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https://www.buzzfeed.com/marietelling/brown-butter-chocolate-chip-cookies Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/46066 MUSIC Giraffe Bossa_fullmix (1) Licensed via Warner Chappell Production Music Inc. Monte Fiasco_Main Licensed via Warner Chappell Production Music Inc.
쫀득쫀득 달콤한 초코칩쿠키 오랜만에 구웠답니다:) 유명한 뉴욕타임즈 쿠키 레시피인데요. 설탕양이 무자비하게 많아서 확 줄여서 구웠습니다. 물론 전체적인 양도 줄여서 구웠어요~쫀득함이 매력적인 쿠키! 아이는 고기처럼 쫄깃하다고 이야기를 합니다.ㅎㅎ 구울 때마다 인기가 좋은 초코칩쿠키 이번에는 더 쫀득하게 구워보자구요! 준비하이소~ 버터 140g, 갈색설탕 120g, 흰설탕 100g, 소금 1g, 달걀 1개, 바닐라에센스 약간, 박력분 120g, 강력분 120g, 베이킹파우더 3g, 다크초콜릿 90g, 초코칩 140g 영어자막은 오타가 있을 수 있으니 양해바래요:)
Hello, i am a home baker and this week a made a Bakewell Tart. This is lovely warm or cold with a nice bit of ice cream or thick cream. It Has a lovely crisp pastry base, jam of your choice and an almond sponge topped with flaked almonds. Its really quick to make and if you don't want to make your own pastry you can easily use premade. Make sure you roll the pastry nice and thin then you won't need to blind bake it first. Thank you so much for watching xxxx I hope you like this tart below are the links for the pastry recipe and hown to line a tin with pastry. PASTRY - https://www.youtube.com/watch?v=-8YRu3tP7oY HHOW TO LINE A TIN WITH PASTRY - https://www.youtube.com/watch?v=IJQihkmuMA4 I created this video with the YouTube Video Editor (https://www.youtube.com/editor)
Get a copy of our recipe e-book here http://thevgncnr.co/2kQWuXa INGREDIENTS FOR A 18cm CAKE: For the base 110g digestive biscuits, finely crushed 45g dairy-free butter, melted For the filling 440g dairy-free cream cheese (we used VioLife) 125g granulated sugar 25g lemon juice 8g lemon zest, finely grated 190g soy milk 5g agar agar powder For the topping 250g fruit of your choice, finely diced 25g granulated sugar STEPS - Grease an 18cm loose-bottomed, deep cake tin and line the base with baking parchment. Mix the digestives and the butter until evenly combined. - Use a straight-sided glass to press the crumbs evenly across the base of the tin, and place in the fridge to cool for 20 minutes. - For the filling, combine the cheese, the sugar, the lemon juice and the zest as evenly as possible. Heat up the filling mixture in a microwave at medium power (300W) or in a bain marie until reasonably hot (60°C/140°F) - In a saucepan, simmer the milk with the agar for 2 minutes, stirring constantly. - Combine the agar milk with the hot filling mixture, and pour over the biscuit base. Chill for 4 hours, or even better, overnight. - For the topping, combine the fruit with the sugar, leave it to macerate for 20 minutes and use it to decorate the cake before serving. SUBSTITUTIONS and TIPS Sugar: You can use any granulated sugar you want for this recipe, but dark varieties will obviously yield a brown cheesecake. Liquid sweeteners are also an option, but the cheesecake will end up softer. Butter: The plant-based butter can be substituted with 50/50 mixture of coconut oil and almond butter. Zest: You can use the zest of any citrus fruit you like for this recipe. Some favourites are orange, Buddha’s hand, and obviously… lemon! Agar agar: There is currently no substitute for the agar agar, as any other product will give you a completely different result. Cheese: We have attempted this recipe with a variety of different plant-based cheeses, and they all gave us pretty impressive results. However, the one shown in the video (Violife cream cheese) is the absolute best we’ve found so far for sweet recipes. Another option would be to follow our recipe for basic cream cheese, and use that cheese to make the cake, which also works beautifully. Handmade dish provided by the super-talented artist Kari Ytterdal. Make sure to check her shop here http://thevgncnr.co/2lvqbyY Cooking Equipment US: Chopping boards: http://www.therusticdish.com/ Wok Pan: http://amzn.to/2p5jdFB Frying Pan: http://amzn.to/2oxW0IR Santoku Knife: http://amzn.to/2pgAU1y Chef's Knife: http://amzn.to/2oGumM8 Utility Knife: http://amzn.to/2ohEG9l Microplane Zester: http://amzn.to/2p6wo80 NutriBullet: http://amzn.to/2pmBoDu Vitamix: http://amzn.to/2oyeXLK Silicone Spatula Small: http://amzn.to/2nON0lz Silicone Spatula Large: http://amzn.to/2oybflb Silicone Spatulas Set: http://amzn.to/2p5euDP Silicone Deep Spoon Small: http://amzn.to/2p5eNyA Silicone Deep Spoon Large: http://amzn.to/2pmEg3e Kitchen Scale 1: http://amzn.to/2pmyHSq Kitchen Scale 2: http://amzn.to/2oKvIW7 Precision Scale: http://amzn.to/2pmlMzQ Cooking Equipment UK: Chopping boards: http://www.therusticdish.com/ Wok Pan: http://amzn.to/1jxu9nW Frying Pan: http://amzn.to/1POXlA5 Santoku Knife: http://amzn.to/2nM2eYp Chef's Knife: http://amzn.to/2otIvdk Utility Knife: http://amzn.to/2pCWUDr Microplane Zester: http://amzn.to/2oz2s5W NutriBullet: http://amzn.to/2og6GdR Vitamix: http://amzn.to/2piUcXa Silicone Spatula Small: http://amzn.to/1m3o6Je Silicone Spatula Large: http://amzn.to/2oejmlS Silicone Deep Spoon Small: http://amzn.to/2oeb0Le Silicone Deep Spoon Large: http://amzn.to/2pCZw4a Kitchen Scale 1: http://amzn.to/1Ry1A9e Kitchen Scale 2: http://amzn.to/2oe8V1M Precision Scale: http://amzn.to/2piTvwY CONNECT WITH US: ★Patreon: http://thevgncnr.co/1NeWygJ ★Instagram: http://thevgncnr.co/1qwVn1E ★Facebook: http://thevgncnr.co/1p6TJCU Music by Johannes Bornlöf
It doesn't get much more classic than chocolate chip cookies. We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of the chocolate chip cookie. And then we brought in a food scientist to review their work. Which cookie was the best? Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Chocolate Chip Cookies: Amateur to Food Scientist | Epicurious
How to make the glorious, legendary New York Times chocolate chip cookies. I'm honored to have written this game-changing article way back in 2008. (c) 2016 New York Times.