One of my favorite things about this channel, pretty sure no food ever goes to waste with them :) well, unless it ends up on the floor... but they never toss "scraps" as far as I know!
The other reason the bread wasn't as springy other than the high heat is that you need to let the bead cool to room temp for about along as it was baking. I like fresh, warm bread as much as the next guy, but the reason for making multiple breads is so you can eat one warm while the others cool so they can form their texture and flavor more. I was taught it's because of the steam, it makes the bread wet.
again, cant state it enough, I really respect you putting an emphasis on sharing what you make with friends instead of the individually overconsuming or being wasteful.
Another great butter option is Vital Farms. 85% butterfat just like Danish Creamery and supports independent American farms. Comes with a premium but the taste is well worth it. Not sure I have seen Danish Creamery on any shelves here in Nashville, but if I do, ill give it a try!
Yeah, to be fair even as someone who regularly has European butter in the states, I have never heard of Danish Creamery. Though nothing would make me swap from Kerrygold at this point.
I prefer my butter salted. One can skip any salt a recipe needs, or at least cut it in half. A slice of butter on warm, fresh toasted crumpets with a drizzle of honey over it is a nice treat. Probably even better with home-made crumpets, but I get store-bought.
I think Alvin does too. Even when he said it was unsalted in the VO, for the lamination, he was still using the same orange-labelled salted sticks he'd used in the dough.
French funfacter here! i have 3 funfacts for ya today about what we saw in the video: - first, salted butter is very well known in France and kind of a speciality. Why? Cause its made mostly in Brittany (Bretagne), other part of France doesnt use it and dont produce it anymore cause one day, a king decided to tax salt. Everyone was using it to salt butter, and they stopped, but people in Brittany didnt want to and started a riot. They got exempted from the tax and they could continue to produce it with salt. Now, its very famous that only that part of France is using it. Same thing happened with driving tax and Brittany (Bretagne) is the only place you dont pay those taxes when you drive a long or short distance in France in highways. - Then, to talk about Bretagne again, Kouign-amann you did in the videos with left overs was created in Bretagne with left overs too! We are not sure how or why, but its maybe because flour was pretty rare and expesive, but not butter and sugar. Someone tried to so a puff pastry with a different ratio than usual and ended up with this and like it. Its usually make with left overs!
I'm gonna be honest, when I saw the thumbnail I thought it was making a massive 3 Musketeers bar. Thankfully, I am not disappointed by the incredible butter toast.
So many of these videos involve videos from real restaurants and bakeries- I’m gonna need Alvin to make a list of all the places in the inspiration videos so I have a travel bucket list 😂
i love that you make things and try to figure out things as you go along and when you encounter a 'problem' you just sort of shrug and figure out what to do to fix or enjoy it anyway. My husband make a new batter for frying for my birthday and he was so frustrated that it didn't go perfect like in the video. I reminded him that the videos are made by professionals. and also that they're editied and re editied a bunch of times. The end product was still delicious and that was the point.
For those things to really pop, you HAVE to let the bread cool first then reheat if you want warm bread. You get better pictures and a much better end product.
I was doing a litte research: Danish Creamery is a US-based, farmer-owned cooperative founded in 1895 by Danish immigrant farmers in the fertile hills of Fresno, California. The creamery produces its butter in small batches and slow churned for a luxurious texture and delicious flavor, using milk from family farms in California
There is so much hate towards Alvin in this comment section. The whole channel is still providing us with free entertainment, why are y'all complaining when you have nothing to say about how they do things?
Got to say really love the no-waste policy! Growing up in a heavy no-waste family whenever I see cooking videos where they just discard the scraps just gives me like anime eye twitching 😅
I know he probably wanted to get the video done but with something like this it's really worth letting it cool before cutting so th layers/texture doesn't get squished as much.
Hello Andrew, I just saw you on JOLLY so thought I'd pop over and check out your channel. I like what I've seen so far so you now have a new subscriber from UK 👍🙂.
If you're looking to make things easier on your mixer, I'd mix for five minutes, then let it rest for 20, and then mix another five, adding the butter 👍
Been watching for a while and I think it would be awesome if you guys could do a series on diabetic or keto friendly recipes. Like being able to convert them over. Because it's a type one I'm looking at this and it looks delicious but I'm sitting here going I can't have that without a lot of insulin.
