Sentences with phrase «bowl of flour mixture»

Mix baking powder and baking soda into the remaining large bowl of flour mixture.

You'll need your bowl of whisked eggs, your bowl of flour mixture, the chicken balls and an empty plate.

Not exact matches

Take 1 tablespoon of the starter, place in a large glass mixing bowl, add 100g of flour (you can use a 50/50 mixture of whole sprouted flour and white flour, all sprouted flour, or any ratio you prefer) and 100g of purified water (78F (25C)-RRB-.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Add dry potato mixture to the egg / flour mixture, making sure to scrape all potato starch off of the towel and into the mixing bowl.

Alternately add in the flour and corn syrup mixture, beginning and ending with the flour and scraping down the sides of the bowl between each addition.

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

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour and the salt; beat well.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

Add half of your flour mixture to the mixing bowl, and mix until combined.

Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together.

In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that's thick but still pours (kind of like the texture of a thick salad dressing).

Add the yeast mixture, eggs, flour, salt, sugar and butter into a breadmaker or an mixing bowl of an electric mixer with paddle or hook attachment according to this order.

Pour wet ingredients into flour mixture and stir with a rubber spatula to mix all ingredients together, being sure to get all dry ingredients mixed in from the bottom of the bowl.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture.

Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough.

It is important to add the water first and also in this sequence because the flour that is added first might get stuck at the bottom of the jar of bowl if the mixture is not well combined.

Add the flour, butter, salt and mixed herbs into the smaller bowl of your food processor and whiz for a minute until the mixture resembles breadcrumbs.

-- 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...)

Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal, place in bowl of stand mixer.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Place the dried or candied fruit in a separate bowl and toss with a few tablespoons of the flour mixture.

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.

Place the chocolate chips in a separate, medium - sized bowl, add 1 tablespoon of the flour mixture, and toss the chips to coat them in the flour.

In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the sweet potato and create a well in the middle.

In the work bowl of a food processor, combine flour, butter, shortening, brown sugar, vanilla, and salt; pulse until mixture is crumbly.

On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.

In a small bowl, dissolve the salt in a few tablespoons of water, and add it to the flour along with the yeast mixture.

I like to peel, core and cut up about 2 - 3 pears at a time, place in a bowl and sprinkle about half of the flour mixture on it and then toss to coat.

Add flour mixture and mix on low just until dough forms a ball on comes away from the sides of the mixing bowl.

With mixer on low speed, add flour mixture in three batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with flour mix, until all cookie ingredients are fully combined and begin to form a ball in center of bowl.

Grate the butter into the bowl, toss the mixture together, then rub the bits of butter into the flour until there are no big lumps left.

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, orange zest and 1 cup of flour with the yeast mixture until smooth and combined.

To make the crust, combine flour, butter, icing sugar and cocoa powder in the bowl of a food processor and pulse until mixture resembles fine breadcrumbs.

Add the flour mixture and mix until just combined, scraping the sides of the bowl.

Add another 1 / 3rd of the flour mixture to the bowl and the remaining milk.

Add flour mixture; mix, scraping down sides of bowl, until well combines.

I have a bowl with a pouring spout, so adding the flour mixture went fairly smoothly, and I didn't spill any of it onto the counter.

What I like about grating frozen butter is that it goes so quickly — it takes maybe 45 - 60 seconds to grate a stick of butter, so it's not possible for it to melt, or even feel greasy on the hands (but I start with the flour / dry ingredients already on the bowl and before I start grating, I dredge the stick of butter in the flour mixture so as to create a barrier between me and the actual butter).

I decided I wanted to try and reduce the amount of the oat - quinoa flake mixture in this breakfast bowl the lower the carb amount, but I didn't want to skimp on the volume — hello hangry by 10 am — so I added in a few tablespoons of coconut flour.

Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.

Add half of the flour mixture into the large bowl with the eggs and beat until incorporated.

In the bowl of a standing mixture fitted with a dough hook, combine the flour, sugars, and salt on low speed.

In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low - speed, beginning and ending with flour.

Fold in one third of the flour mixture to the bowl and carefully mix in, making sure you keep as much air in the egg whites as possible.

Put the flour and butter in the bowl of a food processor and whizz until the mixture resembles fine breadcrumbs.

Add the flour mixture in 3 - 4 batches, mixing for 30 - 60 seconds in between each batch and scraping the sides of the bowl often.