While cake is still warm, using a fork, or the back
of a wooden spoon poke holes in the cake every 1/2 inch.
Not exact matches
Essentially you bake a cake then, whilst it's still a bit warm, you
poke some holes in it (I
poked 16 - 20 holes with the end
of my
wooden spoon).
After 30 minutes take the end
of a
wooden spoon and «
poke» holes in the cake at regular intervals (I did 4 or 5 rows
of 5 holes; so 16 - 20 «
pokes»).
Poke the cake all over with the back
of a thin
wooden spoon.
Poke holes in the top
of the cake -LCB- go all the way through the cake -RCB- with the end
of a
wooden spoon.
Using the handle
of a
wooden spoon or your fingertips,
poke indentations in dough.
With a skewer or slender
wooden spoon handle,
poke holes in the top
of the cake.
Using the round handle
of a
wooden spoon,
poke holes about 1/2 inch apart over entire surface
of warm cake, making sure not to
poke all the way to the bottom
of the cake.
When cake is cool take the end
of a
wooden or plastic kitchen serving
spoon and
poke holes in the top
of cake all over.
Poke 3 - 4 holes with the long handle
of a
wooden spoon into the mound
of rice and pour the butter and saffron mixture down the holes.
When choux are done, use a paring knife to
poke holes in the bottoms
of the puffs (or, if making logs, a hole in each side), place upside down back on the baking sheet, and return to the oven (which should be turned off) to cool, placing a
wooden spoon in the door to prop it open.