If you are new to Chinese family-style cooking, the most basic ingredient you need to get is a good bottle of oyster sauce. Oyster sauce adds a savoury flavour to dishes, making it an ideal choice for enhancing the flavours of meat and vegetables. I love Braised Pork Ribs in Oyster Sauce. The sauce adds…
Julia makes the best make-ahead lemon-garlic-chive vinaigrette. Get the recipe for Lemon-Garlic-Chive Vinaigrette: ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine…
Hello everyone, [TheBestEaterFriend] has officially entered YouTube From the countryside to the city, and from the city back to the hometown There are bumps and bumps along the way, only oneself can understand the hardships of starting a business Here we will share hometown specialties every day Hope to bring the delicious food from our…
Spinach pineapple smoothie recipe, OR pineapple spinach smoothie with banana, however you call this green smoothie recipe, it is healthy and delicious! Take the healthy green smoothie challenge, feel free to try this pineapple green smoothie recipes with fresh spinach leaves (vegetable smoothie, anyone?), fresh pineapple (yummy tropical fruit smoothie!), fresh banana, organic honey for…
Once You Try This Chicken, You’ll NEVER Cook It Any Other Way! 😋👍 RECIPE NO. 1 (Pan Fried Chicken and Cabbage) 1 kilogram chicken, bone-in 2 tbsp soy sauce 1 tbsp calamansi extract or lemon juice 2 tbsp oyster sauce 1 tsp of sugar 1/2 tsp of salt 1/2 tsp of black pepper 1/2 tsp…
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Made the mistake of making these and taking them in for a work party!! I am constantly getting requests now. Even cold, they are absolutely amazing
Honesty don’t know what I’m doing with this. I’ve made it multiple times now and my dough is always so much wetter than his on the video
Loved every bit of it ❤
LOLOLOLOL. Can't wait to make the impossible, possible.
I HATE CINNABON! I grew up in the midwest. My grandmother made everything from scratch. Needless to say I was spoiled and my bar for baked goods and jello is up there. I moved to the south and I lost track of how many times I've cringed from the talk of canned biscuits and cinnamon rolls. No no no NO! Plz let me do it. Then their minds are forever blown! Unfortunately I don't have a stand mixer and have to make this all by hand. Rip I did this to myself.
What if my dough doesn’t rise ?
Made them today. Problem: you call out 580 grams of flour. I went by that instead of cups, because I find that measurement to be more accurate, and it should be. BUT, That's too much flour. Should've been only 500 grams. Yes, my dough was dry, but I used bread dough. I went with it but when I plopped out the dough after the first rise, it plopped right out with no stickiness and I didn't need much flour to keep it from sticking. Still turned out ok, but it would've been better and cooked more evenly with a little less flour. So I see what you do to get that soft Cinnabon texture, undercook it slightly but with 580grams of flour, was left with raw/tangy dough in spots. Also the 15-20 min is not enough time to develop the cinnamon and butter bubbling up or down into the pan. This needs a longer cook time with a cover of alum foil either in the beginning for 10 min or at the end for 10 min. After waiting hours to make and bake, only to get spotty under-baked areas is a waste of time and ingredients. I should've went with my instincts you asked for too much flour.
Does someone know why the dough gets crumbs? like hard crumbs? i followed the steps 🙁
First time making cinnamon rolls here…this man was not lying. These are so amazing and it was super easy to follow!!
🎉
I just hope that the other ones can take a joke. I watched a few and I like what I see, but, there's always a but, but that's not the butt that I'm talking about. And belly.
Cinnamon Bun recipe:
580g all purpose flour
107g granulated sugar
6g Salt
84g unsalted soften butter
1 cup of lukewarm whole milk
7g instant yeast
2 whole eggs
1 egg yolk
Let rise for 1 ½hrs
225g brown sugar
17g ground cinnamon
84g unsalted soften butter
Let rise for 30-35 mins
190 celcius for 15-20 mins
1:59 how long did it take for you to balance those eggs?
I am going to do cinnamon bun dough and fill it with a lot of cheese and on hot as well
What can i do with the rolls if i prepare them before im ready to bake them tho
Totally awesome Josh you guys really have a awesome show 🎉🎉🎉🎉🎉
What do i do when the dough is sticky
They're the beeeest. THANK YOU sooo much, love them😍🤤❤️ .I'm going to start selling them cause they're that good. Thank you thank you.
the pasty part turned out soo good but the filling and glaze were way too much sweet for my taste
Ok so he has made the cinnamon rolls with the tangzhong forget everything I said. Josh knows best.
Josh has made the tangzhong so you can see what it looks like in his video where he makes Hokkaido milk bread which is next on my list.
He so I did it Tangzhong style meaning to all your doing take a pot add flour and milk heating it while mixing until it’s a nice gooey consistency and add to the dough. Trust me it changes the game.
I miss this Josh and these type of videos
@1:15 masktard
Gotta microwave the ones in the box bro can't just eat them straight up lol.
WARNING ‼️ 190 C for 20 minutes is not enough for theese. They WILL come out squishy and not fully baked.
Mine were too loosy goosy.. like thick cake batter.. any suggestions?
I had tried it and did not really like the glaze. Overall, I'd give a 6.5/10.
I wonder if you ran some apple slices through a fine grater and put that down right before you rolled it up, how that would taste..