Sentences with phrase «pour over the flour»

In measuring cup, whisk buttermilk with egg and vanilla; pour over flour mixture.

Give it a stir or two and pour it over the flour mixture.

Pour over the flour mixture and mix well with a wooden spoon.

In a separate bowl, whisk the egg and pour it over the flour with the water / yeast mixture, oil and vinegar.

In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

Pour over the flour mixture.

Now pour this over the flour mixture, and stir until just combined.

Pour over flour mixture.

Slowly pour over the flour mixture, stir to combine and let it rest for about 10 - 15 minutes until the sticky dough starts to rise and gets a spongy texture.

Pour over the flour mixture, and pulse until some large clumps begin to form (pulse approximately 20 - 30 times).

Pour over flour mixture and stir until moist.

In a small saucepan, bring the water to a boil, then remove it from the heat, and pour it over the flour.

Pour over flour mixture, and stir.

Pour over the flour mixture in the pie plate.

5 Whisk until combined, then pour over the flour mixture.

Not exact matches

(3) Once all of the butter is in thin strips, pour cold water over the mix and use a dough scraper to combine the butter / flour with the water.

Place a cheesecloth or flour sack cloth over a large bowl and pour the cherry mix over that.

Pour over the tapioca flour and mix well to form a sticky dough.

Pour the flour mixture over the banana mixture in the food processor and mix briefly, until a smooth batter forms.

Whisk sugar, flour, and cornstarch together, then pour over the fruit.

Slowly pour the vegetable broth / chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.

Pour butter mixture over flour mixture and stir until just incorporated.

Then this gets poured over unsweetened coconut and almond flour.

Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and the counter from flying flour and pulse the mixer at low speed about 5 times, a second or two each time.

Pour the sugar and flour mixture VERY slowly into the eggs or the eggs will cook and you will have to start over.

In another larger bowl, combine the flour and baking powder, pour the egg / oil / milk mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.

Heat the egg mixture over medium heat, stirring constantly, and slowly pour the potato starch flour in.

Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough.

Add the flour mixture, stir just to combine, then pour over the prepared pan with the chocolate cookie crust.

Pour the hot chocolate mixture over the flour mixture and stir well.

Pour 1/2 cup of the potato cooking water over the flour and whisk it in, making sure that there are no lumps and that the batter is the consistency of thick pancake batter.

Pour sourdough starter over the top of the flour (if it's thick, just spread it out as evenly as possible over the flour), cut softened butter into about 5 chunks and distribute over the top of the starter and flour.

Place the flour in a small bowl and slowly pour the milk over the flour.

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.

Sprinkle a little flour over the 3/4 cup chocolate chips, then pour into mixture and fold to combine - do not overmix.

With the motor running, pour the egg mixture over the flour and pulse until the dough forms into a rough ball.

Instead you mix the sweeteners into barely - melted butter, add the egg, and pour that over the flour mixture.

Pour in one scoop of chickpea flour liquid and let it simmer and once it looks cook on the bottom side, flip it over to cook the other side.

4) Gently pour the milk - water - oil liquid over the flour a little at a time, mixing with a spoon, until you get a dough that is neither too wet nor too dry.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

Pour the liquid mixture over the dry ingredients and stir until flour disappears.

I was afraid of adding too much extra flour, so I tossed it around as best I could (there was no way that sucker was going to hold a shape), put some cling wrap over it while the oven preheated, and then poured it into the dutch oven.

Pour milk over mixture and stir into the flour.

Pour in buttermilk and gently stir with spoon until dough is just put together and the flour is a shaggy dough, do not over mix.

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

I made a version of this last night — I sauteed the tofu, though, after tossing it in rice flour that I seasoned with salt and Japanese chili powder, and cooked the sauce down a bit before pouring it over the tofu.

After you grease them, you just pour a little of your GF flour into the pan and tilt it and turn so the flour will go over the greased area.

Pour milk over the egg and flour mixture.

If you poured too much flour and your sauce has over dried, you can add a small amount (not too much!)

Pour water mixture over flour and stir until dough is evenly moist.