Sentences with phrase «little of the flour mixture»

Do you think it would help to hold back a little of the flour mixture and then tossing the fruit in it before folding into the rest of the batter would help?

Not exact matches

Cut in shortening and butter (or all the butter, if only using butter) until mixture is crumbly - a not so even mixture of little and larger lumps of flour covered fat.

- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.

If not using sun - dried tomatoes (which bind the mixture a bit more), you may need to increase the amount of aquafaba and rice flour a little bit.

For a little extra texture, flavour and protein, a bit of toasted soy flour and a hot «cereal» mix of quinoa, amaranth, buckwheat and chia seeds were added to the basic flour / yeast mixture, followed by extra crunch and sweetness from granola.

I've never had that with the recipe - sometimes the flour sinks to the bottom of the mixture a little so the first one can be too runny so make sure to stir just before pouring or you could try adding a little but more buckwheat flour!

The chocolate chip cookie layer of these cookies are a little bit darker than usual because I used a mixture of all - purpose flour and bread flour for a chewier crumb.

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.

Add the yest mixture and mix just a little, then add the egg and the rest of the milk, mix to combine, add in 3 additions the flour, if you have a hook for the mixer, use it and beat the dough for 8 minutes.

At this point it should be a little on the liquidy side, and that's when I add the white bean flour / water mixture to get the rest of the creaminess without the flour, butter, and milk.

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

I melt butter, sprinkle in a little flour and cook it off, then bit by bit add a half - and - half mixture of warm milk and decanted cooking liquor from the boiling pot.

In case you feel your mixture has little too much moisture, add a tablespoon of all - purpose flour which will soak up the excess moisture leaving you with a perfect sticky consistency.

OPTIONAL: Add 1 to 2 teaspoons of the cornstarch / broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)

Add in a little amount of chickpea flour, just enough to hold the mixture together when cooking.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

The flour mixture should look nice and crumbly with little pea sized bits of coconut oil throughout.

The mixture may be a little lumpy, but as long as there are no large pockets of flour it is okay.

I think I'll try 1.5 x the topping mixture next time and maybe substitute some coarsely chopped outs for some of the oat flour to add a little extra texture.

I also think if you do add the protein powder still keep a bit of flour in the mixture because although the texture wasn't bad I wish they had been a little more cakey.

Add the coconut cream and use your hands to massage it into the crumbly flour mixture until you only have little streaks of it at most.

Once cool wrap in a tea towel and squeeze out as much water as possible then thinly chop — Put the spinach, parsley, chopped garlic, ricotta, gf flour, eggs, cheese into a large bowl and season well then stir until everything is mixed — Using wet hands squish the mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.

Another thing I find useful with anything that uses gluten free flours is to let the mixture sit for a few minutes before cooking that way the flours have time to absorb the liquid before backing make them a little less grainy and dry after they come out of the oven.

It is a French short crust pastry dough made from a mixture of flour, a little sugar, salt, butter, and ice water.

If your mixture is still a little wet then add another tablespoon of chickpea flour.

Add eggs, flour and baking powder (if the mixture feels a little thick add 1 tbsp of water to make it looser)

Add one - third cup of whole wheat flour a little at a time until the mixture holds together.

I read the previous reviews and slightly altered the recipe - use bread flour instead of regular flour for more gluten, and room temperature water - the yeast mixture takes a little more time but you don't kill it with heat.

Mum suggests to mix the quantity of tapioca flour with a little water or coconut milk to make a runny paste and then pour it into the chocolate mix slowly until the mixture thickens to your liking.

of safflower, sunflower or sesame oil mixed with 1/4 cup water, and with my hands, I knead the mixture a little, using extra flour if necessary.

This recipe uses a mixture of almond flour, coconut flour and tapioca starch to make a gluten - free and grain - free muffin that is a little higher in protein and lower in carbs than a grain - based muffin.

Coconut flour can sometimes make baked goods a little dry, which is why this recipe calls for a mixture of coconut flour and almond four.

Then in the middle of the dough, add your aromatic apple mixture of thinly sliced apples, chopped pecans, roasted cinnamon, brown sugar, sugar and a little flour to caramelize all together.