Sentences with phrase «yolk mixture over»

5 Allow the loaf to rise on the baking sheet for about 30 minutes, and then gently brush the egg yolk mixture over the top of the loaf.

set the bowl holding the yolk mixture over the water in order to create a double boiler.

Not exact matches

Strain egg yolk mixture through a fine - mesh sieve over butter, then stir with a rubber spatula until smooth.

Add about 1/3 of the amount of boiling milk over the egg yolk mixture while whisking until mixture is smooth.

Slowly pour the hot cream mixture over the yolks, whisking continuously.

Add the warmed yolks back in to the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula.

Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat.

Pour about 1/3 of boiling milk mixture over the egg yolks while whisking.

Heat a medium, heavy - bottom sauce pan over low, and add the lemon juice, sugar, egg yolks, eggs, and salt, and whisk well, until the egg yolks have smoothed out (the mixture will still appear broken - that's okay).

Pour little at a time over egg yolks mixture while stirring continuously.

Whisk the yolks in a small bowl and gradually pour some of the caramel mixture over the yolks, stirring constantly.

Add eggs yolks, eggs and lemon juice to sugar / zest mixture and place the bowl over the pot with simmering water.

Cook banana mixture for 5 minutes over medium heat, then temper the egg yolks and add them in.

Pour all of the tempered egg yolk mixture into the pot of cream and return it to the stove over medium low heat.

Pour yolk mixture into the pan with the remaining hot liquid and whisk together over medium - low heat.

Remove from heat and pour about 1/4 of the mixture over the egg yolks, whisking well until smooth.

Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine.

Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium - high heat just until mixture boils and thickens, 3 to 4 minutes.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Pour hot cream mixture over yolks, whisking constantly.

Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).

Return egg yolk mixture to pan; cook over medium - low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil).

Sieve the mixture over the egg yolk mixture and fold in.

Pour about a third of the hot milk over the egg yolks mixture.

Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant - read thermometer inserted into mixture registers 170 °F, about 4 - 5 minutes.

Stir cream and egg yolk in small bowl until blended; drizzle over flour mixture.

Set the bowl over, but not touching, the simmering water and whisk continuously until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 5 to 10 minutes

Pour egg - yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes.

Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium - low heat until a thermometer registers 160 ° F (about 2 minutes), stirring constantly.

Directions: Combine the avocados, hard - boiled egg yolks and salsa in a zip - top bag and squeeze the mixture (over the sink, just in case) to incorporate everything evenly.

Fill each egg half with a spoonful of the yolk mixture, and when all the egg halves are full, sprinkle the crumbled bacon evenly over the egg halves.

Add a couple more ladle - fuls of the milk to the egg yolks and then add the entire egg mixture back to the milk over a low flame — continuously beating.

Place the egg and yolks in a bowl, sprinkle the sugar mixture over them, and whisk to combine.

Put any extra yolk mixture left over after the eggs are filled onto crackers for an additional appetizer and garnish with a half of an olive.

Pour gelatine mixture over egg yolks and beat with an electric mixer until mixture is cool.