Sentences with phrase «texture of your batter»

I had some extra batter left over (I had to use a smaller loaf pan) and so I added some of my homemade almond / coconut milk to make the texture of the batter more like pancake batter... I fried them up in some coconut oil and MAN, they were delish!!

The texture of the batter was lovely, and I liked the slight tangy quality of the waffles, so I'd recommend that you try the same course of action.

This will somewhat affect the texture of your batter.

Our blueberry pancakes taste delicious; we're just trying to figure out the texture of the batter a little bit.

If the texture of the batter isn't like this, add more water to achieve the right consistency.

I used everything except for the espresso (not really a fan) and the texture of the batter came out thinner then peanut butter which I don't know if I did it wrong, and the cookies came out wide (I probably did it wrong, haha) but OMG they turned out SOOOOOO good, the BEST cookies I have ever made!

This next step is important when making coconut flour pancakes, as it determines the texture of your batter.

Soaking improves the texture of the batter, increases nutrients, improves digestibility and neutralizes phytic acid (also called phytate).

Not exact matches

While not exactly chicken covered in a layer of chocolate chip cookie batter (though that would that be a sight), the new Sweet & Crunchy Tenders are made with a shortbread cookie coating that provides both a sweet flavor and crunchy texture.

«These blends — whether it's a marinade or rub, seasoned breader, predust or a batter — all help to create a uniform finished food product of optional flavor, texture, and appearance ready for delivery to the customer.

The texture will resemble that of cheesecake batter.

Over-mixing of batter may result into chewy and dense textured cupcakes.

Mixing of batter creates air bubbles in your batter that results in fluffy cupcakes but if you over-mixed your batter, those bubbles will collapse leading to a dense textured cupcakes.

Start with lowest amount, then add on tablespoon at a time of remainder as needed to get correct consistency of a batter the texture of full fat coconut milk)

I used Tofutti cream cheese (plain) for this recipe and I was completely blown out with the amazing texture of the pancake batter.

I added a bit of almond meal to the batter, which gives them a little body, some texture, and a hint of nuttiness.

And while the coconut and pineapple add texture and sweetness, the sugar on top adds crunch, and the dark rum adds a bit of luxury, my favorite part of this banana bread is the hint of nutmeg in the batter.

It's important you don't over-mix the batter or the texture of the muffins will be off.

For me, that was using about 1/3 c. of batter for each waffle and cooking it to the «uniform texture» setting on high.

The peanut butter layer set into a strangely hard texture, and the jelly was so liquid - y (didn't let it cool, see previous mention of not enough time) that when I put the remaining banana bread batter on top, the jam oozed out all around the sides / top.

By far this tempura recipe is the one I find it has the right balance of flavor and texture, for me, tempura has to be extra crispy and light with a flavorful batter.

Flaked sweetened coconut is high in saturated fat for a plant food (nearly 94 percent of the fat is saturated), but a little offers nutty flavor to the batter and texture to the topping.

-- It's a very rich batter which bakes to a kind of brownie - like texture.

Add the milk and whisk until the batter is smooth (it should have the texture of a thick crepe batter).

Non-wheat-based coating systems that deliver a light, crispy texture have led to development of rice, potato and soy starches in batters and coatings that perform as well as their gluten - containing counterparts.

I made a batch last year (also, vegan), but the texture was lack - luster (I didn't end up sharing them, but that didn't stop me from eating the so - so batter straight out of the bowl!).

The finished product was absolutely delicious both in taste and texture but the dough was the consistency of batter and it was impossible to try to braid it into loaf.

These cupcakes possess a surprising texture, due to a chunky peanut butter batter and filling of melted semisweet chocolate chips.

Both of those will hold the batter and fry up well but, imo, the taste and texture are less fish - like than hearts of palm.

For this version, the coriander seeds provide little pops of flavor throughout the cake and I don't mind their texture, but if you're not keen on the whole seeds in your cake, add a teaspoon of ground coriander to the batter instead.

We're also using thick - cut white bread here so that it can soak up more of the batter to have the perfect fluffy texture.

(If the cookie dough is very wet, similar to the texture of very thick muffin batter, then chill for 30 minutes.)

As for the cookie pieces, the filling of the cookies melted into the batter and while the chocolate wafers stayed ever so slightly crisp, maintining a different texture than the rest of the cake.

This particular recipe caught my eye because of the ground almonds in the cake batter, which would give it a great flavor and texture.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

Stirring shredded coconut in the batter of these whole wheat pancakes not only adds texture but makes them extra tender.

These types of yeast breads are often referred to as batter breads because the mixed dough is not kneaded and has a sticky batterlike texture.

The batter for these vegan blueberry pancakes is a mix of whole grain oats ground into flour, ground flaxseed for awesome texture, and my favorite Sunwarrior protein!

The combination of rice flour and coconut flour really lends to the «cake» taste, and the little bit of grated coconut in the batter adds both texture and sweetness.

Hi Maria, I really enjoy the taste and texture of your recipes, but I had a bit of trouble figuring out how to perfect the «folding in» process, particularly with the protein powder, which invariably ends up throughout the batter as stubborn clumps.

They're made with a secret ingredient — black beans — and because the beans give it such a great texture and the batter holds so well together, there is no need for any type of flour at all.

I won't tell a salesman's white lie to all you deep - fry lovers out there and claim that baking is just as good as crispy, battered somethings fried in oil, but I honest - to - goodness love the crunchy texture of a spiced crumb coating on oven fried food.

The experts must have done this because of its batter as it is dense and cookie - like in texture.

A few spoonfuls of polenta in the batter add just the right amount of texture and crunch to this cake.

Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.

I prepare Ragi Idli using even Ragi Rava but today I am posting the recipe of idli dosa batter using ragi flour which can be used to make both idli and dosa.I usually prefer to make a spicy chutney to go along with ragi idli and dosa to balance the distinct flavor of ragi.However I like the ragi idli using ragi rava instead of ragi flour because of the usage of the rawa that gives the idli a better texture and softness, I will post that version sometime soon, but dosas come out nicely with this recipe and is a good way to feed those who are finicky to include this wonderful finger millet in their diet.If you want to use the whole finger millets instead of flour you can check out my ultimate multigrain dosa recipe where I have used the whole millets instead of the flours.

The team noted that egg protein is generally seen as essential in bakery products because the protein has a great influence on the structure of its batter — which influences the end appearance and texture.

By the time I was done I had something with a texture more like fudge and with a flavor that really reminds me of brownie batter.

For even more flavor and texture, sprinkle the remaining 1/4 cup of chopped nuts on top of the batter before placing in the oven.

Hi Sara, I haven't tried this recipe with raw milk so I'm not sure if it'll work with that — I suggest trying the recipe as it is written first before experimenting so you're familiar with what the texture / thickness of the batter is supposed to look like.