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Today we're making the Treasure Insects from Dungeon Meshi but this time they're sweet treats! We're making edible gold covered sugar cookies, chocolate centipede pearls, and candy gems ALL FROM SCRATCH! As always recipes are in the description below! Video Chapters: 00:00 - Intro 00:32 - Sugar Cookies 03:00 - Gilding 06:21 - Chocolate Centipede Pearls 10:06 - Candy Gems 11:58 - Thoughts (important info here!) 13:55 - Outro (ALSO IMPORTANT) 15:05 - Bloopers Golden Super Soft Cut-Out Sugar Cookies: 1 Cup Salted Butter, Softened At Room Temp 1 Cup Granulated Sugar 2 Teaspoons Vanilla Extract 2 Large Eggs At Room Temp 2 3/4 Cups All-Purpose Flour 3/4 Teaspoon Baking Powder 1/2 Teaspoon Salt Edible Gold Leaf - linked here: https://a.co/d/dwFADVN In a large bowl, cream together the butter, sugar, and vanilla. Once fluffy, add the eggs one at a time, beating after each egg. Add in the flour, baking powder and salt and beat until combined and the dough comes together. Remove from the bowl and divide in half, pressing each half into a 1"-1.5" disk about 6" across. Wrap each half either in plastic wrap or in a ziploc bag and chill in the fridge for AT LEAST 2 hours. DO NOT SKIP THIS STEP. Preheat the oven to 350 Fahrenheit or 176/177 Celsius. Flour your work surface and roll out the cookie dough to 1/2" thickness. Flour your cookie cutter and cut out the desired shape. Transfer the cut cookie dough to a parchment paper lined baking tray. Bake on the middle rack in the oven for 9-10 minutes until cooked. They will be pale, that's normal. Cool completely. To gild the cookies: take some simple syrup, or water, and brush it on to the cookie with a pastry brush. While the cookie is damp, gently apply the EDIBLE gold leaf. Chocolate Centipede Pearls: 16 Ounces Dark Chocolate (I used Ghirardelli) Pearl Luster Dust - linked here: https://a.co/d/9IEXd4A Chocolate Sphere Mold - linked here: https://a.co/d/62gOy7U Using a small, sterile paintbrush dust the inside of each chocolate mold with a generous amount of pearl luster dust. Gently tap the excess out of the mold. Easy Tempering Instructions from Ghirardelli: Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate, stirring until melted. Once the chocolate is tempered, pour into the molds and allow to set 90% of the way (about 20-30 minutes). Using a butane torch or a warm, dry, butter knife, melt a thin layer on top of each chocolate mold space. Invert one tray of spheres atop the other and make sure they're aligned. Allow to set completely (at least an hour). Store in the fridge after setting until ready to use. Once ready to use, remove the pearls from the molds. Be careful in doing so. If there are obvious seams and ridges, you can use a warm butter knife to gently smooth them over. Dust with additional pearl luster dust to enhance the shine and increase opacity. Serve and enjoy! Blue Raspberry Candy Gems: 2 cups granulated sugar 2/3 cup light corn syrup 3/4 cup water 2 Teaspoons Super Strength flavoring, any flavor (I chose raspberry and doubled the amount in the recipe since the end result wasn't as flavorful as I would have liked) 2 Teaspoons Tart and Sour Candy additive (again, doubled because it wasn't as intense as I would have liked) Gel Food Coloring (I used blue) High quality candy thermometer (Taylor Brand) Gem Candy Molds (Michaels) In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir until evenly mixed and then set over medium heat. Prepare two cookie sheets, both lined with foil and one with the molds on top. Insert candy thermometer making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup, without stirring, until the temperature reaches 260ºF; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup. Remove from heat precisely at 300°F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add both the flavor and tart & sour additive and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Carefully pour syrup into the molds, tap the cookie sheets against the counter to release air bubbles from the molds, and pour any leftover syrup onto the foil lined cookie sheet. Cool completely!!! Enjoy! #candyrecipe #desserts #dessertrecipes #food #candy #ediblegold #treasureinsects #treasure #senshi #marcille #laios #falin #chilchuk #animecooking #anime #dungeonmeshi #deliciousindungeon