📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ 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/
I turned the temperature down by 10 degrees. It doesn’t burn the top properly, so I finished it off by using my gas burner to scorch the top. It turned out amazing 🤩
Been eating these my entire life but never got to peek behind the curtain and actually learn how they are made! Great job my man! :) (Theoretically, you CAN make them big, but then you'd call them "tartes de nata" instead of "pastéis".)
Made them. I accidentally put the butter in right away at the first stage. It still turned out I just carried on with the process and added about another 15 g of butter. Really delicious I had to come back and say yummy and thank you. I first discovered these when I was living in London 20 years ago at a portugese bakery near wembly. Now back home in new Zealand I can't find them and few portugese live here. So glad I can make these for myself now.
Congrats! - I'm Portuguese, born in Lisbon and this is exactly the mots used recipe in the entire country. Some people use a mix of lard and butter for the puff pastry. I don't bake these more often because of the pastry, but this method is quicker than the French one.
Baked these today - I did have a mini-muffin tin, so I used the same amount of the crust (rolled out wider to make a slimmer, longer log) and increased the custard mix by 25%.. I had a tart tamper to shape the dough in each cavity - I did place the muffin tin in the fridge for 20 minutes as it was getting warm in the kitchen and the dough was softening. After the 20 minute chill, I finished shaping the dough in the pan, poured the custard (it barely fit, i had to transfer some from the first few I filled as the last one didn't have enough - next time I may increase the custard mix by 30%. Baking at 482°F took a bit longer than the recipe called for - and while the custard finally started to bubble and the crust did begin to brown, only after I increased the temp to 500°F did the "char" begin to happen (it was rather exciting to see it 👍) Results, yes, a shattering crackling crust with a smooth, slightly sweet custard - outstanding!!! I enjoyed it with a nice tall glass of very very cold iced tea. Many thanks Charlie for sharing your version of the awe-inspiring recipe. Will be making this again later this week. Photos have been posted. #204
I had no idea preparing custard tarts can be so simple; the dough process looks similar to making Samsa, a savory pastry from Uzbekistan and many countries of Central Asia. I appreciate how you provide some of the most well-known recipes in such a lively and thorough manner, encouraging everyone to give them a try. Thank you! Will definitely make them the following weekend.
I made these today using your recipe and they turned out fantastic ! I always shied away from these tarts because they always looked so complicated , but you method was so straightforward and the results speak for themselves. Such a perfectly crunch sweet treat
These are my favourite tarts. I have made them before but I’m going to try your recipe too, to compare. Thanks for all your great recipes, they are very much appreciated.
hello hi from malaysia to be honest this is the first time I made and ate pasteis da nata. or in my place called portuguese egg tart. I have tried many recipes. and finally, this recipe is just perfect. crispy and creamy just nice .Thank you for this best recipe.
I have always bought these ,but will definitely have a go and make them myself , and also great as all the different stages can be made ahead and cooked fresh when you need them ! x
This is ridiculously easy, I'll try it out this week. The cylinder shaped dough is the perfect candidate for the freezer, I might do a larger batch and freeze the rest for a lazy Sunday bake
LOL this ain't no history channel! I happen to know the history and that made me laugh quite a bit. Thank you so much for sharing this amazing recipe - 'now' I might actually be willing to make them. You're my baking hero teacher! ❤
Thank you for this recipe, I have made this before, but I will try again with this, look so scrumptious! Look forward to your croissant recipe someday, I want to try but it a bit difficult.
My family loved the Pastéis de Nata. I brought the leftovers to the office where they were quickly devoured - big thumbs up for this recipe 👍. Will be prepping a 2.5x batch of dough and a 3x batch of custard (to make sure I can properly fill 48 mini muffins) tomorrow night - will pre-shape the muffin tins, cover and let sit in the fridge to bake fresh Thursday morning to share at the office and with the executive staff at the company's earnings conference call (I'm the unofficial "corporate baker" - haha).
I made blueberry muffins- 6 jumbo, 12 regular with a little coconut flour. These were scrumptious. Next, I'll try these. So nom nom. 6:55 steam hit the lens.
LOL. My second name is impatient!!!! This is a great recipe. I buy these down the street at the local pastry shop. I was telling the wife the other day i have to find a recipe because it shouldnt be that hard. Guess what? that was Friday :) thanks bro!
Played instruction while I baked. Was, because of laziness, tempted to buy butter puff pastry but DIDN’T! But followed you in every step. Thank you so much as the result was perfect except I think I ate the majority of them much to the consternation of the family. My god those boys have become large and menacing when deprived of tarts! Thank you!
