Sentences with phrase «flour on low speed»

Mix in the flour on low speed, in three increments, until just combined.

Mix in the flour on low speed.

Beat in the egg and vanilla, then gradually beat in the flour on low speed.

Then beat in remaining flour on low speed just till combined.

Add flour on a low speed, slowly 4.

Not exact matches

Turn the mixer back on to medium - low speed and add in the second half of the flour, followed by the second half of the milk until the batter is smooth.

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined.

Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

Mix in remaining dry ingredients on lowest speed, just until the last of the flour disappears.

With the mixer on low speed, slowly add flour mixture to wet ingredients.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

With the mixer on low speed, slowly add the flour mixture and mix until just incorporated.

Add the flour in 1 addition and, with the mixer on low speed, beat just until combined.

With the mixer on low speed, slowly add flour mixture until combined.

Add the flour, cornmeal, and salt and mix throughly on low speed, scraping down the sides of the bowl several times if necessary.

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.

Start adding the graham cracker flour 1/2 cup at a time, while mixing on low speed.

With the mixer on the lowest speed, add the flour mixture and buttermilk in three additions beginning and ending with the flour.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

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.

On the mixer's lowest speed, add in the cake flour, baking powder, salt, and 1/4 cup of sprinkles.

Add the flour, baking powder, and salt and mix on low speed and mix until fully combined.

On low speed, add the flour mixture, mixing just until it is incorporated.

Add in the rest of the flour mixture and beat on low speed until almost combined, then add in the rest of the buttermilk and beat on low until all mixed in.

Beat half of the flour mixture into the batter with the mixer still on low speed.

With mixer on low speed, add half the flour mixture, then half the strawberry mixture.

Add the flour to the bowl, sprinkle with the kosher salt and combine on low speed until just combined and the flour is in pieces the size of peas.

Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients).

Using a stand mixer fitted with the paddle attachment, mix together the sugars, flour, baking powder, salt, and sprinkles on low speed until combined.

With the mixer on low speed, add the cocoa powder and flour and mix until incorporated.

Add the all - purpose flour, olive oil, and salt to the mixture and mix on low speed with the dough hook until the ingredients are combined.

With the mixer on low speed carefully beat in the flour mixture and buttermilk about 1/2 at a time.

In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture and the buttermilk.

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.

On low speed, add the flour, baking powder, baking soda and salt and mix just until combined.

Slowly add the flour mixture in and beat on low speed until just combined.

On low speed, gradually add flour mixture; mix until just combined.

Stop mixer again, add flour and salt, and beat on low speed until completely incorporated.

Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.

Place flour salt and baking powder in the bowl of a stand mixer with dough hook attachment and mix for 30 seconds on low speed.

Slowly add flour and pecan mixture on low speed and mix until just combined, about 1 minutes.

Mixing on low speed add the flour, mixing only until the dough comes together.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

Beat in the vanilla and then add the flour, beating on low speed until everything is completely incorporated.

Add flour, baking powder, walnuts, almonds, dates, cranberries, ginger and coconut and blend on low speed just until the dough is smooth and slightly sticky.

Add the flour and cornstarch and mix on low speed until incorporated.

Add the flour, baking powder and salt, and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula.

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.

With the mixer on low speed carefully add in the flour mixture until almost combined, followed by the milk.

Place the butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and milk in the large bowl of an electric mixer and beat on low speed until combined.