Sentences with phrase «like after baking»

My Daiya shreds doesn't usually look like that after baking.

When I used the syrup, it was more cookie like after baking.

Not exact matches

(307) It is like a mother letting her child help her decorate the Christmas cake after she has mixed and baked it.

Maybe it's like the bakery owner who loved fruitcake and continued to bake fruitcakes after Christmas.

I just made them exactly like the recipe, but after baking for 25 minutes and letting them cool, they are still quite wet.

Hi Inge, yes if the consistency still is like a puree after 25 minutes, it sounds like you should bake them a bit longer (although they might come out a bit dry if you bake theme again after they have cooled).

Like this: Day 1 1 pm Feed starter Day 1 9 pm Feed starter Day 2 5 am Make dough Day 2 8 or 9 am (approximately) Shape loaf Day 2 12n (approximately) Bake If you let the starter «overwork» by letting it go too long after the feedings, it will not be as active.

It's so simple just lay a small lollipop (like dum dums or mini charms) on the dough after you pick the shape and bake like normal.

It doesn't look like much in the raw state, but it's really scrumptious after it has baked.

If you find the dough is sticking to your hands like crazy, you can either flour your hands, or mix some additional flour into the dough to absorb some of the moisture (this would be the better option for these particular cookies as any excess flour on the tops of the cookies from your fingers would be visible after they have baked).

I love love these cookies but why do mine flatten after baking!?? They look nothing like your picture!!

This makes a small batch, just 4 servings, so I like to press the crust into one end of a sheet pan to bake it, and after baking I fluff it with a fork, and separate it into thirds.

Also for small buns like he burger buns with your home made gluten free four mix as I have mixed it and is ready to bake at home for my 9 year old daughter who is on a fodmap diet.she rather live witout bread after eating store bought GF breads.

I am wondering if you could spread it out in a pan (like one would have for thin brownies) and after it is baked cut in squares.

If you would also like a pop of saltiness, sprinkle some flaky sea salt on top of the cookies right after baking.

After removing, if granola is baked the way you like it let it cool.

Watch my video to see what the texture of the dough should look like after chilling and just before baking!

This is the first time I tried adding Millet in my baking after my vegan friend Harini baked a cake with Pearl millet here and I like the dense and more fudge like brownies I got from baking with millet.

I never naked a bottom like this one so I didn; t know if it should be crumbly after baking, baked it longer till it was pretty brown but firm.

You're definitely right on the pumpkin craze here and most people just throw them away after carving anyway, rather than baking with the flesh like they do stateside.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

It may seem like too much liquid, but after baking it will come out just right.

Like some other baked goods, the crispness goes after the first day but they do otherwise keep a few days, given the chance.

After they're done baking I like to add a couple chocolate chips on the top of each for some extra visual appeal (not to mention chocolate).

He really liked the cinnamon swirl one I made a few weeks back, but what he was after was the recipe I used to use a long time ago, long before the baking frenzy began, and he wants... [Continue reading]

After a tiring week I felt like indulging myself with something scrumptious (I'll make up for it with some juices), and for a while I've been craving something fruity and baked, so the second it was Friday afternoon I decided to use my off time to do just that.

If you end up with extra chicken after prepping all the meals, just toss it in a zip - top bag and store in the freezer for quesadillas, tacos or BBQ sandwiches later — I like to top some chicken on baked potato.

It's a recent one, and so sad because it was shortly after I perfected baking that perfect loaf of country sourdough that I found out that gluten doesn't like me very much.

If your crust is too pale after the recommended baking time, bake it longer, to the darkness you like.

I'm finally getting back into my cooking / baking routine after falling out of it so hard I was starting to question whether I even liked cooking anymore.

After mixing it together to bake a crust, cake, cookie, muffin or whatever, I let it stand for a bit to absorb the liquid in the recipe and become more like a batter or dough.

Kim (who had only recently been diagnosed with the allergy) said it was the first time that she felt like she was eating a normal baked good after her diagnosis.

Sometimes I like to freeze the log before baking — I don't cut it into pinwheels until afterwards — but I have never frozen the pinwheels after they were baked.

Prior to baking, they're similar in texture to the marshmallows in Lucky Charms, but after sitting atop a moist, chocolatey cookie for a few hours, they become nice and smooshy like regular marshmallows.

I was met with cookies that spread ALL OVER the baking sheet, cookies that didn't spread at all, cookies that looked perfect but had the texture of crumbly cake, and cookies that seemed to melt into something that tasted like sand after taking a bite.

NOTE: If you would like them to be more crunchy, after you have removed the bake from the oven, before you slice it - wait ten minutes (so you don't burn yourself), flip the baked mixture over and place upside - down, on a large tray, back in to the oven to bake for 5 - 10 minutes more, which will crisp up the other side.

After roasting tomatillos, I left the oven on and reduced the temperature to 350... then seasoned the fish to my liking and baked it in just 10 minutes!

I like to bake them in greased foil - so easy to peel off after they're baked & chilled, and they come out so perfect.

These little baked egg muffins have become a little obsession of mine the last few months, especially since my kids like them (not to mention, they are a good protein packed healthy alternative to the same old after school snack).

After writing 100 % Rye I took some time away from baking with rye, both because I was baking more wheat or gluten - free sourdough for other projects and also because I don't like to stick with the same thing for a long time.

The dough ends up baking and tasting just fine (after I give up and throw it in a loaf pan), but I'd really like to figure out what I might be doing wrong!

Brush each roll either with melted unsalted butter or mixed egg (I liked it with mixed eggs, and after baking lightly brushing with butter)

Definitely can use whatever veggie or cheese you like Best... I've found the best «sauce» for this dish is the juice of a lemon after its all wrapped... Sometimes I'll use two lemons and then if I'm feeling extra glutenous I will sprinkle w extra crunchy shake and bake!

If you'd still like to remove the skin, we suggest baking the chicken after coating it.

Don't try to separate the cut parts — you'll do that after baking, like a pizza.

Original recipe suggests 1 1/2 hours, convection baking requires less time, and a little more than an hour is about right in our oven / Toothpick testing doesn't work — you have to take a visual read on the fruitcake, even remove it from the oven for a moment, peel off a corner of the parchment, which I did, take a peak and return to oven if you like / An hour and fifteen minutes, give or take, works for me / Remove paper immediately after baking is complete.

I felt like I had to up my brownie game after being on Food Network's Spring Baking Championship.

The mooncakes can cookie - like when they are freshly baked and will develop into moist and tender pastry after subsequent days.

In fact, I kind of like the grittiness, BUT after purchasing a bag of chickpea flour (for a failed baking experiment and not having any idea of what to do with the leftovers), I made hummus.

Coat it with a little bit of flour or cornmeal (I like the crunch cornmeal adds after it's baked) so it's easy to form & doesn't stick to your hands.