- Hey, everybody, how we doin'?
It's Barry here,
Welcome to My Virgin Kitchen.
Todaaaay (singsong voice)
we are making Vegan ...
(silly sounds)
Vegan Twix Tart.
I am so excited for this, it should be
absolutely phenomena-na-na-na-nal!
It has involving some ingredients that I've never
heard of before that I thought might have been mythical,
but their not and I'm assured they will taste good
and I am excited and you should be too.
Let's get goin'.
Now, as always, the full method and ingredients are
on myvirginkitchen.com.
In fact the revamped website is coming very, very soon
and I'm extremely excited about it.
It's looking schwing!
Now, there are three elements to a Twix: the base,
the caramely middlely layer thing,
and the chocolate topping.
But we're going to start with the base
and while (sings) about that base, 'bout that base,
no animal based products.
So, the base.
Boom!
This is 110 grammes of vegan spread.
And some of it's still on the spoon.
That actually tastes no different to me.
This is some really good quality maple syrup.
I love how it has the dainty handle on it.
If you listen to the podcast, you'll know there's
a really interesting story.
Actually that's coming up in a very future one.
It might not be out yet.
About how some people actually stole maple syrup because
it's worth so much money.
That's why it's so expensive folks!
They should use other leaves, more under-rated ones,
or maybe stinging nettles.
But I love maple syrup.
And this is some spelt flour,
which, say,
is not flour that has been spelt correctly,
or packaging is spelt correctly,
but it does have the texture, to me, of cornflower.
So, what I'm gonna do initially is just work this together.
You can do this in a food processor, but what I wanted
to do is actually feel like I'm as one with the ingredients
and rub it together with my fingers and thumbs.
Someone was saying the other day about
they don't like it when I use my hands with the ring on,
although Jamie Oliver says disagrees with that,
so take that with him, if you like,
I'm going to take off my ring for you guys today.
Just going to rub it through.
Oh yeah!
It's quite therapeutic.
Like it.
It's actually quite wet now I'm in it with it like this.
It's just gotta really work it through,
just basically doing what a food processor would do.
So, yeah, of course, if you do have a food processor,
and you don't want to feel as one with the ingredients,
you can do that.
Hopefully you can see it's taken on a little bit
of a change in colour there.
The fat's really got into it.
Nice and sorta, a bit deeper yellow, it's starting
to get a bit crumblier as well.
And ultimately it doesn't need to be too crumbly,
if that makes sense, because it's all going to get
compounded together anyway.
As you can see, it wants to bond, so, in a way,
our crust, is kinda done.
I just like doin' this, you see, look, it's actually
coming together as one big old thing, like that.
Now, I'm looking at this thinkin', that ain't gonna be
enough for our tray, so I'm going to have a little look.
We'll roll it out as thin as I can, we'll push it out.
If not, we'll just quickly make up another batch.
It's all about me being honest so you guys can
perfect the recipe
and make yourself look much better than I am
and that's the whole reason I do this, right?
So, sadly the Pac Man glass, as seen in
the latest gadget video, is not needed, but that's okay,
I'm in love with it.
So, yeah, we're gonna see
if we can get this sorta pushed out.
It smells amazing!
(hums)
I mean, cuz it doesn't have to be thick at all.
In fact ...
(rattling pans)
Just for the moment,
a bit of a floured rollin' pin on there.
Let's see, yeah, that's better.
Trim the edges off,
make sure we get that back in there.
So, yeah, just puttin' a bit more spelt flour on it.
It is important to flour, for sure, cuz it is sticky,
as I say, the maple syrup gonna go,
"hey, I'm comin' with you baby!"
There we go, that's better.
Now I can push it out to the edges, just to get that shape.
There we go, we got there in the end.
I am really happy with that.
If you want a thicker crust, just use a bit more,
or smaller tins.
Just before we do stick it in the oven, which is preheated
to 180 C, which is 160 C fan.
The rest is on the screen right now.
Just gonna make some little indentations with a fork.
And also, if you have any baking beads, sorry,
baking beans, just sprinkle them out to weigh it down
and stop it rising up and being a huge,
big waffle base thing.
You'll probably find if you haven't got these,
it will puff up, but then you can probably flatten
it down, so it's not the end of the world.
Just be sure to put the fork marks in it.
Kinda looks like a game now, I just wanna play with it,
but, in the oven it goes.
Let's get it in there.
It's going to be baked for 20 minutes.
Part two of this Twix is a yummy, caramel filling,
so, it's all going to made in one pan.
Whilst the base is in the oven baking,
so let's crack on and do it.
You need just the saucepan.
Oh, better put my wedding ring back on, hadn't I?
So, into the pan goes the coconut sugar.
Oh, that tastes like sugar, not that it shouldn't,
but it tastes like sorta muddy sugar.
This is some coconut cream, low fat coconut cream,
but they do more fully fat ones if you want that.
I could just drink that, I love it!
Kinda, like, to me, how coconut milk should taste.
in your tea.
And this is a tablespoon of coconut oil.
That is all we need for our yummy filling.
So, low flame, pan down, and what we'll do is
get ourself a whisk and we're just gonna, over that heat,
as it breaks down the slab of coconut oil there,
gonna keep whisking it together,
and it should thicken up considerably.
There we go,
I'm loving that marbly effect going on right there.
So the coconut oil is just breaking down, gettin' in to it.
We're gonna heat it for a good five to ten minutes.
As you can see at the moment, it's quite thin,
so as we warm it and keep whisking it,
it should thicken up.
There we go!
That is a lovely colour right there.
So, what you're starting to see now, there's bubbles
forming around the edges and they're just startin'
to come towards the middle, so we're pretty much
gettin' to a boilin' point.