Charlie, as always I think you did an amazing job instructing this video. I like that you are straight to the point and your time making the instructional video is all about the subject. There isn’t much side chatter and going off the topic at hand. I eagerly wait for your posting. I have learned so much from your videos. Many of these “content creators” can learn a lesson from you about how to present an instructional video. Great job!!!!!
@@ChainBaker Cheers!!!! Charlie, I can honestly say you and you alone have made me a better baker since I discovered your channel. Thank you so much my Friend.
Made these yesterday. Followed your instructions to the letter. Have to say they are at LEAST as good as the ones I buy from the Portuguese bakery in Walthamstow!!! Would love to send a photo but family have already finished them! Thank you so much! P.S. I used unsalted butter, is that right???
They turned out so beautifully! Great recipe and video. I experimented a bit wehen forming the dough cups by turning some of the rolled dough pieces on the side so that the lamination would be turned by 90 degrees. Not much of a difference. But using a rolling pin helped quite a bit since my flour must have been stronger than yours. Overall, these little tarts are well worth the effort.
Love your tutorial and these were absolutely delicious, we even heard mini lightening strikes!😂Would have been useful to know quantity of butter to spread each time during pastry making. I almost put it all on first time. Maybe i missed you saying it though. Thank you.
This is now my favourite sweet treat. It was your browned butter chocolate chip cookies, but these are better. Too many Portuguese tarts I've had ended up tasting eggy, these don't. My oven gets really hot so they only take about 7½ minutes.
I have made that dough before, a lazy croissant version so i felt.. Gosh I dig your approach! My smartoven died a quick death after two final loaves it gave up the ghost.. luckily Breville has a out of warranty replacement option I received in delivery just a day ago.. This is my first project with the new oven.. I cant wait! Then, its on the Dulche Deleche donuts again.
Mine came out well but a little too thin on the bottom and I should have left a little more room on the sides for the custard rise. I really want a savory version of this.
Great the only thing that is missing is the lemon peel to the sugar sirup. Traditional Pastéis de nata do not use vanilla. If you do it ahead of time don’t mix the eggs until the day you will bake it.
I’ve tried the Portuguese version recently. They are soooo good!!! Defiantly wannna try this recipe now. I’ve made the Hong Kong style egg tarts before. The most “painful” part was making the paste. Very time consuming
I've had these on a market while living abroad in Switzerland. Quite a lot of Portugese immigrants there so not that strange I guess. They were DE-LI-CIOUS! By the way, what do you mean when you say 250 degrees 'Fan off'? My oven can only get to 250 degrees if I use the hot air function, which I guess uses the fan? Sorry if my question has been asked before.
The higher temp tip is good to know. My oven can't do those small temperature increments. (Only increments of 5°F) Think it goes to 490 or 495 and higher than that is the self cleaning function. Lol. Would the convection fan make a difference?
Hello ChainBaker, thanks always for the video. At some point in this video you mention about oven temperature that is the higher the better and you bake them at 250c, but my oven only goes for 230c. Any tips on how to achieve tart like yours?
It should not do that if every step was taken correctly and all the ingredients were used. The flour should stop it from curdling. I'm not quite sure what could have gone wrong whilst baking.
@@ChainBaker thank you! I have tried few times and failed. Any recipe I tried from you, they come out perfectly. Thank you in advance for all your teaching!
You should make a series of what you eat throughout the day during an entire week Monday thru Sunday. What do you make for breakfast, lunch and dinner, and any in-between treats you bake as well. I think it would be fun to see your vast baking skills throughout your busy day. Just a thought for maybe a fun project. 🍞🥪🥖🥐🍩🧇🥞
I eat a lot less baked treats than it may seem 😅 what I film is what I try and that's only twice a week, plus most of it gets given away. Keeping fit is my main thing. For breakfast I almost always eat porridge with fruits, nuts, cinnamon, etc. Lunch consists of protein and vegetables. Dinner is almost always a stew of veggies, meat, beans or lentils or just a very thick and hearty soup. When I feel peckish I eat fruit or nuts. Cottage cheese is a favourite snack too 😄 Of course, I do indulge occasionally but not often. I actually enjoy healthy foods more than sweet treats , baked goods or fast food.
