Sentences with phrase «batter mixing on low»

Sift together all dry ingredients and slowly add to the batter mixing on low while doing so.

Not exact matches

Turn the mixer back on to medium - low speed and add in the second half of the flour, followed by the second half of the milk until the batter is smooth.

Remove the pan from the heat and turn the batter into the bowl of an electric mixer fitted with the paddle attachment and stir for a minute or so on low just to cool it down a bit.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Beat half of the flour mixture into the batter with the mixer still on low speed.

With the mixer on low, add the flour mixture to the batter until just combined.

With the mixer on low, add flour mixture (in three increments) alternately with the pumpkin mixture (in two increments), beginning and ending with the flour and beating until the batter is smooth.

Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium - low speed.

-- 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..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..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..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..on the sheet pan (or just eat them immediately...)

Mix on low for 30 seconds, until batter is wet.

Add this to the chocolate batter and mix on low speed until just combined and no visible flour remains.

Continue to beat on low until the batter is fully mixed, about 20 seconds more.

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

Place hot batter in the bowl of stand mixer and on very low speed cool it down for several minutes using paddle attachment.

Mix on low until the batter just comes together.

Slowly add the water to the batter and mix on low speed until well combined.

With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.

With mixer on lowest speed, alternating adding dry and wet ingredients to batter, beginning and ending with the dry, until all has been added and the batter is almost smooth, with a few streaks of the dry ingredients still visible.

With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined.

With the mixer on low, add it into the batter.

Add the xanthan gum and rice flour and mix on low until batter is all incorporated and comes together.

Put 3 eggs, half the milk and cream mixture, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 3 gratings of nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds.

Add cocoa powder to remaining 3 cups batter and beat with stand mixer on medium - low speed until smooth.

On low speed, alternate adding the dry ingredients and the buttermilk in five additions, beginning and ending with the dry ingredients, scraping the bowl once or twice, and mixing until the batter is smooth.

Beat the bean combination into the mix of the flour on low — medium speed till the batter is blended well; fold in walnut.

A few changes - I had 5 small - medium bananas and used all of them, 2 eggs instead of substitute (since I never have it on hand), low fat sour cream (though I was tempted to use he fat free vanilla yogurt I had on hand) and once the batter was mixed I just folded in the chocolate chips.

Add the room temperature egg and mix on low speed until it's evenly distributed through the batter, or about one minute.

When I cheated and mixed 1 small egg in the batter, I got a perfect pancake (baked on medium - low heat, by the way)

With the mixer on low, add it into the batter.

With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined.

With the mixer on low speed, alternate adding the flour mixture and the milk to the batter in three additions, mixing until just combined.

Add sugar, vanilla, salt and flour and continue beating, starting on low speed and increasing speed as the flour is mixed into batter.

Add sugar, vanilla, salt and flour and continue beating, starting on low speed and increasing speed as flour is mixed into the batter.