Sentences with phrase «n't dissolve the sugar»

If you don't dissolve the sugar in the milk, undissolved sugar will float to the top while baking.

Not exact matches

Once the butter is melted and sugar is dissolved, do not let boil.

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

In a medium - sized saucepan, heat milk, cream, and sugar together just until the sugar dissolves — do not boil.

Whisk the mixture constantly (this is to prevent it from turning into scrambled eggs, not to beat it into a meringue) and heat it until the mixture is hot to the touch and the sugar has dissolved completely (about 130 ˚F / 54 °C).

Then I don't always follow my own instructional advice — a Swiss meringue is a cooked buttercream where you must «cook» egg whites and sugar in a bain marie (aka double boiler) until the egg whites reach 160 degrees F. and the sugar is completed dissolved.

Keep stirring until the sugar dissolves and isn't as grainy.

Heat through until the mixture is steaming (but not boiling) and the sugar has dissolved.

You don't want the syrup overly hot when you pour it over the cranberries, otherwise they'll burst, and this method keeps the berries in tact, while properly dissolving the sugar.

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

Yes, sugar would work fine as well, just make sure it gets dissolved so it doesn't settle at the bottom.

Warm over medium heat until the the sugar is dissolved and the milk is steaming and making bubbles around the edges of the pan, but not yet boiling.

Coconut sugar also doesn't dissolve as easily as maple sugar but I don't see that being a problem in this particular recipe.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

You may wish to pulse your sugar in the food processor a few times before making the brownies if the sugar isn't dissolving in your batter during baking.

Because of 5 tablespoons of sugar, the solution is viscous and yeast will not dissolve completely.

Try not to stir it too much, you just want the sugar dissolved.

It was also rock - solid and didn't want to dissolve when I added it and the butter and white sugar and cream.

In a light - coloured frying pan or pot (so you can see the colour change), heat the sugar and water over a medium heat - stir only just until the sugar has dissolved then put the spoon down and do NOT stir the mixture until instructed.

Now you want to add the sugar gradually to the egg whites as this ensures that the sugar completely dissolves and does not produce a gritty meringue.

The only issue I really have with this is it still does not dissolve completely like «real» powdered sugar.

A drawback of using date sugar is it doesn't dissolve in liquids.

Who knows... maybe it is just sugar granules that didn't get dissolved.

The sugar usually doesn't completely dissolve when you shake the drink, so the cocktail will have a «gritty» aspect (the idea is to mimic the texture of lemon drop candy).

I know it's made of milk, white sugar, some orange zest in strips that of course dissolves at the end, some rice that gets crushed to almost powder (I don't know the why about this and I want to replace it with a tiny bit of rice flour).

You will know it is ready because the sugar has blended with the butter a bit, but don't worry if there is sugar on the bottom of the pot; it doesn't need to dissolve perfectly.

Place the bowl over a pan of boiling water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the mixture between your fingers, if it feels smooth and not gritty, it is ready.

Tapioca Starch will dissolve JUST LIKE 10x sugar, and tighten your icing up perfectly so it isn't dripping down the sides of your cupcakes and making you scream «I hate Pinterest for giving me this horrible idea!»

Although at the beginning I was scared I wouldn't achieve it, since I never managed to get the sugar to dissolve properly in the oil and had to do a second batch switching oil for water.

Apparently sugar can provide a little extra structure if not dissolved into the batter.

I'm not sure whether granulated sugar dissolves well, so powdered sugar would be better.

TT Tip: If you can't find rose water, substitute rose simple syrup or a regular one - part - sugar - to - one - part - water simple syrup (whisk until dissolved, or heat in a small saucepan until the sugar is completely dissolved).

If you don't have a candy thermometer, whisk until the sugar has completely dissolved and the egg whites are hot.

Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.

Heat the cream and sugar together in a small saucepan over a low heat, stirring, until the sugar has dissolved and the mixture is not quite simmering (do NOT allow to bonot quite simmering (do NOT allow to boNOT allow to boil)

or until completely dissolved and deep brown in color (do not stir sugar while boiling).

One thing I did that the recipe didn't call for was to allow my butter and sugar to sit for about 10 minutes to make sure the sugars dissolved.

If the coffee isn't hot enough to dissolve the sugar, heat briefly, stirring until the sugar dissolves.

NOTE: The flour or cornstarch helps the sweetener not to dissolve into the sugar plums so please do not skip this ingredient.

Heat remaining lemon juice, sugar, and salt in medium nonreactive saucepan over medium - high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.

Scald, but do not boil, stirring to dissolve sugar and honey.

My only question, did anyone else find not all of the sugar dissolved?

When making the caramel sauce, it's important not to stir the sugar into the water; simply sprinkle it over and watch it dissolve.

Date sugar can be a great replacement for many treats, but note that it does not dissolve in liquids very well and does not have the caramelized abilities like that of white sugar.

You can tell the sugar is dissolved my pinching some of the mixture between two fingers and rubbing - gritty and it isn't done, smooth and you are set for the next step.

The raw sugar didn't dissolve all the way so you would get little crunches here and there.

Over a double boiler, in a large metal bowl whisk together the sugar and the egg whites, whisking constantly until the mixture reaches approximately 46ºC and the sugar grains have dissolved and are not longer gritty to the touch.

Add the sugar to the fruit and slowly heat (but do not boil) until it is dissolved, keep stirring so it won't burn.

Don't let it come to a boil; you want it to heat just until the sugar is dissolved and the mixture is uniformly hot (but not boiling) throughout.

In a small bowl, whisk together 1/2 cup granulated sugar and 1/4 cup red wine — don't worry if it doesn't dissolve, it should just be a thick syrup.