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.
Example: Preheat oven to 325F and grease and flour a 10" tube pan.,Soak the nutmeg in the whiskey for ten minutes.,______,Cream butter and sugar together until fluffy.,Add eggs, one at a time until well incorporated.,Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.,Spoon into prepared pan.,Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.,Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.,Store in an airtight container.
Example solution: Stir together pecans, raisins, and 1/4 cup flour; set aside.
Example explanation: This is a good example, as we see the missing step is generated correctly from the available directions.

Problem: Pre-heat oven to 425 F.,In a small heavy bottom saucepan on medium heat, add water, butter and sugar. Once the mixture is boiling, add flour and stir with a spatula. Stir until a there is a thin coating of dough on the saucepan.,______,Spoon dough into a piping bag and pipe 3 inch circles on a parchment- lined baking sheet. Brush each choux pastry with egg wash. If you had any points you can use the brush to sooth out the choux. Using a spray bottle, mist the baking sheet with water once or twice. You can also dip you hand in water and flick droplets onto the baking sheet if you don't have a spray bottle.,Bake at 425 F for 12 minutes, then turn the heat down to 375 F and bake an additional 25 minutes or until the choux pastry is golden brown. Do not open the oven door while they bake, you want the heat to dry out the center of the eclairs. Once baked, poke a hole on the underside of each choux pastry and let cool.,Fit and mixer with a whisk. Add all the ingredients in the mixing bowl and whisk on high until stiff peaks. Fill a piping bag with the whipped cream and set aside until ready to assemble.,Assemble: Cut the top off each choux pastry and fill the bottom halves with whipped cream and berries/fruit. Place the other half on top and dust with additional powdered sugar. Enjoy!
Solution: Spoon dough into a large bowl. Stir for 1 minute to cool. Add two eggs, one at a time, mixing in between each addition. It might look like it's curdled, but keep mixing, it'll eventually come together!