Sentences with phrase «remaining cup of flour»

If dough seems sticky add remaining cup of flour a little at a time until dough cleans the sides of the bowl.

Add remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses).

Stir in 1 cup flour, add salt, and then stir in another cup of flour (the remaining cup of flour will be your «bench» flour and added flour).

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.

Not exact matches

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.

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.

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

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

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.

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.

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.

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.

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.

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.

In the bowl of a standing mixer fitted with the dough hook, mix the 4 1/2 cups of sifted flour with the salt and the remaining 1/4 cup of sugar.

In a medium bowl combine remaining 1/2 cup of flour, baking powder, and cumin.

For 2-1/2 cups wheat flour in a recipe, substitute 1/2 cup almond or hazelnut meal for one of the cups and 1-1/2 cups GF - AP flour for the remaining flour.

In a large bowl sift together the flour, allspice, cinnamon, salt and the remaining half cup of sugar.

Add 1/2 cup of the remaining flour at a time until the dough is smooth but not sticky.

Add the flour to the remaining 5 cups of coarsely chopped walnuts and grind that mixture to a powder.

Whisk in the tapioca flour into the remaining half cup of chicken stock.

Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky).

2 pounds of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary

In a large bowl, stir together the sweet potatoes, chipotle powder, hot paprika, paprika, egg, olive oil, remaining 1/2 cup of flour and gruyere and season with salt and pepper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), combine the finely ground oats, the remaining 1/2 cup (45 grams) of rolled oats, flour, sugar, salt, baking powder, baking soda, and spices.

Stir in the salt and slowly adding the remaining 2 cups of bread flour.

Pulse baking powder, kosher salt, sugar, 1/2 teaspoon pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea - size pieces of butter remaining.

Add in your half a cup of remaining flour, mix until smooth and then add the rest two tablespoons at a time.

In the jar for your blender, add four cups of corn kernels, eggs, milk, salt, sugar, flour, baking powder, and remaining melted butter blending until smooth.

Your dough should not be too thick so after adding 4 cups of flour, add your remaining flour a 1/4 cup at a time.

If the dough is not pulling away from the sides of the bowl after the flour has been incorporated, add the remaining 1/4 cup of flour, as needed in 1 tablespoon increments, until the dough starts pulling away from the sides of the bowl.

Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining.

5 In a separate bowl, sift together the remaining 1 cup of gluten - free all purpose flour, spirulina, baking powder and salt.

Add the almond paste and 1/3 cup gluten - free all purpose flour and blend until mixture is fully combined and no large chunks of almond paste remain (about 1 minute).

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.

Drizzle in 1 1/2 cups cream and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining.

If using a standmixture, switch to the dough hook, and with the mixer on low speed, add in the remaining 1 cup of flour.

If using a stand mixture, switch to the dough hook, and with the mixer on low speed, add in the remaining 1 cup of flour.

Sprinkle the remaining cup of oat & flour mixture on top.

Continue to add in the remaining flour, 1/4 cup at a time, until the dough cleans the sides and bottom of the bowl.

Add remaining 2 cups of flour.

Add the remaining half cup of flour.

Add remaining flour, one cup at a time, mixing until dough comes away from sides of bowl and forms a slightly sticky ball.

Transfer the oats to the bowl with the nuts, then add 1 1/4 cup of flour, reserving the remaining 1/4 cup.

Slowly add the rest of the flour (the remaining 4 cups) and mix until combined.