@@ChainBaker Holy Healthy Man Batman! You healthier than me. I eat pizza and scrambled eggs for my protein, and much a pasta dish because I like to pretend I am Italian. Dinner is another protein dish of lasagña or steak. Than each weekend, a nice fresh pizza 🍕 I wish I could eat nuts but I am allergic and miss eating peanut butter and jelly sandwiches. But I hope you do make more bakery goods along with the breads. I really enjoy the 100% hydration method because the folding is fun haha! Waiting for the no knead brioche bread. 🍞
@@ChainBaker the wife can’t eat / drink milk because our baby has an allergy but she can eat eggs, so would just substitute the milk with almond or soy milk
You are doing horrible things to my diet and A1C. I made the scalded cinnamon buns yesterday. This was my first time making cinnamon buns with a scald and an egg, but no milk in the dough. I would show these, but I wasn’t thinking when I added the water and got the hydration off, so I had real loose buns.
These things must be shared or else it's way too easy to eat too many 😄 Oh yes you want to reduce the amount of water just a bit. But loose buns are still good buns.
📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ 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/
My oven is only fan, should I turn the temperature down a bit?
The crust looks amazingly flaky & must have a bit of a crunch.
Puff pastry-like. Beautiful.
I turned the temperature down by 10 degrees. It doesn’t burn the top properly, so I finished it off by using my gas burner to scorch the top. It turned out amazing 🤩
You are beautiful ❤
Excellent presentation ❤
Finally! I've been waiting for this ever since you teased us in one of your posts
Been eating these my entire life but never got to peek behind the curtain and actually learn how they are made! Great job my man! :) (Theoretically, you CAN make them big, but then you'd call them "tartes de nata" instead of "pastéis".)
Sounds tempting 😁
Made them. I accidentally put the butter in right away at the first stage. It still turned out I just carried on with the process and added about another 15 g of butter. Really delicious I had to come back and say yummy and thank you.
I first discovered these when I was living in London 20 years ago at a portugese bakery near wembly.
Now back home in new Zealand I can't find them and few portugese live here. So glad I can make these for myself now.
Thank you so much! I've been wanting to taste these, and now I'll know how. Excellent teacher!
Congrats! - I'm Portuguese, born in Lisbon and this is exactly the mots used recipe in the entire country. Some people use a mix of lard and butter for the puff pastry. I don't bake these more often because of the pastry, but this method is quicker than the French one.
Those look so good! My sister just made the lemon tart you posted recently, it turned out great, thanks for sharing all your recipes and tips!
Baked these today - I did have a mini-muffin tin, so I used the same amount of the crust (rolled out wider to make a slimmer, longer log) and increased the custard mix by 25%..
I had a tart tamper to shape the dough in each cavity - I did place the muffin tin in the fridge for 20 minutes as it was getting warm in the kitchen and the dough was softening. After the 20 minute chill, I finished shaping the dough in the pan, poured the custard (it barely fit, i had to transfer some from the first few I filled as the last one didn't have enough - next time I may increase the custard mix by 30%.
Baking at 482°F took a bit longer than the recipe called for - and while the custard finally started to bubble and the crust did begin to brown, only after I increased the temp to 500°F did the "char" begin to happen (it was rather exciting to see it 👍)
Results, yes, a shattering crackling crust with a smooth, slightly sweet custard - outstanding!!! I enjoyed it with a nice tall glass of very very cold iced tea.
Many thanks Charlie for sharing your version of the awe-inspiring recipe. Will be making this again later this week. Photos have been posted. #204
I had no idea preparing custard tarts can be so simple; the dough process looks similar to making Samsa, a savory pastry from Uzbekistan and many countries of Central Asia. I appreciate how you provide some of the most well-known recipes in such a lively and thorough manner, encouraging everyone to give them a try. Thank you! Will definitely make them the following weekend.
Cheers 😎 let me know how they turn out!
YOU SAID IT PERFECTLY OH MY GOD!!!! Best desert
Man I love custard. There's no way I can make these. I would eat the entire batch in one sitting.
They do go down very easily 😅
Thank you for your videos. I've finally been having fun in the kitchen again because of you.
I made these today using your recipe and they turned out fantastic ! I always shied away from these tarts because they always looked so complicated , but you method was so straightforward and the results speak for themselves. Such a perfectly crunch sweet treat
These are my favourite tarts. I have made them before but I’m going to try your recipe too, to compare. Thanks for all your great recipes, they are very much appreciated.
My parents visited Portugal a couple of years ago and they brought back a whole pack of these. They were so good.
