When mixing dry ingredients with eggs, milk, etc..?!
how to keep it from forming little powder "balls" that are so hard to mix in and break apart!?Www@FoodAQ@Com
Answers:
make sure that your dry ingredients don't have lumps in them in the first place!.!.!.Mix your wet ingredients first so that they are mixed before placing with you dry !.!.!.!.make a well in the center of your dry and pour your wet in!.!.!.start mixing from the inside out!.!.!.that should take care of it for ya!.!.!.!.
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= )Www@FoodAQ@Com
Sounds to me like it could be that you need more moisture in whatever you are making!. What I would suggest though if the ingredients are right and the batter is the correct consistency after you're done mixing but you just are having a hard time mixing the batter is to try mixing the dry ingredients into the mixed wet ingredients slowly!. That should help prevent those big clumps!. Though like i said you might need just a little more moisture!.!.!. try adding a couple Tablespoons of extra milk and see if it helps break up those clumps!. Another thing that helps is to use a hand beater, a pastry cutter or an electric mixer (if you have one)!. Some batters are just tough to mix!.Www@FoodAQ@Com
Make a well in the center of the dry ingredients and then pour the milk or the eggs into the center of the well!. Then gradually mix the flour with the liquid ingredients!. This will stop 'powder balls' from forming!. Hope that helps!Www@FoodAQ@Com
if you use a hand whisk(not electric) and whisk the ingredients adding a little at a time, you should have a lump free mixture!.Www@FoodAQ@Com
add the dry ingredients in slowly!.Www@FoodAQ@Com
Add your dry ingredients a little at a time!. Stir and add slow!.Www@FoodAQ@Com
add just a small amount at a time
and keep on stirringWww@FoodAQ@Com
and keep on stirringWww@FoodAQ@Com