The dough will be slightly more stiff and sticky than regular dough, restrain
yourself from adding extra liquid.
Not exact matches
I think I had my heat turned up too high for the first 2 hrs as most of my
liquid was gone at that point and I had to
add in some
extra water to keep the bottom
from burning.
pull the lightly browned crust out, and using a slated spoon,
add filling to tart crust, leaving the
extra liquid behind (there will be plenty more that comes
from the berries cooking down)
I
added a little water to prevent any dripping juices
from burning, plus a splash or two of
liquid smoke for
extra smoky flavor.
Adding a coagulant to soy milk curdles it, producing tofu, which ranges in texture
from «silken» (very soft) to «
extra firm, «depending on howmuch
liquid is removed.
You may need to
add a little
extra liquid and cook for slightly less time than your recipe recommends to prevent the mixture
from drying out.