Sentences with phrase «large soft flour»

8 large soft flour tortillas 1 large / 400g ripe avocado (peeled, pitted and cubed) 1/2 cup diced finely red onion hot sauce (I used Tabasco) to taste sea salt to taste

Not exact matches

for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1 cup (240 mL) milk

For the dough: 500 grams flour 25 grams fresh yeast (or 8 grams instant dry yeast) 125 grams soft butter 100 grams sugar 2 large eggs Pinch of salt 200 ml.

Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.

65 grams / 1/4 cup / 2.3 ounces softened butter (not melted but soft) 60 grams / 1/2 cup / 2.1 ounces sifted confectioner's sugar 1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract) 2 large egg whites (slightly whisked with a fork) 65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour 1 table spoon cocoa powder A couple of drops of red food coloring

In a large bowl, mix together flour, rolled oats, sunflower seeds, baking soda, xanthan gum (if using — it makes a softer, chewier cookie) and cinnamon.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

1/4 cup (2 ounces) light cream cheese spread with chives 1 teaspoon Dijon mustard 2 La Tortilla Factory Non-GMO Flour Tortillas, Soft Taco Size or Non-GMO Wraps, Traditional Flour 6 slices oven - roasted turkey 2 large green lettuce leaves 2 slices low fat Swiss cheese 2 tomatoes, seeded and diced 4 slices avocado

Short Dough Crust: 1/2 cup (1 stick) unsalted butter, at cool room temperature, cut into 8 pieces 1/4 cup granulated sugar 1 egg yolk 1 1/4 cups all - purpose flour 1/4 teaspoon salt Chocolate Silk Filling: 12 ounces Collection Etienne's Sur del Lago chocolate, finely chopped (about 2 cups chopped) 1 cup heavy cream 2 tablespoons granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter at warm room temperature (it should be quite soft) 2 egg yolks from eggs graded large 1/2 cup sour cream Garnish: 1 pint (2 cups) ripe blackberries, gently rinsed and laid out on a towel to dry

8 3/4 tbsp (125 g) butter, softened 1/4 cup (50 g) muscovado or soft brown sugar 1/4 cup (50 g) firmly packed blended unrefined raw sugar 2 tsp (10 mL) molasses or golden syrup 1 tsp (5 mL) vanilla extract 2 large free - range eggs 1/2 cup (60 g) fine quinoa flour 1/3 cup (55 g) potato flour 3 tsp (15 mL) ground ginger 1/2 tsp (2.5 mL) ground cinnamon 1/2 tsp (2.5 mL) gluten - free baking powder 1/2 tsp (2.5 mL) baking soda 1 tbsp (15 mL) boiling water

ingredients: for the cake: 240 grams (2 cups) flour 30 grams (1/4 cup) cornstarch 350 grams (1 3/4 cups) sugar 1 heaping teaspoon kosher salt 1 tablespoon plus 1 teaspoon baking powder 175 grams (6 ounces) butter, soft and cut into pieces 240 mL (1 cup) almond milk 170 grams (6 ounces, 6 large) egg whites 2 teaspoons vanilla extract

I added two large spoonfuls of sour cream (I'd guess close to 1/4 cup) and a smidgen more vanilla... I also used cake flour... the result was soft, velvety moist cakes!

for the coconut cake: 120 grams (1 cup) flour 15 grams (2 tablespoons) cornstarch 2 teaspoons baking powder 60 grams (2 ounces) butter, soft 30 grams (1 ounce) coconut oil 175 grams (3/4 cup plus 2 tablespoons) sugar 1/2 teaspoon kosher salt 120 grams (1/2 cup) coconut milk, full - fat 85 grams (3 ounces, 3 large) egg whites 1 teaspoon vanilla extract 1/2 cup shredded coconut

Transfer dough to a large bowl, and gradually add half of flour mixture, stirring with a spatula or a wooden spoon until a soft dough forms.

Matcha (Green Tea) Energy Bites by Erin Yeschin makes 10 — 15 bites 1/2 c of raw unsalted almonds 1/2 c of sunflower seeds 1/4 tsp of sea salt 6 large soft medjool dates (pitted) 3 tbsp of matcha powder 1 tbsp of almond flour / meal 3 - 4 tbsp of pure maple syrup 1/2 c of finely shredded coconut (in a separate bowl) DIRECTIONS: Combine the almonds, sunflower seeds and sea salt in a food processor or high speed blender and mix until nuts are choppedRead more

For the cakes and filling: 225g salted butter, very soft, plus extra to grease the tins 225g golden caster sugar 4 large eggs 200g pumpkin puree (tinned is fine) 200g self - raising flour 30g ground almonds 2 level tsp baking powder 1tsp finely grated orange zest 150g fromage frais 200 ml double cream 1tbsp icing sugar, plus extra to dust fresh raspberries and pomegranate seeds, to decorate

400g plain flour, plus extra for rolling 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 2 tsp ground ginger 1/2 tsp ground mixed spice 1 1/2 tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g treacle 1 tsp vanilla bean paste 1 tsp finely grated orange zest 200g royal icing 2 tbsp orange juice