Exemplos de uso de Continuing to shake up em Inglês e suas traduções para o Português
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Ecclesiastic
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Continuing to shake up, add eggs(on one) and salt.
On a droplet add olive oil, continuing to shake up.
Continuing to shake up, gradually we pour 100 g of sugar.
We remove from fire and, continuing to shake up, we add mint syrup to yolks.
Continuing to shake up, gradually to add icing sugar.
Without removing from fire and continuing to shake up, add to cream mix with yolks.
Continuing to shake up, gradually we add eggs, cream and vanilla.
While it cools down,we beat egg white in foam and, continuing to shake up, we add icing sugar and lemon juice.
Continuing to shake up, a thin stream to pour in syrup in foam.
Mix earlier separated yolks and start adding in the small portionsthem to the whites, thus continuing to shake up.
Continuing to shake up, it is necessary to add eggs, cream and milk;
The flour, soda and salt are mixed together andgradually poured into egg mix, continuing to shake up to homogeneous mass.
Further, continuing to shake up, we start adding on one teaspoon oil to proteins;
Now the most difficult begins: gradually(almost on a drop) andaccurately we start pouring in vegetable oil in yolks, continuing to shake up.
Continuing to shake up, in the small portions gradually we enter sugar until foam thickens.
Continuing to shake up, we pour dough in a form and we bake within half an hour the ready cake layer has to be elastic when pressing.
Continue to shake up mix within 7-10 minutes, do not receive homogeneous mass yet.
Continue to shake up mix before receiving a uniform consistence.
Continue to shake up a stuffing until it becomes very viscous.
Add sugar and continue to shake up, do not receive soft and easy weight yet.
Milk with gelatin it is warmed up andwe pour in capacity with mix and we continue to shake up to uniformity.
To continue to shake up to a condition of firm peaks that is dough will not drip, and three seconds and more will try to keep step with a nimbus.
After over a pan with water there was steam,it is necessary to continue to shake up accurately over steam of a pan eggs with sugar until mix does not turn white and will not be tripled in volume.