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Add shallot and apricots, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Let cool to room temperature, about 15 minutes.
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well ...
Add the heavy cream, increase the speed to medium high, and beat until stiff peaks form, 2 to 3 minutes. Scoop 1 cup of the whipped cream mixture into the eggnog pudding, folding gently until ...
The dough must be kneaded by hand or with a low-speed mixer. After the rising process, it must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
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.
Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.
You can actually make pasta in 60 seconds. Chef James from KnowMore.TV knows how. Chef James from KnowMore.TV knows how. All you need to do to have your noodles ready in a minute is soak them ...