Sentences with phrase «wet mixture until»

In intervals, add flour mixture to wet mixture until all ingredients are incorporated.

Add almond flour mixture one cup at a time and pulse into wet mixture until dough is well combined but not yet forming a ball of dough.

Slowly mix into the wet mixture until fully incorporated.

Whisk pumpkin mixture into wet mixture until smooth.

Add the lemon juice zest mixture alternating with the dry ingredients mixture to the wet mixture until all are incorporated together.

Stir the flour mixture into the wet mixture until just blended.

Add dry mixture to wet mixture until incorporated.

Not exact matches

Mix on high until you have a wet and uniform crumbly mixture.

Pour the wet mixture into the dry ingredients and stir until just combined.

For the no - bake crust, I stirred together melted coconut oil and crumbled graham crackers until the mixture felt like wet sand.

Pour half of dry mixture into wet mixture stirring just until combined.

Add the dry mixture to the wet mixture and mix until dough forms.

Pour the wet mixture into the dry mixture and whisk until just combined.

Add wet mixture to dry and mix well until all flour pockets are incorporated into the batter.

When all the wet ingredients are well mixed, including the milk, add the flour mixture and stir until the dry ingredients just disappear into the wet mixture.

Pour the wet mixture on dry ingredients and mix well until a well - incorporated batter forms.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Pour wet mixture over dry mixture and fold until well combined.

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

Add butter and salt and pulse until mixture has the texture of wet sand.

Add the wet mixture to the dry and stir until just combined.

Add remaining wet ingredients including soymilk mixture and whisk 50 strokes or until lumps disappear.

For the cake ball mixture for the cusps, crumble up remaining cupcakes and mix with a few tablespoons of frosting, until the consistency is malleable but not too wet.

Add the wet ingredients into the flour mixture and stir until everything is incorporated.

I found the mixture a bit sweet and «wet» for me, until I used 1 1/2 cups dehydrated almond pulp instead of 1/2 cup damp pulp.

Add the flour mixture into the wet ingredients until combined.

Fold wet mixture into dry ingredients until combined.

Scrape this wet mixture into bowl with dry ingredients and mix with spatula until well combined.

Pour the wet ingredients over the dry ingredients and stir well with a wooden spoon until the mixture is evenly moistened.

Add the wet ingredients to the flour mixture and fold together with a rubber spatula until completely combined.

Add the wet ingredients to the dry and gently fold in just until the flour mixture gets moistened.

Add wet ingredients to dry and stir together until mixture is uniform.

Mix together the wet ingredients in your electric stand mixer, until the mixture is smooth.

Then add the remaining wet ingredients and spices and stir again until everything is equally coated and distributed throughout the mixture.

Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed.

With the mixer on low, begin adding the contents of each bowl (starting and ending with the wet ingredients) to the butter mixture, alternating between the two until the mixture is fully blended but not overly whipped.

Stir the wet mixture into the dry mix until just moistened.

In a separate bowl, combine the dry ingredients, then add dry mixture to wet, beating on low speed until smooth.

Add the dry mixture to the wet mixture a little bit at a time, until well combined.

Pour the wet mixture into the dry ingredients and stir until combined.

Add wet ingredients to dry mixture, folding batter with a silicone spatula until ingredients are just combined.

Make a well in the centre of the dry ingredients and then start to pour in the wet mixture, stirring with a wooden spoon until mixed together.

Gradually stir the flour mixture into the wet ingredients until blended.

Then fold this wet mixture into the flour mixture until incorporated.

Add the wet mixture to dry ingredients, beating at low speed until combined.

Add Emmer mixture to the wet ingredients, and mix until just combined.

• Add flour mixture to the wet ingredients and stir just until everything is incorporated, careful not to over mix.

Using a rubber spatula or large wooden spoon, fold the wet ingredients into the flour mixture and mix until combined.

Add wet mixture to the dry and stir gently with a large spoon until just combined.

Mix on double boiler until mixture is completely wet looking and well combined.