Sentences with phrase «until doubled in volume»

Lightly oil the dough, cover with plastic wrap and let rise until doubled in volume, about 1 - 2 hours.

Cover the bowl with plastic wrap and place it in a warm, draft - free area to rise until doubled in volume (about 1 hour).

Transfer it to a clean and slightly greased bowl and leave to rise until doubled in volume.

Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes.

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.

Mix 100 g of whole grain wheat flour with 90 g of water and one teaspoon of your active (or straight from the fridge) sourdough starter and let it ferment until doubled in volume.

Cover and leave to ferment overnight until doubled in volume and bubbly.

TIP: you can also prepare the dough in the evening, leave it to rise until doubled in volume overnight (make sure, you don't overproove it!)

Churn for 25 minutes, or until doubled in volume with the consistency of soft - serve ice cream.

Let rise 1 hour, or until doubled in volume.

Cover with plastic wrap and let rise until doubled in volume, 1 to 2 hours.

Let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

With greased hands, remove the dough from he mixing bowl and it into a buttered bowl, cover with plastic wrap and let it rise at room temperature until doubled in volume.

Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume.

Cover loosely and let rise until doubled in volume, about 1 hour.

Let dough rise until doubled in volume, about 1 hour.

Place the dough in an oiled - bowl, cover and let rise until doubled in volume, about 1 hour.

Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.

Let the dough rise at room temperature until doubled in volume, 1 1/2 to 2 hours.

Re-cover and return to the oven to rise again until doubled in volume, about 45 minutes more.

Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.

Cover with a cloth and let rise in a warm place (80 to 95 degrees F) until doubled in volume, 25 to 35 minutes.

Make the cake: cream butter, salt, and sugar together until light and fluffy; add in each of the eggs and beat on high until doubled in volume.

Beat butter, brown sugar, granulated sugar, and egg together on high speed until doubled in volume and lightened in color.

Cover and let rise until doubled in volume, about 2 hours.

Cover with a tea towel or plastic wrap and set aside somewhere warm for 1 - 2 hours until doubled in volume.

Cover with plastic wrap and leave at room temperature until doubled in volume.

Place the dough in an oiled bowl, cover with plastic foil and leave at room temperature until doubled in volume.

Cover with plastic wrap or clean kitchen towel and let rise in warm, draft - free area (75 °F to 80 °F) until doubled in volume, about 1 to 1 1/2 hours.

Let dough rise in warm draft - free area until doubled in volume, about 2 hours.

Beat butter and cream cheese on high speed for 3 minutes, or until doubled in volume and very pale in color.

Cover and let rise in a draft - free area for 60 minutes, or until doubled in volume.

Cover with a plastic wrap and leave to ferment until doubled in volume, about 3 hours.

Cover and allow the dough to rise in a warm environment until doubled in volume, about 2 hours.

Put the dough ball in the bowl and let it sit at room temperature (or a little warmer) until it doubles in volume (approximately 1 - 1.5 hours).

Brush the top with more butter, cover with cling film and set aside for 1 hour or until double in volume.

Whisk eggs over a double boiler until it doubles in volume.

The day before, make the pizza dough, let it grow until it doubles in volume, then refrigerate overnight, wrapped in plastic foil.

Cover with plastic wrap and let stand in a warm place until it doubles in volume, about an hour.

Not exact matches

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, about 40 - 60 minutes.

Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant - read thermometer inserted into the mixture registers 160 °F, about 1 minute.

You can use AP or bread flour, and you want to let it rise until it has doubled in volume.

Leave the babkas to rise until approximately doubled in volume.

Put the dough in a lightly floured large bowl, cover and let rise in a warm place for about an hour until the dough doubles in volume.

Whip on high for 2 - 3 minutes or until frosting has doubled in volume and lightened in color.

Whip this the same way you would whipping cream, until it is about doubled in volume, adding sweetener to taste.

Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes.

-LSB-...] area to rise until nearly doubled in volume [for tips on getting your GF bread to rise, check out «arise fair gluten - free bread»].

Let the dough rise in a covered bowl until it's doubled in volume (about an hour), then deflate and form into loaves.