Sentences with phrase «in a mixing bowl sift»

First, in a mixing bowl sift cake flour, sugar, and salt.

In a mixing bowl sift together the flour, cocoa and salt.

Not exact matches

Sift togehter all dry ingredients in a mixing bowl.

Preheat the oven to 325 degrees F. Sift together the flour, cocoa, baking soda, and salt in a large mixing bowl.

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 serving

In a medium - sized mixing bowl, sift together the flour, sugar, baking powder, and salt, making a well in the centeIn a medium - sized mixing bowl, sift together the flour, sugar, baking powder, and salt, making a well in the centein the center.

In a separate bowl sift together in a separate bowl flour and baking powder and add this to the chocolate mix, mixing until just combineIn a separate bowl sift together in a separate bowl flour and baking powder and add this to the chocolate mix, mixing until just combinein a separate bowl flour and baking powder and add this to the chocolate mix, mixing until just combined.

In large mixing bowl, sift together flour, cocoa, baking powder, and baking soda.

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 completeIn 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 completeIn 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 completein 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

-- 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 cookieIn 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 cookiein 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 cookiein 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 cookies!

For the frosting: Place sifted powdered sugar and butter in a mixing bowl and beat with an electric mixer until pale and fluffy.

In a large mixing bowl, sift together flour, baking powder, cinnamon, and salt.

In a large bowl, mix the flours, cocoa powder, orange zest, and sea salt, then sift in the baking powder and baking sodIn a large bowl, mix the flours, cocoa powder, orange zest, and sea salt, then sift in the baking powder and baking sodin the baking powder and baking soda.

In the bowl sift the flour and mix it with salt and baking powder and mix it with the diced cold butter, knead the dough until becomes airy and compact.

Anonymous - I think it would be possible to simply sift the dry ingredients into the mixed wet ingredients and beat again, saving a bowl in the process.

In a large mixing bowl, combine dry ingredients (coconut flour and shreds, sweetener if dry, salt, and cinnamon) and sift together evenly.

In a large mixing bowl to sift together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.

2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.

To make the coffee buttercream, place the softened butter in the bowl of an electric mixer, add the sifted icing sugar and dissolved coffee, and beat until smooth.

In a smaller bowl, sift the flour and baking powder and combine them with your fingers, then add the flour in parts to the olive oil mix (don't dump it all at once or you'll get lumpsIn a smaller bowl, sift the flour and baking powder and combine them with your fingers, then add the flour in parts to the olive oil mix (don't dump it all at once or you'll get lumpsin parts to the olive oil mix (don't dump it all at once or you'll get lumps).

Meanwhile, in a mixing bowl, combine the cornstarch and sugar, and sift in the cocoa powder.

Prepare dry ingredients In a large mixing bowl, sift flour, green tea powder and baking powder and whisk to combine; set aside.

Sift the flour into a mixing bowl and beat in the eggs, 1 at a time.

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon (if using).

Take your bowl off the mixer and sift in your cocoa and flours.

Mix all the dry ingredients together in a large bowl (flour, baking powder, salt, white sugar) and sift them with a sieve.

Sift the flour, cocoa powder and salt together into a large bowl and mix in the caster sugar.

In a large mixing bowl, sift the flour and add spices.

Sift together all dry ingredients in a large mixing bowl, save half of the sea salt for topping.

In a mixing bowl, sift together the cornmeal, flour, sugars, baking powder, salt, and the baking soda.

In a medium mixing bowl, sift together almond flour, cocoa powder, baking soda, cream of tartar, and salt.

In a separate bowl, whisk the chickpea flour, baking powder and salt together until combined, then sift the dry ingredients into the bowl with the wet ingredients and mix well with a wooden spoon until you get a homogeneous cookie dough.

In a medium - sized mixing bowl, combine sifted powder sugar blend (3 cups xylitol + 6 tsp.

In a large mixing bowl, sift flour, cocoa, baking powder, and salt.

In a medium mixing bowl, sift together the cornmeal, flour, baking powder, baking soda, salt and spices.

In a bowl sift flour, baking powder, baking soda, salt and pumpkin pie spice and mix everything together.

In a separate bowl mix together sifted flour, chopped nuts and 185g of sugar and set aside.

Sift flour, salt, cinnamon, nutmeg and mixed spice in to a large mixing bowl, then rub in the dairy free spread.

In a mixer bowl I added 2 sticks of butter and 3 1/2 cups of sifted confectioners sugar.

Over the mixer bowl I sifted in 1 3/4 cups of cake flour, 1 1/4 cups of unbleached flour, 2 cups of sugar, 1 tablespoon of baking powder, and 3/4 of a teaspoon of salt.

In a large bowl, sift together the flour, sugar, baking powder, and spice mix.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt.

In a bowl sift flour and mix it with salt.

Sift together the dry ingredients in a small mixing bowl.

In a large bowl sift the flour, add the soften butter cut on small cubes and mix until crumble - like.

I sifted the dry ingredients in a big bowl and mixed them together.

In a large mixing bowl, sift together the flour, sugar, baking soda, matcha and salt.

Sift about a third of the flour into the mixing bowl with about a third of the milk and fold in using a large spoon or spatula.

Sift flours, baking powder, baking soda and salt together in a large mixing bowl.

In a mixing bowl, sift together half of the sugar, the cake flour and the salt.