Sentences with phrase «of flour mixture if»

Add a tablespoon of flour mixture if the cake mix looks like it will curdle.

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.

If the mixture is too wet, add the additional 2 tablespoons of flour.

If not using sun - dried tomatoes (which bind the mixture a bit more), you may need to increase the amount of aquafaba and rice flour a little bit.

If the mixture starts to split you can add a spoonful of flour to bring it back together.

Add the yest mixture and mix just a little, then add the egg and the rest of the milk, mix to combine, add in 3 additions the flour, if you have a hook for the mixer, use it and beat the dough for 8 minutes.

Shape 1 tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking.

Do you happen to know if this recipe would work using a mixture of white and wheat flour or all wheat flour?

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.

Mix them into the yeast mixture starting with 4 cups of flour and then adding more if necessary.

Here I have used a mixture of wholemeal flour and plain flour, an option if you do not have chapati flour, as advised by Madhur Jaffrey.

If you prefer to store a smaller quantity in your pantry, I'd recommend mixing the entire batch, then storing half of the flour mixture in a vacuum - sealed bag in the freezer until ready to use.

If the mixture is too wet, add a couple tablespoons of oat flour first.

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.

If so and it was still too runny, a couple of things may have been the culprit — the sugar / flour mixture wasn't allowed to thicken enough on the stove and was taken off the heat too early.

Also, if you add a tsp if vinegar to your vegan milk (soy is ALWAYS best for baking) and a pinch of baking soda to your flour mixture... You will have very light and fluffy vegan scones dear friend.

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.

With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.

If you use solid type of honey like I do, process it with the flour mixture making sure it is well mixed before adding in the butter cubes.

If you have a hard time getting the lumps out of your flour mixture, pour the whole thing into a food processor and blend for 30 seconds, then return it to the saucepan.

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

feed it again, this time equal weights of flour and water, say, 1 # of each... mixture should be nice and bubbly by the next morning... if not, feed it equal amounts again and let sit overnight in a covered container.

FODMAP FRIENDLY WAFFLES: — 2 cups rice milk — 2 cups gluten free flour — 1 tsp baking powder — 1 egg — dash of stevia Mix all ingredients together by hand or in blender, adding water if mixture is too think.

Continue to beat until you have a light, fluffy mixture (if it looks as if it's curdling, add another tablespoon of flour).

Add the additional tablespoon of flour if mixture is still very wet.

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.

125g margerine (dairy free if required) 140g sugar 1 egg or egg replacer (1 tablespoon of ground flaxseed soaked in 3 tablespoons of water till thick) 100g ground sunflower seeds (I used a mixture of sunflower and pumpkin seeds) 50g ground linseeds 50g rice flour 1/2 tsp baking powder 1 tsp ground cinammon (I used mesquite flour) 175g chocolate chips (Plamil do dairy free chocolate chips) Parchment paper

The mixture of coconut and chocolate gives them a wonderful Bounty - like flavor, but if you can't consume coconut, you can use any type of oil of your choice, and you can use any nut flour you like instead of the shredded coconut.

Single serving chocolate brownie 1 TBSP whole wheat flour 1 TBSP sugar (do not substitute) 1 TBSP unsweetened cocoa a pinch of baking soda a pinch of salt 1 TBSP of low fat vanilla yogurt, add more if needed to blend the mixture

i also have a question for you on your flour mixture i am trying to convert one of my favorite recipes but do not know how much Xanthan Gum to add or if i need it.

Brandon, it would be GREAT if you and other creators of beautiful desserts, taught why certain ingredients were chosen, i.e. the applesauce or why a particular mixture almond & coconut flour vs. only one of them, the # of eggs selected, amount of fat, moisture...

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.

I also think if you do add the protein powder still keep a bit of flour in the mixture because although the texture wasn't bad I wish they had been a little more cakey.

1 1/4 cups yellow cornmeal (whole grain if you can find it) 3/4 cup white or whole - wheat flour (I used a mixture of the two) 1 teaspoon baking powder 1/2 teaspoon salt 1 cup frozen sweet corn, thawed 1 large egg 3/4 cup low - fat milk 3 Tablespoons canola oil 3 Tablespoons honey

Add an extra 1/2 tablespoon of coconut flour if the mixture needs a bit more thickening.

If using a mixture of flours, it will be easier to roll.

If the chili is too thin, add more of the flour - water mixture; if it is too thick, add more liquiIf the chili is too thin, add more of the flour - water mixture; if it is too thick, add more liquiif it is too thick, add more liquid.

If using a stand mixture, switch to the dough hook, and with the mixer on low speed, add in the remaining 1 cup of flour.

(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, stopping to scrape the edges of the bowl with a spatula if necessary.

In the bowl of a standing mixer add the yeast mixture, the gluten free flour mixture (reserving 60 grams / 1 / 2 - cup flour if needed), and the brown sugar whisk together, by hand, and then whisk in salt.

If your mixture is still a little wet then add another tablespoon of chickpea flour.

Add eggs, flour and baking powder (if the mixture feels a little thick add 1 tbsp of water to make it looser)

Increase the amount of flour if the mixture is too sticky.

If you're using frozen blueberries (which will make these muffins more affordable when the blueberries are no longer in season) take a Tbsp of the flour mixture and toss the berries in it so they're lightly coated.

Coconut and almond flours can vary by brand, so if the mixture is too thin, add 1 additional tablespoon of coconut flour.

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

of safflower, sunflower or sesame oil mixed with 1/4 cup water, and with my hands, I knead the mixture a little, using extra flour if necessary.

If they kept some of this pre fermented bread and flour mixture (known as a sourdough starter) behind, it could be used to leaven more loaves in future.

If you decided not to use chilled almond flour and chilled eggs, then place the mixture in the fridge for 20 minutes to allow the bits of butter to harden.