Sentences with phrase «white mixture into»

Fold a spoonful of the egg white mixture into the chocolate batter to loosen it up, add the candied ginger, then fold the chocolate batter back to the whites until just combined.

Fold egg white mixture into yolk mixture alternately with dry ingredients, making 3 additions of egg whites and 2 of dry ingredients.

4 Pour the egg white mixture into the baking dish.

Prepare a muffin tray with non-stick spray then add the egg white mixture into 6 of the muffin cups leaving about 1/2 inch space in each muffin.

Add the foamy egg white mixture into the batter and process well.

Gently fold egg white mixture into cheese mixture; pour into prepared crust.

Fold 1/3 egg white mixture into chocolate mixture, gently stirring to combine.

Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.

Gently stir one - fourth of egg white mixture into batter; gently fold in remaining egg white mixture.

Fold 1/3 of the egg white mixture into the cake mixture until combined.

Gently stir one - fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture.

Gently, but thoroughly, fold egg white mixture into the egg yolk mixture.

Gently stir one - fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate.

Blend about 1/3 of the egg white mixture into the almond mixture to lighten it somewhat (it will still be a rather thick paste).

Gently fold 1/3 of the egg white mixture into the banana mixture until roughly combined.

Spoon about 1/2 tablespoon of your egg white mixture into each muffin compartment (just until you have a very thin layer covering the bottom).

Combine the two mixtures above Vigorously stir in one - third of egg white mixture into the chocolate mixture.

Gently fold egg white mixture into the flour mixture to form a smooth paste, ensuring there are no lumps.

Then in 2 batches, gently fold the remaining egg white mixture into the batter.

Not exact matches

Fold three - fourths into tangerine mixture just until white disappears.

Pour the two mixtures into your mold, alternating between green and white to achieve the stripes.

Fold 1/3 of the egg whites into the mixture, then add the remaining whites and fold, gently, until no white streaks remain.

With the mixer on medium speed, slowly pour the egg yolk mixture and the vanilla into the egg white mixture, and beat until just combined.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

While beating, add sugar into the egg white mixture gradually and continue beating until stiff glossy peaks form, about 4 more mins.

Dip each piece of chicken into the egg white mixture, then into the breadcrumbs, pressing gently to adhere.

Fold (GENTLY) the Mascarpone mixture into the remaining whipped cream until all streaks of white are gone and the mixture is smooth but still fluffy.

Pour in the remainder of the cold cream into the now melted white chocolate mixture.

You either can simply spoon the filling mixture back into the reserved egg whites or, if you want to be fancy, transfer filling to a piping bag and pipe the filling into each egg white.

Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.

Cut 150g cold unsalted butter into 250g flour (half wholemeal, half white) with a knife then rubbed it between my fingers until the mixture resembled breadcrumbs.

Stirred a couple of tbsp into the white chocolate, then folded the white chocolate mixture into the remaining cream until just combined.

If you combine this liquid with sugar, the two ingredients act exactly like and egg white sugar mixture: The protein is turned into a foam and the sugar traps and stabilises the air bubbles.

Wet your hands and press some of this mixture into small balls, cover in melted dark chocolate, toss into dark chocolate vermicelli sprinkles, add a pair of crazy white chocolate eyeballs... Refrigerate... Bite.

Very gently fold in the whole chocolate mixture into egg white mixture not to break meringue.

To «glue» the leaves, working quickly, dip each in egg - white / water mixture and gently press into the pan edge, slightly overlapping.

pour white chocolate mixture into mixing bowl and mix on high for one minute.

Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.

Dip each strawberry into the white chocolate mixture and set on a piece of parchment paper.

Directions For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture.

In another bowl, mix together the pumpkin, yogurt, milk, oil, extract, egg and egg white, then pour this mixture into the bowl with the dry ingredients.

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Gently fold the egg yolk mixture into the mascarpone then add third of the egg white mixture to this egg yolk / mascarpone mix and gently fold it in.

Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated.

Pipe the yolk mixture into the wells of each egg white.

Press the mixture into a 6 - inch spring form pan, making sure it's firm and evenly spread Put in the freezer to harden whilst you are making the filling Middle White Chocolate Layer Place all of the ingredients into a high - powered blender and blend until smooth and creamy.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves.

Stir the almonds into the egg white mixture, along with the flour, almond extract and baking powder.

Spoon remaining white cheesecake mixture into a piping bag and decorate as desired.