Sentences with phrase «cup of the flour mixture»

Add one cup of the flour mixture, and blend until incorporated.

Add about 3 1/2 cups of the flour mixture to the wet ingredients.

Add about 1/4 cup of the flour mixture and process until finely ground.

Add 1/2 cup of the flour mixture to a separate mixing bowl, whisk in the yeast and set aside.

Add yeast mixture to food processor fitted with dough blade, then add all but 1 cup of the flour mixture.

Not exact matches

Each cup of Better Batter flour on it's own should weigh 140 grams; below you will replace a small portion of the flour with cornstarch to lighten the flour mixture.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

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.

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Whisk the remaining cup of reserved lobster stock into the flour vegetable mixture.

Added an extra 1/2 cup of flour, again to bring the mixture more to the consistency of a quick bread batter.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour and the salt; beat well.

Slowly add in one cup of flour until a mixture of fine crumbs forms.

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

Spoon two - thirds of apple mixture into a greased and floured 14 - cup Bundt pan.

In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that's thick but still pours (kind of like the texture of a thick salad dressing).

Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough.

● 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 minutes.

Mix them into the yeast mixture starting with 4 cups of flour and then adding more if necessary.

Add the butter, lemon zest and 1 cup of the buttermilk to the flour mixture.

I put 2 eggs and added 3/4 cup od rice flour, 1/2 cup od chesnut flour and 1/4 of coconut flour, the mixture was not so runny because of coconut flour that absorb it but it turned good after baking.

Then add flour mixture in 3 parts, alternating with 1/3 cup of milk.

Add 3/4 cup of streusel mixture back into flour mixture and stir until streusel is just distributed throughout batter.

Using your fingers, begin to squeeze together flour mixture as you slowly add 1 cup of cold water.

I combined a cup of toasted pecans, a cup of coconut flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.

When you have a sticky, uniform looking mixture, start adding the rest of the flour 1/2 cup at a time.

When you have a sticky, uniform looking mixture, start added the rest of the flour 1/4 cup at at time.

One question though... I just combined 2 cups of Bob's Red Mill brand whole grain buckwheat flour (pre ground) & 2 cups of cultured buttermilk, but my mixture is super thick!

Mix in 1 1/2 cups of the flour and the yeast mixture.

Hi David, I just wanted to let you know that I tried a gluten - free version of your muffins using a mixture of buckwheat flour (1 cup) and oat flour (1 cup), which turned out really well.

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, orange zest and 1 cup of flour with the yeast mixture until smooth and combined.

1 cup gluten - free flour — I used a gluten - free mix, but you could use rice flour, buckwheat flour, tapioca flour or a mixture of all three

Combine the 1/2 cup of cornstarch and the brown rice flour and dredge the rib lightly in the flour mixture.

After combining the carrot and flour mixture, I added one cup of unsweetened almond milk to make it more like cake batter.

Italian seasoning (you can make your own with a mixture of dried basil + oregano + thyme, etc.) 1/2 cup whole wheat pastry or all - purpose flour 3/4 tsp.

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

Put about 1/2 cup (depends on how packed you want it to be) of the mixture in the flour tortilla.

I mostly followed her instructions for the bread she gives in this post: Dutch Oven Bread except I used a mixture of 1/3 rye and 2/3 wite spelt flour which led me to use 2 cups of water than the stated 1 1/2 cups.

In a small cup, mix 1 tsp of coconut flour with a bit of water (just like how you usually do with corn starch) then pour in the mixture to the veggies

Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.

Start with one cup of flour — either all purpose or a mixture of half all purpose and half cake flour for an extra light biscuit.

Fill the first with 1/2 cup flour, the second with a well - blended mixture of unsweetened plant milk, cornstarch and salt, and the third with panko bread crumbs.

While the milk mixture is cooling, in a bowl of a stand mixer, fitted with a dough attachment, mix the sugar, yeast, salt and 1 cup of the Sprouted Spelt flour.

To make the streusel, add the butter and sugar to the 1/2 cup of streusel flour mixture.

FODMAP FRIENDLY WAFFLES: — 2 cups rice milk — 2 cups gluten free flour — 1 tsp baking powder — 1 egg — dash of stevia Mix all ingredients together by hand or in blender, adding water if mixture is too think.

Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).

Pour milk mixture, yeast mixture, bread flour, salt and remaining 2 tablespoons sugar into work bowl of a KitchenAid ® 11 - Cup Food Processor fitted with dough blade attachment.

Drizzle 3/4 cup of the milk over the flour and toss the mixture together with your fingers to incorporate the milk.