📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Awesome! It's definitely better to do something instead of just sitting around 😁 I have not watched TV in a long time 😅 Just balance all the bread eating with some exercise for the best results 💪
I made a Yeasted version of the rough puff (added 2 Tbs sugar, 1 tsp yeast and substituted milk for the water) and used it to make Pain aux Raisin. It was fantastic. After the rough combine stage I let it sit for an hour in the fridge as a "bulk rise" before starting the lamination process. I let the finished pastries rise overnight in the fridge and it seemed to have worked out quite well.
Just pulled these from the oven. I had a batch of Rough Puff Pastry (with extra folds because I like the layers) in the fridge for a project, but that fell through. I made two types, the Perfect Cheese Straws as per the recipe, and also made a Cinnamon Sugar twist version (with some guidance from ChainBaker regarding the filling). I also applied a sugar syrup and a sprinkling of Demerara sugar before baking the Cinnamon twists. I even baked the scraps (extra crispy - yay) and will enjoy them this afternoon. Thanks ChainBaker for this fantastic use for the Rough Puff Pastry dough - hmm based on the Cinnamon Sugar results, I'm thinking I could easily make the "crispy" Palmiers with this dough (with some extra folds, of course). Both the Cheese Straws and the Cinnamon Twists will most definitely be a repeat bake!! Phots have been posted on "Charlie's Baking Buddies".
This looks so appetizing to me as a great snack anytime. I can almost smell the warm scent of the heated ingredients. This one's a winner, especially in our cold winter days right now in Canada of minus 40 degrees C.
Hi, Ma Baker, beautiful recipe! The closeby bakery makes these with both sides seasoned. One with finely grated cheese, the other with sesame salt. It becomes this alternating beauty after twisting, I always thought he somehow braids 2 together. Now I know it's just seasoned on both sides.
excellent pronunciation of Gouda, well done! Nice, had some stuff planned with this kind of dough next baking session, will make some of these sticks as well, thanks!
Hurrah - more uses for Rough Puff Pastry! I just happened to have a 1.5x batch ready for rolling out - I was going to braise a beef roast and make beef pot roast hand pies, but the shop was out of the roast I wanted. Now, I'll just have to make Perfect Cheese Straws. Questions, If I wanted to also make some Cinnamon Sugar Straws, would the "filling" be a softened butter and cinnamon sugar paste (similar to your cinnamon roll filling)? ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 114K subscribers and continue to grow each week!!!! 🤩🤩🤩 As mentioned in the video, don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (148 members strong - yay!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣📣📣
Yep, the cinnamon roll filling should work. Or you could just brush the dough with softened butter and sprinkle the cinnamon sugar on to it. Just don't add too much or the straws may leak a lot and not hold their shape 😉
@@Jeepy2-LoveToBake I always felt a little intimidated by laminated doughs. They look so complicated. But I don't think they deserve this reputation. This video shows how easy it can be, if you just follow the necessary steps -- and resting in fridge is probably the most important one. The Chainbaker videos have encouraged me to try making more laminated doughs recently, and it turns out they really aren't scary at all.
@@gutschke I totally agree - ever since I found his channel last year, I have baked so many recipes that I never would have ever considered baking - his Festive holiday bakes, Baking World Tour (because they also involve food, not just a loaf of bread - not that there is anything wrong with a loaf of bread), and even some of his comparison videos. I made one of his Baking World Tour recipes that made me think - that's too much work and procrastinated until last month. Yes, it was a lot of prep work and effort, but delicious - I also shared with family and they loved it too!
Thank you for this. Only the other day I spent hours making puff pastry and ensuring the butter was properly dispersed. Not any more! I’m going down the rough puff route 😊
Every time I make cheese straws, I eat them until I feel sick. I will continue to do so. I know it's not really with the theme of the channel, but are you going to do any cake like desserts? Reason I ask is that I am in love with Latvian plum cake. Lol
ONE MAJOR ISSUE...if i make these i might have to make 3 or 4 batches as i will eat that one batch by myself!!!!! Looks so good! Thank you! Can you or have you dine Croissants?
This is doable, thank you for another rough puff pastry recipe that is easy to follow. I love caraway seeds, too. Will experiment w/ cheese and masala filling. Great way of cleaning up the mess on the table. BTW, what's the magic spell?😊 Thank you always, Chain Baker, you are awesome!
