Professional Baker Teaches You How To Make PIE DOUGH!
Here's an easy simple way to make pie dough!
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Buttermilk Pie - Southern-Style Buttermilk Pie Recipe
Learn how to make a Buttermilk Pie! One of America's most underappreciated pies! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Buttermilk Pie!
FRIED CHICKEN SANDWICH RECIPE (with Potato Bun and Buttermilk Ranch)
This fried chicken sandwich recipe gives you so many of the things you want in a fried chicken sandwich: Crispy, flavorful breading, juicy chicken, a squishy potato bun, tangy buttermilk ranch, and a little crunch from the lettuce and pickle. As far as sammies go, this one's a winner.
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BOOS BLOCK CUTTING BOARD:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
INSTANT READ THERMOMETER:
FOR THE POTATO BUNS:
125g warm water (86F/30C)
3g or 1tsp yeast
45g or 3 tbsp melted butter
75g or 1/3c mashed potato
35g or 2 3/4 tbsp sugar
300g or 1 3/4c ap flour (11.7% protein)
5g or 1tsp salt
egg wash (1 egg + 2 teas water, stirred)
Into the bowl of a stand mixer fitted with dough hook attachment, measure water, yeast, melted butter, mashed potato, sugar, flour, salt. Mix on low for 3 mins until combined. Increase speed to med-high and mix 5-6 more mins. Cover & allow to ferment at room temperature for 90 minutes.
After that 90 mins, flip out dough onto a lightly floured work surface. Divide dough into six 100g pieces. Fold and shape each of the 6 pieces as shown @2:58. Place on a sheet tray lined with a piece of oiled parchment, cover, and proof at room temp for 45-60 min.
Brush each dough ball with egg wash & load into preheated 400F/204C oven for 15min or until deep golden brown.
FOR THE FRIED CHICKEN
6 boneless, skinless, chicken thighs
280g or 2 1/4c ap flour
5g or 1tsp salt
5g or 2tsp pepper
6g or 2tsp garlic powder
6g or 2tsp onion powder
3g or 1/2tsp baking soda
5g or 2tsp paprika
3-5g 1-2tsp cayenne pepper (depending on how much HEAT ya like)
Buttermilk (about a cup or so for dredging and 1/4 cup for the breading)
More flour (about a cup or so for dredging)
2qt/2ltr of neutral oil (depending on size of your pot. canola or another oil that's flavorless with a high smoke point)
Season thighs on both sides with salt and allow to cure in the fridge for 2 hours.
To mix the breading, combine the 280g ap flour, salt, pepper, garlic pow, onion pow, baking soda, paprika & cayenne and wisk to combine. Add about 1/4 cup of buttermilk to the breading mixture and stir to combine. Place your additional cup of buttermilk and cup of flour in containers to prepare your dredging station.
To dredge, place each piece of chicken into plain ap flour, then dip into the buttermilk, then dip into the breading mixture, making sure each piece is very well coated. Shake off the pieces just a bit, then place back on the sheet tray to prepare for frying.
Preheat oil in a large heavy bottomed pot over medium heat to 350F/175C. Carefully add in chicken thighs to oil (no more than 2-4 at a time). Cook for about 6 minutes until deeply golden brown.
Toast your buns, then build your sammies!
FOR THE BUTTERMILK RANCH
75g or 1/3c buttermilk
60g or 1/4c sour cream
1 egg yolk
15g or 3 1/4tsp lemon juice
1/2 clove garlic, peeled
25g or 2.5tbsp shallots (chopped, rinsed)
5g or 1tsp salt
300g or 1 1/4c neutral oil (like canola or light evoo)
10g 3 1/4tbsp fresh chives, minced
10g 3 1/4tbsp fresh dill, chopped
Measure buttermilk, sour cream, egg yolk, lemon juice, garlic, shallots, salt into a high-sided container. Spin the mixture with an immersion blender then slowly add the oil while continuing to blend. Add herbs and stir to combine.
OTHER GARNISHES:
Very thinly sliced iceberg lettuce
Sliced dill pickles
#friedchickensandwich #crispyfriedchicken #bestsandwich
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BETTER THAN TAKEOUT - Sweet and Sour Pork Recipe
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Sweet and sour pork [Chinese:酸甜咕噜肉][Cantonese: gu lou juk] is probably the most popular Chinese dish in US and in many places around the world. This dish is all about balance. In my version of it, you can still have the crunchy middle layer and really soft tender meat inside. The more you eat it, the harder it is to stop. There are tons of ways to make this dish. Everybody has a different taste. To me, this is perfect.
