Sentences with phrase «cold butter until»

With a pastry cutter, cut in the cold butter until the mixture resembles breadcrumbs.

Cut in the cold butter until it is in small pieces.

Cut in the cold butter until the mixture resembles crumbs.

Using a pastry blender, cut in the cubes of cold butter until the mixture resembles cornmeal and there are still some larger pieces of butter.

Mix together th flour and powdered sugar, cut in cold butter until coarse crumbs form.

Using a pastry cutter or your fingers, cut in the cold butter until the butter is reduced to pea - sized pieces.

mix flour & sugar in my Kitchen - aid, then add cold butter until blended and cover pies.

Using a pastry blender (or two forks), cut in 1/2 shortening and 1/2 COLD butter until mixture resembles oatmeal, and butter / shortening is fully mixed in.

Slowly whisk in the cold butter until emulsified.

Rub in the cold butter until the mixture resembles coarse crumbs.

Not exact matches

Add the chunks of very cold butter, pulse again 7 - 10 times, until the mixture looks like coarse meal, with pieces no larger than small peas.

In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Place the flour, salt, sugar, 2 tablespoons ice - cold water and butter in a food processor and mix until everything becomes crumbly.

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.

Add in cold butter and pulse until mixture looks like coarse crumbs.

Add the cold butter to the food processor and pulse until the butter is about the size of a pea or smaller.

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.

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.

1/2 cup (one stick or 1/4 pound) cold unsalted butter, cut into small pieces (keep butter in refrigerator until ready to use)

Place cold butter in bowl, and work quickly to toss cubes with your hands until lightly coated with flour.

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.

Add cubed cold butter and cut in until crumbly.

In the bowl sift the flour and mix it with salt and baking powder and mix it with the diced cold butter, knead the dough until becomes airy and compact.

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

Cut in or pulse in shortening and cold butter, just until mixture is coarse and no large chunks of fat remain.

Streusel: In medium bowl mix flour, almonds, cold butter and sugar until crumbly.

Blend in the cold butter at the lowest speed and mix until the butter is in pea - sized pieces.

Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

Add cold butter cubes and cut in with pastry cutter or two knives until mixture looks like course crumbs.

Turn off the heat and add the cold butter, keep stirring until the butter is melted and totally incorporated in the sauce.

Throw in the cold butter and work it with your fingertips until the pieces are pea and lima bean - sized.

Add cold butter and mix together until it resembles coarse meal.

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

Let the butter cool to room temperature before refrigerating until solid and very cold, several hours or overnight.

Cut in some cold butter and fold in buttermilk until a dough forms.

Add flour, cold butter, cornstarch and salt and pulse until mixture resembles fresh breadcrumbs (dough will be very dry).

Add cold butter and either mix in your food processor until dough starts coming together, or cut butter into flour and sugar using 2 knives and your fingers.

Drop in COLD butter pieces and pulse until you achieve a mixture with the butter the size of small peas.

Cut 150g cold unsalted butter into 250g flour (half wholemeal, half white) with a knife then rubbed it between my fingers until the mixture resembled breadcrumbs.

In a stand mixer fitted with the paddle attachment, cream the cold butter and cream cheese until combined.

Keep the buttermilk chilled until you are ready to use it — cold butter and buttermilk are best for this recipe.

Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal.

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.

Cut up the cold butter and pulse it into the flour mixture until the butter is fully incorporated.

When the butter has formed small pea - sized crumbs, slowly pour the the ice - cold water and rum in, a spoonful at a time, until a shaggy dough is formed which holds its shape when you press it (if necessary, add a teeny bit of extra water but try to use as little additional water as possible).

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.

Pulse to aerate the ingredients before cubing the cold butter, adding it to the work bowl and then continuing to pulse until pea - sized pieces form.

Whisk in the cold butter and chill in the fridge until set, about 2 hours.

Add cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea - size pieces of butter left throughout the mixture.

Add the butter and pulse or get your hands dirty by rubbing the butter and flour between your fingers (this is my favorite part of baking and one reason I don't use a food processor — I like the tactile - ness of the cold butter and soft flour) until the flour resembles coarse meal.