Відео

How is the chocolate so thin?

I think it's best to put sausages in before it's nearly done so they keep the texture. Nobody wants a soggy sausage

Thank you 👍

Thank you!!!!! 🥖 🥖🥖🥖🥖

Thanks, I like the video and it helps... but you have contaminated your ball of string with meaty hands and the meaty board as it rolls around. Can you cut the string first and please keep your string ball clean and uncontaminated. How much string to cut? This would be better to show. Thanks

Awful sound (music)??

It’s all great except for when I slap the dough on the counter it sticks to counter and I can’t proceed

Lost me when you ripped the head off

Seeing is believing.

I have to try this I'm still struggling with sticky pizza dough!

Excellent. I'd watched one of your more recent videos and tried this technique for my soughdough. But gave up too soon and resorted to flour after I had dough stuck on the walls and ceiling! 🙂 I will try again, knowing that it takes a lot more time and persistance to get the result. Thanks!

Should go round twice with the string, and make it a lot tighter. After cutting the excess off, you should also tuck what's left under itself to make an even better seal

Perfect. Just perfect !!!!

Thank you for the mental update for me on how to tie the Pork Loin for Easter 2024 for my Grand kids and Family Members for Tomorrow Dinner with Cheesy Bow Tie Pasta and Steamed Broccoli. Bless you in 2024

Can you do this much working with sourdough?

Thank you for this "help"! I just learned a valuable lesson before finding your video.. I will never again heat chocolate ahead with the hope of reheating..it doesn't work! Adding a little cream helped get the chocolate to a pourable consistency. Thank you!

I made it without carrots 🥕 but i uses fresh tomato sauce and plenty onions 🌰 and potatoes 🥔 😋 delicious 😋

Ispanaklı börek tarifi - el açması I Turkish pastry filled with spinach Produced by Anatolia Kitchen UA-cam Channel ua-cam.com/video/ntGMUk_E6kI/v-deo.html

Confirms my suspicions on how the act of "folding" is carried out and implemented. Ah, the implicit phrases we go through life using yet only vaguely grasp the meaning of until we do our own research. Thanks for the video on egg whites.

This is the no nonsense video I've seen yet, ty brother. I did subscribe. 🎉🎉

Thank you very much ✌🏾

Ellerinize sağlık çok güzel gözüküyor bana da beklerim 😊

I just ate this flaky pastry for the 1st time and I'm ready to make it myself.. now, how do I fill it with strawberries and cream? 😆

Too quick! Not enough details!

This video is perfection! I had a question it answered it succinctly. Thank you

Looks fantastic 😮

very arousing pounding noise and exhaling breath

😅

What temperature should the oven be ?

omg they make ur house smell like christmas :D

dont need to see pics of richs face,...just his hands

In the original and common method of slap and fold , the dough is pick up and turned at 90 before each new slap and fold, I suppose this is like a simplified version of the French Fold?

appreciate it mate

For how long do you leave the chocolate in the freezer?

What dough is being used and what is the hydration ratio ?

I can hear all the air being slapped out of the dough.

Is this real?

V

This never works for me even with bread flour (13.5% protein). I end up putting it in a bowl and doing bowl and/or coil folds and that works perfectly. Slap and fold just turns it into a soupy mess with no gluten structure. I have found any kneading technique with higher hydration dough just turns it into soup, so I must be doing something wrong because it seems to work for everyone else.

FINALLY the Simple recipe i have been looking for.Thank you!🥹

❤❤❤

Can you make the videos even shorter, just to make sure we really can't read anything!

How does it come together if your work table is maple?

Cooking wearing nail polish, discusting. At college if we wore nail polish we were reprimanded severely. 😮

Thanks - I love battenberg cake.

Thankyou! Just helped me peel whole prawns I ordered for the first time, 7 years later your video still out here helping people!

Great technique and it's a simple way to learn. ❤

What about the orange seals on kilner jars if you dont mind me asking? Or would you just wash them normally? Thanks 👍

With some trepidation I gave the slap and fold a try. The dough was easy to work with after one or two turns and it looks good sitting in the bowl for the final rise. Then into the banneton and the fridge till tomorrow's bake. Wish me luck

Ingredients 425g currants 250g each sultanas and raisins 300g glacé cherries, quartered, rinsed and drained 150g ready-to-eat dried apricots, snipped into small pieces 75g mixed candied peel, roughly chopped 4 tbsp brandy, plus extra for pouring 300g plain flour 1 tsp ground mixed spice ½ tsp freshly grated nutmeg 300g softened unsalted butter, plus extra for greasing 300g dark muscovado sugar 5 medium free-range eggs 1 tbsp black treacle Finely grated zest of 1 large lemon Finely grated zest of 1 large orange 60g whole unblanched almonds, roughly chopped Method Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight. Preheat the oven to 140°C/fan 120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Know-how). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving. Recipe from Mary Berry’s Complete Cookbook Ingredientes 425 g de grosellas 250 g cada una de pasas y pasas 300 g de cerezas glaseadas, cortadas en cuartos, enjuagadas y escurridas 150 g de orejones listos para comer, cortados en trozos pequeños 75 g de pieles confitadas mixtas, picadas en trozos grandes 4 cucharadas de brandy, más un poco más para servir 300 g de harina común 1 cucharadita de especias mixtas molidas ½ cucharadita de nuez moscada recién rallada 300 g de mantequilla blanda sin sal, más algo extra para engrasar 300 g de azúcar mascabado oscuro 5 huevos medianos de gallinas camperas 1 cucharada de melaza negra Ralladura fina de 1 limón grande Ralladura fina de 1 naranja grande 60 g de almendras enteras sin blanquear, picadas en trozos grandes ANUNCIO Método Combine los frutos secos y la cáscara confitada en un tazón grande. Agrega las 4 cucharadas de brandy y revuelve para mezclar bien. Cubrir y dejar toda la noche. Precalentar el horno a 140°C/ventilador 120°C/gas 1. Poner el resto de los ingredientes excepto las almendras en un bol grande. Batir con una batidora eléctrica de mano hasta que esté bien combinado. Agrega las nueces y la fruta remojada con el líquido de remojo. Engrasar con mantequilla un molde redondo de 23 cm de profundidad o un molde cuadrado de 20 cm, cubrirlo con una doble capa de papel de horno y engrasar el papel (ver Saber hacer). Vierta la mezcla en el molde preparado. Nivelar la parte superior y cubrir con un disco de papel de horno. Hornee durante 4-5 horas hasta que esté firme al tacto y al insertar una brocheta en el medio, ésta salga limpia. Dejar enfriar el bizcocho en el molde. Cuando el bizcocho se haya enfriado, retirar el disco de papel de horno, pinchar la parte superior en varios lugares con una brocheta y luego verter un poco de brandy. Sacar el bizcocho del molde pero guardarlo en el papel de horno. Envuelva con más papel de hornear y luego envuélvalo con papel de aluminio. Guárdelo en un lugar fresco hasta por 3 meses para que madure, desenvuélvalo ocasionalmente y sirva con una cucharada de 1 a 2 cucharadas de brandy. Decora el bizcocho con fruta glaseada, mazapán o glaseado listo para usar. Ata una cinta alrededor del pastel si lo deseas antes de servir. Receta del libro de cocina completo de Mary Berry (£ 25; Dorling Kindersley)