Amateur Baker Attempts To Make French Macarons For FIRST Time | Fake It Til You Bake It

(mixer whirring)(pot clanging)(screams)– I meant to do that,I hope I didn’t scare you guys.(laughing)I’m Laura and I love food.The only problem is,I can’t cook to save my life.It’s gettin’ messy upper here.(screaming)I did that wrong.Ah, (beep)Now this doesn’t make sense.– [Kriss] And I’m pastry chef Kriss Harvey.Cooking and baking is what I do,and I’m damn […]

Amateur Baker Attempts To Make French Macarons For FIRST Time | Fake It Til You Bake It

(mixer whirring)(pot clanging)(screams)– I meant to do that,I hope I didn’t scare you guys.(laughing)I’m Laura and I love food.The only problem is,I can’t cook to save my life.It’s gettin’ messy upper here.(screaming)I did that wrong.Ah, (beep)Now this doesn’t make sense.– [Kriss] And I’m pastry chef Kriss Harvey.Cooking and baking is what I do,and I’m damn […]

[食不相瞞#17]Ricciarelli 義式經典杏仁餅乾食譜: 超簡單的義式傳統節慶甜點作法(Ricciarelli di Siena)

嗨!大家好 我是 Cassandre 食不相瞞 今天 我們來烤一盤 義大利傳統節慶餅乾 Ricciarelli di Siena 西恩納杏仁餅乾 我們需要的材料有 鹽 一小撮 幾滴檸檬汁 香草精 2克 檸檬或柑橘皮 半顆 杏仁粉 100克 糖粉 70克 分出10克來打蛋白霜 蛋白一顆 首先,我們來過篩 把杏仁粉跟60克的糖粉 篩在一起 刨半顆檸檬皮 把乾料均勻的混和 接著,來打蛋白霜 在蛋白裡加入鹽 幾滴檸檬汁 跟香草精 打到像這樣的白泡泡 加入10克的糖粉 打到介於軟性和硬性發泡之間就可以了 將乾粉分三次拌入 完成的麵團 會像這樣子感覺很黏稠 挖一球直徑約3.5公分的麵團 接著 均勻的裹上一層厚厚的糖粉 把麵團搓成橢圓形 挖麵團的時候 不要擠壓 要保持他的鬆度 塑型時,可以先搓成圓形 再改手滾成橢圓的鵝蛋型 靜置 10~15 分鐘 讓他乾燥 進烤箱前 用手指輕壓 […]

Beth’s Foolproof French Macaron Recipe

– Hey guys.Valentine’s Day is just a few day away,and one of my favorite things about this holidayare all the desserts.So I thought it’d be fun to come togetherwith a few of my favorite food channels here on YouTubeand bring you this playlist of Valentine’s Day treats.And for my part, I’m going to show you […]