Sentences with phrase «last bits of flour»

Add water and oil and mix well, using hands to incorporate last bits of flour.

Mix until just combined and the last bits of flour disappears.

But sometimes it is helpful for the last bit of flour to turn it out of the bowl and mix with your hands until the dough is smooth.

You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

3) alwAys add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the flours gently into yolks and lastly the whipped whites 6) before you see the last bit of flour disappear, gently fold in any additional nuts and seeds like I added sunflower seeds and flax and pumpkin seeds.

If not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Next time I think I'll try the dough hook for the last bit of flour... kneading it in worked but was hard on my hands and wrists.

As soon as the last bit of flour is mixed in with the mixer, remove the mixer bowl and use a silicone spatula to make sure there aren't any pockets of flour hiding then fold in the 1 11/2 cups of chocolate chunks or chips.

Not exact matches

Just last weekend, I caught myself wondering — what if I were to add just a bit of coconut flour to create some fluffiness?

I believe any gluten free flour blend could be used instead, or as a last resort maybe a bit of cornstarch could be used.

The question of thickening sauces is one of the hurdles I face every time I put up a recipe post — it's become a bit of an internal struggle (as seen with last week's beef and broccoli stir fry recipe, in which I hesitatingly called for a teaspoon of flour as a thickener) because while adding a bit of flour or cornstarch to a larger recipe may not drastically impact the carb count, it does complicate the consistently Primal message I try to convey.

As I wrote in an article about Christmas cookies for Edible Seattle magazine last year, once my maternal grandparents had frozen an adequate amount of lefse for the holidays and cleaned away any molecules of errant flour that had crept beyond the plastic sheets, they could relax (a bit at least) and begin baking cookies.

Add a bit more flour, then the rest of the champagne, and finally the last of the flour.

I would say not to add any water in the last step, and if it's still too sticky to try adding a bit more cocoa, nuts / seeds, or even a bit of flour (any dry ingredients) to make the dough a bit firmer.

I made a version of this last night — I sauteed the tofu, though, after tossing it in rice flour that I seasoned with salt and Japanese chili powder, and cooked the sauce down a bit before pouring it over the tofu.