Sentences with phrase «minutes on low speed»

Allow the dough to mix for approximately 5 minutes on low speed.

Whisk for 2 - 3 minutes on low speed until sugar is dissolved.

Once incorporated, continue to mix for two minutes on low speed.

Knead the dough for 5 - 7 minutes on low speed until it becomes nice and elastic.

Once the frosting comes together I like to beat it for 5 — 10 minutes on low speed to make it extra fluffy and so light it's like a silky cloud on your tongue.

Add flour, oats and walnuts; mix for 2 minutes on low speed, then 3 minutes on medium speed.

In a food processor, combine all of the ingredients except the coconut milk, and process for about 1 minute on low speed, scraping sides as needed.

To use a stand mixer, simply mix 1 minute on lowest speed, scraping down the bowl to be sure all the flour is hydrated

2 In a stand mixer fitted with the paddle attachment, mix the sugar and shortening / vegetable lard for 1 minute on low speed, until sandy.

Not exact matches

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.

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

Engage the bowl and dough hook with the mixer and mix the dough with the machine on the lowest speed for three minutes, the dough should be smooth and cohesive.

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.

It takes about 5 minutes to being it up to speed slowly — a minute on minimum, then up to medium - low for a minute and so on.

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.

Add this to the yeast mixture, and, using the paddle attachment, mix on the lowest speed for 1 minute.

Add the water and continue beating on low speed to blend, then on high speed for a few minutes until the mixture thickens.

With a paddle attachment on, turn the mixer on medium to low speed and beat the butter for 2 - 3 minutes until fluffy.

Mix on the lowest setting until dough comes together, then increase to medium speed and mix until dough is elastic and smooth, about 8 minutes.

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

Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.

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.

Add the rest of the wet ingredients and mix on low speed for 1 minute.

Blend on low, increasing to a higher speed and continue to blend for 2 - 3 minutes until the mixture is completely smooth, thick, and creamy.

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Mix on low just until incorporated, then beat on medium speed for 3 minutes.

Slowly add flour and pecan mixture on low speed and mix until just combined, about 1 minutes.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

I used a hand mixer on the lowest speed and within a minute I had fluffy whipped oil!

Using the paddle attachment, beat on medium - low speed until fluffy, approximately 1 - 2 minutes.

Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Beat on medium - low speed for 1 minute, until blended.

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.

Mix for 3 - 4 minutes on medium0 - low speed or until they are incorporated (you might have to stop the mixer to scrape down the bowl or the hook).

Mix the coconut cream, powdered sugar, and vanilla bean powder on low speed until combined, then crank it up to high speed for 1 - 2 more minutes until light and fluffy.

Transfer the egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment, (can use a hand mixer) and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes).

With mixer on medium - low speed, beat until smooth and elastic, about 5 minutes.

Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.

Stop mixer; add flour and mix on low speed until just combined, about 1 minute.

Once those ingredients are combined, add the powdered sugar, cinnamon, and nutmeg into the mixer and mix on low to medium speed for 1 - 2 minutes.

In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Add the olive oil, flour and salt, with the hook attachment start to combine on low speed, scrape the hook and then raise to medium speed and knead for approximately 5 - 7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).

Add remaining 1/2 cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.

In the bowl of a stand mixer with the whisk attachment whip the cold whipping cream on low speed until frothy, about 1 minute.

Place the bowl on the mixer with dough hook and scatter pieces of butter on the surface of the dough; mix on the lowest speed for 1 minute.

Marshmallow Cream: In the bowl of a stand mixer fitted with the paddle attachment beat together the marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.

Beat on low speed for 2 minutes; set aside.

Switch to the hook attachment and mix on low speed for five minutes until a nice smooth dough develops and pulls away from the sides of the bowl.

With the mixer still on low speed, add 1 1/2 cups flour and salt and mix for 1 minute.

Beat on low speed for 2 - 3 minutes, then increase the speed to medium and cream until fluffy, for about 7 minutes.