How To make Beard's Shortbread
3 cups flour, all-purpose
sifted
1/2 cup sugar
1 cup butter :
room temperature
1 egg yolk
In bowl mix flour, sugar and butter together, either by hand or in electric mixer. Add egg yolk and knead in well. Divide mixture into 4 parts and roll each into square or circle about 1/2-inch thick. Mark pattern in crust by lightly tapping with tip of fork. Cut each circle into 8 triangles or each square into 8 smaller squares. Place pieces on lightly buttered and floured baking sheet. Bake at 350 degrees 15 minutes, then reduce heat to 300 degrees and bake 30 minutes more, until shortbread is delicate light brown. Makes 32 shortbreads. Source: James Beard
How To make Beard's Shortbread's Videos
At the James Beard House with Emily Luchetti | Potluck Video
We talk to Emily Luchetti the pastry chef, cookbook author and James Beard award winner about her long career
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A Dinner for Ted Lasso (Yea Babay!)
Ted Lasso on @AppleTV has quickly turned into a favorite in our house! If you have not watched it yet, there are NO spoilers in this video, just a massive feast dedicated to Ted and the show!
The Ted Lasso burger is 100% brisket topped with smoked Wisconsin cheddar, maple bourbon bacon, beer battered onion straws and BBQ sauce BABAY! The shortbread cookies (BISCUITS) came out amazing actually. They tasted just like giant Trefoils, you know those delicious Girl Scout cookies. Here is the recipe I used →
The feast would not be complete without beer battered fish and chips. I created the beer better with a beer that I found at my local beer shop called Trooper IPA which is a creation of @ironmaiden frontman and beer enthusiast Bruce Dickinson and Robinsons Brewery Head Brewer Martyn Weeks. Don't worry, I only used one beer for the batter ;)
This feast was paired with a bourbon barrel aged barleywine from Five & 20 Brewing in Westfield, NY! DELICIOUS!!!
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【光酥餅】$10食到飽!光酥餅定係江酥餅?Chinese Shortbread [Eng Sub]
???????? 本集食譜????????
4個份量 4pcs
中筋麵粉 145g Plain flour
泡打粉 5g Baking powder
砂糖 45g Sugar
雞蛋 1/2 Egg
鹽 1/8tsp Salt
牛奶 40ml milk
油 20ml Cooking Oil
00:00 光酥餅介紹
01:08 中筋麵粉,泡打粉及砂糖拌勻
02:37 鹽及牛奶拌勻
02:46 雞蛋打勻,加入蛋液
03:28 加入牛奶及油拌勻至沒有顆粒
03:52 麵團分成四份滾圓,在牛油紙上灑麵粉,麵團輕輕壓扁成餅狀放在焗盤靜置30分鐘發酵
07:30 在麵團表面灑上麵粉
07:38 預熱焗爐至150℃焗15-20分鐘
08:46 完成
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【手工試作】真點手製.文青隱世.小清新治癒系陶瓷碟
【奶酥吐司】自製台式早餐店奶酥!原來好簡單!Taiwanese Style Crumble Toast [Eng Sub]
【意式雞皇飯】開箱récolte靚色新廚具!經典焗飯輕鬆煮?Italian Chicken Rice [Eng Sub]
【蛋牛治????】原來唔洗梳打粉?醃鮮牛肉最緊要多水? [Eng Sub]
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Scoring a batard - simple wheat stalk
Sugar and Spice: A Cookie Master Class with Dorie Greenspan and Melissa Clark
Don't cookies make everything better?
We've got two master bakers here to help you perfect your cookie-making skills and expand your repertoire just in time for the holiday season.
James Beard Award-winning chef Dorie Greenspan will sit down with The New York Times' James Beard Award-winning food columnist Melissa Clark to spill the secrets of making all kinds of cookies for the holidays. They'll leave plenty of time to answer all your baking questions and swap some recipes. Plus you'll get a taste of one of our favorite holiday cookies.
Dorie Greenspan has been called a culinary guru by The New York Times and inducted into the Who’s Who of Food and Beverage in America. She created more than 300 cookie recipes before finally publishing Dorie’s Cookies, one of 13 cookbooks she's written to date including her latest, Everyday Dorie, just out from Houghton Mifflin.
Melissa Clark is a James Beard Award-winning food writer. Her A Good Appetite column appears on Wednesdays in the Food section of The New York Times and NYTimes.com. Her latest book is Comfort in an Instant. You can follow her on Twitter as @goodappetite.
His reaction when he sees her FEET for the first time…???? #Shorts
.His reaction when he sees her FEET for the first time…???? #Shorts
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