If the frosting gets too runny, add a few tsp of sifted powdered sugar until
it reaches the right consistency for frosting (see picture above).
Not exact matches
1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough
reaches the
right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat
for gas ovens)
for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool
for 5 minutes before serving
Once it
reaches the
right consistency, increase the speed to medium - high and knead
for 8 minutes.
1) Wash and remove leaves from strawberries 2) Slice strawberries into small pieces and put in a large mixing bowl 3) Pour sugar on top of cut strawberries and mix together, then leave in fridge
for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and cook under low heat 5) Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes)
for one hour or until jam
reaches the
right consistency 7) Once jam is cooked, pour directly into glass jars and cap them
Lol, put the mixture in an ice cream machine, or just freeze
for 30 minutes, stir, freeze
for another 30, stir, and freeze again until the
right consistency is
reached!
Once it
reaches the desired
consistency, drizzle your yummy lemon glaze
for pound cake
right over the top of your Starbucks lemon loaf.
I have added a couple of notes to the recipe a few days ago
for how to
reach the
right consistency, I'm sorry that I added it too late to help you with your bars though