“Ghhhhowda” 😂😂😂😂👍🏻👍🏻👍🏻👍🏻 I’m laughing cos I’m so shocked and impressed! Nice one mate! I think all authentic (and aspiring Dutchies like me) fall over themselves when they hear someone bust out the guttural G - it’s the pride of the swamplands 😂😂😂 Yours was a little softer than what you’d hear north of Limburg or Zeeland but below the border you’d be invited home for stoemp and vla. 😂🎉 My kids love cheese twists btw. Half Dutch after all. Will make these with them tomorrow for sure. Might just have to do a double batch of dough and make those whole-wheat RPP sausage rolls - remind them they’re half Aussie too! 😉😂
@@ChainBaker Thank you, I did a x4 batch of the cheese straws and my family loved it but it was a workout!! Being able to have the dough ready from the freezer is going to be awesome 👍
What do you think of putting the flour in the freezer prior to making the puff pastry? I work very slowly when recipes say to keep the butter cold it would be nice to have that layer of assurance that the butter won’t get two soft.
Not sure what you mean by that. I did both cut it and then break it. Do you mean that it could be cut to the right size before being added in order to skip breaking it up once it is in the flour? I don't think that would make any difference. You have to get your hands in the dough at some point anyway ✌️
Charlie usually focuses more on technique than on the specific recipe when he makes the videos. I like that, as it allows me to concentrate on the essentials and pick up new skills. It's great for using the same techniques and apply them to other recipes, or to develop my own recipes. And I learn something new every time. Baking is at least as much about technique as it is about ingredients. But of course, he isn't so cruel as to show you his delicious creations and to then withhold the recipe. Instead, he posts all of them on his website. And the description of the video always includes a link. And in fact, his website is awesome; he even included a handy gadget on his website that formats the recipe perfectly for printing (you might have to disable any ad blockers in order to let it do its magic!). So, you can take a printed sheet of paper with you in the kitchen, and it won't have any distracting ads, big pictures, or lengthy stories -- this is such a refreshing change from 99% of other food websites out there!
Year ago i would be like "hmm thats nice, i will make it" but now im sitting here and i'm like "butter is expensive nowdays and cheese doubled in price"
You better be sanitizing utensils, worktops, hands before each use. Using separate knives for raw and cooked as well as separate chopping boards. Organizing your fridge in the correct manner and wearing a hair net before you say anything 👍
@@ChainBaker Do you sanitize your bracelet? Ever? 😂 Your offensive instructions for dummies are even more disgusting than you. Keep eating what you cook with your dirty hands. 😂
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Your pronunciation of Gouda is absolutely perfect!👌Greetings from the Netherlands!
✌️
We are proud of you, Charlie!
😁
Because of your channel I will cancel my Netflix and HBO subscriptions. All free time I've now left I'm spending trying your recipes!
Awesome! It's definitely better to do something instead of just sitting around 😁 I have not watched TV in a long time 😅
Just balance all the bread eating with some exercise for the best results 💪
I'm a beginner at pastry and this is helpful. Good demonstration, thanks 👍
I need to watch it again... first time saliva clouded my thoughts.
😅
I made a Yeasted version of the rough puff (added 2 Tbs sugar, 1 tsp yeast and substituted milk for the water) and used it to make Pain aux Raisin. It was fantastic. After the rough combine stage I let it sit for an hour in the fridge as a "bulk rise" before starting the lamination process. I let the finished pastries rise overnight in the fridge and it seemed to have worked out quite well.
Damn that sounds good! I'll definitely add it to my list 😎
Brilliant Sir
Just pulled these from the oven. I had a batch of Rough Puff Pastry (with extra folds because I like the layers) in the fridge for a project, but that fell through. I made two types, the Perfect Cheese Straws as per the recipe, and also made a Cinnamon Sugar twist version (with some guidance from ChainBaker regarding the filling). I also applied a sugar syrup and a sprinkling of Demerara sugar before baking the Cinnamon twists.
I even baked the scraps (extra crispy - yay) and will enjoy them this afternoon.
Thanks ChainBaker for this fantastic use for the Rough Puff Pastry dough - hmm based on the Cinnamon Sugar results, I'm thinking I could easily make the "crispy" Palmiers with this dough (with some extra folds, of course).
Both the Cheese Straws and the Cinnamon Twists will most definitely be a repeat bake!! Phots have been posted on "Charlie's Baking Buddies".
We think alike! I was planning to make some palmiers with this 😂
@@ChainBaker I think we think alike "too much" 😂 - I do look forward to the Palmier recipe.
