Sentences with phrase «cold butter so»

After pulsing the dry ingredients, add really cold butter so a coarse meal forms.

This recipe uses cold butter so you don't have to worry about chilling the dough.

Not exact matches

It also makes the butter melt much faster, so if your butter is too cold to spread, consider grating it first and then topping toast, veggies, or a baked potato!

Maybe your almond butter and coconut oil were too cold so it wasn't as runny?

I keep sticks of butter in my freezer, so that by the time I use a box grater to grate the cheese, the butter is still super cold.»

You want the coconut oil or butter to be very cold, so that it forms little chunks in the dough.

And so many ways to eat it... slathered in nutella, jam, butter, with cold cuts, or just plain.

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.

My butter was quite cold - frigid weather, so no extra flour needed.

And this fruit butter will get you through those colder months so you can enjoy spreading...

The reason that you want cold water is so the shortening and vegan butter don't melt in the dough.

Making shortbread is a lot like making pie crust — you want to keep the butter cold, so that it melts in the oven and creates the perfect, sandy texture.

I keep butter in the freezer, so usually it stays cold enough to grate without getting too smushy.

The pastry blender keeps the warmth of your hand away from the butter and dough so it stays as cold as possible.

The butter in puff pastry presents a bit of a challenge: you want it to be cold so it stays solid and doesn't melt into the dough, but you also need it to be pliable so it can be rolled out without breaking into pieces.

These almond butter noodles are delicious served both hot and cold so if you've got any leftovers, take them to work for lunch the next day.

Just work as quickly as you can so the butter stays cold.

So you just mix your dry ingredients, cut in the cold, cubed butter - you can use a fork or pastry cutter to do this.

I realized I wanted to soften the butter which was totally cold, so I did something so forbidden: once the millet and nuts came out of the oven, I laid the cold butter on top of the millet.

Yes in the fridge overnight (or freezer if you have less time) This just keeps the butter cold so when you actually bake it, it will be a flaky crust (this is why no pasty recipe ever uses melted butter)

Make sure to have the butter cold from the refrigerator and cut it into small pieces so it blends easily into the flour.

I like to cut up my butter and place it in the freezer so that it is truly ice cold.

You may need to soften your coconut oil and butter over low heat so that they can be mixed in, depending on how cold your house is.

Add in the cold butter and use your fingers to wear it down so the mixture looks like oats.

In this case I did not have butter, so I pinched in cold Digestive Ghee.

Not frozen, of course, but incredibly cold so that the butter can't melt and ruin your light, delicate biscuits.

It's important that the butter stays cold, so you may need to freeze the bowl several times while cutting.

keeping the dough cold is actually important while working on it, since it has so much butter.

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.

So we made them - they were just as you would expect from looking at the pictures - SO GOOD... Kind of like a chewy crunchy brownie stuffed with sweet peanut butter - perfect with a glass of cold soy milSo we made them - they were just as you would expect from looking at the pictures - SO GOOD... Kind of like a chewy crunchy brownie stuffed with sweet peanut butter - perfect with a glass of cold soy milSO GOOD... Kind of like a chewy crunchy brownie stuffed with sweet peanut butter - perfect with a glass of cold soy milk!

- Croissant dough likes to stay cool, so if it is particularly warm in your kitchen, be prepared to chill the dough frequently as you work with it in order to keep the butter cold and ensure a flaky finished product.

(If you're using your hands, work quickly so that the butter doesn't get too warm - it needs to be very cold).

Right now there are two options, 1) you can place the sliced banana onto the peanut butter, cover the sandwich and eat it cold, OR 2) melt a teaspoon of yogurt spread or margarine in a frying pan and add the banana slices one at a time so they are spread out then dust with cinnamon.

There is always so many steps and requirements no matter what recipe you choose... cold butter, floured board, fold the dough but don't handle it too much, rolling, patting, cutting, resting... yikes, too much room for error for me.

Here's the fun part: Using your fingers and palms, work the butter into smaller, irregular pieces, moving quickly and aggressively so it stays cold.

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.

Keeping the butter cold is what forms the layers and the puffiness, so working the 5 turns at once may cause the butter to melt in, especially if you have hot hands.

but nuts have always been my downfall I cant just eat 10 almonds... so I decided to go cold turkey on them and only have them in the form of almond butter etc (as I know I wouldnt eat the whole jar haha)

My husband loves anything nut - butter - iffic, so I'm glad I will have these to welcome him home from a day's work out in the cold!

I had so much butter oozing out (dough was still cold!)