Sentences with phrase «cold butter into»

Using a box grater, coarsely shred the cold butter into the dry ingredients.

Using fingers or pastry cutter, cut the cold butter into the dry ingredients until mixture resembles fine crumbs.

Using the coarse side of a cheese grater, grate the cold butter into the dry ingredients and work in the shreds with your fingertips until the mixture resembles coarse meal.

Use a pastry blender or even a food processor on pulse to cut the cold butter into the dry ingredients until just combined.

You start by cutting the cold butter into the flour and as soon as the mixture resembles bread crumbs you mix in the International delight vanilla creamer and cut in the fresh raspberries.

Cut cold butter into dry mix until crumbly.

I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand - chop the apples coarsely and mix the rest together with a wooden spoon until combined.

Using a pastry blender, cut the cold butter into the dry ingredients until it is the size of small peas and evenly incorporated.

Using a pastry cutter cut cold butter into the mixture until crumbly.

I have made pie crust (as well as scones, biscuts) many times before so I am familiar and comfortable with the process of working cold butter into flour until it is in little pea size bits, so I don't think anything went wrong there.

Cut cold butter into squares.

Cut the cold butter into small pieces and add to the flour mixture, combining quickly with your hands (so the butter doesn't melt) until crumbly and butter is evenly distributed.

Cut cold butter into small pieces.

Cut the cold butter into small pieces and distribute them evenly amongst the squash.

Dice cold butter into small chunks and add to the dry ingredients.

Cut cold butter into small pieces and crumble into the flour mixture until butter pieces are the size of small peas.

Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.

To make the pastry, cut the cold butter into the flour with a pastry blender, fork or food processor.

Cut the cold butter into the dry ingredients with a pastry blender.

or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Cut cold butter into small cubes.

Cut the cold butter into pieces and drop it into the flour mixture.

The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender just like the originals.

Cut the cold butter into 16 pieces, then work it in gently with your fingertips, smearing it into the flour and squeezing the dough together.

Using a pastry blender, * cut cold butter into the flour mixture until it is roughly the size of peas.

Grate the cold butter into the flour and start kneading it together.

To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor, until all the butter chunks have been worked in.

When you're making scones it works wonders if you use a cheese grater to grate the cold butter into the dish to mix.

Rub in the cold butter into the crumbs quickly using knife.

Using a pastry blender, cut the cold butter into the flour until the butter is in pea size pieces evenly distributed in the flour mixture.

Use a pastry blender, two forks, or clean, cool fingertips to cut the cold butter into the flour mixture, until the largest pieces are the size of small peas.

Mix in Crisco shortening with a fork or your fingers, then cut cold butter into 1/4 pieces and sprinkle them into the flour mixture.

Using a standard size grater, grate the cold butter into the large bowl of dry ingredients, stopping occasionally to flour the butter to keep it separated.

Not exact matches

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

GRATE YOUR BUTTER — instead of cutting your butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the BUTTER — instead of cutting your butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the butter and then freeze for 15 minutes before mixing into the flour.

Crust 1 1/2 sticks (12 tablespoons) butter, cold, cut into thin slices 2 cups all - purpose flour 2 tablespoons sugar 1/4 teaspoon salt

SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

Add the cold, cubed butter and, using your fingers, work the butter into the flour mixture.

For the tart dough: 1 1/2 cups flour 2 tablespoons sugar pinch salt 1/2 cup unsalted butter, cold and cut into pieces 1 large egg

For short crust pastry: 150 grams all - purpose flour 100 grams cold butter, cut into cubes 40 grams icing sugar Pinch of salt 1 tsp.

Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream

Dump all the cold cubed butter into the bowl and begin to smash all of the cubes to sheets.

Crust: 3 cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated sugar 1 tsp salt 1 cup unsalted butter (cold and cut into cubes) 1 large egg 1/2 cup cold buttermilk

Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons salt 1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very cold lowfat (1 %) milk

Step 2: In a food processor put cold butter cut into chunks, then flour, sugar, salt, baking powder, baking soda and turn on until the butter is in small beads.

7 Tbs cold butter, cut into pieces (If you can't do dairy, then shortening is fine, but if you can, please use real butter!)

* 1/3 cup superfine rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows

For the crust: 150 grams all - purpose flour 100 grams cold butter cut into cubes 50 grams sugar powder Pinch of salt 1/2 tsp.

(3/4 cup) cold unsalted butter, cut into 1 / 2 - inch pieces 1 large egg, lightly beaten

For coconut cream filling: 100 grams grated coconut 100 grams cold butter cut into cubes 80 grams sugar 1 tsp.