Sentences with phrase «puff up slightly»

If your crust does puff up slightly, gently press it down, using the back of a spoon, as soon as you remove the pan from the oven.

Be sure to leave gaps as the cake will puff up slightly.

Let it cook for 45 seconds to a minute until it starts to puff up slightly and get a little browned on the bottom.

Your tortillas will puff up slightly while cooking, and the surface will have some light - brown spots all over.

Transfer the cut out crackers onto the lined baking sheet and bake them at 375 ºF (190 ºC) for about 18 - 20 minutes, or until puffed up slightly and deep golden brown.

Let the dough rest uncovered for 45 minutes until it has puffed up slightly.

Bake for 40 minutes, or until a toothpick comes out clean and brownies have puffed up slightly.

Cover the tin with an oiled film loosely and let prove for 1/2 an hour till it fills the pan and puffs up slightly.

Not exact matches

The braids puff up while baking, breaking slightly apart and revealing the fluffy white interior.

Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better under - baked than overbaked).

Deep fry each tortilla until it puffs up and turns slightly brown.

The tortilla should slightly char and puff up as it cooks on the second side.

The French toast puffs up, the inside is fluffy and tender, and the outside is slightly crisp.

Bake at 375 degrees for 14 - 16 minutes, until golden and slightly puffed up.

Bake 8 - 10 minutes, or until the cookies puff up and are slightly cracked on top.

Let the dough continue to cook for a few more minutes until it starts to puff up and bubble slightly.

The texture was only very slightly gummy, they still puffed up quite nicely and are quite tasty.

Wrap pans with plastic and chill in refrigerator at least 8 hours and up to 12 hours (dough will be puffed with slightly separated layers).

Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes.

Bake until they puff up and begin to turn slightly golden, about 5 minutes.

It did take me a few tries, though — ultimately, I learned that you have to err on the side of wet dough (if it's * slightly * sticky, this can be easily fixed by flouring the surface, but if it's too dry / stuff the texture will be totally wrong and there's no easy fix), and I needed to use 4 times the specified amount of baking soda to get it to puff up as seen in the pictures while cooking (not sure what's going on there — could be brands, maybe?).

When doing both pulldowns and chin - ups, it's important to puff out the chest and lean slightly back.

The burgers shrink slightly (diameter wise) and puff up in the center when it cooks.

They were puffed up, and slightly crunchy on the outside due to it being formed into a cookie.

Bake for 45 to 55 minutes, until the filling is golden and puffed up at the edges and the center no longer looks wet but still wobbles slightly; it will continue to set as it cools.