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Add flour slowly, stirring vigorously to avoid clumping.
Cook very slowly, stirring from time to time, until lightly browned, about 15 minutes.
3. Pour warm cream into a medium bowl, and add remaining cream slowly, stirring constantly.
Melt mixture slowly, stirring a bit with a heat-proof silicone spatula.
Cook slowly, stirring every now and then for 20 minutes, then add the bay leaves, chilli, marjoram and garlic.
Reduce the heat to low, cover and cook slowly, stirring every five to 10 minutes for 30 minutes.
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Stir in gum arabic mixture slowly, while stirring.
Add water slowly while stirring until you can form a solid mass.
Then, 0.05 M C6H12N4 was added slowly under stirring condition.
Concentrated H2SO4 (50 mL) was then added slowly with stirring below 5°C.
Then, 1.4 mmol ammonium persulphate and 0.0014 mmol Mohr's salt dissolved in 100 mL deionized water were added slowly while stirring overnight.
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