How to Make a Giant Soup Dumpling with Rie

Author channel Tasty   2 мес. назад
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Rie Makes A Cat-Shaped Cream Puff For Niki

"So this is me as a dessert?!" Follow Rie on Instagram: https://www.instagram.com/thedessertsnob/ Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/72905 MUSIC Lluvia Rain_Narr Licensed via Warner Chappell Production Music Inc. Uma Historia de Romance Bossa_Full Mix Licensed via Warner Chappell Production Music Inc. Freewheelin' A_fullmix Licensed via Warner Chappell Production Music Inc. Summer Romance_fullmix Licensed via Warner Chappell Production Music Inc. Spanish Rider Licensed via Warner Chappell Production Music Inc. Swaying Palm Trees Licensed via Warner Chappell Production Music Inc. Exotic Travel Licensed via Warner Chappell Production Music Inc. MEMORIES OF YOU_main Licensed via Warner Chappell Production Music Inc.

Can This Chef Make A 3-Course Meal In A Coffee Maker?

Alexis is challenged to make a delicious 3-course meal using only one tricky appliance. Follow Alexis on Instagram @alexisdeboschnek Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/68854

灌汤包子 Soup Dumplings 详细图解教你包包子

灌汤包子,顾名思义,带有鲜汤的包子。在制作的过程中,打馅和包子皮的做法是最为关键的步骤。而吃的时候讲究的则是先喝汤,汤料的鲜美在嘴中回味的时候,再将包子蘸上陕西的油泼辣子酱油醋水,咬一口,那真是垂涎欲滴,口齿留香。 灌汤包子材料:(可以做36个小灌汤包子) 牛筋汤: 牛筋 500克 葱白 1根 生姜 1 块 香叶 3片 花椒 1克 1/2小勺 小茴香 1克 1/2 小勺 八角 1个 盐 4克 1/2小勺 面团: 中筋面粉 400克 两杯半多一些 160 °F/70 °C 水 250克 1 杯 馅料: 水 250克 1杯 花椒 1克 1/2小勺 小茴香1 克 1/2小勺 八角 1个 大葱葱白 200克 3根 盐 6克 3/4 小勺 牛肉碎 500克 花椒粉 1克 1/2小勺 白胡椒粉 小于 1克 1/4小勺 蛋白 1个 牛筋汤 500克 蘸水: 酱油,醋,一点点糖,油泼辣子和香油 ingredients:(make 36 soup dumplings) beef tendon soup: beef tendon 500g big green onions white part 1 ginger 1 piece bay leaves 3 Sichuan peppercorn 1g 1/2 teaspoon fennel seeds 1g 1/2 teaspoon star anise 1 salt 4g 1/2 teaspoon dough: all purpose flour 400g little bit more than 2.5 cups 160 °F/70 °C water 250g 1 cup fillings: water 250g 1 cup Sichuan peppercorns 1g 1/2 teaspoon fennel seeds 1g 1/2 teaspoon star anise 1g big green onions white part 200g 3 of them salt 6g 3/4 teaspoon ground beef 500g Sichuan peppercorn powder 1g 1/2 teaspoon white pepper powder less than 1g 1/4 teaspoon egg white 1 beef tendon soup 500g dipping sauce: regular soy sauce, vinegar, a little bit sugar, chili oil and sesame oil 背景音乐: That Kid in Fourth Grade Who Really Liked the Denver Broncos by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://chriszabriskie.com/uvp/ Artist: http://chriszabriskie.com/ 包子, 灌汤包, 灌汤包子, 汤包, 包包子,

Homemade Vs. Restaurant Pizza

Reserve the One Top: http://bit.ly/2v0iast Here is what you'll need! Ultimate Homemade Pizza Makes 6 pies INGREDIENTS Dough 7 cups flour 4 tablespoons Kosher salt ½ teaspoon dry active yeast 4 cups water, at room temperature Semolina or cornmeal, for the pizza peel Extra flour, for shaping Sauce 6 ounces tomato paste 1 cup hot water 2 tablespoons red wine vinegar 2 teaspoons maple syrup or honey 1 teaspoon salt ½ teaspoon pepper 3 cloves garlic, minced ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon dried marjoram ¼ teaspoon cayenne pepper PREPARATION In a very large bowl, whisk together the dry ingredients. Make a divot in the middle of the flour mixture and add a few tablespoons of water. Stir with a wooden spoon, gradually adding more and more water until the dough starts to come together. You may need a tablespoon more or less water, depending on the consistency of the dough as it forms. Using your hands, ensure the dough is well incorporated, but do not knead. Be careful not to overwork the dough. Cover with plastic wrap and store at room temperature overnight, or for at least 12 hours, until doubled in size and porous. Make the sauce by combining tomato paste, water, vinegar, maple syrup, salt, pepper, garlic, oregano, basil, marjoram, and cayenne pepper in a medium bowl. Let sit at room temperature for an hour before canning or jarring. Refrigerate as necessary up to 2 weeks. Once the dough has risen, transfer to a clean, floured work surface and form into a large ball. Cut the dough into 6 equal parts and form dough balls by folding the corners into themselves. Place the dough balls on a floured sheet pan, sprinkle with flour, and cover with a damp towel for about 30 minutes to an hour. Preheat oven with a pizza stone in it to 500ªF (260ºC) or a low broil. Work each dough into a disk on a floured work surface. Knuckling the edges of the dough and tossing it gently will help thin it out. Be careful not to rip the dough. Place the dough disk onto a pizza peel generously floured with semolina or cornmeal. This will prevent sticking. Top with desired sauce, cheese, and toppings. Slide the pizza onto the stone and bake for about 9 minutes, watching carefully to make sure it doesn’t burn. Look for the edges to become charred and crispy and the cheese to bubble. Let the pizza cool for 5 to 10 minutes before cutting and serving. Inspired by Jim Leahy: https://www.bonappetit.com/recipe/no-knead-pizza-dough Inspired by Epicurious: https://www.epicurious.com/recipes/member/views/pizza-sauce-50188555 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/38260 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (https://www.audioblocks.com) STILLS Emoji provided free by http://emojione.com

7 Nights Of Pastas

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Follow Rie @thedessertsnob

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