Nutella Toast, But Inverted
ฝัง
- เผยแพร่เมื่อ 11 ก.ค. 2024
- We make Nutella again, but this time, it's white chocolate nutella on homemade chocolate milk bread following a Japanese shokupan recipe. Nutella, but inverted.
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► Chocolate Milk Bread 🍫🍞
330g bread flour
25g sugar
7g salt
15 milk powder
1,5 tsp or 4g dry yeast
50g cocoa powder
1 egg (50g)
110ml water
~120g tangzhong (see below)
20g softened butter
for the Tangzhong
20g flour
100g water
► White Nutella 🌰
300g toasted peeled hazelnuts
50g toasted peeled almonds
50g toasted peeled macadamia
400g powdered sugar
10g salt
40g walnut oil
130g milk powder
10g lecithin powder
1/2 tsp espresso powder
1 vanilla bean, seeds only
250g cocoa butter
200g water
1 Tbsp Amaretto (optional)
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Introduction to White Nutella and Chocolate Bread: (0:00)
Why Nutella Toast?: (0:48)
Japanese Shokupan With Chocolate: (1:21)
Sampling Italian Hazelnuts: (3:02)
Ingredients Overview: (3:58)
Smooth Home Made Nutella: (5:37)
Making White Nutella: (6:34)
Sampling Nutella and Chocolate Bread: (9:43) - แนวปฏิบัติและการใช้ชีวิต
That coco bread is just screaming to be turned into the ultimate french toast.
"Fried chocolate bread pudding"
Just calling it chocolate french toast sounds a million times better lol
Oh yeah, especially if you go deluxe and use custard instead of just eggs. You might not even want any toppings.
Oh yeees
That is genius
With chocolate syrup🤤
I expected some wet blended bread paste on top of a frozen slab of nutella.
But this'll do too, I guess.
And when you cook that, the bread would be solid and the chocolate would melt in effect inverting it again
Same😂😂
Same
@@synchrolord so use edible bread dough for the wet bread. Would work just as you wanted
You may want to try to make a white chocolate ganache, and then add your hazelnut praliné (and blend everything together). That way you will hopefully get a smooth and shiny white Nutella
Yeah, having the sugar pre-ground (because it is already chocolate) should make things smoother.
fuurin engawa and if you have the equipment, this recipe from chef steps can be a great starting point th-cam.com/video/fQuWF6l1Zkw/w-d-xo.html
However Hazelnuts are less tasteful than pistachios so...
That's what I expected he did, mixing the hazelnut with white chocolate before watching the video, since he was trying to make a Nutella toast but in reverse. NGL I was slightly disappointed. I wanted to see the white chocolate version.
Mmmm yummyy
@@erinlee5936 yas the best one
There’s something about this guy that just makes you go “man he’s great”
Maybe it's his voice....
It is kinda radio voice / a really good professor explaining things
Personality, voice? Looks / sounds like a pleasant n nice person to be around
True
Yeah fresh Vanilla makes such a significant difference, and what most people dont even consider, after u scraped the seeds, you can simply drop the pot into a jar of sugar, shake that a bit and let it rest and you have perfectly viable vanilla sugar better then you can buy anywhere. You want a hint of vanilla in your tea that selfmade sugar is gonna blow ya mind, breaks my heart seeing people disregard the pods.
Anyways great recipe ima try this, im not the biggest sweets fan but i love white chocolate, so having it as a spread is enticing, maybe only using powdered sugar in the processing part might fix the "crunchy" problem.
Keep up the good work!
P.S: Liebe deine Rezepte! ^_^
Do you think this also works with whole cane sugar or muscovado?
@@gonsonandenschinder i think it does but the vanilla flavour is more subtle
Thats how i make my own Valillia Sugar for years. I add the whole vanillia cute open and let the seets spread in the sugar. I cant even think about my sweet stuff anymore without. Perfect fit for tomato sause
"Nice hiss."
Shoutouts to STEVE!
1989mreinfo
Explanation please?
