Sentences with phrase «remaining cup flour»

Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.

Not exact matches

Transfer the flour to a large mixing bowl and whisk in the remaining 2 cups / 200 g oats, baking powder, baking soda, cinnamon, and salt.

Put the remaining 2/3 cup toasted rice flour on a plate.

In the remaining dough you add: 400 g (3 cups) wheat or rye flour, or half each.

⁄ 4 cups (156 grams) flour, and remaining 1⁄2 teaspoon (1.5 grams) salt.

Mix the remaining A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables.

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Whisk the remaining cup of reserved lobster stock into the flour vegetable mixture.

In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt.

Now the volume of starter is where you want it, so every 12 hours pitch half the starter and feed the remaining starter another 1/4 cup of water and 1/2 cup of flour - or about 50 grams of each.

Mix remaining 2 Tbsp, butter, flour, remaining 1/4 cup pecans, 1/8 tsp.

Add in remaining 1 cup of flour and continue to pulse till thoroughly combined (about 4 - 6 pulses).

Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 tablespoons butter *.

Using the same mixing or processor bowl, combine the remaining four cups flour and 1?

Add oat flour, baking powder and the remaining 1 cup of rolled oats.

During the summer, or in a warm / humid climate, you'll probably find you have to add the remaining 1/4 cup flour.

Using rubber spatula or a wooden spoon, fold in egg mixture and remaining cup blueberries into flour mixture until just moistened.

Beat in the flour, egg and the remaining 1/2 cup pretzels making sure to leave some pretzel pieces.

Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined.

With the remaining dough I pinched off little 1 1/2 — 2 tsp pieces, rolled them and then squished them with the bottom of a cup that had been floured.

Knead with hands for about 5 minutes adding the remaining 1/4 cup flour as needed to bring the dough together.

Whisk remaining tablespoon flour with 1/2 cup chicken broth until combined.

After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour.

After the waiting time, stir in the remaining 1/4 cup (35 grams) of flour.

At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle.

Then add the remaining flour 1/2 cup at a time.

Combine remaining 1/2 cup milk and flour in a small bowl.

Add in remaining flour 1/4 cup at a time, kneading well after each addition, until dough turns smooth and soft but still slightly sticky.

Melt the remaining 1/4 cup butter in a pan, add the flour, and make a roux until lightly browned.

Stir in remaining 1/2 cup flour, baking powder, and salt until well blended.

flour and remaining 1/4 cup granulated sugar, beating until blended.

Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture.

Sprinkle surface with remaining 1/4 cup flour and knead dough until smooth and no longer sticky.

If dough appears too sticky, add the remaining 1/4 cup flour.

In a separate bowl, whisk together the remaining 1 1/2 cups sugar, and 1/4 cups flour.

In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar.

Add the remaining 12 3/4 ounces (3 cups) all - purpose flour and 8 1/2 ounces (2 cups) bread flour and beat in on low speed until a dough begins to form.

Add in remaining cup of flour, 1/2 cup at a time (* note: you may not need all of the flour depending on the consistency of your pumpkin puree - you want your dough to pull away from the bowl, but not to get too dry.

In a large mixing bowl, combine the remaining 3 cups of flour with the sugar, baking powder, baking soda and salt.

In a large mixing bowl, add 2 1/4 cups of flour, remaining 3 tablespoons of white sugar, and salt.

Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks.

Integrate the remaining 2 cups flour and knead until dough is smooth and elastic, around 5 to 7 minutes.

While the crust is baking, whisk together the remaining 1/8 cup flour, eggs, granulated sugar, baking powder, lime juice and zest.

Add the flour, cinnamon, allspice, cloves, salt, and the remaining 1/2 cup plus 2 tablespoons sugar and pulse to combine well.

Feed the remaining half with 1/2 cup lukewarm water and 1 cup flour.

Pour milk mixture, yeast mixture, bread flour, salt and remaining 2 tablespoons sugar into work bowl of a KitchenAid ® 11 - Cup Food Processor fitted with dough blade attachment.

Place the flour, remaining 3/4 cup flaxseed meal, oat bran, cinnamon, and baking powder in a large bowl, and whisk to combine.

Whisk together the remaining 1-1/4 cups flour and the salt in a small bowl.

Beat on medium speed for 10 - 15 seconds, until about half of the flour is incorporated, then add the remaining 1/3 cup and beat just until all the flour disappears.

Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.