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HBU (Home Baking Universe)
Canada
เข้าร่วมเมื่อ 28 มี.ค. 2020
Welcome to my Home Baking Universe!!
Across these videos, I will show you that there is so much you can bake/cook at home...with so little!
Across these videos, I will show you that there is so much you can bake/cook at home...with so little!
BEET VEGAN BURGER - the only burger recipe you need 🍔
Vegan Bun (8 portions)
375g all purpose flour
8g instant dried yeast
125ml water
125ml unsweetened almond milk
30ml hazelnut oil
30g sugar
5g salt
black sesame seeds
Vegan Pattie (8 portions)
200g cooked chickpea
200g cooked red bean
75g grated beets
100g cooked onions
150g cooked mushrooms
50g oat
20g tapioca starch
20g flaxseeds
50g water
Smoked paprika
Salt and pepper
Guacamole
1 avocado
1 lime
1 spring onion
Salt and pepper
Garnish
1 Boston lettuce
1 red onion
1 tomato
¼ cucumber
50g mustard
Pickle
2g peppercorn
60ml white wine vinegar
20ml water
375g all purpose flour
8g instant dried yeast
125ml water
125ml unsweetened almond milk
30ml hazelnut oil
30g sugar
5g salt
black sesame seeds
Vegan Pattie (8 portions)
200g cooked chickpea
200g cooked red bean
75g grated beets
100g cooked onions
150g cooked mushrooms
50g oat
20g tapioca starch
20g flaxseeds
50g water
Smoked paprika
Salt and pepper
Guacamole
1 avocado
1 lime
1 spring onion
Salt and pepper
Garnish
1 Boston lettuce
1 red onion
1 tomato
¼ cucumber
50g mustard
Pickle
2g peppercorn
60ml white wine vinegar
20ml water
มุมมอง: 359
วีดีโอ
![[Vegan with kids] healthy banana pancake + green smoothie](http://i.ytimg.com/vi/0uhHRl91Iuc/mqdefault.jpg)
![[Vegan with kids] healthy banana pancake + green smoothie](/img/tr.png)
[Vegan with kids] healthy banana pancake + green smoothie
มุมมอง 4404 ปีที่แล้ว
[Banana Pancake] 1 cup oat 1/4 cup ground flaxseed 2 ripe bananas 1/2 cup unsweetened almond milk [Green Smoothie] 3/4 stick of cucumber 5 sticks of celery Handful of kale Handful of spinach Ginger, to taste 2 lime, juiced 2 lemon, juiced
The ultimate showstopper- Paris-Brest
มุมมอง 9784 ปีที่แล้ว
Ingredients For choux pastry: 75ml water 75ml milk 60g butter 1 pinch of salt 2 pinches of sugar 90g flour 3 eggs Handful of chopped almond/hazelnut For praline cream: 300ml whole milk ½ vanilla bean 50g sugar 4 egg yolks 20g cornstarch 20g flour 100g homemade praline paste* (see below) 150g butter For praline paste: 100g almond 100g hazelnut ½ vanilla bean 200g sugar ¼ cup water
Panettone from scratch - fragrant, festive, pure comfort
มุมมอง 3104 ปีที่แล้ว
Ingredients 100g liquid sourdough 325g flour 75g sugar 10g salt 10g honey 10 egg yolks 250g butter Pre-fermented dough* (see below) Zest and juice of ½ orange Zest and juice of ½ lemon ½ shot of triple sec 200g dried fruits of your choice Pre-fermented dough* 125g flour 65g milk 25g fresh yeast (or 12g dry yeast)
7-ingredient Chocolate Croissant - CRUNCHY DEFINED LAYERS.
มุมมอง 53K4 ปีที่แล้ว
Ingredients Plain dough: 500g all purpose flour 50g sugar 12g salt 25g fresh yeast (or 12g instant dry yeast) 140g water 100g milk 125g butter Cocoa dough: 1tbsp milk 1tbsp cocoa powder 200g butter (for folding) 100g dark chocolate (for filling) Syrup: 75g sugar 50g water
Easy homemade SOURDOUGH whole wheat bread
มุมมอง 6104 ปีที่แล้ว
Ingredients 200g all purpose flour 220g whole wheat flour 80g buckwheat flour or rye flour 5g salt 6g fresh yeast or 3g instant dry yeast 320g water 1tsp buckwheat honey Drizzle of extra virgin olive oil 100g liquid sourdough starter
Hello very delicous croissant did you made . This kind of croissant? is that french croissant is too flaky in the dough is 125gr butter . İ normally take for this recipe 20gr butter for the dough and 300gr butter for the lammination . 😊😊
I must try!!!!
That is obviously A LOT of work, but you make it look very doable!! Thank you for this video and I cannot wait to check out more!!
Thank you for an amazing video. I’ve been looking for instructions on how to make the bicolor pain au chocolate and yours is perfect!
You are amazing Sir
To what size do you stretch your dough when laminating?
Hi Sara, its about 20 x 60cm
Hi Teacher, did you use 50g of dough to make the cocoa dough? Thx you
Hi Albert, sorry for the late reply - use about 150-200g to make the cocoa dough!
Hi there .....very nice job you are doing ...I just wonder if you have an easy recipe for making sourdough starter?!
This recipe and instructions are very helpful! Thank you for a method that is easy to follow and understandable I am so happy with the results👍🏾
Magnifique 👍👍👍👍👍👍👍👍👍👍
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Amazing recipe. I finally settled down with making perfect pain au chocolat with his recipe 👏🏻 Many thanks :)
So glad to hear!
