Sentences with phrase «egg and sugar on»

With a hand or stand mixer, beat egg and sugar on medium high speed for 3 minutes, until thick and light yellow.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium - high speed for 5 to 10 minutes, until very thick and light yellow.

In your mixer, beat the eggs and sugar on medium - high speed for 5 to 10 minutes, until very thick and light yellow.

Fit the attachment on the mixer and beat the eggs and sugar on medium speed (Speed 4 on a Kitchen Aid) for 2 minutes.

5) Line a baking sheet with parchment paper 6) Beat eggs and sugar on high speed until thick, pale and fluffy.

Custard: In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4 - 5 minutes)(when beater is raised the batter will fall back into bowl in a slow ribbon).

In a large bowl, cream eggs and sugar on high speed of electric mixer for about 3 minutes, until light and lemon - colored.

In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth.

Beat eggs and sugar on high speed until pale and thick, about 5 minutes.

3 Using an electric mixer, beat the eggs and sugar on high speed for 4 minutes, or until the mixture has doubled in volume.

Not exact matches

The ingredients may seem a little unfamiliar (a fried pastry with minced beef and eggs, then sprinkled with cinnamon and sugar), but just trust me on this.

When the 30 minutes are up, brush the top of the bread with egg white and sprinkle with sugar mixture, except on the cross bones.

In an electric mixer bowl whip eggs, sugar and salt for about 5 - 6 minutes on high speed until the mixture is fluffy and airy.

Heat the egg and sugar mixture, whisking often, until it reaches 70 C (160 F) on a candy thermometer.

In a large bowl, with a hand mixer or stand mixer, beat eggs and 1 cup sugar on medium speed for one minute.

In a separate bowl, beat 3 egg yolks, 1/3 cup sugar and 1/8 teaspoon salt with an electric mixer on high for 2 - 3 minutes.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

In a heat - proof bowl put egg whites, salt and sugar and place on top of the water pot (it is important to make sure the water does not touch the bottom of the bowl).

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.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

With an electric mixer, cream butter and sugar on medium - high speed until smooth; beat in egg and vanilla until combined.

In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium - high speed until pale yellow.

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Beat bananas, sugar and eggs in your stand mixer, on medium speed, until light and fluffy, about 4 minutes.

Beating continuously, drizzle the sugar syrup over the egg whites and whisk on high until mixture is perfectly creamy and comes to room temperature.

Mix the egg and cream in a small bowl and brush it on the pie crust strips then sprinkle with the coarse sugar.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Beat eggs and sugar in a mixer on high speed until thick and pale, about 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

Place the granulated sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the balloon whisk and whisk on medium high speed for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out of the bowl.

In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, melted butter, eggs, vanilla extract and orange zest on medium - high speed until well combined.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

let the cream sit for 15 minutes with a lid on top while you whisk your eggs, sugar and salt.

Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.

I kind of goofed on the filling though — totally forgot to add the egg and sugar to the marscapone, but the filling still turned out great (I guess I discovered the low - sugar version!).

Three slices of thick bread are dipped in a slightly sweet egg batter, browned to perfection and served up with a dusting of powdered sugar, some soft butter and thick maple syrup on the side.

Besides just sounding fancier than regular cake, tortes are made with minimal to no flour, relying on eggs, sugar, and sometimes leaveners to give them structure.

In a large bowl, using the same mixer beaters, beat the egg yolks on medium speed with the remaining 2 Tablespoons of sugar until the mixture is light and creamy.

Brush on the egg wash and then top with more of the cinnamon / sugar mixture.

Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and «ribbons» when lifted.

Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120 ° F. on an instant - read thermometer), about 3 - 5 minutes.

Brush the exterior of the dough with egg wash and sprinkle on additional demerara sugar before baking.

Beat together the eggs, brown sugar, flour, baking powder, salt and vanilla on medium speed until well combined.

Brush on the egg white and sprinkle with demerara sugar just before baking.

And it got me thinking... those «special recipes» handed down through generations and full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigAnd it got me thinking... those «special recipes» handed down through generations and full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigand full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigand probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday nigand eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday night.

the egg whites are whipped till frothy — the sugar added spoon by spoon — and once white, glossy & the mixture does nt fall on top of your head if you hold it upside down — you have success — though it does take a few minutes — ten or so!

In a separate large bowl using a stand or hand - held electric mixer beat together the egg, egg yolk and sugar on medium speed.

Grapefruit cream: in a bowl of a mixer with a whipping - attachment put eggs and sugar and whip for 3 - 4 minutes on high speed until the mixture is light and airy.

- To a large bowl, add the 1 1/4 cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.