Sentences with phrase «time on low speed»

Mix one more time on low speed.

Add the eggs one at a time on low speed.

Beat in half at a time on low speed.

Not exact matches

on low speed, add the butter 1 piece at a time, mix until you have a coarse meal and the butter is scattered throughout

Add the eggs one at a time, mixing on low speed until incorporated.

With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.

Add the flour, cornmeal, and salt and mix throughly on low speed, scraping down the sides of the bowl several times if necessary.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

After the time is up, turn your blender on a low setting and start blending, blend until smooth (you can up the speed a little but a low speed works just fine).

Start adding the graham cracker flour 1/2 cup at a time, while mixing on low speed.

Gradually add powdered sugar (about 1 cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.

Next add all of your ingredients except for your coconut milk and pulse a few times before blending on a low speed.

Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporated.

Then, with mixer on low speed, add eggs one at a time.

A little at a time, on low speed, add the dry mixture to the sugar mixture.

Start the mixer on a low speed as you add the eggs one at a time until they're just incorporated.

With the mixer on low speed carefully beat in the flour mixture and buttermilk about 1/2 at a time.

Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).

-- With mixer on medium - low speed, add the butter a few tablespoons at a time, mixing well after each addition.

With the miser on low speed beat in the sour cream, followed by the eggs 1 at a time.

Add the powdered sugar, one cup at a time, incorporating on low and then beating on medium - high speed to fully mix in the sugar.

-- 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...)

You can add and stir the eggs by hand but it requires some serious elbow grease.Mix in the eggs, one at a time, using the paddle attachment on low or medium speed.

With mixer speed on low, add the milk and dry ingredients, a 1/3 at a time, alternating between wet and dry.

With mixer on medium - low speed, add some of the juice reserved from the cherry filling one teaspoonful at a time.

Add eggs one at a time, beating on low speed after each addition until incorporated and scraping sides and bottom of bowl.

On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.

Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, one at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

With the mixer on low speed, add eggs, then egg white, one at a time and mixing to combine after each addition.

With mixer on low speed, add flour mixture in three batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with flour mix, until all cookie ingredients are fully combined and begin to form a ball in center of bowl.

With the mixer on low speed, add eggs then egg white one at a time, beating until incorporated after each addition and scraping down the sides as necessary.

At a time, add 1/4 cup of flour and shredded coconut and beat well on low speed.

Then, on the lowest speed, add the eggs one at a time scraping the bowl after each addition.

Blend on low - medium speed until creamy, scraping down the sides as you go and adding water a tablespoon at a time and only as needed to thin the hummus if it's looking too thick.

Add powdered sugar gradually, about 1/2 cup at a time, beating on low speed until incorporated after each addition.

On low speed, add the eggs, one at a time.

Add eggs, 1 at a time, mixing on low speed after each just until blended.

Add in the butter one heaping 1/4 teaspoonful at a time and beat using an electric mixer set on low speed, until the mixture resembles coarse sand.

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

Keep the mixer on low speed and add the powdered sugar 1/2 cup at a time.

Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined.

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.

Add the lemon juice and vanilla then, with the processor running on low speed, add the eggs one at a time, processing until just combined.

With the motor running on low speed, add the eggs, one at a time, until incorporated, followed by 1 1/2 cups of the grated Parmesan.

Whip on low speed, adding the eggs one at a time, making sure each egg is fully incorporated before adding the next.

With the mixer on low speed, add the warm (not hot) chocolate mixture a little at a time just until combined.

Using a stand mixer fitted with the paddle attachment on medium - low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon).

With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.

Add eggs, one at a time, mixing on low speed after each addition just until blended.

Gradually add the powdered sugar 1/2 cup at a time, mixer should be on lowest speed, stopping occasionally to scrape down sides of the bowl.