Sentences with phrase «additional flour if»

Add additional flour if needed.

Knead the dough with your hands or with the dough hook of your electric mixer until the dough is smooth and not sticky, adding additional flour if needed.

Use additional flour if necessary.

Add additional flour if dough is too wet.)

Using the dough hook and adding additional flour if needed, mix well to form a dough.

Knead ** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

I add everything into the machine and mix for 6 - 8 minutes, adding additional flour if needed.

Add additional flour if necessary after autolyse.

The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.

Knead for 5 minutes, adding additional flour if the dough is too sticky.

Mix in additional flour if needed, until a soft dough forms and pulls away from bowl.

Turn out onto a lightly floured board and knead in additional flour if needed until dough is tacky but not sticky.

Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed.

Knead for a couple of minutes, add additional flour if it sticks to your hands.

Not exact matches

If the mixture is too wet, add the additional 2 tablespoons of flour.

If it is still too wet to roll, sprinkle additional coconut flour, one tablespoon at a time and continue rolling

If it appears too thin, add additional flour until desired consistency is reached.

If you find the dough is sticking to your hands like crazy, you can either flour your hands, or mix some additional flour into the dough to absorb some of the moisture (this would be the better option for these particular cookies as any excess flour on the tops of the cookies from your fingers would be visible after they have baked).

If you're working with anyone that has a nut allergy then omit the ground almonds and use a little under 1/4 cup additional coconut flour.

I think the almond meal gave it such a nice flavor but if you are cooking for someone with a nut allergy you could substitute additional oat flour.

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.

If you want more of a pancake texture you could add in additional almond flour, but if you don't want an egg flavor this is probably not the dish to makIf you want more of a pancake texture you could add in additional almond flour, but if you don't want an egg flavor this is probably not the dish to makif you don't want an egg flavor this is probably not the dish to make.

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 flouIf 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 flouif you can't incorporate all the flour.

Batter will drip off the spoon in «sheets» when it's about right — add a spoonful of additional flour or buttermilk if needed.

Sprinkle lightly with additional flour, and shape into a smooth ball (this will be much, much easier if you used bread flour).

If you enjoy chewy cookies, a bread flour recipe may work well, and you'll find that the additional fat and fluid in the cookie prevents the flatter, crisper cookie that can result from high - protein flour.

If the dough is too sticky, add an additional 1/4 cup flour until the dough is easier to handle.

If dough looks sticky then add additional 1 - 3 tablepoons flour.

Here's a simple solution: if the dough is too dry, add an additional tablespoon of water, and if the dough is too wet, add an additional tablespoon of chickpea flour.)

Add additional broth or flour if needed to reach an appropriate consistency for rolling out (not too crumbly, not too soft / wet).

If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.

Turn the dough out onto a floured surface and knead about 10 minutes or until smooth and elastic, sprinkling with just enough additional flour, if necessary, to keep it from sticking.

(Add additional 1 to 2 tablespoons water if using brown rice flour.)

Hi Martha, if you're planning to make the Multigrain Sourdough Boule, it should be fine to substitute a combination of seeds and grains that you are able to eat, or you could add an additional cup of whole wheat flour to substitute for the Harvest Grains Blend in this recipe.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Add an additional 1/4 cup flour if the dough is too sticky.

If the dough feels sticky and clings to your hands, continue to sprinkle in some additional flour and continue kneading.

If it seems wet and sticks to your finger when touched, sprinkle in a bit more flour, and pulse an additional 2 - 3 times.

2 1/2 cups unbleached all - purpose flour, plus additional if dough is too sticky and for rolling out dough

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

Adjust the dough's consistency with additional flour or water, if necessary.

If you want to use more mashed banana to make these a bit sweeter, you can double the amount and use an additional 1/4 cup (about 24g) of oat flour.

If the dough is still too sticky, add additional flour as needed.

You can also add additional flour at this point, if the mixture is too wet to scoop.

If your dough feels too sticky, add in a few tablespoons of additional flour.

Add the additional tablespoon of flour if mixture is still very wet.

If you'd prefer to roll out the cookie dough and use a cutter, add an additional 1/4 cup of flour.

(Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)

You may need to add 1 - 2 tablespoons of additional liquid if the dough feels dry, as whole wheat flour absorbs more water than all - purpose flour.