Sentences with phrase «batter than dough»

Mine also came out more like batter than dough, and spread out everywhere.

Consistency was more like a clumpy batter than dough.

I know it seems small, but the recipe makes more of a batter than a dough.

Sometimes when you add gluten free flours together to make a bread, the mixture is more like a batter than a dough, but it shouldn't be a soup!

When the cookie dough is first combined, it will be closer to a thick batter than a dough.

Not exact matches

I have found great tips there like for cakes and brownies to rise without an egg the batter has to be thick, more like a dough than a batter.

I felt like I was working with slightly dry muffin batter rather than dough!

Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended - the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come out together.

If it's the blender than it should work fine as well as you make sure the cashews are very tender first, if it's the mixer, it won't work as that is more for making doughs and batters.

To get the cookies to look like the ones above I probably could have mixed the batter a bit better (tricky to tell when brown is incorporated into brown) and put the scooped dough in the freezer longer than 15 minutes.

I did notice that the preparation was more of a thick dough (like bread dough) than a batter, though I suspect that this is in part because here in France there is only farine de maïs, which is much more finely ground than regular cornmeal.

(My first attempt involved a very wet, batter - like dough, and let's just say the results were less than desirable...) Then, add the chocolate chips or other desired mix - in.

My first attempt involved a very wet, batter - like dough, and let's just say the results were less than desirable...)

I DO, however, usually end up using more almond meal than the recipe calls for, until the batter or dough resembles the consistency one would normally expect it to.

Nilla: There are a number of German and Scandinavian breads that are dense and made with a batter, more than a dough.

This batter - style gluten free yeast bread dough is more like a loose cookie dough than it is conventional bread dough.

Since this is a quick bread, the consistency should be more like cake batter, rather than bread dough, so it should feel more liquid.

It resembles thick muffin batter more than cookie dough!

AWESOME i usually don't post my comments, but i made this twice - once was bad and the second i am eating now and is amazing - so wanted to share my journey:) the first loaf i made was way too dry - i followed the recipe by cup measurements, but the result was a dough more than a batter, and the loaf was dense and hard.

it's weird that your dough came out like pancake batter... maybe the almond flour you used is much finer than the almond meal I used (made by grinding almonds in a food processor).

When the dough is properly risen, it will be wobbly and still have a doughy substance to it rather than batter - like....

The batter will be very wet, more like a muffin batter than cookie dough.

You want the mixture to be just slightly thicker than a pancake batter — it should definitely not pull together into a firm dough.

And remember, kids who eat raw cookie dough and cake batter are at greater risk of getting food poisoning than most adults are because their immune systems are not yet mature.

This is, however, a stickier - than - average dough, but it should not be like pancake batter.

Sifted flour, which is much lighter than unsifted flour, is easier to mix into other ingredients when forming a cake batter or making dough.

It should be a fairly wet dough, more like cake batter than a typical cookie dough.

Batter will be like cake batter — much thinner than cookie Batter will be like cake batter — much thinner than cookie batter — much thinner than cookie dough.

I think batter is thinner than the usual English muffin dough, but I think it can still work.The baking time may vary though.

Once the ingredients are fully combined, scoop out the batter (which will be very thick, almost like a wet dough more than a «batter») and smooth evenly in to the lined baking tin, making sure there are no gaps.

The batter is supposed to be pretty thick, so closer to a dough than a cake batter.