Sentences with phrase «together on low speed»

Mix together on low speed.

Using the paddle attachment, mix ingredients together on low speed.

Mix together on low speed.

Add the egg, egg yolk and vanilla and mix together on low speed.

Mix together on low speed just to incorporate ingredients.

In a stand mixer with paddle attachment, mix butter, flour, and powdered sugar together on low speed until dough starts to form clumps.

With the paddle attachment, stir together on low speed.

Not exact matches

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low - speed for 30 secs.

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.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Beginning on low speed, mix together.

Using a stand mixer fitted with the paddle attachment, mix together the sugars, flour, baking powder, salt, and sprinkles on low speed until combined.

Stating on a low speed whisk the ingredients together, increasing the speed until the buttercream is light and creamy.

Mix on the lowest setting until dough comes together, then increase to medium speed and mix until dough is elastic and smooth, about 8 minutes.

In a large bowl using an electric mixer on low - speed beat together sherbet and orange juice until combined.

To make the frosting, beat the mascarpone cheese, powdered sugar and vanilla extract together on medium - low speed until smooth.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

Mixing on low speed add the flour, mixing only until the dough comes together.

-- 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...)

mix together until fluffy on low speed for 30 seconds.

Add 6 tablespoons melted unsalted butter and paddle on low speed until the mixture starts together in small clusters and clumps — at this point, it should look a little bit like wet sand.

In a medium - sized bowl, beat together the butter and powdered sugar using an electric mixer on low speed.

Marshmallow Cream: In the bowl of a stand mixer fitted with the paddle attachment beat together the marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.

Add the flour - almond mixture and process on low speed until dough just comes together.

In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined.

Add the water and mix on low speed just until the dough comes together.

Mix the streusel slowly on low - speed just until it begins to clump together, which should take between 5 and 10 minutes depending on how cool everything is.

Once the frosting comes together I like to beat it for 5 — 10 minutes on low speed to make it extra fluffy and so light it's like a silky cloud on your tongue.

In a large bowl begin beating together the butter and confectioners» sugar with a mixer on low speed.

In the bowl of a stand mixer, beat together egg whites, 1 teaspoon lemon juice, and 1/4 teaspoon salt on low speed until very frothy.

Once the dough comes together nicely, continue to mix on low speed for 3 minutes.

Whisk on low just until comes together then increase speed to high until smooth.

Sift together the flour, baking powder, and salt and slowly add to the peanut butter mixture mixing on low speed.

In a stand mixer on low speed, beat together the cream cheese, butter, lemon juice and vanilla until smooth.

Mix on low speed until the dough starts to come together.

Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops.

Add yolks and mix on low speed just until dough comes together.

Swap the paddle attachment for the dough hook attachment and continue mixing on medium - low speed until the dough comes together in a tidy ball, about 2 minutes longer.

Cream this mixture together on medium - low speed until fully combined, scraping down the bowl with a spatula as needed.

Beat on medium - low speed until the dough comes together.

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 a standing mixer, add butter, sugar and light brown sugar and cream together on medium - low speed.

with the mixer on low speed, gradually add the powdered sugar until everything comes together, then turn the speed up to medium.

COMBINE yogurt, cocoa, vanilla and cinnamon in a large bowl; beat together with electric mixer on low speed.

Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.

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

Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.

Add the flour mixture to the butter mixture and mix on low speed until the dough starts to come together.

In a large bowl, on low speed, beat together the butter and shortening.

With mixer on low speed, gradually add warm milk,, beating until dough comes together.