Sentences with phrase «half of the milk mixture»

Pour half of the milk mixture into the flour well.

Slowly pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined.

Stir small amount of milk mixture into dry ingredients, making a smooth paste.

Repeat, creating a second layer of bread and then pouring the rest of the milk mixture on top and distributing the rest of the fruit or nuts over the bread.

Feel free to add more powdered sugar and then add more of the milk mixture until the frosting is thick and fluffy.

Gently spread half of milk mixture over warm cake.

Turn mixer to medium and add as much more of the milk mixture until you've reached your desired consistency.

Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream.

Slowly pour 3 cups of the milk mixture evenly over the cake.

Slowly pour half of the milk mixture all over the cake making sure to aim the milk into the holes and let the cake sit for 10 minutes.

In thirds, alternating with two equal additions of the milk mixture, add the flour mixture, scraping down the bowl and beating until smooth after each addition.

Test the temperature of the milk mixture, if it is warm but not hot, add the eggs and the yeast and stir around to combine.

Why isn't it in the picture of your milk mixture?

Pour in the rest of the milk mixture and mix well with a wooden spoon.

Slowly but steadily add about 3/4 cup of the milk mixture to the yolk mixture, whisking constantly.

Eventually you want half of the milk mixture added to the egg mixture.

Pour about 1/3 of milk mixture into the yolks while whisking until smooth.

Pour half of the milk mixture over the bread, then evenly distribute about half of any dried fruit or nuts, if using, on top.

The roasted plums were blended with a bit of the milk mixture and then drained.

However, I spooned the rest of the milk mixture around each piece of cake when I was ready to serve it so it got enough moisture.

Remove the milk from the heat and add a small ladle - full of the milk mixture to the egg yolks while continually beating them (this tempers them so they won't scramble).

Add a little of the milk mixture to egg mixture in a bowl and whisk to combine (just to be sure your egg mixture doesn't scramble when the hot milk and honey mixture are added!)

I've tried this twice, both times after heating the mixture I am left with yellow droplets on top of the milk mixture, which becomes solid on cooling.

Add remaining 1/2 cup of milk mixture and beat 30 seconds more.

Pour the egg mixture back into the pan with the rest of the milk mixture and cook over medium heat, whisking constantly, until the mixture has visibly thickened and registers 208 degrees Fahrenheit on a thermometer.

Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot.

Continue to add half of the milk mixture, one ladle full at a time.

Add 1/2 of the milk mixture to each mug.

If you have any of your milk mixture left leave to one side as you may need it after the proofing stage!

After all of the milk mixture is added to the egg mixture, transfer the mixture back to the saucepan and heat over medium heat.

Mix in 1/2 of the milk mixture.

Turn the mixer on low and drizzle in 1/4 cup of the milk mixture and vanilla.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes.

When all of the milk mixture has been added, strain the mixture back into the saucepan to catch any curdled bits and ensure a perfectly smooth custard.

Add half of the milk mixture, then another third of the flour mixture.

Add the rest of the milk mixture and stir to combine.

Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes.

Scrape down the sides of the bowl, then, with the mixer on slow speed, add the last half of the milk mixture.

Add the butter and half of the milk mixture and mix until combined.

Slowly whisk in 1/2 cup of the milk mixture, followed by the egg yolks one at a time, until incorporated.

Remove from heat and gradually pour a four of the milk mixture into the melted sugar saucepan, while stirring constantly.

Combine the milk, vanilla, and lemon extract in a measuring cup, and add about half of the milk mixture to the flour mixture.

Add the other half of the milk mixture, and beat until smooth.

Slowly pour in a ladle or two of the milk mixture into the egg yolks while continuously whisking (this prevents the eggs from scrambling).

Add 1/2 of the milk mixture and mix until combined.

Increase speed to medium - high and beat batter until light and fluffy, about 1 minute, Reduce speed to medium - low and add in the rest of the milk mixture and beat until just combined, about 30 seconds.

Add 1/4 cup of the milk mixture to the beaten eggs and whisk together.

The bread will have absorbed almost all of the milk mixture.