Not exact matches
Unfortunately I've never had that problem so It's hard for me
to advice, it is supposed
to be quite doughy but
adding more almond
flour definitely sounds like a
good idea though x
And I just realised I forgot
to add the
flour...
Well my mother once did lasaganas without tomatoes so I guess I am not totally the worst Anhway, I created a beetroot banana cocoa mousse!
1) Sift the
flour into a mixing bowl 2)
Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the salt
to the
flour, mixing together 3)
Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add the olive oil, mixing as you
add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
add to ensure the
flour envelopes the oil 4)
Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serv
Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead
well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a
well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece
to check that the inside is
well cooked) 10) Allow
to cool for 5 minutes before serving
- In a bowl,
add the
flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together
to combine very
well; next,
add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until
well blended, but not overly worked; next,
add in the finely diced apples and fold them into the batter until
well combined.
I supplemented pecans and maple syrup which worked
well but had
to add another 4 tbsp almond
flour.
- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of
flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir
well to combine and blend; next, slowly
add in the hot beef stock, stirring all the while
to avoid any little
flour «lumps» from forming.
I
added 1/2 tsp turmeric for
better color (did not affect taste) I
added the peppers and onions directly
to the mix, thickened with a
flour slurry and only cooked and stirred about 10 min.
In a large mixing bowl,
add coconut
flour, arrowroot
flour, salt, ancho chile, and baking soda and stir with a wisk until
well combined then
add to your food processor and, you guessed it, process until smooth.
Now mix those
well Add water as required
to make soft dough by kneading
flour mixture Keep
flour dough aside
to set for 15 min
You may or may not need
to add additional
flour as you kneed, but I find it's
better to remove it from the bowl while it's still on the sticky side and
add any additional
flour by hand.
They make a great replacement for refined (all - purpose)
flour and are so much
better when it comes
to adding texture and nutrition.
Using your hands, work the ingredients together until
well - combined,
adding milk a tablespoon at a time
to moisten the mixture so that you can get all the dry
flour (you can also use a stand mixer with the paddle attachment
to do this, but I just prefer
to use my hands).
In a food processor,
add all the
flour, salt, baking soda, baking powders and brown sugar and pulse
to combine (or use a regular bowl and mix
well with spoon).
If you do this, remove it from the fridge 20 minutes before cooking, stir
well, and
add a tablespoon or two of milk
to restore it
to its original consistency (rice
flour soaks up moisture as it sits).
Gradually
add the
flour mixture
to the creamed peanut butter mixture until
well combined.
Add wet mixture
to dry and mix
well until all
flour pockets are incorporated into the batter.
This makes is harder
to work with — often times, cooks want
to add more
flour to compensate, but it's
better to resist because wetter bread doughs lead
to the final product being more tender and less dry.
Well lo and behold it did thus the mix not wet enough
to add the almond
flour.
Combine first ingredients except for the
flour and chocolate chips;
add to a medium sized mixing bowl and mix
well.
In another bowl, combine
flour, baking powder, baking soda and salt together; gradually
add to butter / egg mixture, mixing
well.
Good idea on
adding coconut milk — coconut
flour does tend
to be a little dry:)
But if I don't have either of those in my fridge I substitute with an additional 1/2 cup of cream and
add a tablespoon of
flour to bind the batter together
better.
-- For the cookie dough, beat together butter and sugar for about 2 minutes —
Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
Add the eggs and egg yolks until smooth, and then
add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
add vanilla — In a separate bowl, sift together the
flour, salt, and baking powder, and then
add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
add the dry mix slowly
to the wet until
well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven
to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!
Good thinking though
to add coconut
flour and glad they still turned out
well!
Can't decide whether
to put it in the oven and hope for the
best or
add more
flour....
To the cashew
flour,
add egg yolks, vinegar (or lemon juice), yogurt, almond milk, and baking soda, and blend
well.
Or / and for the ones who say it's too thin, I would
add a tablespoon of
flour to the pan after saute the onions, let it cook for a minute, stirring
to mix it
well with the onions.
Add the flour mix to the creamed butter mix well then add the oats and mix we
Add the
flour mix
to the creamed butter mix
well then
add the oats and mix we
add the oats and mix
well.
Combine the
flour, pudding mixes, ginger, baking powder and cinnamon; gradually
add to creamed mixture and mix
well.
I was so afraid
to try after i made a coconut
flour «tortilla» off allrecipes thatbwas basically either a super fried egg, or if you
added more ingredients a scramble, at
best.
Roll out one portion of dough on a
floured surface, (if is needed
add some
flour to roll
better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.
Add in the coconut
flour mixture and stir
well to combine.
Slowly
add the
flour mixture
to the cocoa mixture, beating
well.
i have
to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out of just three tablespoons of
flour... also i had
to add some
flour as they got quite runny, it think maybe too much coconut oil... they break very easily, not
good for guests, they do not look very nice, mostly came out as crums, but they taste
good anyway.
Add 1/3 of the
flour mixture
to the creamed butter, mixing
well.
1) Put
flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough
to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
add chopped garlic 5) After 30 minutes is up, press the dough
to get rid of the gas created by the yeast 6)
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
Add the sauteed onions and garlic
to the dough, and knead
well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20
to 25 minutes (or until the crust is golden brown)
Add remaining
flour and butter and the dry mustard
to reserved pan juices and mix
well.
(I didn't need
to add extra
flour because you work so much in when you
flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres
better.
Remove about 3 - 4 tablespoons of the
flour mixture and
add it
to this mixture, tossing
well to coat all the fruits and nuts.
Add half the
flour mixture
to the butter mixture and mix
well.
At first it will be very crumbly, but once you have all the butter mixed in
well with the
flour and sugar you can
add the eggs and continue
to knead and the dough will quickly come together.
I've occasionally skipped over steps in recipes, even ones I know
well (once I forgot
to add the
flour to my cheesecake batter until after it had been in the oven for 10 minutes!)
I'm dying
to try them, but I have a question... I'm assuming that you've used AP
flour because you
added salt and baking powder as
well?
Along with the crumbs, I
added the brown sugar and cinnamon called for in the graham crust and
added those ingredients
to my never fail
flour / butter crust recipe, reducing the butter
to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was
better than none.
Add the frothy egg whites
to the bowl, as
well as both
flours and the salt.
Add the yeast mixture, along with 375 ml warm water and olive oil into the
flour mixture and stir
well to combine.
Add in the
flour and baking soda, give everything a
good mix
to make sure everything is
well combined.
Add half of the
flour mixture
to the batter and mix until
well combined.
I prefer
to use
flours that
add flavor
to the baked
good (and in this case color) and not just one that mimics bland all purpose wheat
flour.
I swapped out some of the
flour for chestnut
flour (which can be a bit tricky
to find, but is often at Italian specialty stores, some health food stores, and Amazon carries it as
well), which
adds an earthy, nutty richness
to the dough that I increased further with the addition of toasted pecans.