Sentences with phrase «remaining flour one»

Scrape the bottom and sides of the bowl, then add the remaining flour and beat until incorporated.

Add remaining flour mixture and cereal milk, stirring until fully combined.

Fold in the remaining flour and the cocoa powder; fold in the chocolate.

Using a wooden spoon, gradually stir in enough of the remaining flour to make a soft, sticky dough that comes away from the sides of the bowl.

2 Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 10 minutes.

Sprinkle the remaining flour evenly over the top.

Mix in the cream, then the remaining flour mixture, mixing just until the flour is incorporated and the batter looks smooth.

3 Pour the mixture into a large bowl and add the remaining flour and dry baking ingredients (3/4 cup brown sugar through cinnamon), stirring to combine evenly.

Fold in the remaining flour and spread the mixture in the cake tin.

With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined.

Mix in remaining flour until dough is easy to handle.

Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.

Switch to the dough hook, and gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead.

Repeat with the remaining flour mixture and pumpkin puree.

Discard any remaining flour, egg and panko mixture.

Repeat with remaining flour mixture and buttermilk, scraping down the sides of the bowl as necessary.

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

Knead until elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Once smooth, stir in the remaining flour, fit the mixer with a hook attachment, and knead on low until the dough is smooth and elastic, about 10 minutes.

Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Knead until smooth and elastic (10 minutes), or transfer to an electric mixer with a dough hook and mix 10 minutes on medium speed; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Add half of flour mixture, and combine; repeat with remaining flour mixture.

Gradually add enough of the remaining flour to form a soft dough.

Then add coconut oil and remaining flour mixture.

Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses.

Sprinkle with the remaining flour, to cover the sponge dough, but don't mix it in.

Toss with flour to coat and set and blueberries and remaining flour mixture aside.

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

With the mixer on low speed, gradually add the remaining flour until you have a dough that is smooth and elastic, and not sticky.

Add half the flour and mix for a few seconds, add the pumpkin and crème fraîche and mix for a few seconds and then add the remaining flour and mix until just combined.

Spread the dough out around the bottom of the food processor bowl using a rubber spatula, then sprinkle it with the remaining flour.

Add the salt, ground walnuts, and just enough of the remaining flour to make a thick mass that is difficult to stir.

Using your hook attachment, mix until blended then add the remaining flour until you have a soft dough.

To this butter mixture add the yogurt and flour alternately (1/3 of the flour, 1/2 of the yogurt, 1/2 of the remaining flour, the rest of the yogurt, followed by the rest of the flour).

Beat until combined then add the remaining flour.

Once combined add in remaining flour 1/2 cup at a time until the dough comes together in a ball and is only lightly sticky.

Mix in enough of the remaining flour until it forms a dough.

By hand stir in enough remaining flour to make a firm dough.

Add remaining flour as needed until a soft dough ball forms.

It is better to underbeat than overbeat at this point; if the flour isn't fully incorporated, that's okay just blend in whatever remaining flour needs blending with a rubber spatula.

Add the remaining flour, 1/2 cup at a time, and the butter and mix until incorporated.

The dough should be soft to touch and once no longer sticky, use the remaining flour to dust your work surface to knead lightly until it comes together in a ball.

ice water over remaining flour mixture in bowl and knead again to bring it together.

Add the remaining flour mixture and mix to thoroughly combine without overmixing.

Continue with the remaining flour.

Add the remaining flour in 1/2 cup increments, stirring between each addition, until it becomes too difficult to stir.

Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

Add the remaining flour 1/2 cup at a time.