Sentences with phrase «until homogenous»

Combine very thoroughly with a fork until homogenous.

1) Cream cooking oil, sugar and coffee powder together 2) Beat in eggs and self - raising flour, alternating each cup of flour with an egg 3) Add in vanilla extract and chopped walnuts 4) Mix cookie batter until homogenous 5) Drop by teaspoon on greased baking trays 6) Bake in oven at 165 deg cel for 8 — 10 minutes, or until cookies are firm 7) Cool for 10 minutes before serving

Gradually add the almond flour and polenta, bicarbonate of soda and cardamom to the whisked eggs and blend until homogenous.

Add to butter / four mixture, mix until homogenous and grains of flour mixture have disappeared.

I combined a cup of toasted pecans, a cup of coconut flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.

Crack all the eggs into a large mixing bowl, add the milk and salt and pepper and beat with a whisk until homogenous, pour it into the hot pan.

Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).

Not exact matches

If the dough becomes too thick to stir use knead it with your hands, for about 5 minutes, until you obtain smooth, homogenous dough that is soft and a little sticky.

Mix until you have a homogenous batter that runs from the spatula in a thick ribbon.

In a medium sized mixing bowl, add the fruit purée, egg yolk, butter, and cinnamon, creaming the ingredients together until relatively smooth and homogenous.

Increase the mixer to medium - high speed for 4 - 6 minutes until the mixture doubles in size and is completely homogenous.

Pour asparagus mixture into food processor and process until all the pieces are broken up and the mixture is fairly homogenous.

Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.

Sift about one - third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

When I see that I get areas in the pan where the sugar is becoming brown and others where is still clumpy white, I remove the pan from the fire and just keep stirring until I get a more homogenous mix..

Once everything is added and the batter is smooth and homogenous, divide evenly between your cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes.

Then add the buttermilk and use a fork to gently toss the mixture a bit until the flour is just wet but not homogenous.

Whisk the batter together until it is homogenous; it will be liquidy.

Start on a lower setting and gradually increase the speed until you have a fluffy and homogenous mixture.

Then, add the oat flour and desiccated coconut and mix everything until you have a homogenous mixture.

In a large bowl mix together all the ingredients until you are left with an homogenous batter.

3) Add flour mixture and lemon zest and beat till blended 4) Add in almonds and raisins and mix till homogenous 5) Shape into a log on baking paper (placed on a tray) 6) Bake at 160 deg cel for 35 minutes until light and golden on outside 7) Cut into pieces 8) Bake for another 10 minutes until crunchy

Add egg yolks to dry ingredients and whisk everything together until mixture becomes light and homogenous.

Remove the pan from the heat and whisk in pieces of butter into cream, until it's smooth and homogenous.

Then whisk in whole wheat flour, baking powder and salt, and process the mixture in a blender until you get a homogenous batter.

Meanwhile, whisk the sweetened condensed milk, lime juice, and egg yolks together vigorously until a smooth and homogenous mixture forms.

Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula until you have a homogenous batter that runs from the spatula in a thick ribbon.

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

Add the cocoa powder and blend everything well until the texture is homogenous.

Grind everything again until you have a homogenous mixture.

Place all the ingredients in your blender, except the mango chunks, and pulse until you obtain a homogenous mixture.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) 2) In a large bowl, cream together the eggs with sugar 3) Sift in the almond meal, ground cinnamon, and salt 4) Mix in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clean.

Pulse until all the dried fruit is well - incorporated and the mixture is homogenous.

Once the flavorings have been added, beat again until the mixture is homogenous.

Stir until smooth and homogenous.

Set aside and add the butter stirring until smooth and homogenous.

Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute.

You're not bringing it to a simmer or a boil, just heating it until the mixture is a touch more fluid and totally homogenous.

Continue to beat on medium speed until mixture is homogenous and very thick, about 2 minutes.

Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).

For the buttercream frosting add all the ingredients to your food processor and pulse until you obtain a homogenous mixture with no lumps.

Run the motor on high until you have a cream, homogenous mixture.

Add the rest of the ingredients and blend for 30 - 40 seconds until smooth and homogenous.

Pulse grapefruit zest, vanilla extract, 1/2 cup butter, and 1/3 cup powdered sugar in a food processor until smooth and homogenous.

Vehicle bodies until now have consisted largely of a homogenous sheet steel structure with constant component sheet thicknesses.

Just put the ingredients in a blender and start blending until you get a homogenous and smooth drink.

Turn on the machine and stream in the water, 1 tablespoon at a time, processing until the mixture starts to ball up (use only as much water as you need to get it sticky and homogenous).

Mix everything well until you obtain a homogenous mixture.

Whisk together until the ingredients are combined and the mixture is smooth and a homogenous pale orange color.