The video he showed is from Korea. I can tell based on the milk. It says (translated) Seoul milk. I know because I drank a lot of it while I was an English teacher in Korea.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
fun fact. Danish creamery, despite its name, is made in California and is not sold or produced in Denmark
Can confirm as a Dane! We have Lurpak and Bakkedahl as the main butter produceres
This is correct. It was established in California in the year 1895, with employees primarily consisting of Danish immigrants to America at the time.
It's tasty butter regardless tho
@@mollywhoppedsouls_pvp It's honestly meh compared to actual european butter. I'd place it under lurpak
Was pretty obvious from the shape and colour, looks nothing like Scandinavian butter at all.
I love how instead of just your typical one recipe and done, this channel makes two whenever there's edible scraps.
they got sponsored by butter and went all out and it is fantastic
Look after the stream of very meh sponsors a butter company feels refreshing
@@winnamon7587 So much more likely to use a creator's sponsor if it's something related to what I'm watching.
@williamreinhard yeah for once I saw myself saying "huh, I should get some
And I’m here for it!
I love learning new ways to use scraps. I hate throwing away and wasting food.
One of my favorite things about this channel, pretty sure no food ever goes to waste with them :) well, unless it ends up on the floor... but they never toss "scraps" as far as I know!
Check out sortedfood, they do A LOT of waste free cooking
That's also a thing that takoyaki pans are great at. I've somewhat used leftover food to make newer, more self-contained balled meals.
Just eat the scraps
Its not that hard
Imagine a series where Alvin revists some of these recipes (like Botched) for another try called "Again with Alvin"
Accidents with Alvin
That shot of Alvin with his hood up and apron and gloves on makes him look like he just stepped out of the Breaking Bad lab
Breaking Bab
Honestly it reminded me of Yeat lol
Baking bad
The other reason the bread wasn't as springy other than the high heat is that you need to let the bead cool to room temp for about along as it was baking.
I like fresh, warm bread as much as the next guy, but the reason for making multiple breads is so you can eat one warm while the others cool so they can form their texture and flavor more.
I was taught it's because of the steam, it makes the bread wet.
Yup, Alvin Failed. If babish fails, he does it again. I’m kinda disappointed that Alvin does not hold himself to the same standard.
Did anyone else get a Danish Creamery AD just to start the video and see that it's ALSO sponsored by Danish Creamery?
"Hey Danish Creamers, wanna sponsor me with butter?"
"Sure, how much do you need?"
"Yes."
Danish Creamers: *...Yes.*
everyone knows Swedish cream tastes a lot nices. Higher longitude means better cream.
Now "danish creamers" is in liquidation T-T
"So how much butter went into these layers?"
"Yes."
If your watching this between normal sleeping hours..
i salute you 🫡
"why can't I find any butter in all the nearby stores?
LOL
It's like croissant, but with brioche dough, and in a cube.
Kouign-amann literally means "butter cake" - and it's awesome! Totally worth your time to make if you've never had it
Thanks for writing the name, I only found recipes for quinoa croissants :D
I have only heard the kouign amann in great British baking show and never knew how it was spelled
I didn't like the taste of it when I made it.
again, cant state it enough, I really respect you putting an emphasis on sharing what you make with friends instead of the individually overconsuming or being wasteful.
individually overconsuming can be fun though
🤓
Another great butter option is Vital Farms. 85% butterfat just like Danish Creamery and supports independent American farms. Comes with a premium but the taste is well worth it. Not sure I have seen Danish Creamery on any shelves here in Nashville, but if I do, ill give it a try!
As a Dane, I have never heard of Danish Creamery.
> European style butter.
What does that even mean? And it’s still in stick shape!
@@Jonpoo1he explained in the video lol
Danish Creamery is a dairy, in California, started in 1895 by Danish immigrants to the United States.
same as haegen Dazs, its just to fool dumb American consumers
Yeah, to be fair even as someone who regularly has European butter in the states, I have never heard of Danish Creamery. Though nothing would make me swap from Kerrygold at this point.
I feel like I just watched a nine minute commercial.
Needs more layers
Needs more layers
Need more butter
That name🫵😂
That profile pic
At least
What I like about the anything videos is that Alvin never lets anything go to waste.
