Sentences with phrase «little flour as»

3 Using as little flour as possible, roll out the chilled dough onto a clean surface to 1/4» thickness.

Lightness is the key, the result of delicate handling and using as little flour as possible.

Add as little flour as possible, only enough to keep the dough from sticking to the surface.

Add 3 1/2 cups flour, and stir with a spatula until a soft dough forms and all flour is absorbed; adding a little flour as needed if dough is sticky.

You may need to add a little flour as you knead if the mixture is too sticky.

Try to incorporate as little flour as possible but enough that you can work with the dough.

Use as much or as little flour as necessary.

Try to use as little flour as necessary when kneading the dough; you don't want to toughen the bread.

Add a little flour as you go if it is still sticky.

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

Not exact matches

-- 2 tablespoon of quinoa flour (or buckwheat / brown rice flour) and a little extra to sprinkle on top as they cook

Quinoa flour can be a little too savoury and the texture isn't as smooth so they don't taste as good, I prefer brown rice or oat flour as a substitute

But I just added a little more buckwheat flour, baked them for about 27 min and they taste great, although not as «fluffy» as I had imagined.

Totally my fault, but it's a little annoying to have the flour units in ounces instead of cups... just put 4 1/2 cups of flour into the recipe:P Maybe change that to cups or change all the others to ounces as well!

They're wholesome because they're made with rye flour, wheat germ, and only a little sugar, and they're delicious because they employ caraway seeds and just enough sugar to make them perfect alongside a savoury picnic soup or when topped with jam or peanut butter and eaten as a picnic snack.

Dry ingredients like nuts, beans, tea, spices, flour and even almond butter can all be purchased in bulk — and by bulk we mean you can purchase as much or as little as you need — no boxes, plastic packaging or paper necessary.

As I got going, my oven gobbled up the fruits of many deflated attempts - a little yeast here, a lot of yeast there, this flour, that flour, knead by hand, knead by mixer, high baking temps, lower baking temps, and on and on.

Also, as a sidenote, Americans tend to use the word «Torte» for any type of European - style cake that contains little or no flour, although sometimes containing ground nuts or breadcrumbs.

I also floured my hands very well, and just tried to to work the dough as little as possible.

- 600 grams or 2 1/2 cups buttermilk - 120 grams or 1/2 cup water - 1,125 grams or 7 1/2 cups bread flour - 36 grams or 6 teaspoons salt - As much or little chopped fresh dill as you'd like (I used 3 of the store bought small herb packageAs much or little chopped fresh dill as you'd like (I used 3 of the store bought small herb packageas you'd like (I used 3 of the store bought small herb packages)

It sounds a little like the sponge cakes my mum bakes - when my sister and niece were diagnosed as celiac this was one of the first recipes my mum made for them because they have so little flour it was easy to de-glutenise - not really my favourite type of cake and yet they make me so nostalgic that I sometimes fine them irresistable

Add a little bit of the flour mixture into the eggs and whisk super-fast so as not to cook your eggs.

So unfortunately I can't seem to find white whole wheat flour in my country and buying it online is not an option for me so I tried to substitute it with whole wheat flour (particularly in your carrot cake) using the correct pour and level measurement method as recommended but I found the end result to be cake that was a little doughy, absolutely delicious but a little doughy and I might try measuring using a kitchen scale in the future but what do you recommend in this case to combat this?

or as cheap as this; all you'll need is chickpea flour, vegetable broth, some onions, some zucchini and a little thyme.

The dough may be a little sticky, so be sure to flour the dough and the work surface as needed to prevent the pin from sticking.

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

The result is a dough that bakes up flaky and flavorful, with almost as much flakiness as that made from all regular flour (and perhaps a little less guilt?).

Tapioca flour is a little bit different than yuca as tapioca is the starch.

Add in flour, baking powder, cinnamon and salt (making sure to spread around a little as pouring in bowl).

I was just wondering if it's lower in calories than regular bread as I've been trying to watch my calorie intake recently and I know almond flour is a little higher than regular flour.

I guess it was still too watery as I had to add 2 tablespoons of coconut flour and a little arrowroot starch.

Made with a crisp, buttery gluten - free crust, and a filling of juicy cherries and a mixed nut frangipane — a blend of almond, coconut, walnut, and pecan flour from Pamela's Products Nut Flour Blend, these darling little tarts are as delicious -LSBflour from Pamela's Products Nut Flour Blend, these darling little tarts are as delicious -LSBFlour Blend, these darling little tarts are as delicious -LSB-...]

A search through google led me to realize the potential of this neat little seed hasn't yet been explored as I could not find any recipes for using watermelon seeds as a «flour» except for a few studies that were done by a government agency, otherwise nothing.

I very fondly remember going down to the kitchen as a little kid to see her working on her big flour - coated work table, scooping heaps of flour out of large plastic containers, and can almost still taste the gluten in the air.

Along with the crumbs, I added the brown sugar and cinnamon called for in the graham crust and added those ingredients to my never fail flour / butter crust recipe, reducing the butter to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was better than none.

The first attempt had a little too much flour and ended up being just a tad bit dry and chewy, as well as lacking in the sweet potato flavor I'd been looking for.

I find sweet rice flour adds stickiness, working as a binder that also tends to increase the chewy texture, almost leading toward gummy is used in large quantities, tapioca starch seems to work as a binder adding chewiness without the same gummy texture, leaving baked goods a little more delicate and tender..

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

That said, the apples do add moisture so it's important to work the dough as little as possible and keep your counter well - floured once they're in.

Proceeded as written (sans the ingredients I didn't have — tomato paste and pearl onions), though I did thicken with a little water - dissolved cornstarch instead of butter - flour.

I've been living with celiac disease for a little over a year and made some of my favorite biscuits using the Cup4Cup flour blend w / o reading your FAQs first and ended up with expensive little hockey pucks:) I am a little skidish and wondering as a newbie, should I try this recipe or a diff.

After it warms up to room temperature, I feed it with a little water and the same flour mix as is used in the bread.

But what amazes me most about these little puppies is that despite their lack of flour, baking soda / powder, butter and refined sugars, they puff up beautifully as though they were... yes, almost a customary cookie.

Knead it for a minute until it forms a nice tight ball of dough — sprinkle with a little flour if it is sticking as you knead.

You whistle along as you start dumping in the ingredients... a little flour here, some salt there, crack a couple of eggs, baking powder... baking powder!!

Knead it for a minute until it forms a nice tight ball of dough - sprinkle with a little flour if it is sticking as you knead.

Next you'll add the flour and the softened butter, alternating, a little at a time, working as little as possible.

Sift in the flour, baking powder and bicarbonate of soda and stir adding a little of the beetroot juice as you go along.

Gluten free flour might be a touch different, so I would suggest starting with a little less and adding more to get the right consistency as shown in the recipe.

The first few fell apart as I was trying to fry them, but for the next few, I rolled them in a little extra flour (I used whole wheat instead of spelt) and they stayed together better.