I need to stop watching this delicious stuff after 22:00, I always get hungry😁
This looks so appetizing to me as a great snack anytime. I can almost smell the warm scent of the heated ingredients. This one's a winner, especially in our cold winter days right now in Canada of minus 40 degrees C.
Perfect! I have to bake it right now!
Perfectly explained, thank you!😊
Hi, Ma Baker, beautiful recipe! The closeby bakery makes these with both sides seasoned. One with finely grated cheese, the other with sesame salt. It becomes this alternating beauty after twisting, I always thought he somehow braids 2 together. Now I know it's just seasoned on both sides.
excellent pronunciation of Gouda, well done!
Nice, had some stuff planned with this kind of dough next baking session, will make some of these sticks as well, thanks!
Hurrah - more uses for Rough Puff Pastry! I just happened to have a 1.5x batch ready for rolling out - I was going to braise a beef roast and make beef pot roast hand pies, but the shop was out of the roast I wanted. Now, I'll just have to make Perfect Cheese Straws. Questions, If I wanted to also make some Cinnamon Sugar Straws, would the "filling" be a softened butter and cinnamon sugar paste (similar to your cinnamon roll filling)?
ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 114K subscribers and continue to grow each week!!!! 🤩🤩🤩
As mentioned in the video, don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (148 members strong - yay!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣📣📣
Yep, the cinnamon roll filling should work. Or you could just brush the dough with softened butter and sprinkle the cinnamon sugar on to it. Just don't add too much or the straws may leak a lot and not hold their shape 😉
@@ChainBaker thank you for the guidance - will make these today!!
@@Jeepy2-LoveToBake I always felt a little intimidated by laminated doughs. They look so complicated. But I don't think they deserve this reputation. This video shows how easy it can be, if you just follow the necessary steps -- and resting in fridge is probably the most important one.
The Chainbaker videos have encouraged me to try making more laminated doughs recently, and it turns out they really aren't scary at all.
@@gutschke I totally agree - ever since I found his channel last year, I have baked so many recipes that I never would have ever considered baking - his Festive holiday bakes, Baking World Tour (because they also involve food, not just a loaf of bread - not that there is anything wrong with a loaf of bread), and even some of his comparison videos.
I made one of his Baking World Tour recipes that made me think - that's too much work and procrastinated until last month. Yes, it was a lot of prep work and effort, but delicious - I also shared with family and they loved it too!
Good demonstration thanks! 👍
Yum! I like your recipe better than the dozens I’ve looked at.
🤩
Great lesson. Thank you.
Amazing!
These look great!
Looks amazing.
Thank you for this. Only the other day I spent hours making puff pastry and ensuring the butter was properly dispersed. Not any more! I’m going down the rough puff route 😊
This must be an awesome addition to a BBQ!
I just got my first sourdough with a nice ear last night (after many many failures) following your no knead recipe! Great channel :)
😉👍
Awesome video as allways! I will try these ones. Maby brushing them with garlic butter before baking 🤤
Looks good!
As a cheese lover, I really appreciate all your cheese related recipes 🤤
PS - this is a fun thing to do. Going to teach my friend’s children. They’ll love to do this
Every time I make cheese straws, I eat them until I feel sick.
I will continue to do so.
I know it's not really with the theme of the channel, but are you going to do any cake like desserts?
Reason I ask is that I am in love with Latvian plum cake. Lol
😂👍
Yesss. The 2-week wait after you posted a pic of this was agony.
Thanks!
ONE MAJOR ISSUE...if i make these i might have to make 3 or 4 batches as i will eat that one batch by myself!!!!! Looks so good! Thank you! Can you or have you dine Croissants?
That is definitely a problem 😄
I've not made croissants that I have been happy with yet. But I will do it someday for sure.
This is doable, thank you for another rough puff pastry recipe that is easy to follow. I love caraway seeds, too. Will experiment w/ cheese and masala filling. Great way of cleaning up the mess on the table. BTW, what's the magic spell?😊
Thank you always, Chain Baker, you are awesome!
My secret skill hehe 😁 Cheers! ✌
Cheese🤤🤤 I might try it with scallion, pork floss and cheese
If you will, make a bread with Einkorn flour, which definitely has a learning curve. Thank you.
