Sentences with phrase «much flour mix»

Not exact matches

While mixing, add as much flour as needed to obtain a firm but soft dough.

I forgot to buy a lemon so pretty much all I did was sprinkle the fish with salt, dredge it in flour mixed with salt and pepper pan fry it in 1 - 2 TBS butter (for two fillets).

Like I would use all - purpose flour, when now I'm much more experienced and know how to use a mix of single grain flours, etc..

Do not mix too much after adding flour.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture.

Causing flat pancakes with lumps from in mixed flour because I'm trying not to mix them too much.

With the mixer still on low, gradually add as much remaining flour as necessary until a cohesive dough forms.

Beat in as much of the flour as you can with the mixer + stir in any remaining flour + the pecans.

-LSB-...] cookies is pretty much the only time I stray from my homemade flour mix.

So much so that I am donating my other bread mixes to the food pantry and have just ordered 3 more pounds of your flour.

I originally got the methodology and idea for the seasoning from a King Arthur Flour recipe — after all, who doesn't love an everything bagel, but I've changed the recipe so much including the spice mix, it bears little resemblance to that one.

Whatever your plans may be, Daddio definitely deserves this wholesome, delicious cake that will totally fool his taste buds into thinking it's something much more decadent.To achieve the optimal texture, we use a mix of nutritious oat flour and almond meal.

Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour.

If the dough feels dry, don't be tempted to add too much of additional liquid - mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough)- but do add the liquid if you can't incorporate all the flour.

I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)

After some mild panic (my biggest bowl is not quite big enough for comfortable hand - mixing of that much dough, and it was making things difficult to judge, so I was a little light - handed on the flour before trying to begin kneading I think) because the dough was so wet it was just smearing / sticking to my board, I managed to knead in enough extra flour that I could get it into an oiled bowl.

«Any baker, regardless of the time of day or night, can go on their computers and get all the information relative to the performance of that flour such as how much water to add to it to make dough or how to mix it,» he adds.

The baking mixes are great — so much easier than trying to buy all the separate flours.

I just mixed it up and it's too thick for my beaters to keep beating and I had to press it into the corners of the bread pan... I followed the measurements and if I erred it was on a little too much egg and oil, etc, not flour.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

Is that how the mix / matzo balls are supposed to be or do you think the coconut flour absorbed too much liquid?

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

Fold in one third of the flour mixture to the bowl and carefully mix in, making sure you keep as much air in the egg whites as possible.

I do hope you get to try my flour and recipes (they'll be much better than baking with rice flour), but may I suggest that the first thing you do is try a bread mix?

Beat in as much of the flour as you can with the mixer.

It pretty much just amounted to mixing it in with the flour and then giving it some time to rise.

Seemed like WAY TOO MUCH flour and way too much mixMUCH flour and way too much mixmuch mixing.

I wanted to re-create «Funfetti» boxed cake mix... It was always one of my favorite mixes in the cake section;) I figured out the coconut flour sprinkles right away... however... baking a coconut flour based cake proved to be much more difficult.

I did some substitutions: — mix of fresh orange, banana, pear, mandarin in place of the drained pineapple — raisins and dried apricots instead of sugar, cup for cup — food - processed them with the fresh fruit — flax egg instead of egg — my flour was a mix of coconut flour, potato flour and tapioca starch Thanks so much for this recipe!

Also added olives, and used a little flour to thicken the mix, since I'd added too much sauce.

The dough will be very thick (much more like regular wheat flour bread dough than you might be used to with gluten free); however, if the dough seems too thick, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still thick, but able to be smoothed with a spatula.

Homemade will be a little more watery than the canned stuff, so you may not need as much flour but you can test this out by adding your flour bit by bit and mixing in - between!

Thanks so much for sharing your all - purpose Gluten Free flour mix.

I was wondering regarding your flour mixer how much would I use to make bread for them in a bread machine, I am just trying to figure out if it is cheaper this way than buying the bread which cost me $ 4.99 per loaf which is only 10 pieces.

Both of these flours (and other GF mixes) are not cheap so I tend not to want to do too much experimentation.

Oat flour will turn really gummy really fast if you blend too much, so maybe consider blending just the dates + water and mixing the rest by hand.

I've been gluten free for about two years now, and for much of those two years I've been looking for the perfect gluten free flour mix.

The advantage to buying the flours separately for certain recipes is that it allows you full control over how much of each you want to use — be it coconut flour, almond, chickpea flour, tapioca, etc. so you can achieve different results with different mixes.

I make smoothies for myself, purée baby food, make soups, make hummus, make guacamole, chop onions, make oat flour, grind coffee beans and nuts, mix up pancake batter, whip cream, grate cheese and so much more in a bullet blender.

Mix the flour with however much sugar you feel is right.

I am attempting to use Coconut Flour and reg GF flour mix which will require much more liquid and I don't want to use a bunch of Flour and reg GF flour mix which will require much more liquid and I don't want to use a bunch of flour mix which will require much more liquid and I don't want to use a bunch of eggs.

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.

Not to toot my own horn (but toot toot), I think I've pretty much nailed the whole gluten free cookie flour mix.

i've realized that although i can make a mediocre baked good with a general «gluten free flour mix» (either my own or store - bought), it's so much more fun to experiment with different flours for different uses: chickpea flour in chocolate, soy flour with banana, etc..!

Sifted flour, which is much lighter than unsifted flour, is easier to mix into other ingredients when forming a cake batter or making dough.

From all accounts the MockMill for the KitchenAid is much nicer - faster, quieter, putting less load on the mixer motor while making better flour.

I also love the whole grain flour mix — which am using now, as it fits my own needs so much better.

(Can probably get away with mixing just pumpkin with eggs, and maybe a little whole - wheat flour or oats to hold it all together... much like the «lunch pancakes» recipes on my blog.)

Mix well, then add the rest of the whole wheat flour and as much of the all puropse flour as you need to make a soft dough.