In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Ex Input:
Prepare cake batter and bake as directed on package for two 9-inch round layers.,Cool cakes in pans 15 minutes.,Pierce cakes with large fork at 1/2 inch intervals.,Stir boiling water into dry jelly powder 2 minutes until completely dissolved.,Pour over cakes.,Refrigerate 3 hours.,Heat oven to 350F,Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.,Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.,Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.,Cool before removing from baking sheet.,Repeat with remaining mints.,Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,,Spread with chocolate mixture.,Unmould second cake; place on first layer.,Frost with Cool Whip.,Decorate with melted mints.,Store in refrigerator.,HOW TO BEND CANDY: To create a curvy effect on the melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable.,______,Cool completely before using to decorate cake.

Ex Output:
Place over the handle of a wooden spoon or any other object that will bend the candy.

Ex Input:
Heat the oven to 160C/fan (320 degrees F) 140C/gas (284 degrees F).,______,Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined.,Sift the flour and baking powder together and fold into the mixture, then fold in three-quarters of the pecan nuts and half the toffees.,Spoon the mixture into the pan and level the top.,Sprinkle on the remaining nuts and toffees.,Bake for 50-55 mins until the loaf is risen and feels springy.,Cool in the pan, then remove and peel off the lining.,Will keep, wrapped, in an airtight container, for up to 3-4 days.,*Use wetted scissors to make it easier to cut the toffees.,*.

Ex Output:
Butter and line the base of a loaf pan.

Ex Input:
In a large mixing bowl, dissolve yeast in warm water.,Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth.,Stir in enough remaining flour to form a soft dough.,______,Place in a greased bowl, turning once to grease top.,Cover; let rise in a warm place until doubled; about 1 hour.,Punch dough down; turn on a lightly floured surface.,Divide into 13 pieces.,Shape 12 pieces into 12-in.,ropes.,Fold each in half; twist top half of the open and twice to form ears.,Place 2 inches apart on greased baking sheets.,Shape remaining dough into 12 balls.,Place one on the loop end of each roll to form a tail; press into dough.,cover and let rise until doubled, about 30 minutes.,Bake at 375 for 12-15 minutes or until golden brown.,Cool on wire racks.,In a small mixing bowl, combine the glaze ingredients; beat until blended.,Spread over rolls.

Ex Output:
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.