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the semolina
noun
Coarse grains produced at an intermediate stage of wheat flour milling.
Exact(59)
Gradually whisk in the semolina until dissolved.
Here's Horne's Helpful Hint: see the semolina clue above.
3 Whisk the semolina mix into the hot milk.
And the semolina, because of the syrup in the middle.
But the semolina and rice puddings would send me into spasms.
Sift the semolina, the baking powder and the flour in a bowl.
Knock back the dough, and lightly dust the baking tray with the semolina, if using.
Set aside to cool. 2 Mix the semolina, cornflour and 200ml milk until smooth.
In commercial processing, the semolina, mixed with warm water, is kneaded into a smooth, stiff dough and extruded.
5 Bring the milk back up to a gentle boil and add the semolina, stirring/whisking constantly for 6-7 minutes or until the semolina is cooked and thickened up.
Similar(1)
The (semolina-dusted) base could be thinner, but the slices droop authentically at their tips and the dough is crisp but pliable.
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