar mixture into the pan, tilting to coat all the edges with the powdered mixture.

Cut out leaf shapes and secure to the edges of the pie pan with a bit of egg wash.

Line an 9x13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the pan.

Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.

Line a 13 x 9 - inch metal baking pan with foil, allowing foil to extend over the edges of the pan; coat foil with cooking spray.

Trim off the edges of the beans and put them in a large sauce pan with boiling water and a pinch of salt.

Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9» pan, which you've covered with aluminum foil — edges hanging over.

For my attempt with the Quinoa flour batch, I used 2 1/2 tsp of yeast and that barely made my loaf cup up to the edge of the pan but I attribute this to the use of Quinoa flour as the main flour.

Line bottom of prepared casserole dish with tortillas, with their straight edges against pan and overlapping rounded edges in center.

Remove the pan from the freezer and scrape the icy edges to the center of the pan with a fork.

As soon as the brownies are out of the oven, run a knife around the edges then evenly sprinkle 1 cup of the chocolate chips on top before covering the pan with tin foil so the chocolate can melt.

Place the loaves in a warm place, cover with wax or parchment paper, and let rise to double in volume, above the edge of the pans, 40 minutes.

A buttery dough with just a bit of sugar gets pressed into the bottom of a 9 - inch square pan, then baked until the edges brown and pull away from the pan, about 15 minutes.

If desired, line the pan with a long sheet of parchment paper cut to fit the pan, leaving some hanging over the edges of the pan.

The batter will be very thick and sticky so with the back of a spoon - level out the batter across the pan as evenly as you can, edging it into the corners and smoothing the surface.

Roughly align the pointy end of your triangle with the middle of your pan, and snip the end that's at the edge.

Spread dough to edges of pan and smooth top of buns gently with a dampened spatula.

When I was sure it was a good time to flip (golden crunchy looking edges rising off of the pan) I did so, and to my dismay I was left with what appeared to be a done ring around the pancake with raw dough in the middle.

SPRAY top edge of pumpkin with cooking spray or brush lightly with oil, then place cut - side down on pizza pan or baking sheet.

Alternatively, if working with a larger griddle stationed over two burners, make sure the muffins are directly located over the two heat sources and not in the cooler edges of the pan.

Pour half the batter into the prepared bundt pan then spoon half the berry smash on top of that, making sure you stay in the center of the cake and trying not touch the edges of the pan (this just helps with sticking).

Heat to 180 degrees (check temperature with a candy thermometer) or until tiny bubbles form around the edge of the pan.

It is better made with baked beans that have actually been baked to develop that thick, caramelized ever - so - slightly molasses - y «tar» around the edges of the pan, but straight out of the can works too.