Sentences with phrase «of the flour mixture into»

Add a little bit of the flour mixture into the eggs and whisk super-fast so as not to cook your eggs.

Beat half of the flour mixture into the batter with the mixer still on low speed.

Pour half of the flour mixture into the prepared baking pan, and press down.

Add half of the flour mixture into the large bowl with the eggs and beat until incorporated.

Stir 1/3 of flour mixture into the wet mixture.

Beat 1/3 of the flour mixture into the wet ingredients.

Stir half of the flour mixture into the egg mixture until smooth, then add the grated zucchini, stirring until smooth, followed by the remaining flour mixture.

Sift half of the flour mixture into the egg mixture and fold until barely combined.

With the mixer on low speed, mix 1/3 of the flour mixture into the butter - sugar mixture followed by 1/3 of the milk.

Not exact matches

Beat a third of the vanilla milk into the butter mixture until incorporated, then a third of the flour mixture until incorporated.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Then add this mixture, along with the rest of the flour and sugar into the frothy yeast made in the first step.

Take soft dough of wheat flour and make 6 small balls and also divide brown chickpeas sattu mixture stuffing into the same number of parts

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour - coated pieces are the size of peas.

Add dry potato mixture to the egg / flour mixture, making sure to scrape all potato starch off of the towel and into the mixing bowl.

Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas).

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.

A touch of butter mixed into the whole - wheat flour and oat mixture helps give it that classic velvety but crumbly texture.

I tried this recipe, but instead of putting ingredients into a blender I dumped the tapioca flour in a pot with the warm milk and oil mixture.

Mix 1/3 of the buttermilk into the batter, followed by half of the flour mixture.

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Whisk the remaining cup of reserved lobster stock into the flour vegetable mixture.

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.

Use a pastry blender, two forks, or clean, cool fingertips to cut the cold butter into the flour mixture, until the largest pieces are the size of small peas.

The gist of gnocchi goes like this: a) usually a mixture of flour, eggs, and potatoes (though in this case, pumpkin) mixed together and kneaded into a light dough, 2) rolling out the dough and cutting the gnocchi into cubes, 145) using a special tool to give the gnocchi ridges for the sauce to cling on to.

Some add a bit of corn flour into the cheese fondue to thicken the mixture but we prefer sans it.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Pour buttermilk mixture into the flour mixture and stir with a wooden spoon just until a ball of dough comes together.

Then, I poured two tablespoons of vegetable oil into the water mixture, and put the whole wheat flour and salt I'd measured out into the bread pan.

So I took them out of the oven and added some more flour and made the mixture into a giant cookie.

Spoon two - thirds of apple mixture into a greased and floured 14 - cup Bundt pan.

Lightly flour a piece of plastic wrap and place the butter / flour mixture on it and pat it into an 8 inch square.

Mix the flour and baking powder together, and then gradually work all of the flour into the sausage and cheese mixture.

Stir half of the walnuts into the flour mixture.

Using a pastry blender, * cut cold butter into the flour mixture until it is roughly the size of peas.

Add the yeast mixture, eggs, flour, salt, sugar and butter into a breadmaker or an mixing bowl of an electric mixer with paddle or hook attachment according to this order.

Pour wet ingredients into flour mixture and stir with a rubber spatula to mix all ingredients together, being sure to get all dry ingredients mixed in from the bottom of the bowl.

Pour half of the milk mixture into the flour well.

Use a pastry blender or two forks to cut the butter into the flour mixture until the pieces are the size of peas.

It requires a can of drained chickpeas (cheap), some garlic, onion, cilantro, salt and spices — go by taste and pulse it all into a mulch, adding a few tablespoons of flour to help bind the mixture together.

Mix in a mixture of flour, baking powder, and salt before spreading the batter into a buttered springform pan.

The butter is processed into a portion of the flour, not until it's broken up into pea - sized bits, but until it's a crumbly, homogeneous mixture.

Add the flour, butter, salt and mixed herbs into the smaller bowl of your food processor and whiz for a minute until the mixture resembles breadcrumbs.

Keep working the butter into the flour until you've got a mixture of pea - sized crumbles and flat discs.

-- 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...)

Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal, place in bowl of stand mixer.

Dump all of the butter chunks into the flour mixture and toss to coat.

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