Sentences with phrase «for adding to flour»

Not exact matches

Unfortunately I've never had that problem so It's hard for me to advice, it is supposed to be quite doughy but adding more almond flour definitely sounds like a good idea though x

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.

Gradually add more flour until the dough comes together enough for you to start kneading it.

- I added 1 tsp of baking powder and blended that into the flour first (for gluten intolerance you may specifically need to use gluten - free baking powder).

Simply place the almonds in a food processor and blend for a few minutes until a flour forms, then add this flour to a mixing bowl with the oats.

Hi Lori, yes this would be a fine substitute — but you may need to add a little more liquid for the coconut flour!

«The tortilla manufacturer only has to add the flour, water and shortening / oil in most cases to create a tortilla that has been optimized for their manufacturing system and for their finished product characteristics.»

Knead for a couple of minutes, add additional flour if it sticks to your hands.

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

And not to worry about not eating nuts, for the brownies I'd suggest adding more buckwheat flour — so another 80g or so?

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servadd to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before servAdd warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

Even if I add all the necessary flour in the mixer, I always take it out and kneed it for a minute or two to make sure it feels right to me.

I added 1/2 tsp turmeric for better color (did not affect taste) I added the peppers and onions directly to the mix, thickened with a flour slurry and only cooked and stirred about 10 min.

Let the flour cook for one minute and then slowly start to add the milk.

Whisk together a little flour and water to make a slurry and slowly add it to the pan, then simmer for 5 minutes longer.

Add the rest of the yogurt (beaten with a pinch of white flour and water to avoid curdling) and cook on medium flame for few minutes.

Now mix those well Add water as required to make soft dough by kneading flour mixture Keep flour dough aside to set for 15 min

For Citrus Coconut Shorties, add 1 to 1 1/2 teaspoons finely grated lemon, lime or orange zest to the flour mixture.

They make a great replacement for refined (all - purpose) flour and are so much better when it comes to adding texture and nutrition.

For a little extra texture, flavour and protein, a bit of toasted soy flour and a hot «cereal» mix of quinoa, amaranth, buckwheat and chia seeds were added to the basic flour / yeast mixture, followed by extra crunch and sweetness from granola.

Just wanted to confirm for the «coating one», if i use all purpose flour + water to form into a paste and apply that as coating instead of beaten eggs will the batter puff up or do you think i should add yeast to this paste???

As for the dough, it was very very sticky but I didn't add any extra flour as I was afraid to deviate from the recipe.

I subbed quick cooking oats for 1/2 of the flour (equal substitution) and used a bit more banana and pumpkin to add a bit of extra moisture.

I made a batch yesterday and wanted to make two colors, so I made two half batches of the almond paste (in other words 70 g almond flour, 70 g icing sugar and 25 g egg whites for each) to which I added the color.

I also added oats for texture, and to cut down on some of the flour.

I kneaded them in my KitchenAid, so I didn't have to add any additional flour except to my hands to roll them into balls for the second rise.

It was suggested to add xanthan per cup of flour for some things.

The xanthan is then produced, dried and ground into a powder, which can easily be added to your recipes as a substitute for the gluten found in traditional flour.

I knead them for a loooong time and hence do not need to add the additional flour outside of the baker's flour), and usually quadruple the recipe to get 50 + 90g buns (which suit 70g burger patties).

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

Add in the remaining ingredients except for the dates (cinnamon, baking soda, and whole wheat flour) and stir to form a moist dough.

I added a dusting of cardamon, an extra 1/4 c flour to make up for soupy bananas, a large pinch of salt, a dollop of nutty quinoa flour, 1/2 tsp of ginger, and 3/4 c broken up walnuts.

As a substitute for bread flour I add gluten flour to regular flour, subbing in 1 teaspoon per cup of all purpose or whole wheat flour.

Add the flour to the skillet and continue to stir and cook for one minute more.

With an oat flour batter, and no added sugar (beyond 1/3 cup maple syrup), this is a great option for people looking to make a GF and / or vegan version of the classic.

Add the yest mixture and mix just a little, then add the egg and the rest of the milk, mix to combine, add in 3 additions the flour, if you have a hook for the mixer, use it and beat the dough for 8 minutAdd the yest mixture and mix just a little, then add the egg and the rest of the milk, mix to combine, add in 3 additions the flour, if you have a hook for the mixer, use it and beat the dough for 8 minutadd the egg and the rest of the milk, mix to combine, add in 3 additions the flour, if you have a hook for the mixer, use it and beat the dough for 8 minutadd in 3 additions the flour, if you have a hook for the mixer, use it and beat the dough for 8 minutes.

Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.

Add the melted butter and flour and pulse for 30 seconds to combine.

Add extra flour and turn on to a flat surface and knead it for 5 minutes.

Add all of the ingredients for the cookie cups (almond flour through salt) to a food processor.

Combine first ingredients except for the flour and chocolate chips; add to a medium sized mixing bowl and mix well.

Add 2 Tbsp all - purpose flour to the skillet and continue to stir and cook for one minute.

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.

Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued

To the banana flour, I add some pumpkin puree, stevia for sweetness, and almond milk to bring the batter togetheTo the banana flour, I add some pumpkin puree, stevia for sweetness, and almond milk to bring the batter togetheto bring the batter together.

-- 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 cookiFor 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 cookifor 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 cookiAdd 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 cookiadd 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 cookiadd 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 cookifor 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 cookifor 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Adapted from King Arthur Flour (my go - to source for tested recipes), this fudge is smooth and rich, with an added touch of kosher salt to balance out all that sweetness for the dark chocolate chips.

I added in a little molasses into my batter for flavor and color, and so to make up for that extra liquid I ended up with a little extra flour, but other than that I pretty much followed that ratio to the letter and had great success.