Sentences with phrase «wet ingredients as»

It is very absorbent so it requires usually double the moisture / wet ingredients as other flours.

Add more dry or wet ingredients as necessary for consistency; store in a jar or roll - up tube.

If you'd prefer not to have to make a small amount that must be used within two weeks, you can make a larger batch by mixing double or triple quantities of the dry ingredients and adding to the wet ingredients as needed for use.

Slowly add the dry ingredients to the wet ingredients as they continue to mix.

I include the quinoa in as a wet ingredient as you see in the photo.

Not exact matches

A nutribullet is a blender so only works for wet ingredients, you'd need to use a food processor to make the nutella as the blade is bigger so it will grind everything up so it's nice and smooth x

Add to the wet ingredients in step 4 and proceed with recipe as instructed.

Combine the pecan meal with all remaining cookie ingredients in a mixing bowl; start with 1 tablespoon tapioca and work up as needed if dough is too wet

A couple of things that could have caused this are not using the same flour blend as I did (different flour blends absorb the wet ingredients differently).

For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...

I used the ingredients exactly as stated in the version - 1 recipe, though I did mix it by hand (I added the coconut oil to the dry ingredients, combined thoroughly with a fork, then stirred in the other wet ingredients with a wooden spoon).

Add mixed wet ingredients to the bowl with the dry ingredients + banana, and stir in (but try to stir as minimally as possible!).

The first time as written, then the second time I had made the pimento dip and used that in place of the wet ingredients.

Add the sponge mixture and wet ingredients (through the first 1/4 cup of water) to the bowl, and keep mixing the dough as it comes together.

As far as the pan goes, I haven't tried it in a big pan and I am not sure it would bake up properly with the way the wet ingredients work in this recipAs far as the pan goes, I haven't tried it in a big pan and I am not sure it would bake up properly with the way the wet ingredients work in this recipas the pan goes, I haven't tried it in a big pan and I am not sure it would bake up properly with the way the wet ingredients work in this recipe.

Flax meal (a.k.a. ground flax seed)-- Flax can add hold and elasticity to a recipe when added either as a dry ingredient, replacing some of the flour, or as a wet ingredient, replacing or adding to eggs.

Continue alternating adding dry and wet ingredients, scraping down the sides of the bowl as needed, and beating until incorporated after each addition.

The reaction starts as soon as the dry ingredients come in contact with the wet ingredients, so if you stir the batter too much or too long, you'll pop those carbon dioxide bubbles and the outcome will be flat.

I love making waffles as a weekend treat because they are really so simple; mix dry ingredients, pour wet into dry, pour batter into waffle iron, eat (ideally while listening to this song).

Next time I'll cut the wet ingredients and try to drain the beans as well as possible.

The dough calls for a banana as the wet ingredient.

Fold dry ingredients into wet in three installments, scraping down the bowl as necessary.

With the mixer on low speed, slowly add the wet ingredients to the dry and mix until just incorporated, scraping down the sides of the bowl as needed.

Once both bowls are mixed together, slowly add the wet ingredients to the dry, mixing with a whisk as you do so.

Mix with your hands all the ingredients (as if you were mixing meatballs) to that it has a rough texture (similar to clumpy wet sand).

I made these originally with quite a large carrot, and therefore the ratio of «wet ingredient to dry» was fairly large as carrot releases more moisture whilst cooking.

I made these burgers vegan by using Dijon mustard as a «wet» ingredient rather than an egg.

Gradually add the dry ingredients to the wet ingredients, scraping down the sides as necessary, until just incorporated.

This loaf is by no means as easy as wheat bread — it involves multiple ingredients (as opposed to the 6 in my whole wheat loaves)-- but at least I didn't have to bother with premixing the wet and dry portions or any of that crap.

:) Making use of seasonal ingredients is incredibly beneficial for your health, as the harvest foods of the season are perfectly packaged with the right nutrition to keep you warm and healthy during the wet and cold of autumn / winter.

If you are making baked goods I would replace the liquid sweetener with exactly the same amount of date syrup as it may alter the consistency if you change the quantity of wet ingredients.

Once wet ingredients are combined, slowly add dry ingredients and mix until fully incorporated (batter should be the same consistency as a regular waffle batter).

In short, have fun with this idea of a savory snack or topping, as long as you keep to the basic ratio of wet to dry ingredients as stated in this recipe, they sky's the limit as to how you flavor your own savory granola.

Now mash the 1/2 banana and add it to the bowl, as well as the rest of the ingredients (these are the wet ingredients).

It doesn't have the same perfect rise, but so long as you fold in the wet ingredients to the dry, the rise is still pretty damn good.

I followed the recipe exactly except that I could not use eggs so I used psyllum husk seeds with water exactly as you recommended to add the seeds with the flour and the water with the wet ingredients.

But others mentioned a very wet batter and having to add in dry ingredients to make it work, so I figured I should try «boiling» it sans water (also known as just cooking / simmering) and it worked great, even with me using 1/2 the honey.

Stir wet ingredients into dry ingredients until mixture is well combined and begins to thicken a little as the flours absorb the moisture.

For example, the stabilised wet pomace can be converted into paste, powder, flake, granule or pellet and used as an ingredient or component in manufacture of different food products.

It only has 3 tablespoons butter and 1 tablespoon milk as wet ingredients, so it's hard to imagine it being too terribly soft...

Mix your dry ingredients together in a medium bowl and your wet ingredients together in a separate medium bowl, as directed below.

Mix wet ingredients with yeast until thoroughly blended, then add dry ingredients, adjusting flour as needed to give a soft, elastic dough.

The yield is correct — your dry ingredients are compressed, the addition of wet ingredients adds volume, and a 1/2 cup of cereal has air space in between the pieces so it wouldn't equal the same as the dry ingredients.

If kneading by hand, mix wet ingredients with yeast until thoroughly blended, then add dry ingredients, adjusting flour as needed to give a soft, elastic dough.

In a separate large bowl, combine the wet ingredients (applesauce to almond milk) as well as the egg yolks (reserve whites in a bowl for beating) and mix together.

I keep thinking that a few tablespoons of almond butter might help with some of the crumbling issues but I think it needs to go in with the wet ingredients & I keep thinking of it as I mix it all.

Also, measuring ingredients pretty precisely and really packing down with wet hands as last step per Elana's directions.

This cake is incredibly dense and moist, thanks to the abundance of applesauce that is used as the «wet» ingredient.

Also, the recipe as stated makes a thin mashed potato, so you may not have to multiply the wet ingredients by five, start by tripling the wet ingredients and as more as needed!

Add the rest of the ingredients, adding beer as needed (I used the whole bottle) to keep it as wet as you'd like and let simmer 1/2 an hour.