Sentences with phrase «water over the flour»

Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.

Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Pour 1/2 cup of the potato cooking water over the flour and whisk it in, making sure that there are no lumps and that the batter is the consistency of thick pancake batter.

Drizzle the water over the flour and then mix your dough.

Slowly drizzle ice water over the flour mixture a few tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid into the dough.

Drizzle the oil and water over the flour and combine using a large spoon.

Not exact matches

(3) Once all of the butter is in thin strips, pour cold water over the mix and use a dough scraper to combine the butter / flour with the water.

Usually a hot cross bun has a flour and water paste piped over before baking but I thought that might mess with the layers of dough here.

Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough.

Over time I have learned that there are 3 ingredients that bring success when it comes to making sourdough bread: flour, water and a mixture of patience and perseverance.

As areas of the dough start to form, move them out of the way and sprinkle additional water over dry pockets of flour.

Sprinkle about 6 tablespoons of the icy cold vinegar - water mixture over the flour mixture.

In a separate bowl, whisk the egg and pour it over the flour with the water / yeast mixture, oil and vinegar.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.

Mix the water with the apple cider vinegar and slowly drizzle it over the flour.

Adjustments we made for taste preferences over the range of five in our household include reducing the grain blend amount to 25 % of the flour amount by weight, substituting KA's White Whole Wheat flour for one - third of the total flour used, and using honey as a sweetener instead of sugar (adjusting the water added down by half the amount of honey used).

When we mix flour and water, and keep adding more flour and water we are encouraging the critters that we want to take over the starter.

Add ricotta, lemon, and water to the flour mixture, then mix just until combined (don't over work the dough, it should hold together loosely).

You could also use 5.6 grams of instant yeast] 1/3 cup (80gm) warm water (not over 100 degrees F) 3 1/2 cups (438gm) all - purpose flour 2 1/4 (13gm) teaspoons salt 1 1/4 cups (300gm) tepid water (70 to 74 degrees F)::::::::::::::::::::::::::::::

4) Gently pour the milk - water - oil liquid over the flour a little at a time, mixing with a spoon, until you get a dough that is neither too wet nor too dry.

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)

High Altitude (over 5,000 feet): Prepare as directed, adding 2 tbsps all - purpose flour and an additional 1 tbsp water.

I've been cooking over 30 yrs and have never seen water thicken on it's own without flour or cornstarch.

You may need to add more water if it over thickens, or add a teaspoon corn flour if it needs thickening.

To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat.

Sprinkle the water over the fat / flour / sugar mix and bring the dough together with your hands.

Pour water mixture over flour and stir until dough is evenly moist.

Remove a pint of your starter (You can start the feeding process over at this point by adding 1 cup each of flour and filtered water to the pint of starter, or you can put the pint of starter in the refrigerator until you get ready to feed it again for further bread making).

In a large sauce pot over medium - high heat, whisk together water, chickpea flour, sea salt, black pepper if using, and oil until mixture thickens to a porridge or polenta consistency.

According to some sources, the Carib and Arawak Indians used pepper juice for seasoning, and after the «discovery» of chile peppers by Europeans, slave ship captains combined pepper juice with palm oil, flour, and water to make a «slabber sauce» that was served over ground beans to the slaves aboard ship.

Combine the plain flour and water, then pour into a small saucepan and stir over a medium heat until the mixture thickens into a paste.

ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair).

ice water in a small bowl and drizzle over flour mixture, tossing with a fork to distribute.

ice water in a small bowl and sprinkle over flour mixture; toss with a fork to incorporate.

JUMP TO THE RECIPE This recipe was created over time, adding a little more water here, a little more spelt or wholegrain flour there, until I hit a sweet spot: a dough that has a high enough hydration to yield an open crumb and a glossy interior, but not so wet that it's hard to handle with my amateur shaping skills.

In a small saucepan, bring the water to a boil, then remove it from the heat, and pour it over the flour.

ice water over remaining flour mixture in bowl and knead again to bring it together.

Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes.

Heat the pan drippings over medium heat, add the flour / water, and stir well to mix well, scraping any bits off the bottom and side of the pan.

Combine vinegar and 1/2 cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine.

Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.

Melt the chocolate in a bowl over a pot of water, then remove from the heat and mix in the butter, sugar and flour.

Over 60 gluten - free, dairy - free recipes featuring the incredibly nutritious coconut in all its glorious forms: coconut oil, milk, water, flour, meat, sugar, cream, butter, and aminos.

Place flour and half the water into a saucepan, mix until a paste is formed, add remaining water and heat over medium heat - stir constantly.

I have been using one I see all over the place in which says 2 parts flour, 1 part salt and not quite 1 part water.

we mixed 1 cup of plain flour with a cup of cold water in a pan then put it over a heat and then added 3 cups of hot water and then cooked it until thick and gloopy.then we split it of and added food colouring.

For a healing mask, mix about 1 teaspoon of chickpea flour (option to add a pinch of turmeric) with water until a paste forms, then spread over the skin for 10 minutes before rinsing.