Sentences with phrase «on low speed of»

Beat on low speed of an electric mixer for one minute, or until well - blended.

Beat on low speed of mixer until combined; continue beating on high speed 5 minutes.

Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.

On low speed of electric mixer, gradually add in flour mix until all is incorporated.

Beat the dry ingredients into the wet ingredients on low speed of mixer.

Not exact matches

If you compare high - speed memory devices at four gigs for $ 19.99, we're actually on the low end in terms of pricing.

As long as low domestic consumption (currently in the range of 40 - 50 % of GDP, based on varying estimates) continues to constrain demand, Chinese growth is unlikely to pick up speed anytime soon.

After Tamerlan Tsarnaev was shot, the younger brother — who was low on ammunition — shifted to the driver's seat of the car from the passenger's seat, slammed it into reverse, ran over his brother, sped away and quickly abandoned the vehicle.

RE the second point: if someone can explain to me how the Futures Market (which is cash settled) will affect the actual Market Ill stand corrected on that point... having said all this I do believe BTC is overvalued on a «fundamental» basis because there has not been enough adoption and the transaction cost is too high but it is acting more like gold 2.0 and there will have to be a better method of lowering transaction costs and increasing speed or using an alternative coin.

Turn the mixer back on to medium - low speed and add in the second half of the flour, followed by the second half of the milk until the batter is smooth.

Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined.

In the bowl of your mixer, beat butter, peanut butter, whipping cream, and vanilla on medium - low speed.

Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

Mix in remaining dry ingredients on lowest speed, just until the last of the flour disappears.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low - speed for 30 secs.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

Add the flour, cornmeal, and salt and mix throughly on low speed, scraping down the sides of the bowl several times if necessary.

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.

Add thawed berries and milk of choice to a blender and blend on low, gradually increasing speed until combined and smooth.

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl.

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

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

On the mixer's lowest speed, add in the cake flour, baking powder, salt, and 1/4 cup of sprinkles.

The first stage of processing will be turning your hazelnuts into nut butter, I did this by using the grind function until it resembled something like ground almonds and then processed on low speed until it became a smooth butter.

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.

Next add all of your ingredients except for your coconut milk and pulse a few times before blending on a low speed.

Add the flour to the bowl, sprinkle with the kosher salt and combine on low speed until just combined and the flour is in pieces the size of peas.

Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporated.

In the bowl of your stand mixer or with the aid of a handheld one, beat the butter and cream cheese on low speed until everything is blended.

Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.

Turn your mixer off and pour in half of the icing sugar, on a low speed start to mix it in.

With the mixer running on the lowest speed, gradually add in the melted chocolate, stopping often to scrape down the sides of the bowl.

Add in rest of ingredients and mix in blender on low speed until well blended.

then, with the mixer on low, slowly add in the rest of the sugar, then turn the mixer up to high speed.

Add the rest of the wet ingredients and mix on low speed for 1 minute.

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.

Carefully beat about 1/2 of the sour cream & milk mixture into your oil & sugar mixture with the mixer on low speed.

Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.

Add in the other half of the dry ingredients and mix on low speed again until just combined.

Place flour salt and baking powder in the bowl of a stand mixer with dough hook attachment and mix for 30 seconds on low speed.

Add in half of the dry ingredients to mixer and mix on low speed until combined.

-- 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...)

Add the dry ingredients to the bowl of the stand mixer with the other mixture and mix on low speed just until everything is combined.

For almonds, pulsate on low to medium in high speed blender for chopping, adding a dash or two of salt.

Place the butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and milk in the large bowl of an electric mixer and beat on low speed until combined.

Brioche dough: in a bowl of a mixer with dough attachment, put flour, yeast, sugar, eggs and vanilla and knead on low speed until stiff dough begins to form.

In a food processor, combine all of the ingredients except the coconut milk, and process for about 1 minute on low speed, scraping sides as needed.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low - medium speed until foamy.