Sentences with phrase «bowl until soft»

Beat the egg whites in a large mixer bowl until soft peaks form, and set aside.

Stir all of the ingredients in a large bowl until a soft dough forms.

Raise oven temperature to 375 degrees F. Beat egg whites in medium bowl until soft peaks form.

While the chocolate sauce is cooling, prepare the whipped topping by beating the heavy / whipping cream using an electric mixer in a large bowl until soft peaks form.

Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form.

Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form.

Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar.

Using an electric mixer on medium - high speed, beat egg whites in a small bowl until soft peaks form.

Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form.

Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form.

powdered sugar in a large bowl until soft peaks form.

Meanwhile, using an electric mixer on medium - low speed, beat cream in a large bowl until soft peaks form.

When ready to serve panna cotta, whisk heavy cream in a small bowl until soft peaks forms.

-- Using clean, dry beaters, beat egg whites in another medium bowl until soft peaks form.

Using a stand mixer or hand mixer, beat the butter in a large bowl until soft, for about 1 - 2 minutes.

Beat egg whites in another medium bowl until soft peaks form.

BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form.

Whisk bisquick, milk & cheese together in a bowl until a soft dough forms; beat vigorously 30 seconds.

To make the meringue, whip the egg whites and salt in an impeccably clean bowl until soft peaks form.

Transfer the mixture to large bowl and, using an electric mixer, beat the egg whites and cream of tartar in large bowl until soft peaks form.

Not exact matches

Cut the apple rings into bite - sized pieces, then mix all the ingredients in a bowl and let sit for a minute or two, until the mix is soft and creamy

Sauté for about 15 minutes until soft and fragrant, then transfer to the mixing bowl.

Beat whites with a pinch of salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

For the meringue, in the bowl of a stand mixer fitted with the whisk attachment * beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.

In a separate bowl, beat the egg whites until soft peaks form, then fold them lightly into the batter.

Place the egg whites and cream of tartar in a clean bowl of your electric mixer, fitted with the whisk attachment (can also use a hand mixer), and whisk until soft peaks form.

Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers.

To make the meringue topping, put your egg whites into a clean bowl and beat until they form soft peaks — an electric whisk is quite handy here.

Once they're soft drain the water and add the figs to a food processor and process until a smooth puree forms, scraping down the sides of the bowl if necessary.

In a large bowl using an electric mixer, beat the butter until soft.

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 the bowl of your stand - mixer fitted with the whisk attachment or with the aid of a hand - held mixer set on medium speed, beat the egg whites until soft peaks form.

In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream, powdered sugar, bourbon and vanilla on medium - high speed until soft peaks form.

Mix all ingredients, except for the chocolate, in a bowl until you get a soft dough that you can shape with your hands.

5 Make the frosting: In the bowl of a stand mixer, beat the butter until soft.

Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form.

Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

In a large mixing bowl, beat together the butter, sugar and salt until soft, about 2 to 3 minutes.

Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form.

In a bowl, combine all your ingredients (except for the white chocolate) until you get a soft dough like the one pictured below.

In a separate bowl, beat the egg whites until soft peaks form.

In the bowl of a stand mixer or a large bowl with a hand mixer, beat heavy cream on high until soft peaks form, about 2 - 3 minutes.

In the bowl of a standing electric mixer fitted with the whisk, beat 2 of the egg whites at high speed until soft peaks form.

Fill bowl with hot water; immerse wrappers, 2 at a time, until soft, about 1 minute.

- Cream the butter until soft in a large bowl or in an electric food mixer.

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium - high speed until soft peaks form.

Heat 1 tbsp of oil in the saute pan and gently saute the onion until soft and lightly golden; add onion to the bowl.

If using a mixer (or by hand), once dough has been kneaded for 5 minutes (10 by hand) and is soft and pliable, form it into a ball and place it into a lightly oiled bowl, cover, and let rise until doubled, ~ 2 hours.