These are my favorite tarts
hello hi from malaysia to be honest this is the first time I made and ate pasteis da nata. or in my place called portuguese egg tart. I have tried many recipes. and finally, this recipe is just perfect. crispy and creamy just nice .Thank you for this best recipe.
Awesome, just Awesome.
Woo hoo! I’m so happy for this video. Thank you!
I have always bought these ,but will definitely have a go and make them myself , and also great as all the different stages can be made ahead and cooked fresh when you need them ! x
This is ridiculously easy, I'll try it out this week. The cylinder shaped dough is the perfect candidate for the freezer, I might do a larger batch and freeze the rest for a lazy Sunday bake
Thank you!!!! 😊❤❤❤❤❤
My absolutely favourite pastry. I live a block away from a Portuguese bakery so I have nearly instant access.
LOL this ain't no history channel! I happen to know the history and that made me laugh quite a bit.
Thank you so much for sharing this amazing recipe - 'now' I might actually be willing to make them. You're my baking hero teacher! ❤
Thank you so much for this video.
No question it’s a very good coffee/tea time tart. I have to remark my favorite part of this video is the easiest you made puff pastry.
Another great video. Well done, brother.
✌️😎
Another recipe for my wife to make :D And yup we still wait for foolproof Chimney Cake recipe ;)
😅
This prolly my most beloved pastry. Then pair it up with a macha latte. My favourite snack to eat for tea!
That looks so much easier than pounding butter! lol This actually looks attainable now, I will definitely try it. Thank you! 🥰🥰
Perfectly lovely instructions.
Thank you :)
Perfect, some time ago I thought about making these. Now I dont need to even do research online!
Thanks!
Thank you for this recipe, I have made this before, but I will try again with this, look so scrumptious!
Look forward to your croissant recipe someday, I want to try but it a bit difficult.
Charlie, I love these!!!! I usually cook for my friends on my birthday and I can't wait to make them this year!!
Your channel is amazing and whatever I have done following your recipes, everything has turned out great!
✌️😎
My family loved the Pastéis de Nata. I brought the leftovers to the office where they were quickly devoured - big thumbs up for this recipe 👍. Will be prepping a 2.5x batch of dough and a 3x batch of custard (to make sure I can properly fill 48 mini muffins) tomorrow night - will pre-shape the muffin tins, cover and let sit in the fridge to bake fresh Thursday morning to share at the office and with the executive staff at the company's earnings conference call (I'm the unofficial "corporate baker" - haha).
48! Now that's going to be an awesome sight 😎
Corporate baker - I love that name 😁
@@ChainBaker 😍🤩🤩
I made blueberry muffins- 6 jumbo, 12 regular with a little coconut flour.
These were scrumptious.
Next, I'll try these.
So nom nom.
6:55 steam hit the lens.
LOL. My second name is impatient!!!! This is a great recipe. I buy these down the street at the local pastry shop. I was telling the wife the other day i have to find a recipe because it shouldnt be that hard. Guess what? that was Friday :) thanks bro!
😁👍
Beautiful job 🇵🇹👏
These are amazing Portuguese treats! Strange enough it is also very popular in china ;)
Let’s bake a bunch for Mother’s Day, cheers!
@@robertbrewer2190 probably, what surprised me the most it was found on KFC in Shanghai … pretty popular by the way. .
Awesome tutorial, sir. Macao was a Portuguese concession. These tarts were adapted into a dim sum dish in Guandong.
Thank you for your recipes
I love those I usually buy them at a French market but will try to make them
Was waiting for this one, killer as usual!
Cheers 🤩
Played instruction while I baked. Was, because of laziness, tempted to buy butter puff pastry but DIDN’T! But followed you in every step.
Thank you so much as the result was perfect except I think I ate the majority of them much to the consternation of the family. My god those boys have become large and menacing when deprived of tarts!
Thank you!
Gonna try this after my finals
Hi , I have just made it and still in the oven however my filling wasnt enough for the pastry . will let you know how it went . Thank you very much :)
One of my favorite places in Macau was a bakery that made these. The would make, if I remember correctly about 2,00 a day and always sold out.
Charlie, as always I think you did an amazing job instructing this video. I like that you are straight to the point and your time making the instructional video is all about the subject. There isn’t much side chatter and going off the topic at hand. I eagerly wait for your posting. I have learned so much from your videos. Many of these “content creators” can learn a lesson from you about how to present an instructional video. Great job!!!!!
