Sentences with phrase «n't flour lumps»

It's okay if the mixture is a little lumpy, just make sure there aren't flour lumps (but also don't overmix).

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.

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

In a smaller bowl, sift the flour and baking powder and combine them with your fingers, then add the flour in parts to the olive oil mix (don't dump it all at once or you'll get lumps).

The only thing I would change in the assembly is to sift together the flour, baking powder, and soda to eliminate lumps in the dry ingredients — I noticed some of either the baking powder or soda did not incorporate well into the batter.

There shouldn't be any large pockets of flour in your batter but some lumps should remain.

In a food processor combine flour and butter until there are no lumps remaining (if you don't have a food processor rub the butter into the flour).

Sifting is important because I really don't like flour and cocoa lumps in my cake.

I didn't remember to just pulse the butter and flour carefully until it's pea - sized lumps.

Fold the dry mixture into the wet, but do not fully combine; there should still be some lumps of flour.

Slowly whisk the milk mixture into the flour to make a batter and don't worry if there are some lumps.

Actually, since it tells you to make a slurry with the milk and the flour there shouldn't have been any lumps when it was incorporated into the dish.

1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I used 2 tbp basil EVOO, 4 tbsp regular EVOO) 4 teaspoon dried Rosemary (or any other herb) 2 teaspoon dried dill 2 teaspoon dried basil 2 teaspoon dried sage 2 teaspoon dried thyme 2.5 cup water Mix all ingredients well leaving no lumps.

Stir in the mashed banana and vanilla extract, followed by the einkorn wheat flour and sea salt, gently stirring until all lumps are gone (sifting the flour first will help, but it's not necessary).

Pour into the well of flour and stir to combine (a few lumps in the batter are OK — do not overmix).

(Although it is not mandatory, I put my flour through a sifter to avoid any possible lumps).

Add to the dry ingredients, and whisk until mostly combined (it's okay if you have a few small lumps — you just don't want any giant chunks of flour).

So wonderful to discover a gluten - free flour that doesn't bake up in a big, heavy lump.

If there is a corner where there is too much flour, tap it out so the cake does not bake with a lump of flour in one corner.

(This is so that the chickpea flour does not seize into lumps, which happens if you add all of the milk at once).

Do not overmix (a few tiny lumps of flour may remain).

Stir in the mashed banana and vanilla extract, followed by the einkorn wheat flour and sea salt, gently stirring until all lumps are gone (sifting the flour first will help, but it's not necessary).

I like to knead the dough with my hands on to make sure all the almond meal gets mixed in so you don't have lumps of the flour showing.

Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don't have lumps in the batter.

The only thing I subbed was the whole wheat flour with coconut flour (I have been on a coconut kick) but everything else was exact and when I mixed everything together, it was just dry clumps: / I was so confused, and I didn't want to over-mix but there was no way I could just throw these powdery lumps onto a pan!

If you pour the stock in too quickly the flour will form lumps which you won't be able to get out.