Sentences with phrase «diced cold butter»

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.

Dice cold butter into small chunks and add to the dry ingredients.

Dice the cold butter and add it to the bowl.

Not exact matches

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half

ingredients: for the crust: 450 grams (1 pound) butter, cold and diced 630 grams (5 cups) flour 50 grams (1/4 cup) sugar 2 teaspoons kosher salt ice water, as needed (at least 120 mL — 1/2 cup)

4 cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten for egg wash

cold unsalted butter, diced 1 cup cold milk or buttermilk

ingredients: for the crust: 140 grams (10 tablespoons) butter, diced and very cold 210 grams (1 3/4 cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher salt 55 grams (3 tablespoons plus 2 teaspoons) ice water, or as needed

In a food processor add in 3/4 cup of all - purpose flour, 1/2 stick of unsalted butter, cold and diced, and 1 tablespoon of granulated sugar.

dried oregano 1/2 cup very cold butter, cut into pats 1 cup buttermilk (or a little more) 2 cups cooked sliced or crumbled breakfast sausage links 1 cup diced cheddar cheese 3 Tbsp.

chilled butter (must be cold), cut into small pieces 2 cups peeled diced apples

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.

Chocolate Press - in Crust: 2/3 cup all - purpose flour 1/4 cup dutch - processed cocoa powder 1/4 cup powdered sugar 1/8 teaspoon fine sea salt 6 tablespoons cold, unsalted butter, in 1/2 ″ dice 1/2 teaspoon vanilla extract

ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt

Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided

4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish

Cut the butter, which should be very cold, into a small dice.

4 cups all - purpose flour, plus extra for currants (I used 2 1/2 whole wheat 1 1/2 unbleached) 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons cold unsalted butter, cut into 1 / 2 - inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants

Crumble 60 g (2 oz; 2 dl) desiccated coconut 50 g (1 3/4 oz; 1 dl + 1 tbsp) rolled oats 40 g (1 1/2 oz; 1 dl + 2/3 tbsp) all - purpose flour 45 g (1 1/2 oz; 1/2 dl) demerara sugar 1 tsp cinnamon pinch of salt 60 g (2 oz) unsalted butter, cold & diced

1/2 cup (70 g) superfine brown rice flour 1/3 cup (45 g) buckwheat flour 1/3 cup (40 g) tapioca starch 1/3 cup (35 g) hazelnut flour 2 teaspoons ground chia seeds (optional) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 tablespoons (110 g) cold unsalted butter, diced 6 to 8 tablespoons ice water

The pie crust becomes: 1 cup + 2 tablespoons flour 2 teaspoons sugar 1/4 teaspoon salt 5 tablespoons cold butter, diced 1/2 teaspoon apple cider vinegar 4 - 5 tablespoons ice cold water