I prefer my butter salted. One can skip any salt a recipe needs, or at least cut it in half. A slice of butter on warm, fresh toasted crumpets with a drizzle of honey over it is a nice treat. Probably even better with home-made crumpets, but I get store-bought.
I think Alvin does too. Even when he said it was unsalted in the VO, for the lamination, he was still using the same orange-labelled salted sticks he'd used in the dough.
French funfacter here! i have 3 funfacts for ya today about what we saw in the video:
- first, salted butter is very well known in France and kind of a speciality. Why? Cause its made mostly in Brittany (Bretagne), other part of France doesnt use it and dont produce it anymore cause one day, a king decided to tax salt. Everyone was using it to salt butter, and they stopped, but people in Brittany didnt want to and started a riot. They got exempted from the tax and they could continue to produce it with salt. Now, its very famous that only that part of France is using it. Same thing happened with driving tax and Brittany (Bretagne) is the only place you dont pay those taxes when you drive a long or short distance in France in highways.
- Then, to talk about Bretagne again, Kouign-amann you did in the videos with left overs was created in Bretagne with left overs too! We are not sure how or why, but its maybe because flour was pretty rare and expesive, but not butter and sugar. Someone tried to so a puff pastry with a different ratio than usual and ended up with this and like it. Its usually make with left overs!
I'm gonna be honest, when I saw the thumbnail I thought it was making a massive 3 Musketeers bar.
Thankfully, I am not disappointed by the incredible butter toast.
Ed would be proud of you
Buttered toast!
What about edd
@@everia_games he would be proud too
As for Eddy, we all know he would try to sell it for a quarter
Life has many doors, Ed-boy
To quote Jake, the dog from adventure Time: I used so much butter, this whole place is butter!
“BUTTERED TOAST!!!
- Ed, Ed,Edd&Eddy
This comment made me 😆
Life has many doors Ed boys!
Today ill be making buttered toast and gravy from ed edd eddy...
I clicked on this video with the explicit intention of finding this comment.
I was hoping for this comment!
Alvin has to be one of the best additions to the BCU, love his videos
So many of these videos involve videos from real restaurants and bakeries- I’m gonna need Alvin to make a list of all the places in the inspiration videos so I have a travel bucket list 😂
i love that you make things and try to figure out things as you go along and when you encounter a 'problem' you just sort of shrug and figure out what to do to fix or enjoy it anyway.
My husband make a new batter for frying for my birthday and he was so frustrated that it didn't go perfect like in the video. I reminded him that the videos are made by professionals. and also that they're editied and re editied a bunch of times. The end product was still delicious and that was the point.
ALVIN!!! I hate waisting anything so I appreciate you showed what you did with your scraps. I will definitely do that.
I absolutely love how Alvin always uses the scraps to make other things - same here, at the very least, it becomes Chef's snacks....
I love watching those channels. Those food making ASMR's are so calming.
It's nice to see that despite it not being perfect, he still leaned into the finished dish and enjoyed it. 👍
LOVE butter and toast! Perfect combo
Me: "Wait, its all butter?"
Alvin: "Always has been"
For those things to really pop, you HAVE to let the bread cool first then reheat if you want warm bread. You get better pictures and a much better end product.
Now this is the type of simple meal I can actually make from this channel. Very nice.
Alvin's voice is calming. We need more episodes with him...and the butter!
Everyone already knows despite the sponsor, this needs to be made with Kerrygold Irish butter, there is no other butter.
I love the super dark crust, reminds me of my local Japanese bakery where I get my shokupan from (they also do a croissant/brioche-style dough)
Just in case you missed that, this video is brought to you by DANISH!!! CREAMERY!!!
and here I thought they were gonna make toast and then put 243 layers of butter on top.
I was doing a litte research:
Danish Creamery is a US-based, farmer-owned cooperative founded in 1895 by Danish immigrant farmers in the fertile hills of Fresno, California. The creamery produces its butter in small batches and slow churned for a luxurious texture and delicious flavor, using milk from family farms in California
I'm more excited about the scrap pastries than the actual bread
Only Alvin Zhou, can make a video about making a burnt block of butter entertaining
Baked in a buttery flaky crust 😎
Alvin always looks like he just broke in to steal a quick bite
Alvin your a man after my own heart with you ideas ! so brilliant the idea to make a brown butter pastry cream.
Somewhere in the world, in some cartoon culture-de-sac, Ed is consciously licking his lips.