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**INGREDIENTS (SERVES 2 PEOPLE)**
**PREPPING THE PORK**
- Half pound of pork [226 grams]
- 1 tbsp soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1/4 tsp of salt
- 1/4 tsp of baking soda
- 1/2 cup of plain flour
- 2 eggs
**FOR STIR FRYING**
- 1 tbsp of garlic
- 2 cups of a colorful bell pepper
- 2 cups of pineapple
**SWEET AND SOUR SAUCE**
- 1/4 cup of ketchup
- 1/4 cup of water
- 1/4 cup of sugar
- 1/4 cup of vinegar
- 2 tbsp of plum sauce [optioal] [Product Link -
- 1 tbsp of corn starch
- 3/4 tsp of salt or to taste
- Cut the pork into half inch cubes. Marinate it with 1 tbsp soy sauce, a 1/4 tsp of salt, and a 1/4 tsp of baking soda. Let it sit over night.
- Whisk 2 eggs, and have some plain flour ready.
- Dip the pork in the egg and then coat it with flour. Do this process twice so the flour layer is thicker. - Heat the oil to 350 degrees Fahrenheit [ 176 degrees Celsius]. Deep fry your pork twice. By frying it twice, the crispy layer will last longer, especially when you coat it with the sauce.
- Set it aside. Let’s make the sweet and sour sauce: 1/4 cup of ketchup, 1/4 cup of vinegar, 1/4 cup of sugar, 1/4 cup of water, 2 tbsp of plum sauce, 1 tbsp of corn starch and 3/4 tsp of salt (or to taste).
- Cook it on medium heat. Keep stirring it in case it sticks to the bottom. Once it is bubbling, turn the heat to low, just let it cook until it feels sticky but still flowing easily.
- Now, let’s stir fry all the vegetables. Heat up your wok.Add in 1 tbsp of oil, put in 1 tbsp of garlic, let it become fragrant.
- Add in the colorful bell peppers and pineapple. Stir it for around 3 minutes and then add in the pork and sauce. Coat it nicely.
- You are done. You can serve this with rice.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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How To Make Yorkshire Puddings | Jamie Oliver
(PP) Contains product placement. We've teamed up with LV= Insurance to bring you a classic kitchen tip every Saturday for the next 6 weeks. Is your soggy bottom getting you down? Well fear not Food Tubers as Jamie's here to give you all his tips and tricks for the perfect Yorkshire Pudding recipe. Plus an amazingly different way to serve them too!
How do you serve your Yorkshires? Any unusual recipes you can share with us? Tell us in the comments box below.
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Beth's Cherry Bakewell Tart Recipe | ENTERTAINING WITH BETH
Delicious bakewell tart perfect for any springtime occasion!
***FOR THE TART TINS CLICK HERE ***
BETH’S CHERRY BAKEWELL TARTS
Makes 5 (4” tarts) or 1 (10” tart)
INGREDIENTS:
FOR CRUST:
1 ¼ cups (150g) flour
2 tbsp (13 g) powdered sugar
¼ tsp (1.25ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk
1-2 tbsp (30 ml) ice water
FILLING:
½ cup (120 g) butter
½ cup (50 g) powdered sugar
3 eggs
2 tsp (10 ml) almond extract
1 cup (240 ml) almond meal
3 tbsp (22 g) flour
¼ tsp (1.25 ml) salt
5 tbsp (75 g) cherry jam
¼ cup (30 g) raw sliced almonds
METHOD:
In the bowl of a food process combine flour., sugar salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
In a small bowl whisk together the egg yolk and water and then slowly add this egg mixture to the food processor pulsing until a dough ball forms.
Turn dough out onto a floured surface, flatten into a disk and wrap in parchment paper. Chill in refrigerator for 30 mins.
Meanwhile, make the filling. In the bowl of an electric mixer beat together the butter and sugar until combined. Add the eggs, almond extract, almond meal, flour and salt and set aside.
Fit dough into tart pan, and trim the edgres with a knife to form a clean edge. Freeze for 10 mins to allow dough to harden up.
Then place 1 tbsp of jam in the bottom of each tart tin, spread to cover the bottom. Then add a dollop of the filling, all the way to the top, and smooth out a spatula. Top with sliced raw almonds.
Bake at 350F for 25 mins or until the tart is golden brown and set.
Serve with my Homemade Whipped Cream (recipe below). Enjoy! xx
BETH’S HOMEMADE WHIPPED CREAM
Serves 8
INGREDIENTS:
2 cups (475ml) heavy whipping cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla extract
METHOD:
Combine all ingredients in the bowl of an electric mixer. Whip until soft peaks form.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!