Cheers 🤩
@@ChainBaker Cheers!!!! Charlie, I can honestly say you and you alone have made me a better baker since I discovered your channel. Thank you so much my Friend.
Thank you for being here and baking along 😉
Made these yesterday. Followed your instructions to the letter. Have to say they are at LEAST as good as the ones I buy from the Portuguese bakery in Walthamstow!!! Would love to send a photo but family have already finished them! Thank you so much! P.S. I used unsalted butter, is that right???
Nice one! Yeah unsalted butter is the one 😉
They turned out so beautifully! Great recipe and video. I experimented a bit wehen forming the dough cups by turning some of the rolled dough pieces on the side so that the lamination would be turned by 90 degrees. Not much of a difference. But using a rolling pin helped quite a bit since my flour must have been stronger than yours. Overall, these little tarts are well worth the effort.
Oh!!! Great recipe!!
Love your tutorial and these were absolutely delicious, we even heard mini lightening strikes!😂Would have been useful to know quantity of butter to spread each time during pastry making. I almost put it all on first time. Maybe i missed you saying it though. Thank you.
As long as it covers the required surface in an even layer it's all good :)
Great results! Thank you 🎉
They look amazing
U make it look so easy..dedinately going to try 😀 Thank you 🙂
The pastry gave me a shock when I bit into it. I've made a rough puff at home before, but this is so crunchy
😁
Gorgeous. Thank you.
This is now my favourite sweet treat. It was your browned butter chocolate chip cookies, but these are better. Too many Portuguese tarts I've had ended up tasting eggy, these don't. My oven gets really hot so they only take about 7½ minutes.
Thank you for sharing
What a treat! Thanks, I'll try it.
Next one : the challenging french "Cannelé" ?
Got to get some of those moulds!
I have made that dough before, a lazy croissant version so i felt.. Gosh I dig your approach!
My smartoven died a quick death after two final loaves it gave up the ghost.. luckily Breville has a out of warranty replacement option I received in delivery just a day ago..
This is my first project with the new oven.. I cant wait!
Then, its on the Dulche Deleche donuts again.
Let me know how they turn out 😉
I've not tried but definitely inclined to give it a whirl. I'm not about "sweet" but the family sure is ... we'll see! Be Safe
My mouth is watering!!! But I'm on vacation, all I can do is basic stuff, such as sourdough englisch muffins for breakfast😉
the written recipe link below the video doesn't seem to work. please fix it
If that ever happens just try again later. It always works after a while 👍
@@ChainBaker Got it! Thank you!
Tasty! Thank you!
Great recipe
Now I will love to see your take on sfogliatella, it has a similar method to this pastry
Mine came out well but a little too thin on the bottom and I should have left a little more room on the sides for the custard rise. I really want a savory version of this.
Thanks!
Thank you! ✌️😎
I make mine with cream, everyone swears it's the best they've tasted😂
Great the only thing that is missing is the lemon peel to the sugar sirup. Traditional Pastéis de nata do not use vanilla. If you do it ahead of time don’t mix the eggs until the day you will bake it.
I like the idea of lemon ,but citrus is my favourite
I would to see this made as a chocolate tart mmmm 😍🍫🍩
i was listening to the video and was mildly amused at 8:24 :D
😄
Yay! Egg tarts!
I’ve tried the Portuguese version recently. They are soooo good!!! Defiantly wannna try this recipe now. I’ve made the Hong Kong style egg tarts before. The most “painful” part was making the paste. Very time consuming
I've had these on a market while living abroad in Switzerland. Quite a lot of Portugese immigrants there so not that strange I guess. They were DE-LI-CIOUS! By the way, what do you mean when you say 250 degrees 'Fan off'? My oven can only get to 250 degrees if I use the hot air function, which I guess uses the fan? Sorry if my question has been asked before.
Turn it down to 230 then 😉
Dough is 65% hydration, before incorporating butter.
The higher temp tip is good to know. My oven can't do those small temperature increments. (Only increments of 5°F)
Think it goes to 490 or 495 and higher than that is the self cleaning function. Lol.
Would the convection fan make a difference?
I'd stick to as close as can be to the recipe. Can't promise they will bake up as well at different settings 😅
Hello ChainBaker, thanks always for the video. At some point in this video you mention about oven temperature that is the higher the better and you bake them at 250c, but my oven only goes for 230c. Any tips on how to achieve tart like yours?
Switch the fan on if you can then it will be like 250C.
Unfortunately the recipe link gives a 404 error. I'm sure it'll be fixed soon.
