| 11. | Wrap in parchment paper and foil and refrigerate 1 hour or longer.
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| 12. | Invert cake onto a cooling rack, and peel off parchment paper.
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| 13. | Cover with parchment paper or a lid, and transfer to oven.
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| 14. | Place parchment paper directly on top of the rice and broth.
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| 15. | Chilling the dough before baking and using parchment paper reduces spread.
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| 16. | Unmold; remove parchment paper, let cool about 5 minutes and serve.
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| 17. | Line several baking sheets with parchment paper or lightly grease with vegetable oil.
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| 18. | Invert pan onto a platter and remove pan and parchment paper.
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| 19. | Turn mixture out onto a sheet pan lined with parchment paper.
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| 20. | Lay chicken breasts on a baking sheet lined with parchment paper.
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