@@aimeecortez5899 A commonly used phrase by TH-camr Steve1989MREInfo. TH-cam channel that reviews rations.
Cool, let’s get this on to a tray.
@@jericho663 nice* if i remember correctly
6:17 "Also used in India"
Me: *grins in idli-dosa batter*
😎indians are da best Raaj krega khalsa
Exactly first thing came in my mind when he said abt wet grinder - idli dosa & dhokla
Lmao I feel you
@@acaterpillargivingbirth is your username by anyway related to a group called WayV?
@@hariniobla422 lmao yes !
I'm quite sure a white chocolate version would be very delicious too.
Ray Mak how are you commenting on every video I watch
F. Ruit ikr
thats exactly what i was especting tbh
Lol ikr
white chocolate bread? cause the nutella here is very much a white chocolate nutella.
6:04 Andong, you are wrong there.
Conche are not made for grinding. They are meant for 2 things; airing the cocao, so that Acids are vaporizing(which is dry conching, but they use in industry the same machine for that) and the "wet" conching, which is a method to cover all particles with a fat layer. Everything happens due to the heat which is introduced by the friction. The second aspect is what most people think of. Due to the heat, all the fat crystals(out of the cacao) are melting and the liquid fat covers the all the ingredients, milk powder sugar and the cacao particles.
To get something really smooth, grinders and mills are used, for chocolate and spreadables such as nutella. The grinding is done before the conche. At the beginning you have cacao beans, they are roasted, milled. The Cacao mass is liquid than, but still sandy, it will get milled in even smaller particles, and the cacao mass becomes solid. Due to the higher surface area of smaller particles, the fat gets bound. To make the cacao liquid again, you need to process it again, which is done by conching.
if you are interested in that topic I can highly recommend a book called "Science of Chocolate" by S. Beckett. One of my all-time favorite books. Yeah it is a nerdy book about how to make chocolate and all the science behind that.
University of TH-cam.😂
Andong, please pin this comment. I learn a lot from him. Thx a lot, mate.
Conche 😂 I thought it's conch
Every recipe I saw before trying to do homemade Nutella start by a “praliné paste”. That’s basically what you did by grinding the nuts and sugar except you caramelize the nuts and let it cool before grinding (like in m.th-cam.com/video/y3wyfTu0i2s/w-d-xo.html). since the sugar is melted into caramel you shouldn’t get the same grittiness.
Nice save for the fat separation by the way :-)
"steve would be proud" lol.... "Let's get this out on a tray" "Niiiice...Mmkay"
I appreciate your mixed reaction because it gives credibility to when you really enjoy something!
If you act like everything is amazing it's harder to gauge if anything actually is.
I admire how creative you were with this process, I don’t think I’ve ever seen a video like this, but it was really cool to watch. Thanks for trying, I think it’s really cool that you tried at all. I look forward to watching if you decide to improve upon it.
You’ve got yourself a new sub, been watching a couple of videos with no intention of actually making anything you do, but it’s so interesting, keep going, this is so good
It actually sounds like something I would like, since I'm weirdly fond of undissolved sugar in sweets. I like to make edible cookie dough and specifically leave the sugar crunchy. The crunchy hazelnut spread sounds delicious!
You would like brioche and gauffres de Liège with perles à sucre if you're into sugar crunchy bites :)
dude same
I love your energy man!
Your videos are utterly fascinating. Keep it up!
I love and learn from your food honesty!
Where am I going this whole time? This channel is so well edited, very nice cinematography, and the content is FOOD! 💚
Love the recent more high frequency videos with a bigger focus on experimentation. And I'm also a fan that you just say it when something didn't turn out so great :D it's part of the process afterall! (and we all know that moment in the kitchen when we try something we just prepared for hours just to conclude that the store bought version is still kinda better)I have been tired for a while of those tightly prepared recipies that have been refined a hundred times already with that rehearsed "HMMMMM" at the end. Keep doing what you do right now, it works brilliantly!
Just discovered this channel and I'm addicted !!! Currently binging my way through your videos
3:20 Steve would be very proud indeed.
