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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wet stone grinder for silky dosa and idli batter — traditional method
Temperature-controlled deep fryer for consistent frying
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Master ratios behind all cooking — doughs, stocks, sauces, custards
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wet stone grinder for silky dosa and idli batter — traditional method
Temperature-controlled deep fryer for consistent frying
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Master ratios behind all cooking — doughs, stocks, sauces, custards
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In a large stand mixer, or you can use a hand mixer, combine the warm water and the yeast and stir well. Let it sit for about 3 minutes. Add the sugar salt and butter. Mix until well combined. Add the egg and mix well. Add the flour and again mix it well. Take out your muffin/cupcake pin and spray the pan well with some PAM spray. Using an ice cream scooper, pour the batter into the individual spaces, about 3/4 full. Allow the batter to rise in the pan for about 30 minutes. Bake at 375 Degrees for about 18 minutes.