Sentences with phrase «into edge of pan»

Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan.

Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil.

Spread the dough evenly with your fingers, pressing the dough into the edges of the pan.

Line an 8» round cake pan with plastic wrap by laying two long strips in a cross and pressing the wrap into the edges of the pan.

6 Work the pastry into the edges of the pan, forming a loose, wavy crust.

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.

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.

Spoon the blueberry filling into 1/4 of the pie (unfold the edges so they hang over the pan), and the cherry into the other 3/4.

Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the socca batter into the pan, swirling until the batter reaches the edges of the pan.

Pour / spoon the batter into your prepared pan and bake for 45 - 55 minutes or until an inserted toothpick comes out clean and you can start to see the edges just pull away from the sides of the pan.

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

Pour the batter into the prepared pan and bake on the middle rack of the oven for 25 - 30 minutes or until set in the middle and lightly golden on the edges.

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...)

Spread out the dough onto a pizza pan - it's okay if it doesn't go all the way to the edge of the pizza pan, just spread it evenly into a circle.

Scoop the batter into 9 holes of the prepared muffin pan — the batter should be slightly mounded above the edge.

Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.

Spread the batter into your prepared pan and bake for 22 - 25 minutes or until the top is set and the sides are just beginning to pull away from the edges of the pan.

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.

Pour into baking tray and bake for 25 minutes or until just set, and edge of blondie starts to come away from the side of the pan.

Ladle about 1 cup of the batter into the pan and cook until bubbles start rising to the surface and the edges look cooked.

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.

This takes a bit of effort, but keep pressing the dough into the pan while fixing the edges of the dough.

Wrap the dough around the top edges of the pan, and then press the dough into the pan.

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.

If I'm using a pan that isn't very «non-stick» sometimes I dip a spoon into the oil and spread the oil around the edges of the pancake so that it's easier to flip.

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.

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.

Slice them into a frying pan of melted butter and Crisco and fry until brown and crispy on the edges.

Whisk over medium heat, reaching into the corners and scraping down the side of the pan as you go, until the butter is melted and the mixture is thickened and beginning to gently simmer around the edges.

Gently stretch the ball of pizza dough into a rectangle, until it reaches the edges of the sheet 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).

Lay the pie crust over the peaches and tuck the edges into the sides of the pan.

The aluminium foil will just fold over the edges of the pan into the inside.

Pour about 2/3 of the batter into the prepared pan, spreading it out to the edges.

Pour a thin layer into the pan to cover roughly to the edge (the exact amount you need depends on the size of your pan, you can make them large or small - large is more traditional although smaller is easier to remove from the pan).

Transfer the rest of the crust mixture into a 5 ″ springform pan and press to form a crust along the base and a bit up the edges all around.

Press into the bottom of pan, pushing all the way out to the corners and edges.

Transfer into the tart pan, trim the edges, and poke the bottom of the pan with a fork several dozen times to prevent the dough from rising while baking.

Drop large dollops of dough over the bottom of the pan then use your hands to evenly press into the bottom and fill the pan to the edges.

Pour another 1 tablespoon of the oil into the pan and fry the tofu cubes, occasionally flipping them gently, until the edges are golden.

Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares.

Even a crust that was clumsily pressed into the pan by unsure hand ends up with pretty, crimped edges (and a dusting of powdered sugar on top can also hide a multitude of imperfections).

I poured half the batter into the pan, spread it out as evenly as I could to the edges of the pan, drizzled the extra topping (no almonds) all over the top — covering it as best I could — and then pouring the remaining batter over the cinnamon mixture layer (spreading it out with my finger to cover the cinnamon layer as good as I could.

Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides.

Roll out the larger disc of pastry into an 11 - inch circle and place in a 9 - inch tart pan with removable bottom; trim edges.

Immediately pour into prepared parchment lined dish (don't scrape the edges of the pan).

Fit each circle of dough into the tart pans, press onto bottom and sides and trim edges.

Gently lift the edge of the omelet with a spatula and tilt the pan to allow the uncooked egg mixture to run into the bottom of the pan.

Press into the bottom of the pan and bake for 10 minutes or until the top looks dry and slightly golden on the edges.