Sentences with phrase «egg and water mixture»

Brush the dough with the beaten egg and water mixture.

Not exact matches

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

The pieces of meat are marinated in a mixture of egg white and cornstarch, then dropped in either simmering water or oil for a brief pre-cooking time.

To replace one egg, simply mix 4 tablespoons of chickpea flour with 4 tablespoons of water until you have a thick and creamy mixture.

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

Beat the eggs with 2 tablespoons water in a wide shallow dish, add the flour to a separate wide plate and add half the pretzel mixture to a large, shallow bowl or dish (add more pretzel mixture as needed).

I added water to my doughy mixture, as I thought it was a bit too sticky and dry (maybe because most of my eggs were medium not large size).

Brush each rope with the egg white / water / corn starch mixture, and sprinkle heavily with the sesame seeds, rolling the ropes gently in the seeds to pick up as many as possible.

Pour the mixture over the eggs and beet; if the liquid does not cover them, add additional water and vinegar until it does.

used instead Swiss Sports Muesli, organic almonds from M&S (ground roughly), dried apples and mangoes from Muji (ground roughly), some cinnamon, ground cloves and nutmeg, blend it all together and into that mixture i poured 2 egg whites and 4 tbsp water whisked together until frothy and then formed the balls.

Slowly whisk the water reserved from the pasta into the egg yolk and cheese mixture so that the eggs begin to cook.

Once the chocolate mixture is melted, pour it into the dry ingredients, as well as the additional oil, eggs, water, and milk.

And, since I can not eat eggs, I substituted all 3 eggs with flax seed / warm water mixture.

Here it's made vegan — a mixture of flaxseed (or chia) and water replaces the eggs and non-dairy milk is used in place of the usual buttermilk.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

Add a small amount of water and some of the beaten egg yolk and bring the mixture together to form a dough.

So, for today's recipe, I'm sharing a new - to - me Lit» l Smokies treat — here, they are wrapped in a homemade pretzel dough, boiled in a baking soda / water mixture, sprinkled with an egg wash + salt, baked until beautifully golden brown, and served warm with mustard.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

A Swiss Meringue takes egg whites and sugar and warms them (using a stainless steel or copper bowl as it conducts heat quickly) over simmering water until the sugar melts and the mixture is warm to the touch.

In a separate bowl, whisk the egg and pour it over the flour with the water / yeast mixture, oil and vinegar.

Take the bowl and place it in the hot water and using a balloon whisk, whip the eggs and sugar together until the mixture feels warm to the touch.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Gradually mix the eggs and orange blossom water into the almond flour mixture until well combined.

Combine 21/4 teaspoons Ener - G egg replacer with 3 tablespoons warm water, stirring to mix well; use this mixture to replace the egg and yolk in step 1.

This included Greek yogurt (2 %), pumpkin, brown sugar (I used just a little less than the recommended 3/4 cup), canola oil, an egg, and the now - cooled espresso / water mixture.

Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the mixture between your fingers, if it feels smooth and not gritty, it is ready.

Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough.

Stir the egg replacer and water into the molasses mixture.

This is the mixture of ground flaxseed and water, which is used widely in vegan cooking as an egg replacer.

Beat the egg yolk with 1 teaspoon water and brush the top of the loaf with this mixture; sprinkle with poppy seeds and, if you like, a little coarse salt, then put in the oven.

To «glue» the leaves, working quickly, dip each in egg - white / water mixture and gently press into the pan edge, slightly overlapping.

Add eggs yolks, eggs and lemon juice to sugar / zest mixture and place the bowl over the pot with simmering water.

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.

Add the water and lemon rind to the eggs, beat again and pour the egg mixture over the kale, giving the pan a swirl so the base is evenly coated.

In separate bowl, mix together eggs, oil, water, and milk then add to dry mixture.

Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.

I used I cup Vegan butter instead of coconut oil and added flax egg mixture (2tbls flax; 6tbls water).

Add the lightly beaten egg, water, buttermilk, oil, and vanilla and stir into the dry mixture until smooth, scraping down the bowl as you go to make sure everything gets incorporated.

In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the wet ingredients (honey, yogurt, apple cider vinegar, oil, and egg or flax seed and water mixture).

You can add spices to the eggs and milk mixture; like cinnamon and nutmeg, vanilla extract, orange or lemon zest, or even orange flower water.

A mixture of warm water, milk, and butter is stirred into the dry ingredients, followed by an egg.

In a small bowl, mix together ground flax and water and let stand for about 5 - 10 minutes until a sticky egg like mixture forms

I followed the advice of the other reviewers and only added 1/2 cup water to the flour / lemon / egg mixture.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Create a well in the center of the large bowl of dry ingredients, add the egg yolk and water mixture and mix to combine.

Drain the pasta, reserving 1/2 cup of the pasta water, and transfer the pasta to the egg mixture.

Create a well in the center of the dry ingredients, and add the melted butter and chocolate mixture, egg and egg whites, vanilla, and buttermilk and water mixture, mixing to combine after each addition.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

It can be made two ways; with powdered sugar, egg whites and lemon juice or with a mixture of meringue powder and water.

Place the egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.