In a large bowl, mix together the cake and pudding mixes, sour cream, oil,
beaten eggs and water.
Brush the dough with
the beaten egg and water mixture.
Beat eggs and water together in a bowl.
Heat the oven to 400 degrees F.
Beat the egg and water in a small bowl with a fork.
1 —
Beat eggs and water together in a small heat - proof bowl.
In a small bowl, lightly
beat egg and water to form an egg wash (if using).
In separate bowl,
beat egg and water together.
Not exact matches
4 tomatoes, roasted
and peeled
and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup
water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded,
and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly
beaten egg whites 1 1/2 cups corn oil
Lightly
beat the
egg white
and beat the yolk with 1 tablespoon of
water.
Pastry
and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1
egg,
beaten slightly
Water Vegetable oil for deep - frying
Beat cake mix,
water, oil
and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
The cream
and milk are heated, then slowly added to
beaten egg yolks
and sugar, strained,
and finally slow baked in a
water bath.
I like to mix an
egg with 1/2 eggshell full of
water,
beat it up,
and use it as an
egg - wash.
To make the Low Carb Cake:
Beat eggs, add cream,
water, vanilla
and swerve.
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup
water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large
eggs, lightly
beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes
and then turn oven off.
Just wanted to confirm for the «coating one», if i use all purpose flour +
water to form into a paste
and apply that as coating instead of
beaten eggs will the batter puff up or do you think i should add yeast to this paste???
When used for Frying (as an coating of
eggs and flour), you can use a mix of all purpose flour +
water to form into a paste
and apply that as coating instead of
beaten eggs.
Remove 1 tablespoon of the
beaten egg and put it in a small cup or bowl
and add 1/2 teaspoon of
water to the tablespoon of
egg.
In a large bowl,
beat together the
egg replacer powder,
water, oil, rice milk,
and vanilla until well combined.
Beat the
eggs with 2 tablespoons
water in a wide shallow dish, add the flour to a separate wide plate
and add half the pretzel mixture to a large, shallow bowl or dish (add more pretzel mixture as needed).
Beat egg white with cold
water,
and brush pastry with it, coating tops
and sides.
In a large bowl,
beat egg white
and water until frothy (but not stiff).
In a large bowl,
beat the cake mix,
water, butter, 1/2 teaspoon almond extract,
eggs and pudding mix with
and electric mixer until smooth.
Add a small amount of
water and some of the
beaten egg yolk
and bring the mixture together to form a dough.
In a medium bowl,
beat together the
eggs, honey
and warm
water until fully combined, frothy
and airy.
In a separate bowl,
beat the
egg yolk
and ice
water together.
My only comment is that in the Dominican Republic, the cake is topped with an uncooked boiled frosting...
egg whites are
beaten up with cream of tartar, sugar fed into it slowly
and then a bit of boiled
water sets up all up into a fluffy, wonderful, creamy frosting.
Brush the top edges of the pie crust with an eggwash made from 1 large
egg (
beaten), a tablespoon of
water and a tablespoon of melted butter.
For the Galette: 3 Granny Smith apples, peeled
and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1
egg,
beaten (for the
egg wash) 3 teaspoons cold
water (for the
egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel
Beat in the
egg, then add the
water and continue to mix.
It worked because cake mixes are Gwen - proof — dump mix,
beat in
water,
eggs,
and oil,
and call it a day.
In large bowl,
beat cake mix,
water, oil, brandy
and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
Beat remaining
egg with one tablespoon
water and brush some on top of buns.
Add remaining 1/2 cup + 2 tablespoons milk alternative, warm
water, oil, vanilla
and egg replacer
and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
Directions:
Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixt
Beat yolks by hand or with an electric beater / Gradually pour in the sugar
and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixt
beat until thick
and pale yellow / Stir in the liqueur
and set the bowl in a pan of almost - simmering
water /
Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixt
Beat by hand or with an electric whisk or beater for several minutes until foamy
and mixture is warm to the touch / Remove from heat
and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixt
beat again until cool (place in a large bowl of ice
water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix
egg yolks & sugar with chocolate & butter mixture.
Make a well in the centre
and pour in the warm milk, 50 ml warm
water, the
beaten egg and the melted butter.
Once combined,
beat in the
eggs (one at a time), then use a spoon to stir in the
water and vanilla gently.
1 pound fresh grouper fillet Juice of 2 fresh limes or lemons 4 slices bacon, diced 2 small potatoes, peeled
and diced 1 stalk of celery, diced 1 onion, diced 2 fresh cayenne chiles, stems
and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart
water Salt to taste 1
egg,
beaten 4 6 - inch circles of puff pastry
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded
and soaked 10 minutes in lukewarm
water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1
egg, well
beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
In a small bowl,
beat together the
egg white
and water.
ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1
egg (
beaten, mixed with 1 tablespoon of
water) hot sauce (to serve) Kosher salt
and freshly ground black pepper (to taste)
In a large bowl
beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup
water, 1/3 cup oil
and 4
eggs for two minutes on medium speed.
ingredients ROASTED RHUBARB
AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon z
AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1
egg (lightly
beaten) 1 teaspoon
water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons
water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1
and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon z
and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
Beat 1
egg, add oil
and add enough
water at room temperature to make one cup
and proceed with the recipe.
Beat the
egg yolk with 1 teaspoon
water and brush the top of the loaf with this mixture; sprinkle with poppy seeds
and, if you like, a little coarse salt, then put in the oven.
1/2 cup olive oil 1/4 cup maple syrup 2
eggs, lightly
beaten OR 2 tbsp chia seeds mixed with 4 tbsp
water for vegan 3 apples, washed
and grated 1/2 cup dates, chopped into chunks
Place the cornstarch in one bowl, the
eggs beaten with
water in another,
and the remaining 1 1/2 cups breadcrumbs in another.
Beat the
egg with a tablespoon or two of
water and brush over the border of the dough.
Apple
and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced
water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored
and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon
water 1
egg yolk, lightly
beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar
and butter in a food processor until the mixture resembles fine breadcrumbs.
Add the
water and lemon rind to the
eggs,
beat again
and pour the
egg mixture over the kale, giving the pan a swirl so the base is evenly coated.