Leave for 8 to 10 minutes still covered with your slightly damp
tea towel until it is almost cold.
Remove to a plate and keep warm in the oven or under
a tea towel until you've made all the pancakes.
Remove from tin and wrap in a clean
tea towel until cool.
Cover with
a tea towel until all the bread has been baked.
Cover the breads with a clean
tea towel until ready to serve.
For anyone else who wants to use pureed, frozen yuca — I think the trick is to drain it in
a tea towel until it's no longer super runny!
Not exact matches
Cover with a clean
tea towel and leave in a draught free place to prove
until doubled in size.
Cover with a
tea towel and allow to rise in a warm area
until doubled in size, 1 - 2 hours.
Cover with a
tea towel and allow the rolls to rise for another hour —
until doubled in bulk.
Cover the bowl with plastic wrap or a
tea towel and let rise for 1 hour, or
until doubled in bulk.
Cover with a
tea towel and allow to rise again for about 45 minutes,
until doubled in bulk.
If using a mixer leave the dough ball in the bowl, if kneading by hand form the dough into a ball and place back into the bowl then cover with a
tea towel and leave to rise for 30 minutes or
until the dough has double in size.
Cover with a
tea towel or plastic wrap and set aside somewhere warm for 1 - 2 hours
until doubled in volume.
Lightly cover (with plastic wrap or a damp
tea towel) and let rise in a warm, draft - free place for 1 hour, or
until it has risen to near a full loaf size, and the crown of the dough is peaking about an inch above the pan.
The chips (fries) are then drained and dried in a
tea towel and fried at 130c
until soft, taken out of the fat and rested while fat is heated to 180c, then fried again.
Transfer to a large bowl, cover with a damp
tea towel, and let rise
until doubled, about one hour.
Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp
tea towel again and leave in a warm place to prove for 20 mins
until almost doubled in size again.
So transfer the dough in a really big bowl; cover with plastic wrap; place a
tea towel over the whole thing and wait
until the dough has doubled or even tripled before proceeding.
Place the riced cauliflower in a
tea towel or fine mesh nut milk bag, and squeeze
until all of the water has been removed.
Cover with a clean
tea towel and leave to proof in a warm place for 1 - 2 hours,
until doubled in size.
Transfer the dough to a greased 9 ″ loaf pan, cover with a
tea towel and set in a warm place to rise for 30 minutes,
until it has doubled in size.
Cover the mixer lightly with a
tea towel and pulse them in, raising the speed to medium - low and beating for 3 minutes, or
until smooth.
Place the finished product onto the baking sheet and cover with a
tea towel, and set it in a warm place to rise again for about 30 - 45 minutes, or
until significantly larger but not quite doubled.
Cover the pan with a clean
tea towel or plastic wrap and set aside in a warm place to rise
until doubled in volume, about 1 hour.
Once cool wrap in a
tea towel and squeeze out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese into a large bowl and season well then stir
until everything is mixed — Using wet hands squish the mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.
Place in a lightly buttered bowl, cover with a
tea towel and stand in a warm draft free place
until doubled in size (1 to 2 hours).
Put the dough in a greased bowl, cover with a clean
tea towel and leave
until doubled in size (around 1 hour).
Once cooked, place cauliflower onto a clean
tea towel, then squeeze
until you remove as much water as possible.
Place a
tea towel over the bowl and let rise in a warm place for 45 minutes to an hour or
until doubled in size.
Annie was the littlest and so she had to wear a
tea towel hospital gown
until the others learned to leave her alone.
Return to bowl and cover with
tea towel, leave in a warm place
until dough doubles in size (about 30 minutes).
Cover the baking sheet with a clean
tea towel and set aside in a warm draft - free place for about 1 hour,
until the pastries have doubled in size.
7 Cover braid or crown loaf with damp clean
tea towel; let rise in warm place
until doubled in bulk, about 1 hour.