Sentences with phrase «in on lowest speed»

Add the dry ingredients to the wet and mix in on lowest speed until mostly incorporated.

Add the remaining 12 3/4 ounces (3 cups) all - purpose flour and 8 1/2 ounces (2 cups) bread flour and beat in on low speed until a dough begins to form.

Add the confectioner's sugar in parts, beating in on low speed until incorporated and then increasing speed to whip frosting until smooth.

Add remaining 5 1/4 ounces (1 1/4 cups, spoon and level) flour and mix in on low speed until the dough is smooth.

Not exact matches

Those who scored lower on neuroticism and higher on extraversion, conscientiousness, and openness had a slower decline in walking speed compared to their counterparts,» reports Medical Daily.

If you compare high - speed memory devices at four gigs for $ 19.99, we're actually on the low end in terms of pricing.

The startup is working on technology that would use magnetic levitation in low - pressure tubes to transport people and goods at airplane - like speeds.

It is simple to handle and «forgiving»; its flight envelope makes it extremely maneuverable at low speeds and able to turn in tight spaces: this means it can circle over restricted areas and provide better support to the troops on the ground.

As long as low domestic consumption (currently in the range of 40 - 50 % of GDP, based on varying estimates) continues to constrain demand, Chinese growth is unlikely to pick up speed anytime soon.

With the blender running on low speed, drizzle in the olive oil and blend until it just becomes emulsified, this will take under a minute.

Turn the mixer back on to medium - low speed and add in the second half of the flour, followed by the second half of the milk until the batter is smooth.

In a large bowl, mix the cream cheese and sugar with a mixer on low speed until smooth.

Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

To make the frosting, beat the cream cheese, butter and vanilla in your stand mixer, or in a bowl with a hand mixer on low speed until just combined.

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined.

In a small bowl, beat the butter and sugar with an electric hand mixer (use only one beater blade, if possible) on low speed until combined, then increase speed slowly to medium - high and mix until until light and fluffy.

In the bowl of your mixer, beat butter, peanut butter, whipping cream, and vanilla on medium - low speed.

Mix in remaining dry ingredients on lowest speed, just until the last of the flour disappears.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low - speed for 30 secs.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

Add the flour in 1 addition and, with the mixer on low speed, beat just until combined.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth.

With the mixer on the lowest speed, add the flour mixture and buttermilk in three additions beginning and ending with the flour.

Beat sugar, butter, chocolate and vanilla in a medium bowl, scraping often on low speed.

In a high speed blender or food processor, blend frozen bananas on low making sure to push them into the blades every now and then until completely mixed.

With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

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

With the mixer on low speed, stream in the buttermilk, oil, and vanilla extract.

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

On the mixer's lowest speed, add in the cake flour, baking powder, salt, and 1/4 cup of sprinkles.

In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.

Add in the rest of the flour mixture and beat on low speed until almost combined, then add in the rest of the buttermilk and beat on low until all mixed in.

In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth.

Add the flour to the bowl, sprinkle with the kosher salt and combine on low speed until just combined and the flour is in pieces the size of peas.

Beat in the sour cream and egg replacer on low speed until well blended.

Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients).

In the bowl of your stand mixer or with the aid of a handheld one, beat the butter and cream cheese on low speed until everything is blended.

In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Turn your mixer off and pour in half of the icing sugar, on a low speed start to mix it in.

With the mixer running on low speed, add the dry ingredients in three batches alternately with the sour cream, beginning and ending with the dry ingredients.

With the mixer on low speed carefully beat in the flour mixture and buttermilk about 1/2 at a time.

On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffOn low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffon medium speed until fluffy.

Pour in the heavy cream and vanilla extract over the fluffy butter and beat on low speed until creamy and combined.

In a mixing bowl, with the paddle attachment on, beat the butter and peanut butter on low speed until combined.

Simply toss the ingredients in the blender, blend on low speed until everything combines, increase the speed until the hummus is smooth, and ta - da!

With the mixer running on the lowest speed, gradually add in the melted chocolate, stopping often to scrape down the sides of the bowl.

Still on low speed, mix in the chocolate chunks and the chopped candy bars (if necessary, finish mixing with a rubber spatula).

Add in rest of ingredients and mix in blender on low speed until well blended.