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Today, I'm making 48-hour chocolate chip cookies.
I'm mixing butter, brown sugar, and salt.
Once it reaches 300°F (150°C), it's done!
Now I'm making the dough.
Now I'm making brown butter.
Now the butter and sugar can become friends.
I like using 70% dark chocolate for cookies.
Time to smash the toffeel
flavor intensifies
I like to sprinkle Maldon sea salt at the end.
Today, I'm making 100-hour brownies.
First, I'm browning lots of butter.
Adding a coffee ice cube cools down the butter.
The eggs have been disciplined nicely.
After wrapping, the batter rests in the fridge for 3 days
Snack time.
My pastry chef friend taught me this next technique.
Next, I'm putting it in the freezer while it's still hot
it's time to move them to the fridge.
Time to play Persona 5 until I fall asleep.