Professional Baker Teaches You How To Make NANAIMO BARS! скачать в хорошем качестве

Professional Baker Teaches You How To Make NANAIMO BARS!

Nanaimo Bars are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below! Subscribe for more video recipes: http://goo.gl/MJV4af Recipe Yield: 1 8-inch (20 cm) square pan Servings: 18 Prep Time: 20 minutes Cook Time: 10 minutes Set Time: 2 ½ hours Crust 1 cup (160 g) graham cracker crumbs 3 Tbsp (15 g) cocoa powder ½ tsp (2 mL) salt 1 cup (100 g) sweetened flaked coconut ½ cup (50 g) walnut pieces 6 Tbsp (90 g) unsalted butter, melted 1 large egg, lightly beaten Filling ½ cup (125 g) unsalted butter, at room temperature 2 cups (260 g) icing sugar, sifted 2 Tbsp (30 g) vanilla custard powder pinch salt 3 Tbsp (45 mL) milk 1 tsp (5 mL) vanilla extract Topping 4 oz (120 g) semisweet chocolate, chopped 2 Tbsp (30 g) unsalted butter sea salt, for sprinkling (optional) Directions 1. Preheat the oven to 350 F (180 C). Lightly grease an 8-inch (20 cm) square pan and line it with parchment paper so that it comes up the sides. 2. For the crust, combine the graham crumbs with the cocoa powder and salt, then, add the coconut & walnut pieces. Stir in the melted butter and the egg and stir until blended. Press this into the bottom of the prepared pan and bake for 12 minutes. Cool the crust completely before preparing the filling. 3. By hand, beat the butter with 1 cup (130 g) of the icing sugar, the custard powder and a pinch of salt until smooth. Add the milk and vanilla and beat in (don’t worry if it doesn’t look smooth at this point – it will smooth out), and then beat in the remaining 1 cup (130 g) of icing sugar. Do not overbeat – the filling should be smooth but not fluffy. Spread this evenly over the cooled crust. 4. For the topping, melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently with a spatula until melted. Cool the chocolate slightly and then pour this over the filling, spreading to cover it. If you wish, sprinkle the top with a little sea salt. Chill the pan for about 2 hours before slicing into bars. Nanaimo Bars will keep for up to a week refrigerated. Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest:   / chefannaolson   Twitter:   / olson_anna   Facebook:   / chefannaolson   Instagram:   / chefannaolson   Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook:   / ohyumfood   Instagram:   / ohyumfood   Pinterest:   / ohyumfood   Twitter:   / ohyum_food   Official Oh Yum Website: https://ohyum.tv #OhYum #NanaimoBars #HappyCanadaDay