For a dough like that, you need to use a LOT of flour while rolling it out. Flour the surface you are rolling on, the top of the dough, and the rolling pin FREQUENTLY. The more you warm the dough from working it, the harder it will be to manipulate. Refrigerating the rounds after you cut them would have helped when filling them, as well.
I felt the same about the random recipe poster's instructions I followed the other day to make homemade biscuits from scratch as you felt about Babish here I think. At least your results were edible in the end though. My biscuits just ended up being chalky, cookie shaped bread 😅
the type of dough used in pastries is called shortcrust pastry, it's very temperamental to being overworked it gets too sticky (due to gluten formation) also if it gets too warm it gets ruined and breaks apart. Refrigerating everything after every step is pretty crucial, plus using all purpose flour isn't the best for it. If you used cake flour, the lower protein makes it harder to be overworked so it doesn't develop gluten. Pastry is hard and it's frustrating that most UA-cam chefs don't get that across.
Great video! Happy Halloween 🎃 One trick I use that helps stop the dough sticking to the rolling pin is to cover the pin in clingfilm/saran wrap. It’s finicky but much less frustrating. But otherwise, that is super annoying that the dough was so sticky but glad they turned out well after all that.
More than 99% of people watching food UA-camrs never cook the recipes themselves, which is how those UA-camrs get away with trash recipes and being bad cooks.
Interesting! I always just assume I messed something up, or there's some fundamental basic they expected me to know that I didn't. This one really got under my skin for some reason.
Bro, Babish sucks. Lol. Of course they weren't amazing. I'm sorry for no filter, but it's true. I think if you want something awesome, cookbooks are the way to go.
I think I remember that Babish already has experience as having been a chef in at least one kinda high tier restaurant so I always considered him to be more of an “advanced home chef” instead of a home cook. He tries to simplify down recipes, but it seems like you need to be on a specific point/level of the home cook learning curve to even perform some of the stuff he does and makes look easy, much less have the knowledge surrounding the specific technique and rules needed when working on a specific dish (stuff regarding pastry in this case that most people might not know or realize). I always found Babish to be a touch pretentious because of that.
I DIDN’T REALIZE WE WERE GONNA GET SEASONAL TREATS‼️‼️🤩😍
Marina's laugh in the background was gold lol
For a dough like that, you need to use a LOT of flour while rolling it out.
Flour the surface you are rolling on, the top of the dough, and the rolling pin FREQUENTLY.
The more you warm the dough from working it, the harder it will be to manipulate. Refrigerating the rounds after you cut them would have helped when filling them, as well.
I felt the same about the random recipe poster's instructions I followed the other day to make homemade biscuits from scratch as you felt about Babish here I think. At least your results were edible in the end though. My biscuits just ended up being chalky, cookie shaped bread 😅
We just experienced the five stages of grief.
the type of dough used in pastries is called shortcrust pastry, it's very temperamental to being overworked it gets too sticky (due to gluten formation) also if it gets too warm it gets ruined and breaks apart. Refrigerating everything after every step is pretty crucial, plus using all purpose flour isn't the best for it. If you used cake flour, the lower protein makes it harder to be overworked so it doesn't develop gluten. Pastry is hard and it's frustrating that most UA-cam chefs don't get that across.
I'd love to see a sequel to this where Marina tries to make the pasties
The bugs on the cross section was a reference to king cobra right? 😂 His wonderful bug burrito 😂
Great video! Happy Halloween 🎃
One trick I use that helps stop the dough sticking to the rolling pin is to cover the pin in clingfilm/saran wrap. It’s finicky but much less frustrating. But otherwise, that is super annoying that the dough was so sticky but glad they turned out well after all that.
@@UkeaOPThank you! I'll try that next time! I was getting really frustrated!
Another great video as always!
"pasties" with a hard "A" are adhesive pads women put on their nipples. It should be pronounced with a soft A
nah, that sounds stupid.
I have no idea what’s going on
@@PolumbiusTheThirdpastie is pronounced ‘pass-tee’
@Aysquared take your fake language elsewhere.
@@PolumbiusTheThirdpoor efforts, troll 👺
brooo not vilod's mead with the juniper berries mixed in
Pumpkin Spice Crustables.
"Fratel i traderus!"
More than 99% of people watching food UA-camrs never cook the recipes themselves, which is how those UA-camrs get away with trash recipes and being bad cooks.
Interesting! I always just assume I messed something up, or there's some fundamental basic they expected me to know that I didn't. This one really got under my skin for some reason.
Yay
nice bends on your HP Theme acapella ;)
Why was your simple syrup opaque white? I've never seen it like the before.
Oh wait I'm retarded you just used the same measuring glass you had for the heavy cream
@@SpinalChamp Nah, I just used the same measuring cup that had the heavy cream
@@HonestTries Yeah I made a follow up comment realizing that, but UA-cam ate it because I used a no-no word
K...I'm just buying a can of pumpkin 🎃 😂
Harry Pothead and the Sorcerer Get Stoned
Bro, Babish sucks. Lol. Of course they weren't amazing. I'm sorry for no filter, but it's true. I think if you want something awesome, cookbooks are the way to go.
im just a normal guy...giving an honest try
I think I remember that Babish already has experience as having been a chef in at least one kinda high tier restaurant so I always considered him to be more of an “advanced home chef” instead of a home cook. He tries to simplify down recipes, but it seems like you need to be on a specific point/level of the home cook learning curve to even perform some of the stuff he does and makes look easy, much less have the knowledge surrounding the specific technique and rules needed when working on a specific dish (stuff regarding pastry in this case that most people might not know or realize). I always found Babish to be a touch pretentious because of that.
Bros been playing skyrim