Sentences with phrase «seconds on low speed»

Stir another 20 seconds on low speed.

Mix for 90 seconds on low speed or until all ingredients are well incorporated and the dough pulls away from the sides of the bowl.

Place flour salt and baking powder in the bowl of a stand mixer with dough hook attachment and mix for 30 seconds on low speed.

Not exact matches

RE the second point: if someone can explain to me how the Futures Market (which is cash settled) will affect the actual Market Ill stand corrected on that point... having said all this I do believe BTC is overvalued on a «fundamental» basis because there has not been enough adoption and the transaction cost is too high but it is acting more like gold 2.0 and there will have to be a better method of lowering transaction costs and increasing speed or using an alternative coin.

With the mixer on low speed, add the chocolate crumbs and mix just until incorporated, about 30 seconds.

Turn the mixer back on to medium - low speed and add in the second half of the flour, followed by the second half of the milk until the batter is smooth.

Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Mix on low speed until the dry ingredients are incorporated — about 30 seconds.

In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.

In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Add the buttery spread pieces and mix on low - medium speed until well - incorporated (about 30 seconds).

Blend on low speed for a few seconds or until the batter has not lumps.

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

Beat on low speed to blend the ingredients and break up any lumps, about 30 seconds.

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds.

mix together until fluffy on low speed for 30 seconds.

In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

Beat on low speed until almost fully combined, about 30 seconds.

Blend on low speed for 10 - 15 seconds until all ingredients are throughly combined.

Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.

Beat on low speed for 30 seconds, then increase the speed to medium and beat for two minutes, scraping the sides of the bowl as necessary.

Using a stand mixer or hand mixer on low speed, blend for about 30 seconds or until everything is well combined.

Beat cake mix, water, oil, egg whites and coconut extract in a large bowl in low speed for 30 seconds, then on medium speed for 2 minutes.

In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes.

Sift all dry ingredients and combine using an electric mixer on low speed for 30 seconds.

Add the dark chocolate chunks, and beat on low speed until combined (30 seconds).

Add the butter one piece at a time and blend on low speed for 30 seconds.

Use an electric beater to beat on low speed for 30 seconds or until just combined.

With mixer still on low speed, add wet ingredients to dry mixture and beat for about 30 seconds until just combined.

Add butter pieces and beat on low speed for about 30 seconds or until butter is broken down but with pebble sized pieces still visible.

/ Pour half the hot soup over the herbs / Place lid on the blender, holding lid with a towel, blend at low then high speed until smooth / Pour into a second pan, puree the rest of the herbs and soup base in the same way / Return it all to the stove and reheat, but do not simmer or soup will lose its bright color / Garnish with a few reserved sorrel leaves, parsley, chives and a little cream if that sounds good.

Scrape the bowl again and add the flour; fold a few times and then stir on low speed for 30 seconds to 1 minute, or until the flour is completely incorporated and the dough comes together in a ball.

In the bowl of your mixer, beat cake mix, entire can of pineapple and juice, oil and eggs on low speed for 30 seconds.

Select «Smoothie» or blend on a Medium Low speed for 10 seconds, then on a Medium High speed for 30 seconds.

Add in the coconut and mix on low speed for just a couple seconds until distributed.

In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds.

With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds.

Combine the coconut oil, vinegar, water and vanilla together in a large bowl, with a mixer on medium - low speed, about 30 seconds.

Put 3 eggs, half the milk and cream mixture, 1 1/2 teaspoons salt, 1/8 teaspoon pepper and 3 gratings of nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds.

Using a hand mixer on the lowest speed, start to «mash» the potatoes for about 30 - 45 seconds.

Beat on medium - low speed until smooth, about 30 seconds, scraping down the sides of the bowl as needed.

Add peanut butter, toasted peanuts, and brown butter and mix on low speed, scraping down sides of bowl as needed, until fully incorporated, about 30 seconds.

Starting on medium - low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.

In the bowl of a stand mixer, begin whipping the second portion of egg whites on medium - low speed.

Beat on low gradually building the speed to high over 30 seconds.

with the paddle attachment, mix on low speed (# 2 if using a KitchenAid) just until all the flour is moistened, about 20 seconds.

Meanwhile, in large bowl, beat cake mix, butter, milk, vanilla and eggs on low speed for 30 seconds.