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  2. This Is the 1 Step You Should Never Skip When Baking Cookies

    www.aol.com/1-step-never-skip-baking-143000518.html

    If you allow your dough to chill, for at least 30 minutes and up to a day, your cookies will bake more evenly — and taste better to boot. Related: How to Bake the Perfect Cookie with Tips From ...

  3. Yes, You *Can* Make Homemade Doughnuts in an Air Fryer ... - AOL

    www.aol.com/yes-homemade-doughnuts-air-fryer...

    Use canned biscuit dough and your air fryer. They take less than ten minutes from start to finish, and then you can get super creative with all the glazes. Get Ree's Air Fryer Doughnuts recipe .

  4. Pop Open a Can of Biscuits for Easy Air Fryer Doughnuts - AOL

    www.aol.com/pop-open-biscuits-easy-air-154400891...

    All you have to do is pop open a can of biscuits, cut out the middle of each one (those are your doughnut holes!), and cook them for a several minutes in an air fryer. While they cool, stir ...

  5. Parbaking - Wikipedia

    en.wikipedia.org/wiki/Parbaking

    Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. [1] The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

  6. Cruller - Wikipedia

    en.wikipedia.org/wiki/Cruller

    A cruller (/ ˈ k r ʌ l ər /) is a deep-fried pastry popular in parts of Europe and North America.In Europe it is typically either made of a string of dough that is folded over and twisted twice to create its signature shape or is formed from a rectangle of dough with a cut in the center allowing it to be pulled over and through itself to produce distinctive twists in the sides of the pastry.

  7. Proofing (baking technique) - Wikipedia

    en.wikipedia.org/wiki/Proofing_(baking_technique)

    To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.

  8. AOL Mail

    mail.aol.com

    You can find instant answers on our AOL Mail help page. Should you need additional assistance we have experts available around the clock at 800-730-2563. Should you need additional assistance we have experts available around the clock at 800-730-2563.

  9. Did You Know You Can Freeze Butter? Here's How to Do It - AOL

    www.aol.com/yes-freeze-butter-heres-way...

    How to Freeze Butter. Butter is best frozen in its original packaging. Just place the unwrapped sticks in their box right in the freezer. For more protection, you can also wrap the box in some ...