Q: Keep whisking until the pudding becomes solid, about 1 minute. To speed up the process, you can also use a food processor or a handheld mixer. Use a rubber spatula and a "rolling" motion, so that you are always bringing the mixture from the bottom to the top. Keep folding until everything is evenly mixed together. Save the remaining cup (11.5 grams) of the whipped topping for later. Try to use the kind of topping that comes in a tub, such as Cool Whip. You will be adding the pudding mixture last. During this time, you can start preparing the melted chocolate mixture for the first layer. Stir the chocolate often with a rubber spatula so that it does not scorch. Be careful not to get the chocolate wet, or it will seize. Keep stirring until the milk and chocolate are evenly combined. There should be no streaks or swirls.
A: In a bowl, whisk together 2 cups (475 milliliters) of milk and 1 (5.9 ounce/167 grams) package of instant chocolate pudding mix. Fold cup (112.5 grams) of the whipped cream topping into the pudding. Set the pudding mixture aside until it sets, about 5 minutes. Melt 4 ounces (115 grams) of semisweet chocolate in a small saucepan over the stove. Remove the saucepan from the stove, and stir in cup (60 millimeters) of condensed milk.

Article: Move your mouse cursor to the headline. You can see it under the story, right before the "share" icon. Click on the Favourites or Saved searches option from the menu and select Saved stories from there. Click on each headline to expand. If you don't see Favourites or Saved searches options in there, click on the icon.
Question: What is a summary of what this article is about?
Find an article to read later. Click on the Save for later icon. Read stories you've saved.

Problem: Article: Getting exercise helps to increase healthy blood flow to your scalp and distribute the natural oils your scalp produces. Remember to rinse and condition your hair at least every other day when you exercise to avoid irritating your scalp with dried sweat. Omega-3 fatty acids are great for your hair and skin. Choose foods like nuts, avocados, flaxseeds, and salmon, or take a daily supplement, to ensure you are getting enough Omega-3 fatty acids in your diet. Speak to your doctor before beginning an Omega-3 supplement regimen. Iodine supports scalp healing and hair growth. It can be found in sea vegetables (like kelp) and seafood (like cod and bass), as well as navy beans, potatoes, yogurt, cranberries, and strawberries. Talk to your doctor before taking iodine supplements to avoid consuming too much, which can lead to iodine poisoning. B vitamins, like B6 and B12, help to moisturize your scalp. You can find these vitamins in foods like walnuts, flaxseeds, soba noodles, barley, avocado, chickpeas, kidney beans, raspberries, beets, and mussels, in addition to whole-grain breads and cereals.
Summary: Work out regularly. Consume foods with Omega-3s. Choose iodine-rich foods. Boost your B-vitamin intake.

Q: Prepare a shallow baking sheet by lining it with parchment paper. Alternatively, you could lightly grease the pan with butter, shortening, or nonstick baking spray instead of using parchment paper. If you have a nonstick baking mat, you could use that instead of a prepared baking sheet. Stir the three ingredients together in a medium to large mixing bowl until thoroughly combined. If desired, you could replace half of the all-purpose flour with whole wheat flour. Slice the butter into 1/2-inch (1.25-cm) cubes before tossing them into the flour mixture. Blend them into the flour using a pastry blender until large, coarse crumbs form. The crumbs should be about the size of a pea. If you do not have a pastry blender, you could cut the butter into the flour mixture by using two knives to stir and chop the butter while immersed in the flour mixture. Pour the milk in, stirring it into the dry ingredients until moistened. Use a fork or spatula to stir. Stop as soon as the dry ingredients are moistened. Over-mixing the dough could create tough, chewy biscuits. Turn the dough onto a clean, lightly floured surface and knead several times until the dough sticks together. Gently pat the dough into a rounded or rectangular shape. At this point, the dough should be about 3/4 inch (2 cm) thick. Fold the dough into three sections in order to create biscuits that have multiple, flaky layers. Overlap the ends over the center of the dough, creating a brochure-style fold. After folding the dough, flatten as usual to the specified thickness. Use a round, 3-inch (7.5-cm) biscuit cutter with sharp edges to cut out rounds of dough. Place the biscuits onto your prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. A cookie cutter or the mouth of a glass could be used in the absence of an actual biscuit cutter. After your first batch of biscuits has been cut out, pat the scraps together again so that you can cut out more biscuits from the remaining dough. Continue until all the dough has been used. While circular biscuits are the most traditional shape, you could cut your biscuits into any shape desired. Cutting the biscuits into squares will prevent you from having to roll out any excess dough. Alternatively, create drop biscuits by dropping rounded tablespoons of dough onto your baking sheet. This will create biscuits that are more rustic in appearance. The biscuits should be a light, golden brown when done. Note that if you opted to form drop biscuits instead of cut biscuits, the peaks of dough will be slightly darker and crispy when the biscuits are done. The biscuits can be served immediately, or you can let them cool slightly on a wire rack for a few minutes first. Use oven mitts or a thick dish towel when removing the biscuits from the oven.
A:
Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Combine the flour, baking powder, and salt. Cut and put in the butter. Add the milk. Knead the dough. Cut out biscuits. Bake the biscuits for 15 to 18 minutes. Serve warm.