BMO's Masterpiece Is More Than Just A sandwich!???? #shorts #adventuretime #sandwich #breakfast
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This video contains a recipe for BMO's Sentient Sandwich From Adventure Time. Watch this video BMO's Sentient Sandwich From Adventure Time shorts and see how it is done.
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The goal of my channel is to quickly show you how to cook amazing properly seasoned food. I take inspiration from other my 40 years of experience in the corporate culinary industry and some YouTube influencers that use my favorite style of cooking such as Bayashi and AlbertCancook!
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Pain aux Raisins / No Mixer – Bruno Albouze
Pain aux raisins or escargot is a spiral croissant dough pastry stuffed with pastry cream and raisins..
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Binging with Babish: Meg's Dinner from Family Guy
This week, we're headed back to Quahog (named after a type of clam!) for a decidedly domestic dinner prepared by Family Guy's familial punching bag, Meg Griffin. In a rare turn of events, everyone's left speechless as Meg effortlessly prepares a delicious, nutritious dinner for her incredulous parents. Let's see how it tastes as we make up the entire recipe!
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Music: GOMO by Broke for Free
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Laminated Brioche Bread
There's brioche bread, and then there's laminated brioche bread. It requires laminating just like you would for a croissant, but it takes a day less! Since accuracy is needed here, I have the ingredients in grams. I really recommend investing in a kitchen scale they're not too expensive!
Ingredients for dough
180g whole milk (warm, around 100 °F, body temperature)
12g active dry yeast
500g flour
90g egg (approx. 2 large eggs)
7g fine sea salt
30g castor sugar
60g soft room temperature butter
Ingredients for butter block
270g European style butter (cold)
Recipe for Egg wash
1 egg
Dash of milk or heavy cream
A pinch of salt
- whisk all ingredients together in a bowl before using
Recipe for simple syrup
125g Water
160g sugar
- Place water and sugar in a saucepot and bring to a boil on medium high heat. Let boil for a minute till all the sugar dissolves, then take it off the heat. Cool, then store in a container in the fridge until you need to use it.
Notes:
- I use fresh yeast in the video, which is not available in most grocery stores. You should use active dry yeast. To use, mix into the warm milk and leave for 10 minutes before adding to the dough along with the egg.
- The time it takes for your dough to expand to almost double the size during day 1 depends on the temperature of the room you leave it in. It took me 1.5 hours, it may take you more or less.
- The next day when you take the dough out from the fridge, it should have puffed up. If it didn't, there might be an issue with the yeast youre using
- I use bread flour, but all-purpose flour should work just as fine.
- European style butter has more higher fat percentage, making it more malleable and easier to handle while laminating, I highly recommend using it for the butter block! Brands I use are Vermont creamery, Kerrygold, Plugra.
- It is really important that your butter is flexible before you begin to laminate!
- None of the scraps or edges have to go to waste! You can collect them as you cut them, and store them covered with plastic wrap in the fridge as you laminate. When you're ready to proof your main dough, in a separate pan lined with parchment paper, you can proof the scraps covered with plastic wrap in the same turned off oven. Once you bake your main dough, these will be ready too, so you can apply egg wash to them and bake till golden brown as well!
- I use a pastry brush to apply the egg wash and the simple syrup! They should be available at any grocery store.
Please let me know if you have questions in the comment section bellow!
Prince Philip's Signature Barbecue | Royal Recipes | Real Royalty
Michael Buerk is joined by chef Paul Ainsworth to celebrate al fresco dining, cooking food served at royal picnics and garden parties. Paul sets up the barbecue in the grounds of a former royal palace to prepare gaelic steaks, said to be Prince Philip's signature barbecue dish.
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