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Gradually add the dry ingredients and whisk them using a hand whisk.
Using a hand whisk, combine the flours, yeast and salt in the bowl of an electric mixer.
5 egg whites 300g caster sugar ½ tsp salt 450g unsalted butter, softened to room temperature 150g mango puree (about 2 large mangoes) Juice of 1 lime 1 Whisk together the egg whites, caster sugar and salt in the bowl of your stand mixer, or a very clean heatproof bowl (if you are using a hand whisk).
Purists are right — using a hand whisk is one of the best ways.
Finally, he adds an egg and some baking powder, using a hand whisk to smooth out the batter.
Add milk and using a hand whisk, whisk until creamy and frothy (about 2 minutes).
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Use a hand whisk to make smooth.
You can either use a stand mixer for whipping your butter or use a hand whisk to whip your butter manually.
Beat using a hand blender or whisk until mashed and fluffy.
Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix together the sunflower oil, sugar and vanilla essence until combined and light in colour.
Whisk the cream cheese and 1/2 cup (120 mL) milk together using a hand or stand mixer.
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