eng subs requested, however as this is an instructional video please take it with a grain of salt as i cant promise a perfect translation! if you spot any mistakes please lmk~
EDIT: the balsamic vinegar mentioned in the video should be Zhenjiang vinegar
I found the exact Marble Chiffon Cake recipe Gavin and Freelancer make in this video and from the baking stream. It's from The Taste of Home Baking Book. If anyone makes it, let me know how it goes! I haven't tried yet.
Let eggs stand at room temperature for 30 minutes. In a small saucepan or microwave, melt unsweetened chocolate; stir until smooth. Add 1/4 cup sugar and hot water; mix well and set aside.
In a large mixing bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.
In another large mixing bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Stir a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into one portion.
Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert the cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.
For frosting, melt semisweet chocolate and butter in a small saucepan or microwave; stir until smooth. Remove from the heat; stir in cream and vanilla. Whisk in confectioners' sugar until smooth. Immediately spoon over cake.
"Pa de pessic" (pinch bread) is a typical Catalan dessert that doesn't require many ingredients but has an incredible taste (as if you were biting into a cloud!).
You can find the recipe (in Catalan and English) in her Instagram clicking the link.
Podfic: COLD READ of Life Is (Not) A Hallmark Movie [SVSSS]
🎧Listen here 🎧
- Ongoing; Chapter 3/30 posted
- last updated: 2/18/24
*I will update the chapter count as I continue to post.
Rated T for teen audiences and up!
🍪🍚🥘🍚🍪🍚🥘🍪🍚🥘🍪🍚🥘
Summary:
Shen Yuan isn't lonely. He's just overseas in a new city, trying to muddle his way through a business degree, and dealing with the side effects of his stupid intestines trying to kill him. So, maybe he sometimes watches ASMR to cope with his too-quiet apartment. Maybe he has a little bit of a parasocial-relationship-thing going on with one particular cooking ASMR channel. It's 2016, who doesn't? The point is, he's content with his quiet life.
And then Shang Qinghua strong-arms him into watching one Hallmark Christmas movie, and it all goes to hell.
Or: Shen Yuan is a Hallmark movie protagonist, Luo Binghe is a Lifetime movie protagonist, and somehow they make it work.
In this video, I made one of the most popular Korean fried chicken varieties “Yangnyeom Chicken” It’s crunchy, sweet and spicy and goes well with cold beer. Cheers! 🍻
Ingredients
2c bread flour (272gr)
1 tsp yeast
5/2 tsp salt
1 1/2-2c tomato (230-270 g), you may need to add 1-2 tablespoon of water depending on how much liquid your tomato contains.
2 tsp (10 ml) yuzu kosho
50 ml olive oil
1-2 springs of fresh rosemary
maldon salt
Instructions
Place a whole tomato in a bowl, cover and microwave for 1 minute.
Flip the tomato and microwave for another 1-2 minutes, or until soft.
Once cooled to room temperature, crush the tomatoes and weigh out 230-270 g.
Whisk together the bread flour, yeast and salt.
Add tomatoes and use a spatula to mix together until a shaggy dough forms.
If the dough feels especially dry, you may need to add 1-2 tablespoon of water depending on the water content of your tomatoes.
The dough should be wet and sticky.
Once the dough comes together, drizzle with olive oil rub it all over and form a ball with your hands.
Cover and refrigerate overnight (12-18 hours).
Add 1 tablespoon of olive oil to a 10.5 x 7 inch pan.
Remove the dough from the fridge.
Rub a little olive oil between your fingers and then pull the sides of the dough toward the middle, debasing the dough.
Transfer to the prepared pan and flip it once to ensure the entire piece of dough is coated in olive oil.
Let the dough rest for 2-3 hours covered or until the dough has spread close to the edges of the pan and looks double in size with lots of bubbles. In the meantime, whisk together the yuzu kosho, olive oil and rosemary stems. Once the dough looks almost ready (about 20 minutes out), preheat oven to 400 F (200 C) for convection oven or 425 F (210 C) for regular oven. When the dough is ready, rub a little olive oil between your fingers and dimple the dough, pressing them close to the bottom of the pan but not all the way through.
Allow bubbles to form and don’t pop them!
Drizzle the yuzu olive oil in dimples and then sprinkle generously with maldon salt.
Bake for 22-25 minutes, or until top it golden brown and crispy.
Remove from the oven and transfer to a wire rack.
Allow it to cool for 15 minutes before serving.
This is a doblegat de Quaresma, which in Catalan could roughly be translated to “Lent bended [pastry]”. It’s a crunchy puff pastry made with butter, perfumed with moscatell (sweet white wine) and orange juice, and filled with jam.
This pastry is an old tradition from Mallorca (Balearic Islands), where it was traditional to eat during Lent. It has lost popularity nowadays, but it’s still made. For example, the bakery Fornet de la Soca (who posted this video on their Instagram) have recuperated the old recipe.