Sentences with phrase «add them to the flour too»

Not exact matches

The secret is not to add too much flour.

The second time, I added a little water to help incorporate all the flour, and perhaps I added too much.

I think you'd need to add a flour of some kind too as the mixture resembles a pancake batter of sorts.

I forgot to add the flour too but it came out fine.

I've never had that with the recipe - sometimes the flour sinks to the bottom of the mixture a little so the first one can be too runny so make sure to stir just before pouring or you could try adding a little but more buckwheat flour!

UPDATE: After several reviews that these cookies spread too much, I have added an additional 3 tablespoons flour to the recipe and added a 30 minute chill time.

The problem is I seem to be adding too much flour.

Sprinkle the flour a tablespoon at a time into vegetables while also adding small amounts of reserved lobster stock to keep the mixture from becoming too dry to mix.

Turn onto a lightly floured surface, work the dough together to form a soft dough (if too sticky add a little more flour).

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.

I would add maybe 2 tbsp more almond, but coconut flour is too dense and tough to estimate so I wouldn't add any more of it.

As our teacher reminded us, it's easy to add the extra flour if the dough is too sticky; adding more water if it's too dry is much more difficult.

I made this today, realized the batter was way too liquid, and then added a couple of couple of almond flour to make it the right consistency.

The dough will seem firm and smoother, ideally sticky to the touch, but if it's still too wet, add a bit more flour, a spoonful at a time until it easily pulls away from the sides of the bowl when mixed.

It's SO easy to accidentally add too much flour, and that will make a bigger difference in the final taste and texture when working with whole wheat flour!

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

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.

Turn dough out onto a lightly floured surface and knead using a dough scraper to help lift it until it becomes smooth, about 2 or 3 minutes, trying not to add too much more flour (the dough needs a little extra moisture for the wheat to absorb).

I added a TBSP of lemon juice to the cream to maintain the acidity, and subbed in 1/4 of spelt flour, too.

Both a cousin and a sister - in - law stick to gluten - free diets, so I added gluten - free constraints to the challenge of formulating the perfect gravy, but, the recipe is also great with more customary wheat flour too.

What it does not love is salt, so wait on adding salt to your mixture until the proofing liquid is nice and bubbly and you've added the flour too.

Mash up the banana first, then gradually add in the coconut flour... being careful not to add too much (as coconut flour soaked up moisture with a slight delay).

I guess it was still too watery as I had to add 2 tablespoons of coconut flour and a little arrowroot starch.

Once yuca dough has cooled, assess the texture — cooled it should be a workable dough — if it is still too sticky to work with by hand, add in the optional coconut flour, 1 tablespoon at a time until you can work with the dough more easily

I added 4 extra tablespoons full of flour while the dough was in the stand mixing bowl - it was nice and soft but not too sticky to knead.

Add flour, a little bit at a time, and continue to mix with the fork or a wooden spoon until the mixture is too thick.

Resist to add an additional coconut flour or your batter will be too thick and the cake will turn out to be dense.

It should not stick to the surface (that means it is too wet and you will need to add a little more flour); it should not be brittle looking when you rolling it out either (that means it is too dry and you will need to add a little more water to the mix to get the right consistency).

Even though we've added bread flour for additional structure, you'll still want to avoid overworking the dough or your pastry could come out too tough.

If you mess up and find that the dough is just too wet to roll out properly, add more coconut flour by the pinch (literally — 1/8 teaspoon) and knead it into the dough, then try again.

If you want to add a tbsp or two of peanut butter or almond butter you can, just add a tiny bit of coconut flour to the mix so you're bars don't end up too sticky.

I used a Kitchenaid to make the dough because I am seriously dough - challenged, so it turned out a little tough, but that could also be because I added a little too much flour AND I didn't have any white whole wheat flour.

If you're worried the patties would get too wet, you could add a little more egg or even some flour / bread crumbs to help bind the patties.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

It's better to add too little flour than too much at the beginning (sometimes the temperature of the butter can require more or less flour to create the right consistency for rolling).

If the dough feels dry, don't be tempted to add too much of additional liquid - mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough)- but do add the liquid if you can't incorporate all the flour.

(You might need to add a little more flour if the 1/4 cup isn't enough, avoid adding too much flour).

Adding a coating of coconut flour is crucial because it allows for the bar to have a «protein - bar - shape» (otherwise they're too sticky to handle) and it makes the chocolate stick to the bar a lot better.

This facilitates a creamy risotto, but they're great for other things too: porridges, puddings, and even for adding proofed yeast to flour as it helps to prevent mixtures from slopping over the tops of mixing bowls.

If I'm not too late, keep it on your counter and try adding a bit of rye flour to your starter.

If the mixture is too crumbly, add 1 - 2 tbsp flour (I used rice flour to keep them gluten - free) to help the mixture stay together.

It could be that too much flour was added, or it was overbaked, or that it didn't rise enough to get soft and chewy.

The thing about making challah well is knowing that although dough is rather forgiving — too sticky just add flour, too dry add liquid — is that you have to develop a feel for it in your hands.

I too wondered at the ratio of fats and liquid to flour... and after adding only 1 1/2 cups... I stopped as it was so thick, I did a test cookie, and they didn't move at all... super dry and tough.

Once it comes together, knead the dough for about 10 minutes to develop the gluten, adding flour 1 tablespoon at a time if your dough is too wet.

In fact I actually prefer to stick to about 1/4 cup of honey if you go to 1/3 cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons of coconut flour if it's too runny)

Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little flour to the dough if it becomes too sticky — avoid adding too much flour or the dough will become tough.

I used 1 cup coconut flour and 1/2 cup almond and kept the liquid the same but then found I had waaay too much liquid to add so I didn't use it all.

Beat in flour and salt, turn onto a lightly floured surface and knead lightly until just smooth (at this point I needed to add 1 1/2 tablespoons of flour because the dough was too soft), then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest.

If they still spread out too much, I would add 2 tablespoons of each kind of flour to the flour quantities listed.