The phrase
"butter cubes" refers to small, solid pieces of butter that are shaped like cubes.
Full definition
Add butter cubes and blend until the mixture resembles coarse meal, about 30 seconds.
Add
cold butter cubes and cut in with pastry cutter or two knives until mixture looks like course crumbs.
With the mixer running, add in the
softened butter cubes a few at a time, allowing them to mix into the dough before adding more.
In a food processor first add flour, followed by
frozen butter cubes, salt, sugar, and about 4 tbsp of ice cold water.
Add butter cubes and cut using a pastry cut or two knives until butter is distributed in even, pea - size pieces.
I like to make my pie crusts by hand, smashing each little frozen
butter cube into a sheet, rubbing the flour and sugar between my palms, getting a feel for the dough and all.
Now dot the 1 tablespoon
of butter cubes (or grated butter) over the top of the fruit.
Using a pastry blender or fork,
combine butter cubes with dry ingredients until mixture forms coarse crumbles.
Once the bottom of the bowl feels neutral and not warm, switch the mixer attachment from the whisk attachment to the paddle attachment, turn onto the lowest setting and begin adding
butter butter cubes, one at a time, until fully combine.
You can add them to mashed potatoes, veggies or top that perfectly cooked steak in the form of an herbed,
compound butter cube.
Crust prep: Add the
vegan butter cubes, flour, baking powder and salt to a large mixing bowl.
I
saw butter cubed in the list of ingredients but never saw it used in the directions.
5 frozen Pillsbury grands flaky layers biscuits 2 large apples peeled, cored and sliced into cubes 2 tablespoons old - fashioned oats 1/2
cup butter cubed 1 teaspoon cinnamon 1/2 teaspoon all - spice 1/4 cup sugar Caramel — optional for garnish
Add ice
cold butter cubes, rub butter into flour forming small pea sized chunks using your fingers.
Add butter cubes and, using your hands (or a pastry blender if you prefer), quickly work the butter into the mixture until distributed and clumps form.
While the meringue cools, check on your
softening butter cubes: you should be able to squish the butter with your finger.
Using a pastry blender or fork,
combine butter cubes with dry ingredients until mixture forms coarse crumbles.
Add in
the butter cubes and cut and rub using your fingers until the largest pieces are about the size of peas.
With a whisk, blend in
the butter cubes, one at a time, until incorporated.
Add
the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
My butter cubes came straight from the freezer, which might be why it took a lot more than 25 pulses for the dough to form clumps.
Using a pastry blender or a fork, cut
the butter cubes into the dry ingredients until they are the size of pebbles.
Add
the butter cubes and toss to separate and coat them with flour.
Add
the butter cubes and blend until the mixture resembles coarse meal (bottom photo), about 30 seconds.
If you use solid type of honey like I do, process it with the flour mixture making sure it is well mixed before adding in
the butter cubes.
Add
the butter cubes and cut into the flour until the mixture resembles a coarse meal, with a few pea - size butter pieces.
Toss
the butter cubes evenly over the surface of the flour.
Add
the butter cubes in and cut them in with a pastry blender or your fingers, flattening some and rubbing others into the flour.
Stop once almost all of
the butter cubes have been smooshed this way; a few unsmooshed cubes are fine.
Add
butter cubes, and pulse until mixture is crumbly.
Add
the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea - size butter pieces.
Remove from heat and whisk in
the butter cubes slowly until melted.
Add the lemon zest, lemon juice and
butter cubes.
Scatter
the butter cubes and shortening on the plate.
Place four, cocoa powder, sugar and
butter cubes in food processor and pulse until butter resembles small peas.
Add
the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
Add
butter cubes and mix until just coated with the dry ingredients.
Add
the butter cubes and rub them into the dry ingredients until they are the size of peas or oat flakes.
Creaming the butter and sugar: Add the cold
butter cubes to the bowl of a stand mixer.
Add
the butter a cube at time mixing well before adding the next and once all the butter have been added, add the crème de cassis.
Evenly distribute
the butter cubes over the top of the stuffing.
(You could also use a food processor for this — if using, add flour mixture to the bowl of a food processor, add the cold
butter cubes.
Add
the butter cubes and process until the mixture is crumbly.
Cut in
the butter cubes until the mixture is crumbly and resembles coarse meal.