Sentences with phrase «add them to the batter at»

A handy little trick to keeping the fruit evenly distributed throughout the muffins is to first toss them in a little flour then add them to the batter at the last second and only just mix them in.

Perhaps you could separate the eggs and whip the egg white to be added to the batter at the end.

If using essential oils, add them to the batter at the very end before cooking.

Not exact matches

Add eggs one at a time to the cream cheese batter; beat 15 seconds before adding the next one.

The batter tasted amazing, I added 1/3 c milk since I found the batter to be very thick and not of pouring consistency at all (the recipe read «pour bater»).

Once the oil get's hot, add 2 pieces of cod to the batter (one at a time) coat them well and add them into the pan, cook for about 2 - 3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the fillets are done

Add 1 and 1/3 cups batter to waffle maker and bake for at least 4 minutes, or until steam stops escaping from waffle maker.

Blueberries can be added in the batter at the end, but I usually add other, more delicate berries to each cup, about 4 - 6 berries poked in..

Start with lowest amount, then add on tablespoon at a time of remainder as needed to get correct consistency of a batter the texture of full fat coconut milk)

At this point, here is where you will need to check the batter, and adjust if necessary by adding more soda water.

If the batter is too «pink», continue to add one drop of color at a time until you reach the desired color.

If batter is too «pink», continue to add one drop of color at a time until you reach desired color.

At this point, use your hands so it starts to come together, and then slowly add the milk in until the batter gets wet and thick and can come together.

I added a dash of cinnamon and cardamom to the batter too, since there was no spice at all in the original recipe, and since the finished loaf was still more of a

You can stir in the berries at this point (coating them in a bit of flour before adding to the batter will prevent bleeding) or set them aside and drop them on top of the pancakes while cooking.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Sprinkle the flour, baking powder and salt evenly over the batter, and beat just to combine for a few seconds, then add all of the milk at once.

allow pancake to cook and form bubbles before adding swirl: you don't want the swirl to have time to melt into the batter, so adding it at the last minute will help it stay intact.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Add a drop of milk to the batter to loosen it a little so it's at dropping consistency.

Add egg yolks to butter mixture, one at a time, beating until batter resembles cottage cheese, about 5 seconds per yolk.

Pro bakers would cringe at my process — I really just added a dash of this, a tiny scoop of that to each tablespoon of batter I doctored: you're practicing the art of eyeballing.

Sift together flour and baking powder, and begin to add it to the batter a little at a time, alternating with the milk.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

If the batter is too thick or becomes too thick as it sits, add up to 1/4 cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4 cups for the pancakes, but you may not need that much).

Add enough water / non-dairy milk (a drizzle at a time) to get it to come together - you don't want the batter to be wet.

Gradually start to add beaten eggs, one tablespoon at a time, letting the batter come together after each portion.

I never use frozen, but try a) putting them in frozen at the last minute so no time to thaw and b) toss them in flour before adding to the batter.

Add all dry ingredients at once and mix on low speed just to incorporate them to the batter.

Slowly add milk one tablespoon at a time to the batter, until desired consistency is reached.

the batter turned a deep purple when adding the berries, as is the muffins;D took a bit longer than 25 min, and could have gone longer I think, but all in all, a good recipe to work with... Thx oh, and I found you via a FB link from a friend... who posts recipes... going to look at the Chocolate raspberry banana smoothie, looks great; D

Add to the dry ingredients and beat at medium speed for 30 seconds to 1 minute, until the batter is smooth.

I did make a mistake by adding all my egg whites at once and it was hard to get them folded into the almond batter completely.

With the blender running add several chunks of tofu at a time to form a smooth, thick batter.

Continue to add the eggs one at a time, beating well after each addition, to make a fluffy batter.

Add all - purpose - gf - flour, about 1/3 at a time to the batter.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

Fill it just three - quarters full, and then add the batter to the pan all at once.

Crack eggs into a separate bowl and add to batter one at a time.

Batter should be thick, but if it is too thick, add a little milk to thin, but don't let it get runny at all.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

After all the dry ingredients have been added, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter.

Next time, chill the batter for 30 - 60 minutes before you press it into the pan, and then if it still looks very wet, you can add more coconut flour (perhaps a couple tablespoons, at least to start) until you like the consistency.

At work I added mini chocolate chips to the batter and I used 3 medium eggs instead of 2 large eggs and it came out perfectly.

1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar

When adding the dry ingredients to the batter, mix them all together and fold them in carefully a little bit at a time so that you don't remove all the air.

Add batter to a square or circular baking pan lined with oiled parchment paper, top with crumble mixture, and bake at 350 degrees for about 45 minutes.

Add to the batter mixture one - third at a time, mixing well after each addition.

Do you think there is anything I can add to the remaining batter (which would still make at least one more cake) that might dilute that avocado oil taste a bit?

At first I was going to say I am most excited about making smoothies because the blender I have isn't quite big enough to add a bunch of fruit and veggies, (or powerful enough to really blend the harder stuff) But after seeing this post I now am pretty pumped to make breads, muffins, and batters to bake things!