Sentences with phrase «add cold butter»

Add the cold butter work in the butter with a pastry cutter until crumbly.

Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

Add cold butter, pulsing until crumbly.

Add cold butter and sweetener and blitz until crumbly.

Add cold butter, and pulse until mixture resembles coarse crumbs.

Creaming the butter and sugar: Add the cold butter cubes to the bowl of a stand mixer.

Add the cold butter, and pulse until the mixture resembles course meal with some pea size bits of butter remaining (pulse approximately 10 - 12 times).

Add the cold butter to the flour mixture and cut it in with a pastry cutter or fork until it resembles coarse corn meal or pea sized balls.

Add the cold butter and pulse until the dough starts to come together and form clumps.

Then add cold butter cut into small pieces (2).

Add cold butter, and pulse just until mixture resembles small peas.

Add the cold butter and pulse until the pastry starts to come together and form clumps.

In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter «breaks» and is completely dissolved.

Add the cold butter and pulse 30 times, until the butter is in roughly pea - sized pieces (some larger, some smaller).

Add cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea - size pieces of butter left throughout the mixture.

Add cold butter.

Gradually add the cold butter, one tablespoon at a time, keep whisking and waiting for each tablespoon to incorporate before adding the next.

mix flour & sugar in my Kitchen - aid, then add cold butter until blended and cover pies.

Add cold butter in 1/2 tablespoon increments and blend on low speed.

Add cold butter and either mix in your food processor until dough starts coming together, or cut butter into flour and sugar using 2 knives and your fingers.

Add cold butter and mix together until it resembles coarse meal.

Turn off the heat and add the cold butter, keep stirring until the butter is melted and totally incorporated in the sauce.

Add cold butter cubes and cut in with pastry cutter or two knives until mixture looks like course crumbs.

Add the cold butter to the food processor and pulse until the butter is about the size of a pea or smaller.

Not exact matches

All I did was add just a tad more peanut butter (natural and cold) and they turned out just fine.

Add the chunks of very cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with pieces no larger than small peas.

Add in the cold butter and mix together with a fork or pastry cutter, breaking apart the butter.

It is essential that you use cold butter, and only add it after removing the sauce form the heat.

Add the cold, cubed butter and, using your fingers, work the butter into the flour mixture.

Add cold margarine or butter and using a pastry blender or a fork.

After a sauce is cooked and seasoned, adding a knob or two of cold butter helps to bring the sauce together, adding creaminess and thickness.

If the butter is still in chunks, it may have been too cold when you added it.

Add in cold butter and pulse until mixture looks like coarse crumbs.

Then, I cut in pieces of cold butter and add 1 egg yolk and milk.

GF flour blend (mine has chickpea, potato starch, tapioca, sorghum, and fava)-- 1c and 2Tbsp cold water — 2 eggs — 2Tbsp melted butter — 1 1/2 c gf flour — 1 / 2tsp baking powder — 1 / 2tsp vanilla --(and they say to add sugar but I didn't)

Add cubed cold butter and cut in until crumbly.

Because I wasn't worried about overcooking the collards, I didn't bother shocking them in cold water and instead just pushed them aside and added the butter.

In a food processor first add flour, followed by frozen butter cubes, salt, sugar, and about 4 tbsp of ice cold water.

After pulsing the dry ingredients, add really cold butter so a coarse meal forms.

The butter was too cold when I added it.

I made these with raw cashews (added a dash of salt), cold butter instead of coconut oil (I cut this into the dry ingredients) and frozen blueberries (had to add about 10 minutes to the baking time).

I take a cheese grater to grate my super cold butter and mix it in gingerly but thoroughly before adding the milk.

To the above bowl, add 1 stick of cold butter (cut into small cubes) and using your fingers break the butter and incorporate it into the dough.

Add flour, cold butter, cornstarch and salt and pulse until mixture resembles fresh breadcrumbs (dough will be very dry).

In a food processor add in 3/4 cup of all - purpose flour, 1/2 stick of unsalted butter, cold and diced, and 1 tablespoon of granulated sugar.

Add the cold coconut butter or oil, using your hands to break it into pea - sized pieces.

Pour mixture into heat safe bowl and add chunks of cold butter.

If you add coconut butter in liquid (melted) form, it may sink to the bottom of your blender and solidify in the blades when it is added to cold liquid.

If you add a cold egg to hot butter, it rapidly chills the butter and creates tiny spheres of solidified fat.

By the time I am done grating, the butter is usually still very cold if not actually still frozen; I give everything a toss and then add the icy cold liquid that has either been sitting in the fridge or freezer while I prepared the flour / butter.