Sentences with phrase «of the flour mixture on»

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.

Add in half of the flour mixture on medium speed, stopping to scrape down the mixer bowl as needed.

Place the onion in a separate bowl, cut - side up, and pour all of the flour mixture on top.

Not exact matches

Then cover the top of a counter and a rolling pin in buckwheat or brown rice flour and roll your mixture out on it until its nicely thin and perfectly smooth.

Mix on low until combined, and repeat with the second half of the flour mixture and browned butter.

Each cup of Better Batter flour on it's own should weigh 140 grams; below you will replace a small portion of the flour with cornstarch to lighten the flour mixture.

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.

On a clean surface, make a mountain out of flour mixture then make a deep well in center.

Fifth — Dredge a cube of tofu in the flour, dip it in the almond milk, roll it in the almond mixture, and put it on a parchment lined baking sheet.

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.

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.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Add in the rest of the flour mixture and beat on low speed until almost combined, then add in the rest of the buttermilk and beat on low until all mixed in.

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

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 chivon 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 chivon 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 chivOn 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 chivon top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

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 2 tablespoons of the liquid mixture on top of the flour mixture and combine with a spatula.

Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together.

With the mixer on low beat in about 1/2 of the flour mixture followed by about 1/2 of the sour cream.

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

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

With the mixer on low, add half of the flour mixture.

Add the garbanzo beans to your food processor or blender along with the chopped parsley, garlic, onion, salt, pepper, cumin, baking soda, flour, lemon zest and the juice of 1/2 a lemon then blitz on high until the mixture is smooth.

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconutFlour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconutflour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

-- 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..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..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..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..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.

In a large bowl or on a floured work surface, add 3/4 of the flour mixture to the sweet potato and create a well in the middle.

Add about one - third of the flour mixture to the batter and beat on medium speed until incorporated.

On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.

With the mixer on low, add one third of the flour mixture followed by half of the milk.

With the mixer on medium - low speed, alternate adding 1/3 of flour mixture, then 1/2 of the milk, beginning and ending with the flour.

Add the rest of the milk to the mixture, then pour onto the flour and mix for 5 minutes on a medium speed until a dough is formed — it needs to be quite soft and sticky between your fingers.

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.

Add flour mixture and mix on low just until dough forms a ball on comes away from the sides of the mixing bowl.

With the mixer on low, add half the flour mixture, mix until just incorporated, then add the buttermilk, followed by the remaining half of the flour mixture.

With the mixer running on low, add a third of the flour mixture to the egg mixture, followed by a third of the coca mixture.

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.

Transfer the mixture on a well - floured surface and knead it for a couple of minutes.

Dump the flour mixture on top of the chocolate mixture and whisk until thoroughly combined.

On medium - low speed, add 1 / 3rd of the flour mixture to the butter / sugar mixture, then the vanilla and 1/2 of the milk.

Place this butter - flour mixture on a large piece of plastic wrap and cover completely.

Add yeast mixture and mix on low until most of the flour has been mixed in.

What I like about grating frozen butter is that it goes so quickly — it takes maybe 45 - 60 seconds to grate a stick of butter, so it's not possible for it to melt, or even feel greasy on the hands (but I start with the flour / dry ingredients already on the bowl and before I start grating, I dredge the stick of butter in the flour mixture so as to create a barrier between me and the actual butter).

With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated.

Streusel — a crumbly mixture of flour, butter, sugar, and spices — often shows up on coffee cakes.

I decided I wanted to try and reduce the amount of the oat - quinoa flake mixture in this breakfast bowl the lower the carb amount, but I didn't want to skimp on the volume — hello hangry by 10 am — so I added in a few tablespoons of coconut flour.

Put about 1/2 cup (depends on how packed you want it to be) of the mixture in the flour tortilla.

In the bowl of a standing mixture fitted with a dough hook, combine the flour, sugars, and salt on low speed.