Also, great videos! Found your homemade Nutella video in my recommended and gave it a shot! Very informative and entertaining! Definitely giving you a sub, man. Props
Always super creative Andong, I love your channel. When you work through your process I feel like you’re taking the audience on a journey through your thoughts. Keep making interesting stuff.
So early here..... 🥰. I love your energy, even when it’s not what you expected! Cheers!
Production quality of your videos keeps getting better!
Mate your videos are actually so good and so well produced why you don't have more subscribers and recognition baffles me
I LOVED the honesty (subscribing because of it - and the history ;p) and the comments on both videos! You provide the the basic, throw a pinch of ideas and we go wild with tips and new marvelous ideas 😂💘
I have been binge watching your videos for a while now your content is really really good wish I had found this channel sooner 👍
Love your ideas!
This is very different but very good version of Test Kitchen. I've really come to love this channel.
3:19 - 3:50 trying to justify spending his fortune on hazelnuts 😂😂
This youtuber is so good at telling stories lol, thought id be bored since most youtubers make you want to skip till the end but damn i really got a history lesson last vid and immediatly came to watch another one.
Inverted Nutella blew my mind - holy crap Andong!
I'm in love with your channel and videos. Is always so interesting. Even if the recipes don't go the way you wanted, there's always amazing things to learned from them.
Bruh, the simulation is wild lmao. At work this morning I was recommended your previous Nutella video, and then 3 hours later you drop this one.
I've watched only 2 videos from ur channel and I already see that ur a true quality and content guy
Andong is the culinary boss... pure and simple
I am using meat grinder to process the nuts for home made nutella and it works great. You still need to put the amount few times around to process it very smooth (using the finest attachment).
I am SO GLAD youtube recommended your channel to me!
This is my new favorite channel!
The classic way to eat nutella is to just scoop spoonful straight from the jar
having the small chunks of the hazelnut is soooo good in Nutella much better than anything out there
That was a very cool video! The chocolate bread looked amazing. The Nutella looked like hummus. Actually those hazelnuts look very similar to chickpeas too.
Well this is literally the most genius thing ever!
New to your channel! Already enjoying all your videos 💗
Andong way of shooting and explaining his video is what i aspire my video to be if i ever want to be a youtuber
Loved it. Great video.
These very days im making chocolate spread for my kids by mixing the local sweetened coco powder with tahini, it works great. They love it. But its too runny, and i was about to add starch but you made me realize i need milk powder!
Thanks!
"very nice hiss, Steve would be proud!" I love this so much.
That’s awesome!
Man that looks ridiclously awesome
Never scrap your videos, no matter if you fail! I don't even like sweets and I love your videos!
Such a fun project! (And fun video as a result :D)
Ive just made a "white nutella" with hazelnuts and almonds, some powdered sugar and melted butter, and then added white chocolate melted with some cream - OMG its so delicious!!!
Andong eating the WHOLE slice before talking about it is why I watch this channel.
Glad you popped in my feed......subscribed 🤟🏽
Just got this Recommended and I am Not disappointed.
Haha! My son and I were shouting at the screen when your nut butter broke - ‘add lecithin!’ 😂 We were relieved when you did, and yeah you should definitely use powdered sugar 😊
Delicious and yummy. Thanks for sharing this.
I'm new to this channel and I've loved everything I've seen so far. I'm planning on making the chocolate bread and turning it into chocolate bread pudding for my stepdad's birthday!
Richtig coole Videos :D Ich werd definitiv mal was nachmachen von dem was du in deinen Videos machst ^^
okay its official, This Channel, BCU, Josh Weissman, & Worth It are my new favorites on TH-cam! You got my vote at the next streamys!
bro.. now its official, i love you (for giving me white chocolate nutella)
You absolute madlad
This is very easy to find in Italy, the white chocolate hazelnut that is. I need to try this bread with it!
