Sentences with phrase «of the milk mixture until»

Turn mixer to medium and add as much more of the milk mixture until you've reached your desired consistency.

Feel free to add more powdered sugar and then add more of the milk mixture until the frosting is thick and fluffy.

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.

Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

Slowly mix in a few tablespoons of the milk until the mixture is fluid then set aside.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

Heat the milk, cream, and salt until the mixture reaches 190 degrees F. Gently stir in 3 tablespoons of lemon juice.

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.

Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon.

Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated.

Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream.

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

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?

Alternate adding one third of the flour mixture and one half of the milk, starting and ending with the flour, and mixing until incorporated after each addition.

You soak bread cubes in a mixture of milk and eggs and bake until golden brown.

Repeat with remaining milk and flour mixture until all of it is added to the batter.

In a bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

I'm an experienced cook and yet I threw away three batches of the milk / flour mixture until I saw your comments and watched the video.

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.

Once the milk mixture begins to boil, pour about 1/3 of its amount into the yolk mixture while mixing until combined.

Add about 1/3 of the amount of boiling milk over the egg yolk mixture while whisking until mixture is smooth.

Whisk in a bit of the warmed milk into the egg mixture, whisking until smooth.

Then add 1/2 cup of the milk, extracts, flax meal, extracts, spices, baking powder and soda, and salt, and continue to beat for another two minutes until the mixture is quite fluffy.

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.

Make a well in the center of the flour mixture and add the lukewarm milk and lightly beaten egg and stir until you have a ball of dough.

Once milk is warm, whisk in eggs, Continue to whisk eggs until the mixture begins to leave a slight coating on the side of the bowl.

Brush with a little milk and then sprinkle with a mixture of sugar and cinnamon (2 tablespoons sugar and 1/2 - 1 teaspoon cinnamon mix well), bake for approximately 15 minutes or until golden.

Continue until all of your flour mixture and milk have been added.

● 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 separate bowl, dissolve the matcha with about half of the warm coconut milk mixture, whisking until frothy and there are no chunks of tea.

Blending / whisking constantly, slowly add a small amount of the hot coconut milk mixture at a time until completely incorporated and smooth.

Pour about 1/3 of milk mixture into the yolks while whisking until smooth.

If you have a food processor, you can do the entire dough - making process in it: just combine all of the ingredients except half the cheese and the milk in the bowl of the processor and pulse until the mixture is even.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Transfer a whiskful of whipped cream into the cocoa power and sweetened condensed milk mixture (1) and whisk until well mixed.

Heat the milk / egg / sugar mixture stirring constantly until it coats the back of a wooden spoon.

Because I've tasted the other side, the one where you take that milk in your fridge that you needed to use up anyway, the sugar that's already in your pantry, a bit of salt, the smallest snippet of vanilla bean and maybe a cinnamon stick, if you so desire, and boil them together until it smells like the heavens exhaled in your kitchen and the mixture becomes the most complexly flavored thick copper caramel with a deliciousness will bring tears to your eyes.

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.

On low speed slowly add to the butter mixture, alternating with little bits of milk (beginning and ending with the dry ingredients), mixing each addition until just incorporated.

Alternate adding one third of the flour mixture and one half of the milk, starting and ending with the flour, and mix until incorporated after each addition.

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.

Stir milk mixture into flour mixture just until free of lumps.

Do this until all the milk is added (take care to not use too fast of a speed so that the mixture becomes frothy; if it does, you'll just want to use a larger saucepan for the next step and patiently stir until the custard forms).

Place juice mixture, coconut milk, rum, vanilla and 1 cup of ice in the blender and blend on high until smooth.

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

And then stir in the rest of the milk until the mixture is well combined.

Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.