Sentences with phrase «cups flour mixture»

Whisk 1/2 cup flour mixture into yeast mixture until smooth.

Toss together reserved 1 cup flour mixture and pecans.

Combine reserved 1/4 cup flour mixture and 1/2 cup coconut; sprinkle over cherry preserves.

Reserve 1/4 cup 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.

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

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.

Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 tablespoons butter *.

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

In measuring cup, whisk buttermilk with egg and vanilla; pour over flour mixture.

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.

Using rubber spatula or a wooden spoon, fold in egg mixture and remaining cup blueberries into flour mixture until just moistened.

Sprinkle 1/2 cup all - purpose flour over the mixture and mix just until the flour disappears.

add 2 cups flour mix for 2 minutes repeat and then add 1/2 cup at a time untill the mixture stops sticking

In a large bowl whisk together flour and sugar, add butter and with a pastry blender mix until mixture becomes crumbly, set aside 1/2 cup.

● 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.

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

Reserve 3 tablespoons cup left - over flour mixture and discard the remainder.

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.

Add the flour mixture, one cup at a time, to the wet mixture.

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

Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.

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.

In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

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

Stir the oil, sweetener, gluten, salt, 1 cup flour, and the 8 - grain mix into the yeast - water mixture, mixing until well combined (by hand or using a mixer with the dough hook attachment).

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.

Add remainig sugar, 1 1/2 cups flour, lukewarm milk, mashed avocado, salt and risen yeast mixture into a medium bowl.

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.

Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

Add 1 cup all - purpose flour and 1/2 tsp salt Beat on high until mixture is thoroughly blended.

Ingredients: Crust 300g (2 cups) plain flour 200g chilled butter, chopped 45g (1/4 cup) icing sugar mixture 35g (1/3 cup) cocoa powder 4 - 5 tbs milk

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