Ankarsrum vs Ooni Halo Pro | In-depth, honest review and comparison. Who will win? 🤔 скачать в хорошем качестве

Ankarsrum vs Ooni Halo Pro | In-depth, honest review and comparison. Who will win? 🤔

I have promised a detailed comparison video between my Ankarsrum (which I've had for almost 2 years) and my new Ooni Halo Pro spiral mixer. I dove deep into both mixers, put them to 3 tests (pizza dough, meringue and oatmeal chocolate chip cookies) and here are my honest, 100% truthful, findings. I was quite surprised by some aspects and you can definitely feel/ hear that in the video 😅 I hope it helps 🙏 PS: many of you have pointed out that I am not following Ankarsrum's directions for making the dough (about the butter I already knew and mentioned it in the video). While that's true, many recipes ask for a part of the water or fats (think brioche or panettone) to be added towards the end of the kneading cycle for better gluten development. And the truth is, that that's just not easy with the Ank. I am not saying, by any means, that it is a bad mixer. All I am saying is that it needs more "babying", different approach, and even by doing that, I don't expect the gluten development to be as good as with the Halo. What i have noticed when I baked the pizza, was that the dough balls make with the Ank were flatter and more spread out, while the ones with the Halo were puffier and taller (held their shape better due to better gluten strength). The same thing was noticed while shaping the pizza. The Ankarsrum dough was looser. After baking, the Halo's pizzas had a more even cornichone all around and were crispier. Here is the Neapolitan pizza dough recipe and process: -750 g Caputo blue flour -525 ml cold water -19.5 g salt -0.9 g fresh yeast (0.3 g active dry yeast) Mix the dough, let rest for one hour at room temperature and then divide into 280 g balls. Proof overnight in the fridge. Allow to rise at room temperature for about 7 hours before cooking. For the oatmeal chocolate chip cookies: CREAM TOGETHER: 1 cup butter (227g) 1 cup white sugar (185g) 1 cup br. sugar, lightly packed (218g) ADD: 2 large eggs 1 tsp vanilla MIX IN, JUST UNTIL BLENDED: 2 cups blended oatmeal (212g)* 1 cup white flour (132g) 1 cup stone ground, hard whole wheat flour (127g)** 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda STIR IN: 2 1/2 cups semi-sweet chocolate chips (454g) 1 1/2 cups grated semi-sweet chocolate (203g) DROP ON PARCHMENT LINES (OR GREASED) COOKIE SHEETS. I use a number 30 ice cream or cookie scoop that has a diameter of 1 3/4 inches BAKE IN PREHEATED, 375°F OVEN FOR APPROXIMATELY 14 MINUTES DEPENDING ON SIZE. LEAVE TO REST ON COOKIE SHEET 4 MINUTES BEFORE TRANSFERRING TO A COOLING RACK. YIELDS 48 COOKIES