Sentences with phrase «mix at the lower speed until»

Add the sugar and yogurt and mix at the lower speed until smooth.

Combine all shortbread crust ingredients in a large bowl and blend with an electric mixer at low speed until crumbly.

Add into cookie dough and mix at low speed until evenly distributed throughout the dough.

Transfer to a large bowl, and beat with a mixer at low speed until slightly cooled, about 1 minute.

If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms.

Add to butter mixture and mix at a low speed until combined.

Add half of the flour mixture and mix at low speed until just incorporated.

... and mix at low speed until the sugar is dissolved.

Add mayonnaise and oil; beat with a mixer at low speed until well blended.

Add marshmallow creme; beat with a mixer at low speed until smooth.

Add the flour and salt and mix at low speed until incorporated, about 2 minutes.

In large bowl, combine all crust ingredients; mix at low speed until blended.

Blend the dry cake mix (from step # 1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened.

Beat with an electric mixer at low speed until light and fluffy.

Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Add the dry ingredients and mix at low speed until combined.

Not exact matches

For the frosting: In a large bowl, with mixer at low speed and gradually increasing to medium, beat butter and powdered sugar until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.

Add the flour, baking powder, baking soda, and salt and pulse (or mix at low speed) until just combined.

on low speed, add the butter 1 piece at a time, mix until you have a coarse meal and the butter is scattered throughout

Add the eggs one at a time, mixing on low speed until incorporated.

Lower the mixer speed to medium and a tablespoon at a time, add the cream cheese and butter until it's all in there.

Add flour mixture; beat at low speed just until flour is incorporated (don't over mix).

Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

Once the meringue is cool and the butter soft, turn the mixer to medium - low speed and begin adding the butter to the meringue one cube at a time, waiting until each cube is incorporated before adding the next.

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.

Gradually add powdered sugar (about 1 cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.

Mix on low speed at first, then turn the mixer up to medium speed and mix until combinMix on low speed at first, then turn the mixer up to medium speed and mix until combinmix until combined.

Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporated.

At low speed, mix in flour mixture in three batches, alternating with coconut milk, beginning and ending with flour, and mixing until just combined.

Start the mixer on a low speed as you add the eggs one at a time until they're just incorporated.

Reduce mixer speed to low and add in the salt and the flour, one cup at a time, mixing until just combined.

Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).

In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour, and 2 cups water at low speed until combined, about 1 minute.

Blend in the cold butter at the lowest speed and mix until the butter is in pea - sized pieces.

-- 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...)

Increase speed to medium - low; add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes.

Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist.

At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddlAt low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddlat a time, until dough clears sides of bowl and begins to work its way up paddle.

Slowly drizzle sugar mixture into gelatin mixture, and beat in a stand mixer fitted with a whisk attachment at low speed just until combined.

Once cooled, switch to the paddle attachment, then turn mixer to medium - low speed and add butter a tablespoon at a time, beating until incorporated.

Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, one at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

In your mixer with the paddle attachment, combine the butter, sugar and vanilla (medium - low speed) then add eggs one at a time until combined.

Then set the mixer at low speed and carry on until all the ingredients become homogeneous.

Mix at low speed, until blended, about 1 minute.

Add chocolate and butter mixture and beat at low speed, just until mixed.

Stop mixer and add butter pieces; mix at medium - low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.

With mixer on low speed, add flour mixture in three batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with flour mix, until all cookie ingredients are fully combined and begin to form a ball in center of bowl.

With the mixer on low speed, add eggs then egg white one at a time, beating until incorporated after each addition and scraping down the sides as necessary.

Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.

Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a mixer at low speed 1 to 2 minutes; increase speed to medium, and beat until well blended.