Sentences with phrase «until soft ball»

Using a candy thermometer, continue to cook until soft ball stage approximately 234 °F.

Knead until a soft ball forms.

Not exact matches

Insert candy thermometer and boil until mixture reaches soft ball stage.

Add the oil and water and if you are using a food processor process for about 60 seconds until a very smooth, soft, and slightly sticky ball forms.

Just add the peanut butter immediately after it reaches soft ball stage and stir until it melts into the mixture.

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)

If using a mixer (or by hand), once dough has been kneaded for 5 minutes (10 by hand) and is soft and pliable, form it into a ball and place it into a lightly oiled bowl, cover, and let rise until doubled, ~ 2 hours.

Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7 - 10 minutes until your thermometer reads 234 °F (soft ball stage), stirring constantly.

Place the sugar - covered balls on the prepared baking sheet, about 2 inches apart and bake for 8 to 10 minutes, or just until the edges are slightly firm but the centers are still soft.

Stirring constantly with a wooden spoon, cook the mixture over medium to medium - high heat until it reaches the soft ball stage, 238 - 240 °F on a candy thermometer (this should take 20 - 25 minutes).

Cook over medium heat stirring until the mixture reaches 240 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a soft ball

First, make your macarons (one color at a time) by adding all the ingredients together and mixing them all up with a spoon until you get a soft dough that you can mold with your hands into one big ball (it's going to feel like play - dough!)

Boil sugar until temperature reaches the «soft - ball stage» (238 °F), and don't take your eyes off it.

Since we are making large cookies, place just six balls of dough per baking sheet and bake the cookies only until the edges start to brown but the centers are still soft.

Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that's slightly tacky but doesn't stick to the counter or your hands.

Mix the dough with your hands until it forms a soft ball.

If you don't have a candy thermometer, cook until it reaches soft ball stage.

Stir and knead the mixture until a soft dough ball forms - add more flour or warm water as needed.

Continue cooking the sugar mixture without stirring for about 4 to 5 minutes, until it reaches the soft ball stage — 234 to 240 degrees F on a candy thermometer.

Cook over medium heat until mixtures reaches an almond color, or if you have a candy thermometer, until it reaches 270 degrees Fahrenheit (hard ball to soft crack)

If it doesn't, continue boiling for a minute and repeat the water test until it forms a soft ball.

When it is at a boil, remove lid and continue to cook without stirring until it reaches the soft - ball stage — 112 - 115ºC / 234 - 240ºF.

Drop dough by in 2 - tablespoon - sized balls about 2 - inches apart on parchment - lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12 - 14 minutes, rotating the baking sheets halfway through baking.

allow the mixture to boil until the tempurture hits the line marked «soft ball stage».

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Gradually add flour mixture, and mix until just combined.If the batter is too soft to roll into balls, refrigerate for about 30 - 60 minutes

If cheese is too soft to shape into a ball at this point you can refrigerate for a little bit until is hardens up.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Mix in the flour and bring together into a ball shape (if the potato mixture is too soft and sticky, add a little more flour a tablespoon at a time until you reach a doughy consistency).

Shape the dough into a smooth ball and transfer it to a lightly oiled bowl, cover the bowl with oiled plastic wrap once again, and let rise until the dough has relaxed and seems soft and supple.

Cook, without stirring, until the mixture reaches 240 degrees with a candy thermometer, about 10 minutes and the mixture is at a soft - ball stage.

Add the butter and cream (be careful as the mixture will sizzle and spatter) and continue to cook until the caramel temperature reaches between 250 ° and 260 ° on an instant - read thermometer (this is soft ball stage; if you don't have a thermometer, you can test the caramel by dropping a very small amount into a cup of ice water.

Boil until syrup reaches soft - ball stage (240 °F on a candy thermometer).

Turn out the dough onto a lightly floured surface, and knead for about five minutes, or until the dough becomes soft and pliable and forms a smooth ball.

Stir with a fork or whisk until smooth, cover, and refrigerate for 1 - 2 hours or until firm but soft enough to rolls into balls.

To the bowl add the flours, baking powder, salt and nuts together and combine until you obtain a soft ball like in the pictures.

Prepare the masa by combining all the ingredients, mixing and kneading with your hands, until a soft dough ball that resembles a moist play - dough.

Using the dough hook at low speed, add the remaining 1/2 cup - 1 cup flour to the dough, 1/4 cup at a time, until the dough appears soft and forms a ball around the hook.

To make the marshmallow topping, put the sugar, golden syrup and 2 tablespoons of water into a saucepan and cook over a medium - high heat without stirring until the mixture reaches the soft - ball stage (244 °F / 118 °C on a candy thermometer).

Continue kneading and adding flour until a smooth, soft ball of dough forms.

Clip thermometer to side of pan and cook, swirling pot (do not stir) and brushing down sides with a wet pastry brush, until thermometer registers 238 ˚ (also known as soft - ball stage).

The dough should be soft to touch and once no longer sticky, use the remaining flour to dust your work surface to knead lightly until it comes together in a ball.

Add remaining flour as needed until a soft dough ball forms.

Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238 degrees - this is really important).

Process until the mixture comes together and the dough forms a soft, slightly sticky ball.

Clip a candy thermometer to the side of the saucepan, bring to a boil and cook until the temperature reaches the soft ball stage, 236 degrees Fahrenheit.

Cook, stirring constantly, until a candy thermometer registers 234 ° (soft - ball stage) or for about 12 minutes.

I have two rooms full of toys and musical things, like electric keyboard, older computer to learn things on «ABC.com», (a subscription service for 2 + yrs old children), and battery operated toys that are musical, or talk, or walk, or beep, or run, blocks and puzzles, plush toys and soft rubber balls, and when no babies around, I blow up lots of balloons which they throw up in the air and try to catch, or I bring out all the «kitchen stuff» (a collection of plastic dish sets, plastic fake food and utensils, and a big tablecloth I lay it all on and then pick it all up with until next time).

(If the cheesecake balls get too soft while you are dipping the others, place them back in the freezer until they are firm)

Prior to being able to attend class, they advised that puppy owners not walk their pups in public parks or around the neighborhood where stray / unvaccinated dogs travel until after the 4th vaccine, but to meet the need for socialization by inviting lots of kind, gentle people of all ages to their home and carry the puppy everywhere: the video store to rent videos, the fringes of a summer soft ball game, the grocery store to sit outside with the puppy on your lap and watch people and carts and kids go by.