“Ghhhhowda” 😂😂😂😂👍🏻👍🏻👍🏻👍🏻 I’m laughing cos I’m so shocked and impressed! Nice one mate! I think all authentic (and aspiring Dutchies like me) fall over themselves when they hear someone bust out the guttural G - it’s the pride of the swamplands 😂😂😂
Yours was a little softer than what you’d hear north of Limburg or Zeeland but below the border you’d be invited home for stoemp and vla. 😂🎉
My kids love cheese twists btw. Half Dutch after all. Will make these with them tomorrow for sure. Might just have to do a double batch of dough and make those whole-wheat RPP sausage rolls - remind them they’re half Aussie too! 😉😂
nice
More cheese on top, next time. 😋
Can this dough be made in advance and frozen after creating the layers/just before the final roll out?
It should work. I would freeze it after all the folding has been done. Flatten it or roll it out a bit more so that it is not as thick.
@@ChainBaker Thank you, I did a x4 batch of the cheese straws and my family loved it but it was a workout!! Being able to have the dough ready from the freezer is going to be awesome 👍
I ask about ingredients and temp as I usually watch from Roku stick which doesn't have access to links. Great video
Use your phone to go to my website www.chainbaker.com it will be on the home page 😉
What do you think of putting the flour in the freezer prior to making the puff pastry? I work very slowly when recipes say to keep the butter cold it would be nice to have that layer of assurance that the butter won’t get two soft.
That would work for sure! ✌️
at what stage I can preserve a part of that dough for next day bake?
After the final fold. Or you can just shape the straws and leave them in the fridge ready to be baked the next day.
Can I use kitchen aid for mixing ? Or it’ll be too much ?
Hands will work best for this recipe! 💪😎
can you break up/cut up the butter before you add it to the flour?
Not sure what you mean by that. I did both cut it and then break it.
Do you mean that it could be cut to the right size before being added in order to skip breaking it up once it is in the flour? I don't think that would make any difference. You have to get your hands in the dough at some point anyway ✌️
@@ChainBaker Gotcha! Thanks!
I sent this to my daughter and told her she can pick her husband if she learns to make these perfectly.
I'm not joking. ✌🏼
😁
Looks too complicated to me. But I’m giving you a thumbs up for pronouncing Gouda the right way.👍🏻
I Can't wait to try them but here gonna be latenight..
Why the recipe is not given here ? Or the weights are not included in the video?
The recipe is in the link below the video
Charlie usually focuses more on technique than on the specific recipe when he makes the videos. I like that, as it allows me to concentrate on the essentials and pick up new skills.
It's great for using the same techniques and apply them to other recipes, or to develop my own recipes. And I learn something new every time. Baking is at least as much about technique as it is about ingredients.
But of course, he isn't so cruel as to show you his delicious creations and to then withhold the recipe. Instead, he posts all of them on his website. And the description of the video always includes a link. And in fact, his website is awesome; he even included a handy gadget on his website that formats the recipe perfectly for printing (you might have to disable any ad blockers in order to let it do its magic!). So, you can take a printed sheet of paper with you in the kitchen, and it won't have any distracting ads, big pictures, or lengthy stories -- this is such a refreshing change from 99% of other food websites out there!
🙏
Oven temp? I am going to make for room full of teens!
It's in the recipe ✌️ 210C or 410F.
Stop please stop I’m getting so fat, so is my dog, mercy. We love ruff puff.
🤣
I've just discovered nutritional yeast which is very tasty and good for you... Vitamin B1 etc. Great in your baking.
Year ago i would be like "hmm thats nice, i will make it" but now im sitting here and i'm like "butter is expensive nowdays and cheese doubled in price"
Yeah prices are going up for sure. But ready made cheese straws are definitely far more expensive than ones you make yourself 😎
Have you ever made lavash or roti or other unleavened flatbreads? I'd like to know a little bit more science behind those
Never mind. I see your roti video now.
Wow. I didn't know that's how it was pronounced.
I've gained weight just by watching this. No regrets. 😁
Disgusting. You should not be wearing your bracelet when cooking. It's definitely collected all germs you could possibly find.
You better be sanitizing utensils, worktops, hands before each use. Using separate knives for raw and cooked as well as separate chopping boards. Organizing your fridge in the correct manner and wearing a hair net before you say anything 👍
@@ChainBaker Do you sanitize your bracelet? Ever? 😂 Your offensive instructions for dummies are even more disgusting than you. Keep eating what you cook with your dirty hands. 😂
Lots of work involved... But hey, "a job well done is its own Reward " 🥐🥐🥨
Thank you!