Sentences with phrase «enough about flours»
i do nt know enough about flours to guess about that one, and i do nt think ive ever used olive oil in a sweet dessert recipe, so i cant say if theres any detectable olive notes in the final product.
http://www.hungryhungryhippie.com/ Not exact matches
Afterletting my dough rise after the adding of flour for the second time, I add only enough flour to make a sticky dough, then let it sit for about an hour.
This time you'll fill the jar half full with flour, add a little sugar if desired, crack in the egg, but only add enough milk to take you to 3/4 of the way up the jar... you can even teach your kids about maths while making these!
Pinch off a bit of the dough (enough to form a 3 - inch round, about the size of your palm), and stretch it thin on the floured work surface.
When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6 - ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.
My batter was too flour - y, which might be because my bananas weren't ripe enough, so I added two tablespoon water and about a 1/2 cup of soymilk.
I can't say enough about the difference in it and other flours.
I had to bake them a little longer, and maybe next time I'll add a bit more flour, but I ended up freezing them and I let them sit out at room temperature for about 15 minutes just to get soft enough to eat with a fork (but still frozen) and it's glorious.
I too had very wet batter and did not have enough almond flour so I ended up finely chopping (using cuisinart) about 1 cup nut into almost flour to dry it out.
Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.
In a large bowl whisk together the flour, baking powder and salt - about 15 seconds is more than enough.
When lard has coated the flour and bits of lard are about the size of peas, slowly add the water in a stream, enough to moisten the dough (you might need a little more water).
It's about 3 times as absorbent as other flours, so we'll use a lot less and let the cookie dough rest for 10 minutes to allow the coconut flour enough time to do its thing.
Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes.
If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough.
About 1/3 cup of coconut flour may be enough.
My almond flour came just in time: — RRB - Thank you for not talking about the inauguration - I've had enough for today.
Turn the dough out onto a floured surface and knead about 10 minutes or until smooth and elastic, sprinkling with just enough additional flour, if necessary, to keep it from sticking.
Is it similar enough to Tropical Traditions coconut flour that you don't have to worry about absorbency?
Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).
Turn out on a floured board and knead about 10 minutes, adding only enough flour to prevent sticking until dough is well kneaded and gluten has formed.
I halved the recipe because I didn't have enough flour and it made about 12 perfect cookies.
Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
Mix the dough Add the oil and mix with the dough hook on low speed for about 1 minute, until the flour is moistened enough to form a rough dough.
We do not have enough information about the preparation of coconut flour to say whether soaking reduces phytic acid, but as with other phytic - acid containing foods, the likelihood is that it is at least partially reduced.
It is surprisingly easy and flexible enough to allow for using just about any type of flour I have on - hand.
Came out perfect:) I hate when people change the whole recipe but here I just wanted to make do with what I had at home so since I didn't have whole - wheat flour I just used white flour, I used Turkish strained yogurt which wasn't liquid enough so I had to add some extra milk and I also doubled the spices (because you can never have enough cinnamon hehe I probably put about a tablespoon of cinnamon and a tablespoon of pumpkin spice which is basically cinnamon, cloves, nutmeg etc).
Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Knead until elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
After reading about the gums I think I'll skip them too... have enough headaches thanks!!!! Unconventional flours are all OK, except soy, spelt, corn and of course, wheat, a big NO NO.
It then took me about 15 minutes to clean the thing out and grind the last 1/2 cup of almond flour to get enough for 1 batch of paleo banana muffins!
We do not have enough information about the preparation of coconut flour to say whether soaking reduces phytic acid, but as with other phytic - acid containing foods, the likelihood is that it is at least partially reduced.
I had to bake them a little longer, and maybe next time I'll add a bit more flour, but I ended up freezing them and I let them sit out at room temperature for about 15 minutes just to get soft enough to eat with a fork (but still frozen) and it's glorious.
Actually not only for breakfast — sometimes, I have that for lunch or dinner as well Lately, I spontaneously wanted to bake some pancakes, but didn't have enough flour at home: So I just mixed oats into the dough, and was so excited about my new pancake version that I wanted to share the recipe with you all I love to fill my pancakes with greek yoghurt and cream cheese and use berries as a topping.
I just tried this and it tasted delicous but I felt it was not firm enough and i wanted it like a real cookie dough texture so i put down some flour, and rolled the cookie dough in it till i formed a ball then i left it in the fridge fr about 25 minutes and then it was just like real cookie dough!