Sentences with phrase «of cold butter»

Next, take one stick of cold butter and slice it in half (two 4 tablespoon pieces).

Cut in the 5 tablespoons of cold butter using a fork.

* Note: If using a hand mixer to beat the butter, use softened or room - temperature butter instead of cold butter.

Pour mixture into heat safe bowl and add chunks of cold butter.

Then, I cut in pieces of cold butter and add 1 egg yolk and milk.

To the above bowl, add 1 stick of cold butter (cut into small cubes) and using your fingers break the butter and incorporate it into the dough.

Mix together some flour, brown sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut in four tablespoons of cold butter.

Using a pastry blender, cut in the cubes of cold butter until the mixture resembles cornmeal and there are still some larger pieces of butter.

Mix in half a cup of cold butter with the dry ingredients to resemble a crumbly mixture.

After a sauce is cooked and seasoned, adding a knob or two of cold butter helps to bring the sauce together, adding creaminess and thickness.

I make a simple streusel topping with a little flour, sugar, cinnamon and chopped nuts mixed with bits of cold butter and spoon it over the top before I bake the muffin in the oven.

Take the remaining 1/2 Tb of cold butter, and cut it into 8 tiny pieces.

its the shock of the cold butter or cream that makes it react that way.

I'm always game for risk taking in the kitchen so I used a stick of cold butter cut into about 8 pieces and swapped Rapadura in for the coconut sugar.

Add the butter and pulse or get your hands dirty by rubbing the butter and flour between your fingers (this is my favorite part of baking and one reason I don't use a food processor — I like the tactile - ness of the cold butter and soft flour) until the flour resembles coarse meal.

The rest of the COLD butter (or other fat) should be cut into larger pieces, dropped into the flour, and flattened down between your thumb and forefinger.

This one is more cookie like and uses soften butter instead of the cold butter as in pate brisee which creates a flaky crust.

It's thanks to a method called lamination, in which dough is wrapped around a thick sheet of cold butter, then rolled and folded again and again, yielding dozens of thin layers separated by — you guessed it — butter.

Keep warm in the oven until serving time, then place on hot plates (rinse plates under very hot water and dry well), or serve in a large heated bowl, topped with a teaspoon of cold butter that will melt into a well on top of the potatoes.

Add pieces of cold butter and pulse again to form fine and sandy mixture.

Add a quarter cup of cold butter.

Should be no more than 6 - 8 tablespoons of ice cold water to 16 ozs of flour, 2 sticks of cold butter or butter / shortening mix.

Add in the chopped pieces of cold butter and cold shortening.

Add pieces of cold butter and pulse everything together until butter becomes the size of a pea.

The flakiness of a good crust comes from separate pieces of cold butter being covered in — and separated by — flour.

Picture a stick of cold butter.

of cold butter, this cools the yolks and stops their cooking.