Sentences with phrase «of flour mixture over»

Then sift about one - third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk.

Sprinkle 1/2 of flour mixture over the whites.

Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated.

Sprinkle some of the flour mixture over the top of egg white mixture.

Sift about a fourth of the flour mixture over the beaten egg whites.

Sift about one - third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Not exact matches

- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit «heaping») over the onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.

Sprinkle the flour over the top of the veggies and stir until the mixture thickens.

Over time I have learned that there are 3 ingredients that bring success when it comes to making sourdough bread: flour, water and a mixture of patience and perseverance.

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

Sprinkle about 6 tablespoons of the icy cold vinegar - water mixture over the flour mixture.

This facilitates a creamy risotto, but they're great for other things too: porridges, puddings, and even for adding proofed yeast to flour as it helps to prevent mixtures from slopping over the tops of mixing bowls.

Sprinkle the cassava flour over the meat mixture and stir to combine until all the color of the flour has cooked into the meat.

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.

Meanwhile, mix regular sugar, 1/4 cup flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture over the cooled crust.

Drizzle 3/4 cup of the milk over the flour and toss the mixture together with your fingers to incorporate the milk.

Sprinkle mixture over whole - wheat flour mixture (sponge) in bowl of mixer to form blanket on top of sponge.

Take out the frozen butter and add it to the food processor, over the flour thing, and give a couple of short swirls until the mixture resembles peas.

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)

Sprinkle any remaining flour mixture over the top of the berries and gently

Sift half of the flour over egg mixture.

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.

Paul explains that organic flours, because they are often a mixture of flours and wheat from all over the world and are therefore subjected to different weather conditions and rainfall, can often act differently whereas non organic flour reacts more consistently.

Cut 8 tablespoons of butter into 1/2 inch pieces and sprinkle evenly over flour mixture.

ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair).

Pour the non-dairy mixture over the flour, adding a good pinch or two of salt and cinnamon or allspice.

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

I'm not sure whether you thought of this and passed it over, but I just made this and since I already had my flour shaker out for rolling out the dough, I sprinkled about two teaspoons of flour over the veggie mixture before I put it on the dough — figured it works for fruit pies.

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.

Then on a lightly floured just press the dough out so it's sorta flat like, about 1/2 ″ thick or so, then sprinkle about a tablespoon of the sugar mixture over the dough and a handful of currants and then fold the dough over itself so the currants and sugar are enveloped in the dough.

Place mixture by large spoonfuls all over the bottom of the cold pan then with floured fingers press into all the corners.

Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day

For best results, mix water with three tablespoons of rice flour until the mixture thickens enough to spread over the face.