square tin

square tin

n
(Cookery) Brit a medium-sized loaf having a crusty top, baked in a tin with a square base
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1 Preheat the oven to 180degC/Gas 4 and line a 23cm square tin with baking parchment.
30g puffed rice cereal METHOD Line a 20cm square tin with greaseproof paper.
square tin with a friction-fit lid supplied by the Global Division of Berlin Packaging that holds 12 oz of product.
INGREDIENTS MAKES ABOUT 16 n 200g chocolate n 200g salted butter n Tsp vanilla extract n 150g caster sugar n 150g ground almonds n Heaped tbsp cocoa n 3 eggs, lightly beaten METHOD 1 Preheat the oven to 170C, gas mark 3 and line a 24cm square tin with greaseproof paper.
| Cook's tip: If you don't have oblong cake cases, you can achieve a similar effect by baking the batter in a square tin and then slicing the cake into eight rectangles.
2 Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries.
For the cake: 340g Medjool dates, stoned 1.5 tsp bicarbonate of soda 3 Earl Grey teabags 700ml boiling water 115g butter, room temperature 170g unrefined golden caster sugar 4 large fresh free-range eggs 450g plain flour 1 tsp baking powder 150g pecan nuts, finely chopped 150g stoned Medjool dates, diced For the topping: 240g unrefined light muscovado sugar 70ml double cream 150g unsalted butter 200g desiccated coconut The seeds of one vanilla pod Extras: 1 suitable baking tin (I used a loosebottomed square tin about 26cm across) A little butter and flour for lining the tin Baking parchment Method: Put the dates in a bowl, sprinkle over the bicarbonate of soda, and add the teabags.
Limited Tenders are invited for Supply of Cotton Wool, Absorbent Pkt of 50 gm Qty-1400, Cotton Wool, Absorbent Qty-150, Dressing Medicated Gauze Parafin, 10 cm X 10 cm square Tin of 24 Qty-20, Dressing post operative medicated 10x12 cm of Pkt of 10 Qty-30, Dressing sterile 4" x 4" box of 5
3Stir 4 Transfer the mixture into a nine-inch square tin and refrigerate for approximately one hour, or until set.
Roll into sausage tubes in cling film or leave in a square tin and freeze.
Grease and line a 22cm square tin with baking parchment.