Sentences with phrase «cubed butter»

Cube the butter then place in a food processor with the flour and sugar, pulse until it resembles find breadcrumbs.

Add cubed butter pieces, scattering them across the mixture evenly.

Add in cubed butter and pulse for about 10 seconds or until the butter is incorporated into the flour and is the size of peas.

Toss cubed butter with flour mixture in a large bowl; mix with hands, flattening butter until mixture resembles coarse crumbs.

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

Transfer half of pasta to pan and sprinkle with 1/4 cup of Parmigiano and scatter 1/2 cup of cubed butter evenly over the top.

Tart Crust 3/4 cup White Wheat Flour + 1/2 cup White Spelt or Gluten - Free Flour 1/4 teaspoon Sea Salt 1.5 Tablespoons Maple Sugar, Honey Powder, Coconut Sugar or Raw Sugar 1/2 cup plus 2 Tablespoons Frozen Cubed Butter 2 - 3 Tablespoons Cold Milk

After cubing the butter, I put it in the freezer for 10 - 15 minutes before using.

The last time I wrote about pie crust (post link) I talked about cubing the butter instead of using a fork or pie cutter, to achieve thicker wads of butter that melt to create bigger air pockets.

You should cube the butter before you start (I cubed it in the morning and then disappeared to go to work) and store it in your fridge to keep it cold.

With the mixer on low, slowly add cubed butter and mix until incorporated.

Keys to an ultra-flaky crust is really cold cubed butter, ice cold water, and apple cider vinegar.

Cube butter then place in the bottom of a large greased crock pot.

Pulse a few times, then add the 6 tablespoons (90g) of cubed butter and pulse until the mixture resembles very coarse cornmeal.

Add the cubed butter in 4 additions.

Put the cubed butter in the freezer for a few minutes while measuring other ingredients to get it really cold again.

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

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

Add the cubed butter to the bowl with the flour mixture and with your fingers rub the butter into the mixture until the butter forms into pea - sized clumps (you could use a pastry cutter).

Cut in the cubed butter, either with a pastry cutter or with two knives or with your fingers, which is how I do it.

Add the cubed butter and lard and pulse the machine until the fat is size of small peas mixed with the flour.

add in the cubed butter, and toss gently to combine - don't squish the butter.

Cut in the cubed butter with a pastry blender or with your hands until the dough resembles coarse sand.

I found freezing the cubed butter helps too.

Add the cubed butter and pulse until it's in small pieces.

Remove the bowl from the heat and whisk in the cubed butter.

Cube the butter, then place into a bain marie, with the chocolate.

Combine the cubed butter and sugar in the bowl of your stand mixer fitted with the beater attachment.

Add the cubed butter and cut into the dry ingredients with a pastry cutter, fork, or your fingers.

Add the cubed butter and cut into the flour mixture using a pastry blender, two forks or your biscuit cutter.

Top evenly with cubed butter and sprinkle brown sugar over top.

Add the chilled, cubed butter and, using a pastry blender, blend together the butter and flour until it resembles coarse sand.

Alternatively, use can your hands and squeeze the cubed butter between your fingertips until it resembles a coarse sand (this method will take 5 - 10 minutes, but it is effective).

Add cubed butter and process until mixture resembles coarse sand.

Add the cubed butter and use a fork or your hands to mix in the butter until it resembles coarse meal.

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

Remove from heat and stir in the cubed butter and vanilla until melted and smooth.

Add cubed butter and pulse until mixture resembles fine meal and begins to clump together.

Beat together the cold cubed butter and the sugars with an electric mixer on low until just combined, about 2 minutes.

Add the cubed butter and rub the butter between your fingers until the dough resembles coarse sand with a few larger pieces remaining.

Remove from the heat and add in the cubed butter.

In a medium sized bowl combine the flour, pecans, oats and cubed butter.

Add the cubed butter slices and pulse until pea size crumbs begin to appear.

Then add the cubed butter and use your fingers to rub the butter into the flour so the whole mixture eventually looks like breadcrumbs.

add cubed butter and use your fingers to mix the flour and butter until you have a crumbly texture