Once it does hit boilin', I remember to keep whiskin' it,
turn the heat down and let it keep simmerin' away
for another five to ten minutes.
There we go, look at that, that's bubblin' quite a lot.
So, I'm just gonna really turn the heat down to a low
so it's just barely heatin' it and just concentrate
on my whiskin' technique, which is basically:
round, round, but keep doin' it folks.
Alright folks, that is considerably thick enough,
I've kept whiskin' it, I'm takin' it off the heat,
then let it cool down a little bit.
And our base is nearly ready.
It's all comin' together.
Hey you two!
How're you doin'?
(laughs)
We're gettin' it out now folks.
Woooooo, nice!
Now I haven't gone too golden brown on that,
that's up to you.
Just go sorta lightly brown around the edges,
cuz you don't want to be rock hard.
I'm now gonna get the baking beans off
and I'm gonna do it painstakingly slow,
Mr. Miyagi style, like that, with chopsticks,
tryin' to catch a fly.
I'm not actually gonna do that, by the way,
I'm just gonna move them around and then push them
straight into the bowl.
(loud clinking)
Nice!
So, let's pour our thickened coconut cream mixture
all over.
Oh my gosh, that is looking good!
Just spread it out, just gonna encourage it to get
to all the edges.
I can confirm that tastes phenomenal.
I can confirm this tastes absolutely, mmmmm, phenomenal.
Caramel layer has just gone on the base, two layers in.
This tin has finally cooled down, so what we're gonna do
is stick this in the fridge,
to begin the sorta setting process and hopefully
form a little skin on top for the final layer,
which of course, is the chocolate layer.
Oh yes, so let's get this in the fridge!
So, the third and final layer.
I have a Bain Marie Just there, oh yeah,
just in short, basically a pan of simmering water
with a bowl over the top.
Make sure the water's not touchin' the bowl!
Let's melt the chocolate.
(banging)
(wrapper crinkling)
So, some dark chocolate, just roughly broken up
by slammin' it against the table.
You can do it delicately.
(banging, crinkling)
I've actually got two packs so I'm gonna
go chocoholic heaven right now.
And then about, wheeee, about just over a tablespoon
of extra coconut cream.
So that's going to give it more of a ganachey vibe.
If you just melt the chocolate, it's gonna set
really rock hard, but by having cream in it,
just like a standard ganache, it's just gonna give it
a little bit glossy, a teeny bit more manoeuvrable.
So, what we're gonna do is melt this together.
Here we go there folks, it's startin'
to break down nice and glossy.
If you wanna speed this up, we could've grated the chocolate
or just done smaller chunks, but I'm in no rush whatsoever
while the other bases sort of chill.
And this is quite therapeutic, just to stare,
makin' (laughs) ganache like this.
We're just gonna get it nice and smooth.
I did mention the other day ....
Whoa, look at that!
We're in a sauna!
It actually let out a bit of steam.
Look at that, that's quite cool, actually.
Let it clear, see, it's clearing.
It's cleaned my lens for me.
(laughs)
As I was sayin', I did mention the other day
about doin' more regular vegan and vegetarian recipes.
Just to let you know, that might not just be
hosted by me.
I have a vegetarian couple, Mr. And Mrs. Lettuce,
I call them.
Kind of like the vegan and vegetarian version
of Mr. And Mrs. Barry and they know their stuff
and they're really passionate about it.
So, I'd like to get them to come on and show me,
or Mrs. Barry and the kids some recipes.
Or maybe from time to time, let 'em host themselves,
cuz they are really into that sort of thing.
I think this would be right up their street.
This is looking good.
Still nice and thick, but spreadable, glossy, oof!
Enough words, it's basically ready.
Let's get the two other layers from the fridge
and our chocolate ganache is goin' on top.
Okay folks, so this has a bit of a skin on it now.
Our chocolate ganache is nice, so let's pour this
in the shot so you can see it good.
Just dump some of the chocolate right in the middle there.
I'm going to spread it out with a spatula.
Let's get it all on.
Pretty much every last smidgen out of that bowl.
Let's just get it evenly up the ends first.
(sings to self)
And start to spread it out.
I'm really enjoying this.
And whatever you do, do not rush this step,
it's actually really fun.
So that is lookin' good!
To finish it off, I was gonna put some bashed,
vegan popcorn on it that I had,
but also, the sugar used in the middle layer,
the reason it's a teeny bit darker is cuz it's
brown coloured, but you can get white coconut sugar,
which is what I have here.
I'm just gonna sprinkle that on the top there.
I think that looks awesome!
Right, I'm gonna stick that in the fridge now.
For me, just to basically set, but if you are makin' it
and you're not in a rush, just let it leave there
and chill until you're ready to eat it.
Alright folks, I have just taken it from the tin
and slid it onto this gorgeous choppin' board.
It's all holding firm, lookin' great.
This sugar coat of coconut is completely optional.
Dustin' it with toasted coconut would be fantastic!
It's time to have a slice.
Okay, let's have a slice of this.
Oh wow!
I hate being left handed!
Ah, love it!
Oh wow, you see those layers?
See that, the biscuit base, the caramel, the chocolate?
(groans happily)
So, let's try it.
Mmmmmmm (crunching)
my word!
You know it's good when I go in for a second bite, right?
That is absolutely stonkin'!
Coconutty, vibey Twix goin' on!
It feels so fresh and crunchy
and I'm gettin' it straight back in the fridge,
I really want to firm that up to the max!
Well, that is that then, folks.
I do have an ever growing vegetarian playlist up here
and puttin' the link down below too.
So do check that out and do let me know
any of the suggestions you'd like me try down there.
And remember to subscribe for regular recipes
and food fun.
And follow me on social media for behind-the-scenes
bits and bobs.
Thanks for watchin' and I'll see you again next time.
Stonker!
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