You are a wonderful teacher. Thank you for the excellent instruction. Your babies are absolutely exquisite.
Keep making videos...why did you stop :/?
Hi, I noticed you didn't use an egg-wash. I get that the sugar syrup does a lot of the work for the shininess, but is there anything you did to the recipe to make sure that it browned properly? I've seen some recipes use both an egg-wash and a sugar syrup. Did you forgo the egg-wash because of the cocoa portion of the dough would've browned too much?
Hi there, the sugar syrup is to keep the contrast of the colour as the egg wash tends to blur the colours together.
@@hbu7290 Thanks, makes sense :)
Great video and recipe... The music was a bit too loud tho... I kept fidgeting with the volume to be able to hear the chef, it was quite distracting... The paris brest looks fantastic though ❤️
I love you...I was looking for a video just like this...holy SHIT
So amazing °˖✧◝(⁰▿⁰)◜✧˖°
Salut,, j’espère que votre petite famille vas bien et en santé. J’attends toujours vos nouvelles vidéos Merci A+
That looks professional
th-cam.com/video/d75VyD94K14/w-d-xo.html
I love it!
You’re my teacher thanks a lot!
Bonjour désolé je ne connais pas votre nom, j’ai fait votre recette 😋😋 le pain et sorti exactement comme le vôtre et mes enfants en redemande non stop. Merci Ont attend d’ôtres videos a+
Amazing Elie 👍🏻 So glad to hear that! Thanks for watching 😊
Is crossiant dough normally keep in freezer all the time resting or 24hrs? My dough is proofing.. the butter is melting.. im in singapore.
Yup! Keep in the fridge to rest for the whole duration (12hr-24hr).
@@hbu7290 fridge has freezer and chiller compartment. It matters which one to put.
Should be chiller - around 2 degrees
@@hbu7290 Is this recipe possible to make at room temperature 30C? I thought to change butter to pastry margarine for lamination.
It would be quite challenging to roll out the dough in this heat. We don’t recommend substituting butter because the flavour would be different as well as the layer (will not be as defined). However, it is an alternative under such condition. Let us know how it turns out if you give it a go!
Bonjour, si je voudrais le faire sans levure seulement avec du levain, combien de levain? Merci
Bonjour! Dans ce cas il faudrait environ doubler la quantité de levain, reduire l’eau de la recette d’environ 10-15% et prevoir des periodes de pousse plus longue
Merci
Et oui pendant ce temps un bon petit café 👍🤣
Is it better to bulk fermentation the dough first or put it in fridge without bulk fermentation ?
If the dough is made the day before, then place it straight in the fridge.
Ils sont very very cute
Thank you 🙂
Salut, j’adore votre petit jardin de balcon. Vous m’avez fait remonté longtemps en arrière quand ma mère faisait les quiches hummm!!! 👏👏👏kip it up
Keep it up 👍 sorry
Merci 😊
Salut, le plus beau de cette vidéo c’est de voir c’est beaux enfants goûter les viennoiseries 👍by the way good explanation, it’s butter de tourage ?
Thanks for the comments! The butter used is French but not tourrage.
Yesterday I made the dough and today I'm folding it and I'm wondering why those cuts in the corners? Thanks for sharing!
These cuts will relax the tension in the corners and help the block of dough to keep more square shape. Let us know how it turns out! 😊
Thanks for the great video!
I make chocolate croissants
I love it, thanks a lot..!!! just beautiful
Excellent chef!
Merci chef,i w'll trie to make them over the weekend, thank you for the vidéo. Love petit pain....
Perfect way to work
im a big fan of your channel keep it up please... more patisserie please :)
What size rectangle did u roll the butter?
Its about 15x20cm.
Made it today. Its so good!
So glad to hear!!
Hi! so i want to try to make this but there is a recipe that uses bread flour and there is one that uses all purpose flour like you, is there a difference if I use bread flour? or is it better to use all purpose flour?
Hello! Both are good to use for croissant, I only tend to recommend the all-purpose flour because it is more consistent regardless of which country you are in and which brand you buy whereas bread flour can vary slightly more.
It is not the ingredients that make it hard or easy, it takes time to master the layering.
Hi! I couldn’t hear in the video. How many grams of the dough do you save to make the chocolate dough?
Hello! The chocolate dough is about 200g.
Hello chef...the quantity of the dough that you're saving for the chocolate dought is about 50 grams?
Sorry for the late reply. We save about 190g-200g of plain dough to flavor In chocolate
hi sir, can u explain the reason why dont you use baker's flour for croissant? I see on the recipe you use all purpose flour. I hope you reply. thanks for the recipe by the way
Bakers flour would work just as well, it contains more nutrients and therefore favorise fermentation and flavor in bread making, but not particularly necessary in a croissant since we are looking for butter flavor mainly. Hope that answers your question!
These look amazing! Will definitely give it a try! Thanks for this helpful video👍
They look, amazing.
Thanks!!
Omg. I just cooked them and they are AMAZING, thank you chef!
so sweet
what are the dimensions of your butter square - thx
The dimensions are about 18x25cm.
@@hbu7290 thx have the dough made will be rolling out in the morning!
Let us know how it turns out!
@@hbu7290 will do
They turned out great - I was multi tasking so I could have spent more time shaping them, but 10 didnt last long with family and friends. Everyone loved the taste, but amazed by the look as they had never seen a croissant like this before. Thanks so much for sharing the recipe