Then sprinkle
the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.
Sprinkle 4 tablespoons of the ice
water over the mixture.
Sprinkle
the water over the mixture and blend with a fork.
Sprinkle 1 tablespoon of
the water over the mixture, stirring with a fork to moisten it evenly.
Drizzle
water over mixture and pulse until dough forms a ball, about 30 seconds.
Sprinkle about 2 tablespoons cold
water over mixture and pulse until dough comes together in clumps.
Drizzle 3 tablespoons ice
water over mixture.
Drizzle 1/4 cup ice
water over mixture and rake it in with your fingers until evenly dispersed.
Sprinkle one tablespoon of
water over the mixture, stir with a fork and repeat with remaining water.
Sprinkle 2 tablespoons of ice
water over the mixture.
Drizzle the 1/4 cup of
water over the mixture, and using a wooden spoon gently mix together.
Drizzle cold
water over the mixture and mix with a wooden spoon until it starts to form a dough.
Sprinkle vodka and
water over mixture.
Drizzle 1/2 cup ice
water over mixture and, using your hands, mix thoroughly (as though you were kneading) until no dry spots remain and dough stays together when pressed.
Sprinkle about 2 - 3 tablespoons cold
water over mixture and pulse until dough comes together in clumps.
Sprinkle 2 tablespoons of ice
water over the mixture.
Add coconut oil and pour the boiling
water over mixture and oil (this will melt the oil).
Drizzle 2 tbsp ice
water over mixture.
Not exact matches
The
mixture costs about five times more than cyanide, but can be used many times
over, reducing the environmental footprint with no
water effluents, off - gassing or issues with cyanide - treated tailings, said Nelson.
To make the topping, combine all the ingredients, except the
water, in a bowl and spread
over the pudding
mixture.
O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the
mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to
over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less
water?
Set the bowl with the gelatin
mixture over a pan of simmering
water; whisk constantly until gelatin is dissolved.
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.
If it seems that the temperature of the
mixture is rising very slowly, cover the bowl with the lid of the pot, as it sits
over the simmering
water.
Place the bowl
over simmering
water ans whisk until the sugar dissolves and the
mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).
Cook the
mixture over a saucepan of simmering
water or in a double boiler,
over medium heat, until the
mixture is thick enough to coat the back of a spoon, about 10 minutes.
Place
over a
water bath until sugar is dissolved and the
mixture is warm to the touch.
Pour the
mixture over the eggs and beet; if the liquid does not cover them, add additional
water and vinegar until it does.
In a small saucepan bring the
water to a boil with the vinegar, pour the vinegar
mixture over the vegetable
mixture, and let the
mixture cool.
Sprinkle about 6 tablespoons of the icy cold vinegar -
water mixture over the flour
mixture.
Set bowl
over a pan simmering with
water (not touching the bowl) and continue to beat
mixture with the hand mixer for 12 minutes (until stiff peaks form and frosting temperature reaches 160 degrees F. I used a candy thermometer for this).
In a light - coloured frying pan or pot (so you can see the colour change), heat the sugar and
water over a medium heat - stir only just until the sugar has dissolved then put the spoon down and do NOT stir the
mixture until instructed.
Heat the sugar and
water together
over high heat until the
mixture comes to a boil.
A Swiss Meringue takes egg whites and sugar and warms them (using a stainless steel or copper bowl as it conducts heat quickly)
over simmering
water until the sugar melts and the
mixture is warm to the touch.
Transfer
mixture to a heat proof bowl and place
over (not on) simmering
water for approximately 20 - 25minutes stirring occasionally.
In a small saucepan, heat
water and honey
over medium heat until
mixture begins to thicken.
Place a glass bowl
over warm
water and whisk the coconut oil and cacao, adding the coconut syrup, agave, rice or maple syrup to make a glossy
mixture.
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
Evenly sprinkle the
water over the flour
mixture, then process just until the
mixture starts to come together.
Add cherries, lemon juice and
water, stirring
over medium heat until
mixture thickens.
Sprinkle 2 tablespoons of the ice
water mixture over the dough.
In a separate bowl, whisk the egg and pour it
over the flour with the
water / yeast
mixture, oil and vinegar.
Pie Heat chocolate and 1/4 cup cream in a heatproof bowl set
over a saucepan of barely simmering
water (bowl should not touch
water), stirring, until chocolate is melted and
mixture is smooth.
Place the bowl
over a pan of boiling
water and whisk the egg and sugar until the sugar is dissolved, to determine this, rub a little of the
mixture between your fingers, if it feels smooth and not gritty, it is ready.
Remove the cheesecake from the
water bath, leaving the
water bath in oven, and spread the sour - cream
mixture evenly
over the top of the cake.
Place the
mixture in the greased top of a double boiler and cook
over boiling
water; or use a can with a tight fitting cover and place the can in a pan of boiling
water about 2/3 from the top of the can.
Mix the syrup, vinegar,
water, and a pinch of salt, and pour the
mixture over the mushrooms.
In a saucepan
over medium heat, cook the sugar, honey, and 1/2 cup
water, stirring until the sugar dissolves, until the
mixture reaches 240 °F on a candy thermometer.
Drizzle the ice
water over the flour
mixture and pulse just until the dough starts to come together.
In this case, the
mixture will be less liquid and so should be kept
over a pot of hot
water to prevent it seizing up whilst coating the bites.