When I saw the wet grinder before he even introduced it, I was like "Holy shit! So this *is* doable!" (I'm Indian btw)
Thanks. I didnt watch the video yet but the thumbnail looks beautiful and i love you for making it
You had me at white chocolate nutella.
Soooo interesting LOL can't wait to try
Meanwhile I can recommend to get a jar of a spread called 'Lino Lada' , which is basically the industrial version of what Andong was trying to make here. Bet it matches perfectly with that bread. Cheers
it's 2 am and my mind isn't ready for this
As someone who developed a cocoa allergy/sensitivity later in life and knowing the taste of Nutella, this white chocolate Nutella sounds amazing and I need to make it...
Youre uploading so much this and the Last week and i just love how the qualitiy just doesnt get down!!!👌🏻👌🏻👌🏻 just Go on!!!
Try French toast with the left over cocoa bread. Also with the sugar left in the hazelnut paste, some blenders heat up if used for longer periods. Eventually the sugar would have melted - maybe?
Great channel btw - subscribed after watching the first Nutella vid!
I just found you from your last video about making homemade nutella. Now I'm watching this video and I believe I've found true love.
You are my mentor, my hero, my everything.
No way did I just see the original video 5 hours ago and the sequel comes out just that day
White chocolate is my absolute favorite, and I would do unspeakable things for this
For a white choclate, you can follow similar instructions as the regular home made nutella, but replace the dark milted choclate with a white milted chocolate. So basically it will be hazelnut butter with white chocolate. And it does not even require any additional suger since the white chocolate is already sweet enough
I make bread and butter pudding with my chocolate bread and i enrich the custard with white chocolate its very decadent but blooming delicious
This is just hilarious!
One form of growing is becoming a meme, and you've got it easy I think, having a "cooking" channel. We'll do the rest dude :D
Here in Scotland we still call hazelnuts filberts or cobnuts. I picked some last year as I wanted to roast some and spread them onto my favourite savoury dip, beetroot za'atar. Left the inner skins on and instead of dry roasting them, shallow fried them in a little ghee. WOW! not only did the ghee give them a little funky edge but the skins took on a brown "zebra" type pattern. They looked stunning and tasted good too. So they were then lightly broken up before being sprinkled onto the beetroot za'atar. Brilliant combination. The ghee fried cobnuts also make a great snack on their own, maybe a little seasalt sprinkled over, and with their almost varnished looking zebra coats they look stunning on a table. (Wish I could include a picture).
Another excellent video as well, thank you.
Is this what quarantine has led me to? An inverse-nutella TED talk?
I bet the chocolate bread would be awesome with some raspberry jelly/preserves. The texture of the bread here reminds me of those raspberry roll cakes (not the little store bought ones either).
Why did i expect this man to make spreadable bread on Nutella
Your'e such a good day maker (make a day good)
If you're going to try any stuff like this again, wet grinder is highly recommend. Very nice video btw!
a chocolate cake with the spread would be so good
hm, an inverted nutella sandwich (for me would) be a chocolate hazelnut loaf with a bread-y flour-y spread like cookie butter 🤔.. now that's a challenge :P
"Very nice hiss. Steve would be proud"
Ah, I see you are a man of culture as well
What does that reference?
I am another confused Daniel, what does that mean?
I like your thinking outside the box :)
Always love a shout out to Steve.
HOOOOW I MEAN HOOOWWW can he resist to taste it until the end lmao
I think it’s a good idea to make French toast with that shokupan
so this has actually blown my mind
I would totally upcycle the spread in a cookie batter and the bread in French toasts/layered in between vanilla ice cream :D
Omgg I sooo want to taste this bread
Do a part 3 :D perfecting the notella
i try thank u its yummy
THANKSS
i’ve had a pistachio white chocolate spread and it is delicious!! it’s seriously amidst the best things i’ve ever eaten haha. excited to try out a hazelnut white chocolate spread! i’d love to see your rendition of the pistachio one! ;)
Don’t try the hazelnut white chocolate spread, try a nice hazelnut spread. SOOO much better as it is
Cooks just cried when you ruined those hazlenuts 🤣