Sentences with phrase «with electric mixture»

In a medium bowl, beat egg whites with electric mixture till stiff peaks form but not dry; set aside.

In a large bowl, combine the egg yolks, sugar, and vanilla with an electric mixture until smooth and thick.

Not exact matches

Beat with an electric mixer until the mixture is light and fluffy.

Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate.

Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.

Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mMixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixturemixture.

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 complewith 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 compleWith 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

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?

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Add the yeast mixture, eggs, flour, salt, sugar and butter into a breadmaker or an mixing bowl of an electric mixer with paddle or hook attachment according to this order.

Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature).

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

In a bowl of an electric mixer with a paddle attachment, mix butter, sugar, vanilla and salt until mixture is creamy and smooth.

With an electric mixer on medium - high speed, beat flour mixture, milk mixture, and oil until combined.

Cream «butter», sugars and sunflower seed butter together, first by hand and then with an electric mixer for several minutes until the mixture is light and fluffy.

In another large bowl, blend the banana, butter, sweetener, eggs, applesauce mixture, and vanilla at medium speed with an electric mixer until well incorporated.

Transfer the egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment, (can use a hand mixer) and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes).

Using a paddle attachment, mix on high speed with an electric mixer until the mixture is the consistency of whipped cream.

With an electric mixer on medium speed, whip the egg white + sugar mixture for about 5 minutes (using the whisk attachment).

Add the dry mixture to the wet and mix until a thick cookie dough forms (you can mix the dough with your hands, a spoon, or an electric mixer if you need to)

In a bowl of an electric mixer with a paddle attachment put butter, peanut butter, sugar, maple, salt and vanilla and whip at high speed until the mixture is creamy.

After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.

With an electric mixer, slowly incorporate the flour mixture into the yogurt mixture, stopping until just combined.

If mixture is lumpy, whisk it with an electric handheld beater in the pot, giving you a smooth texture.

For this you need to take a medium - sized bowl and in it beat the egg yolks for 1 minute with an electric hand whisk, then add the sugar and whisk again until the mixture turns thick and pale — about 3 minutes.

In a bowl of an electric with a paddle attachment place butter, sugar, vanilla, salt and orange zest and mix at high speed until the mixture is creamy and fluffy.

With an electric mixer on medium speed, whisk egg white mixture 5 minutes (using the whisk attachment).

With an electric mixer on medium - low speed, beat until mixture is cooled, 4 to 5 minutes.

Pour the cooled mixture into the bowl of an electric stand mixer fitted with the paddle attachment.

Mix flour, butter, powdered sugar and salt with an electric mixer until mixture resembles coarse crumbs.

Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.

Then mash the aubergine with a fork, or blend gently using a handheld electric mixer, making sure to leave some texture, and stir in the tahini mixture.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugars at high speed until the mixture is thick and pale in color (about 5 - 8 minutes).

Place white chocolate mixture and peppermint essence in a large mixing bowl and beat on high with an electric mixer until very light and fluffy.

Scrape the mixture into a mixing bowl and beat it on high speed with an electric mixer until very light and fluffy.

Beat the mixture with an electric mixer on high speed for two minutes, scraping the sides of the bowl with a rubber scraper.

In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds.

Beat the wet mixture into the dry with an electric mixer on high speed, just until fully blended, about 1 minute.

To make the cinnamon cake combine the softened coconut oil with the coconut sugar and rice syrup and beat with an electric hand beater until the mixture comes together and looks creamy.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, muscovado sugar, and vanilla extract on medium - high speed for about 4 minutes, or until the mixture is noticeably lighter in color, transforming from a dark, gritty - looking mixture to something fluffier and latte - like in color.

Transfer the mixture to the bowl of an electric mixture fitted with the paddle attachment.

Next, incorporate the flour mixture to the wet ingredients in several batches: add some flour to the wet ingredients, then beat everything with an electric mixer until everything is mixed.

Combine the almond butter and sugar in a bowl and mix with a hand or electric mixture until combined

Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.

In a medium bowl, with an electric mixer on medium - high, beat eggs until mixture forms thick ribbons when beater is lifted, about 6 minutes.

Alternate beating masa flour mix and chicken stock to lard mixture with an electric mixer until all are fully incorporated and the mixture is spreadable.

Place flour mixture in the bowl of an electric mixer fitted with a dough hook; add the sultanas, peel, warm water and egg; beat, about 10 mins on low speed, until it forms a soft and slightly sticky dough.