Sentences with phrase «butter mixture by»

Put the apple cider vinegar in the ice water and add to the flour and butter mixture by the tablespoon until it begins to come together.

Not exact matches

1) Using a food processor, I combined the flour and salt then the butter went in followed by an unbeaten egg and the yeast mixture.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Drop spoonfuls of cocoa mixture in rows across the crust, then use a toothpick or the back of a butter knife to create the tic tac toe pattern by dragging it horizontally and then vertically through the chocolate.

Cream «butter», sugars and sunflower seed butter together, first by hand and then with an electric mixer for several minutes until the mixture is light and fluffy.

Cut in butter by pulsing mixture until crumbly.

● 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 mibutter 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 miButter 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.

Cut in the butter pieces with a pastry cutter or by smooshing it between your fingers until the flour mixture is a sandy damp texture that clumps when you press it together.

Crumble 4 Tablespoons worth of the butter into the flour mixture by placing portions of the butter in between your fingers and thumb, then move your thumb across your fingers.

I melt butter, sprinkle in a little flour and cook it off, then bit by bit add a half - and - half mixture of warm milk and decanted cooking liquor from the boiling pot.

Make the topping next by combining all the ingredients in a big bowl, working the butter into the dry ingredients, crumbling the mixture between your fingers.

Add the butter and, using a pastry cutter or two knives, work the butter into the dough until mixture is crumbly (you can also do this by pulsing with a food processor).

Note: you may cut the butter and shortening into flour mixture by hand, mince the basil, and mix all ingredients together with a fork if you prefer.

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 mixture.

You can easily make a no - bake crust by combining about 2 cups graham cracker crumbs, 4 to 5 tablespoons melted butter, and about 2 - 3 tablespoons sugar, and pressing the mixture into a pie plate.

Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashews, pumpkin preserves, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together.

It's made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and then toasting the oat mixture in the oven.

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.

On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.

Once all pieces have been cut, take each piece one by one and dip into melted butter, then transfer into Parmesan Garlic mixture bag.

Slowly stir the butter and milk mixture into the yeast mixture, followed by the egg yolks, remaining 3 tablespoons sugar, and salt.

Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients.

Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).

Coming from an English family where fudge was made I assure you that (quoting Wikipedia) «It is made by mixing sugar, butter, and milk, heating it to the soft - ball stage at 240 °F (116 °C) and then beating the mixture while it cools so that it acquires a smooth, creamy consistency» Not by mixing coconut oil (yuk) with anything.

A mixture of warm water, milk, and butter is stirred into the dry ingredients, followed by an egg.

Add one third of the flour mixture to the butter mixture, followed by one third of the milk.

In a stand mixer combine an equal amount by weight of sliced softened butter with the flour and sugar mixture.

Step 3: Prepare the cinnamon swirl mixture by stirring together softened butter, dark brown sugar, and cinnamon.

Pour the mixture into a lightly buttered 13 - by - 9 - inch baking dish.

Gently warm the milk (or buttermilk) and butter; add to the yeast mixture, followed by the sugar, flours, salt, and caraway.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Spoon almond butter by dollops over the oat mixture and drizzle the agave evenly on top.

Make the raw chocolate mixture by melting the cacao butter on a bowl over a low heat.

Work this mixture with your fingers by gently crushing the butter into smaller pieces.

It was also insanely difficult to keep myself from picking at it as I stirred the mixture together, particularly the peanut butter / maple syrup mixture, which I could have eaten by the spoonful!

When the mixture is smooth, add the melted cacao butter gradually through the top of the blender while the motor is running, followed by the coconut oil.

Add butter and shortening and pulse processor (or combine by hand) until mixture resembles coarse meal.

Step 5: Add about 1/3 of the Flour Mixture to the Butter Mixture, followed by 1/2 of the Mint Milk Mixture.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

You can even make two - tone fudge by combining this white chocolate mixture with some peanut butter or chocolate fudge.

Incorporate the butter into the flour by sliding the flour mixture in between the palms of your hands to create a flaky, coarse mealy texture.

Slowly beat one egg, followed by some of the almond mixture in to butter - sugar mixture, and continue beating in alternating the egg and dry ingredients until done.

Start with the brownie layer by melting chocolate and butter with espresso mixture in a large saucepan over low heat.

Now cream the butter and sugar, (beat well until smooth and pale) then beat in 1 Tablespoon of flour mixture, then 1 egg, then another Tablespoonful of flour mixture, followed by the second egg.

Make the filling for the cake by mixing together the 1/2 cup flour and 2 Tablespoons butter with a fork (or better yet, a pastry blender), till you end up with the sort of mixture you'd expect when making crumble topping.

Continue processing and add in maple sugar and butter chunks one by one until butter and chocolate are melted and mixture is smooth.

Add the butter and orange juice and, if working by hand, cut the butter into the flour mixture using 2 knives or a pastry cutter (if using a food processor, pulse 15 - 20 times or until it forms a rough crumb).

Using a flexible rubber spatula, gradually stir the dry ingredients into the peanut butter mixture, if the mixture is too dry and not holding together add the water by tablespoon until it's combined.