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Bonjour Little Foodies, welcome to Matt's Kitchen. In this first episode we're going to learn how to make this French classic: Cake Au Jambon et Olives 👌 A super easy French classic that's fun to make! Ingredients [ ] 2 pots of plain flour, all purpose (150g / 1 cup) [ ] 11g of baking powder (2tsp) [ ] Good pinch of salt. [ ] 4 eggs [ ] 1 small pot of plain yogurt (125ml / 1/2 cup) [ ] 1/2 pot of Olive oil (75ml / 1/4 cup) [ ] 1 or 2 slices of ham [ ] 200g of grated cheese [ ] 200g of pitted green olives Kitchen utensils needed: [ ] Large bowl [ ] Scales or Cup measures, [ ] Spatula or wooden spoon [ ] Knife, fork & teaspoon [ ] cheese grater [ ] bread tin, approx 8x4-inches (another type of small/medium oven dish would also work) [ ] Skewer [ ] Cooling rack (not essential) [ ] sharp knife & board or plate to slice once cooked. Helpful Extras: Low stool to help you reach Non-slip mat or tea towel to keep the bowl steady Extra bowls for measuring Let's Get Started! Wash your hands and put on your apron! Make sure you have a clear space to work. If you need help reaching, use a stool or work at the table. Gather your ingredients and tools. Double-check that you have everything. Don't worry if you're missing something-sometimes you can swap things out (check the notes at the end!). Preheat the oven to 200℃ (390°F) or 180℃ if using a fan oven. Ask a grown-up to help with this. Set the oven rack in the middle, then grease and line your bread tin. Prepare your ingredients: Slice up the ham. Grate the cheese. Weigh the olives. If you need to, scoop the yogurt into a bowl and wash and dry the yogurt pot. You'll use it to measure the flour and oil! Mix the dry ingredients: In a large bowl, add the flour, baking powder, and salt. Stir it all together. Add the eggs: Crack the eggs into a separate bowl first to make sure there's no shell. Whisk them lightly with a fork, then pour them into the flour mixture. Mix well. Add the wet ingredients and the yummy stuff: Add the yogurt and oil to the bowl, then toss in the cheese, ham, and olives. Mix everything together until it's well combined. Pour the mixture into the lined bread tin. Ask for help to put it in the oven. Bake for 45 minutes. While it bakes, clean up your workspace! Put away ingredients and wash the utensils you've used-this will make someone very happy! After baking: Using oven gloves, take the loaf out of the oven. Let it cool for a few minutes before carefully tipping it out onto a cooling rack or plate. Enjoy your loaf! This loaf is delicious warm or cold, perfect for breakfast, lunch, or dinner. Ask a grown-up to help you cut slices. Bon appétit! Substitutions & Variations (Ask a grown-up before making changes!) Flour: You can use gluten-free flour or self-raising flour (reduce the baking powder if using self-raising). Baking powder: Swap with 1 1/2 tsp baking soda and 1/2 tsp cream of tartar. Eggs: Best not to substitute these. Yogurt: Any kind of milk can be used. Oil: Any oil will work, or use melted butter. Avoid seed oils like canola or vegetable oil. Ham: Try turkey ham or skip it for a vegetarian option. Cheese: Gruyère works great, but you can use vegan cheese or feta (if using feta, reduce the salt!). Olives: Pitted black olives or chopped bell pepper are also tasty. Timecodes: 00:00 - Intro to Matt's Kitchen 00:48 - Getting Ready to Cook 01:31 - Equipment Needed 03:19 - About the Yogurt Pot 04:39 - Preheating the Oven 05:41 - Ingredients List 06:22 - Adding the Flour 06:59 - Baking Powder 07:44 - Cracking the Eggs 09:58 - Mixing the Batter 11:32 - Preparing the Ham 12:28 - Adding the Rest of the Ingredients 15:21 - Lining the Tin 16:11 - Filling the Tin 17:04 - Baking the Loaf 18:13 - Checking for Doneness 19:03 - The Story Behind the Recipe 20:38 - Cooling and Serving 21:31 - Taste Test