Sentences with phrase «flour one side»

I'm a little late to the party, but I'm wondering if you need to flour both sides of the potato pancake after you dump it onto the plate with the flour?

If you placed a mound of conventional flour and sprouted flour side by side, you might not be able to tell, just by looking, which was which.

Butter and flour the sides of two 9x3 - inch round cake or springform pans or three 8x2 - inch round pans and line the bottoms with parchment paper.

Carefully place each doughnut on a square of wax paper with the most floured side of the doughnut down on the wax paper.

Flip each half over so the floured side is down on the work surface.

Flour both sides of the dough.

Divide the dough into 4 pieces and flour each side.

Not sure what the chances of getting gf self - raising flour this side on the bargain side of the wallet.

Butter a 10» - diameter cake pan and line bottom with a parchment paper round; flour sides of pan.

Working with 1 piece at a time, roll balls into 1/4» - thick rounds and flour both sides.

Cover one side of an apple slice with flour and place that slice, flour side down, on the other piece with cheese.

PLACE cheddar slice on apple slice; coat one side of second apple slice with flour and lay on top of cheese, flour side down.

I chilled it in the fridge for about 16 hours, floured both sides before rolling, and found it VERY easy to work with.

Not exact matches

They were a little on the soft side but I think with some tweaking the next time with the sweet potato and flour ratio they will be a little more brownie like consistency.

Dredge the stuffed chiles in the flour, dip them into the egg whites and then deep fry them in the oil for 2 minutes per side, or until golden brown.

Fold in the flour, cocoa, soda, baking powder, salt, buttermilk and sour cream and blend well making sure nothing is sticking on the sides or bottom of the work bowl.

As far as being not too healthy, I'd say w / using whole wheat flour and the applesauce in place of oil, they qualify on the healthy side.

Gradually add remaining flour until the flour is fully incorporated and begins to and pull away from sides of bowl.

Gradually add the flour until the dough clears the sides of the bowl.

Shape the dough into balls and place them, seam - side - up, into small floured, linen - lined bowls or baskets.

Using the dough hook (or stirring by hand from this point), add in remaining flour, mixing until the dough pulls away from the sides of the bowl and is no longer wet or overly sticky.

In the other side of the bowl, combine the flour, baking powder, cinnamon, and salt.

You may or may not need to add additional flour as you kneed, but I find it's better to remove it from the bowl while it's still on the sticky side and add any additional flour by hand.

Prepare a 8x8 loaf pan by greasing the bottom and sides (you can grease with coconut oil or butter) Lightly dust with flour and shake out excess flour.

Add 1/2 cup flour at a time until it comes away from side of bowl.

Roll in flour and fry in preheated skillet, cooking until slightly to medium brown on all sides.

Place the flour, cornstarch and baking powder on top of the batter, then gently stir to combine everything, making sure to scrape the sides of the bowl.

Depending on the power of your blender, you may need to stop and scrape sides a few times to ensure that the flour becomes a uniform consistency.

Lift the bottom piece of wax paper up on one side and gently reveal the underside of the dough and dust it with flour.

If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides.

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

Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers.

Add the final 1 cup of flour and continue to knead until the dough comes together and no longer sticks to the sides of the bag.

Use flour to keep dough dry on both sides.

Starting with the flour, dredge on both sides, move on to the egg to coat even and then cover with breadcrumbs.

Add the whole wheat flour, and 1 cup white flour and stir to form a dough that pulls away from the sides of the bowl.

At this point it should be a little on the liquidy side, and that's when I add the white bean flour / water mixture to get the rest of the creaminess without the flour, butter, and milk.

Alternately add in the flour and corn syrup mixture, beginning and ending with the flour and scraping down the sides of the bowl between each addition.

Shake until chicken is well coated with flour on all sides.

Dredge the lamb meat in the flour, and add to the pan, browning on all sides.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.

The dough will seem firm and smoother, ideally sticky to the touch, but if it's still too wet, add a bit more flour, a spoonful at a time until it easily pulls away from the sides of the bowl when mixed.

Dust with flour and pan fry over medium high heat for 3 min on each side.

But side note: I did make these cupcakes for a kid's second birthday and used white whole wheat flour, per request.

Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together.

We stared in astonishment as she used her cart and ample back side to block us until she had all the flour she wanted.

Dip chicken pieces into milk and then dredge both sides in flour mixture.

Place cold butter in bowl, and coat all sides with flour mixture.

Grease waxed papers and sides of pans; lightly flour.