Sentences with phrase «g cold butter»

Gluten free pie crust: 200 g mixed nuts (we used almonds and cashews) 10 fresh dates 100 g cold butter 2/5 cup (55 g) buckwheat flour 2 tsp cinnamon

Not exact matches

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

3/4 cup (105 g) superfine brown rice flour 1/3 cup (45 g) amaranth flour 1/4 cup (30 g) cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea salt 8 tablespoons cold unsalted butter, cut into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons ice water

75 g / v. scant 2/3 cup rye flour 175g / 1 1/2 cups unbleached all - purpose flour 1/4 teaspoon fine grain sea salt 8 oz / 1 cup salted butter 1/3 cup / 80 ml cold water or beer

Pin It Servings: 6 - 8 Ingredients: for the pastry 170g organic plain flour 80 g broad bean (fava bean) flour 125g unsalted organic butter, chopped into cubes 2 tbsp cold water 1/2 tsp sea salt 1 organic free range egg for... Continue Reading →

Pie dough ingredients: 300 g (1 1/4 cups) cold butter 200 g (2 cups) icing sugar 600 g (4 3/4 cups) flour 2 eggs This portion will give you...

Place a block of 227 g cold salted cutter or cultured butter between 2 sheets of parchment paper, then bash it with a rolling pin.

Ingredients filling 28g blueberries 1 / 2t (2.5 g) unsalted butter, softened 1 / 4t (1.1 g) truvia pinch of xanthan gum 1 / 8t (2g) vanilla flavor alcohol - free topping 1T (6g) sliced almond, unsalted & dry roasted, roughly cut into pieces 1 / 2T (3g) coconut flakes 1 / 2t (2.2 g) Truvia pinch ground cinnamon pinch of nutmeg 1/2 (2.5 g) cold butter, cut into small cubes Directions -LSB-...]

2 tbsp cold - pressed olive oil, raw butter, coconut oil or ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili flakes 1 x 400 g (14 oz) can whole plum tomatoes handful of basil leaves (or 3 tb of frozen basil) sea salt and freshly ground pepper

For the crust 1/2 cup (65 g) gluten - free oat flour (buy or simply ground rolled oats in a mortar or food processor) 1/3 cup (45 g) ground almond flour 2 tbsp corn starch 1/2 tsp sea salt 3 tbsp cold - pressed coconut oil or organic butter 3 tbsp ice - cold water

Sweet Crust 1/2 cup almond powder 3/4 cup + 2 tbsp all - purpose flour 3 tbsp sugar 1/4 tsp salt 90 g butter, chilled and cubed 2 tbsp cold water

for the crust 220 g (4 dl; 1 2/3 cups) all - purpose flour + more to dust 1 large pinch of fine sea salt 2 tbsp granulated sugar 150 g cold, unsalted butter, cut into cubes 4 tbsp ice cold water

Starter 75 g water 75 g strong white wheat flour 1 heaping tablespoon of your (active) sourdough starter Dough all of the above starter 400 g strong white wheat flour (100 %) 150 g milk (37.5 %) 1 egg 1 egg yolk 40 g of caster sugar (10 %) 7 g salt (1.75 %) 130 g butter, cubed and slightly soft but still cold (32.5 %) Filling 150 g roasted and ground hazelnuts 180 g melted dark chocolate

for the crust 165 g (5.8 oz; 3 dl; 1 1/3 cups minus 1 tbsp) all - purpose flour 60 g (2.1 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) buckwheat flour 1 large pinch of fine sea salt 2 tbsp granulated sugar 150 g (5.3 oz) cold, unsalted butter, cut into cubes 3 — 4 tbsp ice cold water

Crumble 60 g (2 oz; 2 dl) desiccated coconut 50 g (1 3/4 oz; 1 dl + 1 tbsp) rolled oats 40 g (1 1/2 oz; 1 dl + 2/3 tbsp) all - purpose flour 45 g (1 1/2 oz; 1/2 dl) demerara sugar 1 tsp cinnamon pinch of salt 60 g (2 oz) unsalted butter, cold & diced

1/2 cup (70 g) superfine brown rice flour 1/3 cup (45 g) buckwheat flour 1/3 cup (40 g) tapioca starch 1/3 cup (35 g) hazelnut flour 2 teaspoons ground chia seeds (optional) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 tablespoons (110 g) cold unsalted butter, diced 6 to 8 tablespoons ice water

Wet ingredients 50 g cold soft butter, in cubes 1 egg, whisked 3/4 cup neutral yoghurt 250 g grated hokkaido pumpkin (with the skin) 8 soft dates, mashed with a fork (add a little boiling water if the dates are to chewy)

Starbucks Blueberry Muffins Recipe Ingredients 150 g cold unsalted butter 3/4 cup sugar 3/4 cup sour cream 2 eggs 2 cups all purpose flour Zest of one lemon 1 1/2 tsp baking powder 1/3 tsp cinnamon 1/4 tsp ground cloves 1 tsp vanilla extract 1 pack of blueberries Pinch of ground cardamom 1/4 tsp salt -LSB-...]

2/3 cup (90 g) superfine brown rice flour 1/4 cup (35 g) millet flour 1/4 cup (25 g) almond flour 3 tablespoons cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon salt 8 tablespoons (110 g) cold unsalted butter, cut into 1 / 2 - inch pieces 3 to 4 tablespoons ice water Combine the first six ingredients in the food processor.

1 pound peeled, deveined shrimp (450 g) 1/4 cup gochujang (also called kochujang) * (60 ml) 2 teaspoons honey (optional)(10 ml) 1 teaspoon unseasoned rice vinegar (5 ml) 1 tablespoon cold butter, sliced into small cubes (15 ml) 1/4 cup finely chopped cilantro (60 ml) 1/2 cup kimchi (40 g) 1 cup PRIMAL KITCHEN ™ Mayo (220 g)

Adapted from taste.com I N G R E D I E N T S: Tart base: 1 1/3 c all purpose flour 1/2 cup cold unsalted butter, cut into cubes 1 tsp thyme leaves pinch of salt 1/4 cup cold water