Sentences with phrase «dry flour»

Once at temperature, add water to the bowl with dry flour mixture and combine; it will be sticky.

Pour the vegetable broth and soy sauce into the bowl and stir until no pockets of dry flour remain.

It was so runny and the advice of watching how much you mix them ended with pockets of dry flour in my pancakes.

Mix until no more dry flour remains and distribute between the pans.

Pour chocolate and egg mixture into dry flour ingredients.

Mix just until you no longer see dry flour.

It is a very dry flour with large «grains» and needs extra liquid and eggs to create a product that isn't grainy.

The moist dough should break up, with plenty of dry flour still surrounding it.

There will be crumbs of dry flour here and there; don't worry about it.

In one more bowl, add 1 cup dry flour.

If you decide to use more than one kind of flour make sure you mix dry flours in a separate bowl before adding them to the starter and salt water solution.

Combine carrots and raisins to dry flour mixture from step 1.

Coconut flour is a very dry flour, so this blueberry coconut waffle recipe has a lot of eggs.

Add dry flour mixture in thirds.

Whisk together egg and buttermilk and add to the mixing bowl, mixing until there are no streaks of dry flour left.

Whisk or stir until just combined [when you no longer see dry flour].

So as soon as dry flour mingles with eggs or oil, dormant bacteria can reawaken and start to replicate.

Pat the flour onto the surface of each steak so they are completely coated with dry flour.

I panicked about lumps when making the batter but actually it made no real difference to the end baked product, the lumps were mostly gone and those that weren't were undetectable, not a lump of dry flour which I had feared.

I'm curious, because I didn't get too many bubbles on top, and I'm wondering if that's because all the milk got covered up by dry flour when I stirred, or if it's because maybe the milk was a little too cold.

Millet flour is most often made from the yellow variety, and makes a slightly dry flour.

From dry flour to a fully puffed roti in 90 secs.

Sprinkle in the flour and stir well until the vegetables are coated and no streaks of dry flour remain.

Add in the chocolate chips or chocolate chunks if using, and continue to mix until completely combined with no more streaks of dry flour in the batter.

Pour the wet into the dry and whisk until just incorporated [when you no longer see dry flour].

If using Quick Rise yeast: add directly to dry flour mixture below.

Pinched between your fingers the dough should stick together but should not have any overly wet spots, if there is a lot of dry flour still in the bowl add the final 1 Tbsp water and toss again.

This is also a very dry flour, and a 1:1 substitute ratio for other flours like wheat isn't a good idea.

Drizzle in 1 1/2 cups cream and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining.

I used those trimmings with some oil to make tri-color spiral, then dredged it in dry flour and rolled a bit to make a spiral flat bread.

Using your hands, work the ingredients together until well - combined, adding milk a tablespoon at a time to moisten the mixture so that you can get all the dry flour (you can also use a stand mixer with the paddle attachment to do this, but I just prefer to use my hands).

Add the water and olive oil, and mix with a dough hook attachment on medium speed for 5 minutes, or knead on a dry floured surface for 5 minutes.

Mix it all together until it just combined, what that means as soon as you see no dry flour.

Spread the butter evenly over flour mix; pulse until no dry flour remains and the dough just begins to collect in clumps, about 25 short pulses.

Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).

Combine all dry flour ingredients in one bowl.

Just load the ingredients (dry flour, water and oil), select the number of rotis and enjoy hot puffed rotis within minutes.

At this stage add an egg and a splash of cold milk and mix until any dry flour is not visible.

Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

Mix the flour and water together until there are no more pockets of dry flour.

Pour the liquid into the large mixing bowl with the dry flours.

One cause is the direct dumping of dry flour, cornstarch, or other thickener into the hot stock or broth.

At that point, I'd switch to a pastry blender or the edge of a spoon to mix in the dry flour — there you want the mass of dough to be broken up into small bits with the flour in between.

Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up.

Dip each piece of haddock first in the plain flour, then in the wet mixture, then back into the dry flour.

Pour the buttermilk into the bowl, and using a spatula (or your hand), roll the flour around the edge of the bowl until the buttermilk is absorbed and the dry flour begins sticking together.

Garbanzo bean flour needs to be mixed well, because some of the dry flour will clump up together and not mix with the liquid.

Add the wet ingredients to the dry flour mixture.