There is so much hate towards Alvin in this comment section.
The whole channel is still providing us with free entertainment, why are y'all complaining when you have nothing to say about how they do things?
I’m the first one to defend free content creators but I honestly haven’t seen any hate comments. maybe they got deleted?
Got to say really love the no-waste policy! Growing up in a heavy no-waste family whenever I see cooking videos where they just discard the scraps just gives me like anime eye twitching 😅
I wish the bakeries in my city made something like this.
Thank you guys for always adding perfect subtitles!
I couldn't quite tell what watch you're wearing, but it's beautiful!
Hi from Taiwan. Always enjoying Alvin's cooking and fantastic job!
That looks so yummy!:D
Alvin gained 5 pounds that day...
That Breguet Enamel! Nice watch.
I wish I had the patience to make a recipe like this
Kaela looks so elegant and cute!
Ed: BUTTER TOAST!!!!!
"Hey boss, do you think we can pack in a few more layers to make it an even 250?"
John Mulaney talking as a flight attendant: "NNNOOOOOHHHH!"
I took my glasses off to put on a sweatshirt while you were examining the cubes' bake and it looked like you were pulling apart a brisket
Well...I was gonna get some sleep before work later, but I see another Alvin video. So sleep can wait.
i could never be in a food related job i would eat uncooked dough and meat and literally anything i could get my hands on
I know he probably wanted to get the video done but with something like this it's really worth letting it cool before cutting so th layers/texture doesn't get squished as much.
I miss Anime with Alvin. I want him to make Nino and Miku’s dishes from The Quintessential Quintuplets
So much Butter went into this dish that Danish creamery cost just went up another $2 because of this video. But it's soooo worth it.
I love when Alvin messes up. it shows he's is growing and makes him more relatable to watch.
could you link the reference video? it looks like a comfy watch
yall oughtta have an Ingredient highlight series
“All toasters toast, TOAST”
-Hotel Mario April 5th 1994
I think part of the reason we're not seeing the layers as clearly is because the bread was cut when it was hot
you should do a part 2 where you use a different bread recipe, and make jam!
I love stuff like that! I think I might even try this myself. Just got to find these containers.
Still can't beat simple toast with butter at 2am in the morning .
You rockin a Breguet there Alvin? Classy. Love it.
Ed would love this
Grimes would love this!
Ed liked this!
Hello Andrew, I just saw you on JOLLY so thought I'd pop over and check out your channel. I like what I've seen so far so you now have a new subscriber from UK 👍🙂.
The amount of vocal fry in his voice is insane
Helpful tip: Schedule your triple bypass surgery before consuming your 243 layer butter toast with brown butter pastry cream.
If you're looking to make things easier on your mixer, I'd mix for five minutes, then let it rest for 20, and then mix another five, adding the butter 👍
Love your vids Alvin.
You suould try to make brioche feuilletée ! It's basically layered brioch but instead of a square you make a nice swirl
Do the Sumire-Dori Karaage Chicken wraps from Food Wars. The chicken from Mozuya looks delicious, but Soma's chicken is mouth-watering.
Been watching for a while and I think it would be awesome if you guys could do a series on diabetic or keto friendly recipes. Like being able to convert them over. Because it's a type one I'm looking at this and it looks delicious but I'm sitting here going I can't have that without a lot of insulin.
I would love to see a part 2 of this where you try again
I remember when this channel was actually binging with babish and not literally just tasty.
Rigby and Mordecai would probably risk their life for that
I have really fluffy dinner rolls that are extremely buttery just like this
So many layers.........🤩
Why is Alvin absolutely jacked 😭
yum, butter. the inside looks delicious.😋 can you make Kirby's strawberry shortcake
European Pastries are always on another level and simply because they don't really skimp on their ingredients.
It looks like you might have sliced into these a little too early, which might have affected getting each of those layers to really stand out.
Drinking game: take a shot for every time this dude says "Go ahead."
Thank you! It makes these videos borderline unwatchable for me.
The video he showed is from Korea. I can tell based on the milk. It says (translated) Seoul milk. I know because I drank a lot of it while I was an English teacher in Korea.
Ed from Ed,Edd,Eddy would love this
Team: So Alvin, these taste awesome but do you have any idea how many calories are in there?
Alvin: Heck yes!
That looks awesome. Just like all the recipes