@@ChainBaker It means that the link isn't any good 😕.
Sorry, wrong comment 😄
The website sometimes does that. It always starts working after a while ✌️
Hi- tried and my custard was great going into oven but had curdled once baked- any tips?
It should not do that if every step was taken correctly and all the ingredients were used. The flour should stop it from curdling. I'm not quite sure what could have gone wrong whilst baking.
Hey Charlie, I was wondering how your camera setup looks like.
I posted a picture of it just now in the community tab ✌️
Have you done sausage rolls? I did search, but couldn't seem to find anything. Would this dough be good for sausage rolls?
ruclips.net/video/RHVQR1fX0QY/видео.html ✌️😎
They look great. But can't find recipe. Please say or write it at the bottom of the videos 😢😢
There's a link below the video title
Just made it yesterday, it was really good👍 But man it was too sweet to me I would go for like 80 or 60 g of sugar..
dank
Do you have a plan to show how to make croissant?
Once I get it right, then I will! 😄
@@ChainBaker thank you! I have tried few times and failed. Any recipe I tried from you, they come out perfectly. Thank you in advance for all your teaching!
ive been waiting for the avatar cake.
What is that? 😅
Can I use ready-made dough instead of making dough?
Definitely!
Thank you! Regarding the oven: what to do if my oven does not reach 260 degrees?
@yonatangonen7326 bake it at the highest temperature you can. If it takes longer leave it for longer.
@@ChainBaker OK. I bought ready-made dough, but how many grams did you take to make the recipe? There are 600 grams in the package
Do you know how much dough I need?
I don’t know about Europe, but it’s a regular item on the menu in KFC Hong Kong😅
YAY
You should make a series of what you eat throughout the day during an entire week Monday thru Sunday. What do you make for breakfast, lunch and dinner, and any in-between treats you bake as well. I think it would be fun to see your vast baking skills throughout your busy day. Just a thought for maybe a fun project. 🍞🥪🥖🥐🍩🧇🥞
I eat a lot less baked treats than it may seem 😅 what I film is what I try and that's only twice a week, plus most of it gets given away.
Keeping fit is my main thing. For breakfast I almost always eat porridge with fruits, nuts, cinnamon, etc. Lunch consists of protein and vegetables. Dinner is almost always a stew of veggies, meat, beans or lentils or just a very thick and hearty soup. When I feel peckish I eat fruit or nuts. Cottage cheese is a favourite snack too 😄
Of course, I do indulge occasionally but not often. I actually enjoy healthy foods more than sweet treats , baked goods or fast food.
@@ChainBaker Holy Healthy Man Batman! You healthier than me. I eat pizza and scrambled eggs for my protein, and much a pasta dish because I like to pretend I am Italian. Dinner is another protein dish of lasagña or steak. Than each weekend, a nice fresh pizza 🍕 I wish I could eat nuts but I am allergic and miss eating peanut butter and jelly sandwiches. But I hope you do make more bakery goods along with the breads. I really enjoy the 100% hydration method because the folding is fun haha! Waiting for the no knead brioche bread. 🍞
If I wasn't gluten intolerant I'd be probably eating a lot more baked goods 😁
The brioche is coming today 😉
In fact... the filling is just a cheap version of Crème Brûlée... with no cream... but "Nata" means "cream"...
every time i try to make nata. the pastry does not become crispy it becomes like a soft bread. What am i doing wrong?
Not sure. If you followed the directions and recipe formula then it should be crispy.
wow its foodporn
🫣
Finally
Do you think this would work with vegan butter?
Should do. But how would you make the filling vegan?
@@ChainBaker the wife can’t eat / drink milk because our baby has an allergy but she can eat eggs, so would just substitute the milk with almond or soy milk
Let me know how they turn out ✌️
@@ChainBaker will do!
Hi, lovely accent. Where are you from?
Latvia 🇱🇻
목소리 좋다
You are doing horrible things to my diet and A1C. I made the scalded cinnamon buns yesterday. This was my first time making cinnamon buns with a scald and an egg, but no milk in the dough. I would show these, but I wasn’t thinking when I added the water and got the hydration off, so I had real loose buns.
These things must be shared or else it's way too easy to eat too many 😄
Oh yes you want to reduce the amount of water just a bit. But loose buns are still good buns.
They look really yummy but too much work!
Not sure vanilla is used traditionally. Portuguese didn’t have any vanilla producing territories… lemon or orange peel though would be acceptable
👍