Shrinkflation and inflation 📈seems to be hitting everything! I love a good ☕️ and this week I try some alternatives to the cafe cuppa, as well as recreate everyday gourmet inspired meals at home! They don’t look pretty but are ugly delicious! 😊
⭐️ What’s in this video?
00:00 Intro 00:23 ParkEdge Home Cafe 01:10 Tekka Centre 01:39 Generation Coffee Hawker Coffee 01:55 Tekka Centre history 02:11 Luckin Coffee Chain 02:35 Ugly Delicious Home Cooked Song Fa Pork Ribs Soup 03:59 Ugly Delicious Japan Chicken Curry rice 05:00 Tiong Bahru Park
It’s not cream cheese, it’s not quark, it’s somewhere in between. This fluffy, airy, spreadable cheese with a lovely mild taste pairs oh-so-wonderfully with fruit, making it the perfect fit for this crepe-meets-popover situation. The lopsided puffiness of this skillet pancake is all part of the charm 😍
DUTCH BABY BATTER ½ cup all-purpose flour ½ cup milk (room temperature) 2 eggs (room temperature) 2 tbsp granulated sugar ½ tsp vanilla extract 1 tsp lemon zest ¼ tsp salt 2 tbsp butter
THE OTHER TOPPINGS 1 pkg (250g) LQC Fromage Frais Natural 1 tsp lemon zest 1-2 tbsp powdered sugar
DIRECTIONS 1. Preheat oven to 425°F (220°C) with a 9” skillet inside (cast iron works great).
2. Blend batter ingredients (except butter) until smooth. Let sit 10-20 min while oven heats.
3. Toss Berry mixture with sugar in an oven-safe dish.
4. Add butter to hot skillet and swirl until melted. Pour batter into skillet and immediately transfer to oven.
5. Bake everything (berries too) for 15-20 min until the pancake’s edges are puffy and golden brown and the berries are soft and jammy.
6. After cooling for a few minutes, loosely spread Natural Fromage Frais and top with roasted berries. Finish off with lemon zest and a dusting of powdered sugar.
And that’s it! Full recipe with photos and steps is on our site.
Canadian dairy / foodie / brunch / recipes / buy BC / support local / Canadian cheese / cheese lovers / buy Canadian / fromage frais / Dutch baby
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Even the ugly pies can have a beautiful transformation in the oven!
We started with our normal 58% hydration dough and started with our cheese base. Layering on top our new sauce with our special “secret” ingredient. Be sure to check out our previous videos to see what that is! Then we hit it with oregano, parmesan cheese and got a little wild with some Sicilian oregano. Baked it on our baking steel for about 5 minutes at 550 degrees and then about 2 minutes under the broiler to get some more char on top. While still steaming, we grated on some more fresh parmesan and we ascended to heaven. This is a must try pizza for anybody out there. There have been many good pizzas over the past couple of months but this is THE pizza.
The dough in this video is a 58% hydration dough that had a 36 hour cold ferment followed by a 12 hour room temperature ferment. The dough replaces 4g of flour for 4g of diastatic malt powder. If you are interested to see why please click the link below to see our experiment.
Link to Buy:
Baking Steel https://bakingsteel.com?sca_ref=7998337.zLic3lxL0M Use promo code “SKORCHD” for 10% off your order.
Skorch’d is run by two brothers, Patrick and Steven, who have the goal of opening up a pizza restaurant in the Sacramento area. They will be experimenting with different recipes of dough, sauce, toppings, ovens and more in their pursuit of their perfect pizza.
Please like and subscribe if you are interested in following their journey! We are also going to be streaming our journey so if that interests you make sure to come by and say hello!
