Search results
Results From The WOW.Com Content Network
Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more. Transfer the batter to a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4 cup/60 ml measuring cup into).
1/4 cup warm water (105° to 115°F) Two 1/4-ounce packets active dry yeast. 2 cups sugar. 1 1/4 cups milk, warmed. 8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter ...
Put 1 3/4 cups/420 ml of the milk, the eggs, and salt into a blender. ... Remove the lid, pour in the melted butter, cover, and whiz until combined, 10 seconds more. ... Thin out the crema with 2 ...
½ cup water. For the topping: 1 cup all-purpose flour. 1 cup quick oats. 1 cup dark brown sugar. ¼ teaspoon baking powder. ¼ teaspoon baking soda. Pinch of salt. 1 stick salted butter, melted ...
2. In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean and seeds. Cook over moderately high heat, stirring occasionally, until the syrup registers 295° (hard-crack stage) on a candy thermometer, about 18 minutes. Stir in the salt and chipotle powder. 3. Immediately pour the hot syrup over the popcorn mix.
Meanwhile, in a small bowl, stir the yeast with 2 tablespoons of warm water and a pinch of sugar and let stand until foamy, 5 minutes. 2. In the bowl of a standing mixer fitted with the dough hook, combine the flour, nutmeg and cinnamon with 1/4 cup of sugar. Add the milk, egg, egg yolk and half of the softened butter; beat at low speed for 3 ...
2 ribbon the egg yolks with 1/4 c sugar, add the melted chocolate. Set aside 3 whip the 6 egg whites with 1/4 sugar until stiff peaks, set aside 4 whip the cream and vanilla with 1/2c sugar until ...
To make beurre monté, a very small quantity of water is boiled, i.e. 15–60 ml (1–4 tablespoons). Once water has come to a boil, the heat is turned down and cold butter is whisked into the water, one or two chunks at a time, adding more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time.