Скачать или смотреть Letting POKÉMON CARDS Choose What I Bake...

idek what to say about this one!! this felt like a fever dream but i'm very proud of how these pokemon as foods have been turning out 💖

i hope you're enjoying this mini-series as much as i love making these vids : )

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🍃 cottonee 🍃

matcha macarons:
100g almond flour
175g powdered sugar
105g egg whites (~3 egg whites)
80g sugar
4g matcha powder

1. Preheat the oven to 300 degrees with the rack on the lower third of the oven.
2. Sift together the almond flour, powdered sugar, and matcha.
3. Into a mixing bowl whisk together the egg whites and granulated sugar until the meringue is stiff and glossy.
4. Add the dry ingredients all at once, using a spatula fold the meringue into the dry mix while gently scraping and pressing the batter against the side of the bowl. Continue until the batter falls off the spatula in the shape of a long V, with the consistency of molten lava.
5. Pipe the batter onto a baking sheet lined with parchment paper into ~1 inch circles, leaving at least 1 1/2 inches between each macaron. Tap the baking sheet onto the counter a few times,until the air bubbles release. Let this sit for ~30 mins or until the macarons are dry to the touch.
6. Bake one sheet at a time, ~14-15 mins. Let these cool completely before decorating!

cream cheese whipped custard filling:
1-2 oz sheep cheese
2 cups heavy cream
3 tbsp honey
3 tbsp instant pudding mix
orange food coloring

1. Add the whipping cream to a mixing bowl and whisk until soft peaks. Add in the honey and whip until medium peaks and smooth.
2. Color accordingly and pipe!

dragon's beard candy:
1/2 cup water
3 tbsp corn syrup
1/4 tsp vinegar
1 cup sugar
optional: food coloring
1 cup cornstarch

1. Add all the candy ingredients into a pot and stir to combine.
2. Turn the heat to medium and cook the syrup to 260 F without stirring!
3. Pour the sugar into your ring molds and let this cool for 15 minutes until the sugar is set the pliable.
4. Remove the ring from the mold and dust the sugar (and your hands) in cornstarch. Gently start to pull and stretch the candy into a large loop. Twist the loop at the center and fold it over itself. Repeat this ~20 times, occasionally dipping in cornstarch!

🐰 buneary 🐰

carrot cake syrup:
1/2 cup chopped carrot
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp each ginger, nutmeg
pinch of salt
1/2 cup water
vanilla paste

1. Place the chopped carrots, brown sugar, salt, and spices into a small saucepan. Let the sugar melt and slightly caramelize as the carrots soften over medium-low heat, ~5 mins.
2. Add the water and vanilla paste, let this simmer for 10 more mins before straining!

hojicha lady fingers
1 egg (separated into white and yolk)
2 tbsp sugar
vanilla paste + pinch of salt
1/4 cup flour
1 tsp corn starch
1/2 tbsp hojicha powder
extra sugar for sprinkling!

1. Place the egg white into a small mixing bowl along with the 1 tablespoon sugar. Whisk until they reach stiff peaks and set aside.
2. In another bowl, combine the egg yolks, 1 tbsp sugar, salt, and vanilla paste until it becomes a pale yellow, fluffy consistency.
3. Pour the egg yolks over the egg whites, sift in the flour and corn starch, and use a spatula to fold everything together.
4. Pipe this mixture into long batons and small rounds. Sprinkle over some sugar and bake them at 350 degrees for 15-18 minutes or until slightly golden. Let them cool uncovered to slightly dry out!

hojicha cream top:
1 cup whipped topping
2 tbsp whipped cream cheese
2 g hojicha powder

👩🏻‍🍳 MACARON TIPS:
1. If your macarons are turning out wrinkly, this might be because your almond flour is too oily - try drying out the almond flour first! You can either pour it over paper towels and leave it overnight or place them in a 300 degree oven for 30-50 mins.
2. Make sure your bowl is SUPER clean or the egg whites won’t whip up. You can use a bit of lemon juice of vinegar to clean any oil that might be left : )
3. Use room temp egg whites, they whip up better!
4. If you're coloring your macarons, use a powdered or gel based food coloring - don't use an oil based food coloring or the batter will deflate!
5. Try to pipe the batter straight down with even pressure so that the shells don’t rise lopsided!
6. Tap the tray to remove any air bubbles and flatten the tops : )
7. After they've dried, make sure you should be able to brush the tops gently without any sticking - this’ll help form the little feet!
8. I find it safer to bake at a lower temp, so I go with 300F!

🌸 this video edited by Patricia Toscano   / patriciamtoscano  

🎵 all music by Cindery and Ottolab 91'