Sentences with phrase «bowl on low speed»

Combine dry mixture and liquid ingredients in a mixing bowl on low speed.

Combine sourdough starter, dry mixture and liquid ingredients in mixing bowl on low speed.

In three parts, add the flour mixture to the standing mixer bowl on low speed.

Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Not exact matches

In a large bowl, mix the cream cheese and sugar with a mixer on low speed until smooth.

To make the frosting, beat the cream cheese, butter and vanilla in your stand mixer, or in a bowl with a hand mixer on low speed until just combined.

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined.

In a small bowl, beat the butter and sugar with an electric hand mixer (use only one beater blade, if possible) on low speed until combined, then increase speed slowly to medium - high and mix until until light and fluffy.

In the bowl of your mixer, beat butter, peanut butter, whipping cream, and vanilla on medium - low speed.

Engage the bowl and dough hook with the mixer and mix the dough with the machine on the lowest speed for three minutes, the dough should be smooth and cohesive.

Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low - speed for 30 secs.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

Add the flour, cornmeal, and salt and mix throughly on low speed, scraping down the sides of the bowl several times if necessary.

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth.

Beat sugar, butter, chocolate and vanilla in a medium bowl, scraping often on low speed.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl.

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

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.

In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth.

Add the flour to the bowl, sprinkle with the kosher salt and combine on low speed until just combined and the flour is in pieces the size of peas.

In the bowl of your stand mixer or with the aid of a handheld one, beat the butter and cream cheese on low speed until everything is blended.

In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In a mixing bowl, with the paddle attachment on, beat the butter and peanut butter on low speed until combined.

With the mixer running on the lowest speed, gradually add in the melted chocolate, stopping often to scrape down the sides of the bowl.

In a large bowl using an electric mixer on low - speed beat together sherbet and orange juice until combined.

In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture and the buttermilk.

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.

When starting to combine, add the ZenSoy chocolate milk on a low speed, so it doesn't splash over the bowl.

Add the hot liquid mixture to the bowl and mix on low speed until a smooth dough is formed.

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.

Place flour salt and baking powder in the bowl of a stand mixer with dough hook attachment and mix for 30 seconds on 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...)

Add the dry ingredients to the bowl of the stand mixer with the other mixture and mix on low speed just until everything is combined.

In a separate bowl, combine the dry ingredients, then add dry mixture to wet, beating on low speed until smooth.

Place the butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and milk in the large bowl of an electric mixer and beat on low speed until combined.

Mix for 3 - 4 minutes on medium0 - low speed or until they are incorporated (you might have to stop the mixer to scrape down the bowl or the hook).

Brioche dough: in a bowl of a mixer with dough attachment, put flour, yeast, sugar, eggs and vanilla and knead on low speed until stiff dough begins to form.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low - medium speed until foamy.

Transfer the egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment, (can use a hand mixer) and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes).

In the bowl of your stand mixer, mix the butter and icing sugar on low speed until incorporated.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds.

In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed.

Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

Add eggs one at a time, beating on low speed after each addition until incorporated and scraping sides and bottom of bowl.