Sentences with phrase «of flour mixture at»

Sift the flour mixture (about one quarter of the flour mixture at a time) over the egg whites, and gently fold the flour into the egg whites using a rubber spatula or wire whisk.

Add one - fourth of flour mixture at a time to shortening mixture, beating at low speed after each addition until blended.

Not exact matches

At this point you can either spoon 2 - inch balls of dough onto the chicken mixture (drop biscuit style) or gather the dough into a ball, and on a floured surface pat out 1/2 inch thick.

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.

Sprinkle the flour a tablespoon at a time into vegetables while also adding small amounts of reserved lobster stock to keep the mixture from becoming too dry to mix.

At this point it should be a little on the liquidy side, and that's when I add the white bean flour / water mixture to get the rest of the creaminess without the flour, butter, and milk.

It is important to add the water first and also in this sequence because the flour that is added first might get stuck at the bottom of the jar of bowl if the mixture is not well combined.

-- 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...)

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Add flour and tomato paste and cook until mixture forms a golden crust at the bottom of the pan.

Add the flour all at once and stir vigorously until the mixture forms a smooth ball and starts to pull away from the sides of the pan.

4) Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.

When you have a sticky, uniform looking mixture, start adding the rest of the flour 1/2 cup at a time.

I like to peel, core and cut up about 2 - 3 pears at a time, place in a bowl and sprinkle about half of the flour mixture on it and then toss to coat.

Dip a few pieces of broccoli at a time in the egg mixture, allowing excess to drip off, then dredge in the flour mixture, tapping off any excess.

When you have a sticky, uniform looking mixture, start added the rest of the flour 1/4 cup at at time.

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.

Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.

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

Working with one piece of chicken at a time, remove the chicken from the buttermilk, shake off any excess and roll in the flour mixture.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low - speed, beginning and ending with flour.

I then looked at the flours I had in my house and decided that a mixture of the two may work ok.

In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low speed, beginning and ending with flour.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Mix on speed 1 for 3 - 5 minutes until the mixture comes together as a ball, adding a spoonful of water at a time if needed or extra flour if the dough is sticky.

Add the flour mixture — half of it at a time — and mix until ingredients are combined.

The onion mixture should be thick and saucy; if it's at all watery, sprinkle 1 teaspoon of flour over the onions and mix in.

Add the flour to the boiling mixture all at once and stir continuously until mixture pulls away from the sides of the saucepan and forms a ball.

There is a step missing in the meringue section of this recipe - I'm assuming you grind the freeze dried strawberries in a food processor, reserve 1/4 cup, and combine the rest with the almond flour, which becomes the almond mixture you add at the end of the first step.

Add 3 cups of bread flour, butter, eggs, and salt to the mixture, beating at low speed with the flat beater attachment.

Begin adding in more of the flour mixture, 1/2 cup at a time, until the dough is no longer too sticky to be kneaded with your hands.

Reserve 2 - 3 tablespoons of the flour and add the rest, a bit at a time, mixing with a rubber spatula and using only enough to get the mixture to hold together.

Working one at a time, dip 8 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess.

Add eggs one at a time, beating well after each addition (the mixture will look curdled because the ratio of eggs to butter is high — once the flour is added it will sort itself out).

Add the coconut cream and use your hands to massage it into the crumbly flour mixture until you only have little streaks of it at most.

Beat in the flour mixture, a cup at a time, until all has been incorporated and forms a sticky dough that pulls away from the sides of the bowl (for this, I used a beater fitted with dough hooks, but it can also be done by hand with a spoon).

(Combining the add - ins - fruit, nuts, chips - into the flour mixture helps them distribute and stay mixed in the dough better than if added at the end of the mixing steps.

Add flour mixture to butter mixture a bit at a time (about 3/4 of a cup at a time) and mix with mixer to combine until all the flour is mixed with the butter.

«45They recommended introducing a barley flour and water mixture and strained diluted orange juice at between six and nine months of age, but (still) did not advocate the introduction of solids until between nine and twelve months.

Add one - third cup of whole wheat flour a little at a time until the mixture holds together.

This recipe is flax - free: Low - Carb & Paleo Bread - The Ultimate Guide Or psyllium - free buns: Psyllium - Free Low - Carb Bread I think that these buns always come out dryer (using sesame flour instead of almond flour)- this is my favourite recipe: Nut - Free Keto Buns Yes, you can definitely add seeds - this recipe is similar and I added sunflower seeds into the dough: Fluffy Grain - Free Sunflower Bread (you can simply add seeds to the dry mixture or at the end of the mixing process).

Taking one chicken tender at a time, dip into cassava flour to coat on all sides, then into the egg mixture, tapping the sides of the bowl to leave a thin layer, then dip into the hazelnut flour mixture until evenly covered.

If the mixture seems too wet, add 1 additional tablespoon of flour at a time to the mixture.

For a super simple version, just toss crushed almonds or almond flour (also known as almond meal) with herbs of your choice, brush your protein with Dijon mustard or dip into a lightly beaten egg, press with the almond mixture, and bake at 400 degrees until cooked through.

Regardless of whether or not you see tiny bubbles appearing at the surface of the flour - water mixture, remove half of it and throw it away.

You should keep some of this mixture on hand at all times, as it works with nearly any recipe calling for white flour.

Add almond flour mixture one cup at a time and pulse into wet mixture until dough is well combined but not yet forming a ball of dough.