Summary PRALINE PECAN BUTTERMILK POUND ð CAKEðð (Youtube) youtu.be
2,392 words - YouTube video - View YouTube video
Speaker 0 Why you take a book on this side? How y'all doing? Howdy and everything in sweet world? Chef Charles back in the kitchen bringing you another fantastic creation. We're gonna create some magic.
Speaker 0 We are making a pound cake. Praline pecan pound cake. Okay? And this is what you're gonna need to get it up and running. We got 3 cups of all purpose flour.
Speaker 0 We got 2 cups of rain baby sugar. We got 1 cup of brown sugar pack. We got 6 eggs. We got 3 sticks of butter. We got 1 cup of buttermilk.
Speaker 0 Of course, we got the net bread. Now pan been great. Now different in this part of the and the others, we put now icons on the outside of the gate instead of on the inside. Okay? Then we're gonna make you a parleyen glaze to go on there once it come out.
Speaker 0 All the takes is a cup of, brown sugar, some heavy cream, and some butter. We're gonna cook it on the stove. Then once we get to cooking, you know, we're gonna go and put it on our premade. Okay? Alright.
Speaker 0 Nothing to do now but go to the mixing bowl and get it up and running. Come on. Let's go. Alright. I have 3 sticks of butter going in.
Speaker 0 Now neither I say, but I'm a say it again. All your dairy products need to be room temperature. Okay? In other words, you can't go in the fridge, bring your butter out, and start making your pound cake. Can't go in your fridge and bring your butter in your pound.
Speaker 0 Start making your pound cake. Get it your eggs, you can't go in there and get them out. Out. Now I saw 1 cake on, Facebook, Instagram. I don't know.
Speaker 0 Anyway, she baked the cake in low, and was the thing failed. It was all over the stove, and she asked the question, what happened? Well, it hard to say what happened. K? But, I'm looking at it, and I'm thinking too much, you know, baking powder or not enough mixing time.
Speaker 0 Maybe her dairy dairy products, she pull them out and start mixing. I don't know. But she wanna know why her cake sunk and failed. And this was the you know, I'm sure when you just gonna guarantee that you don't have that that that that problem. Okay?
Speaker 0 Okay, our buddy, and we're gonna let it mix back less than a minute. Just break it up a little bit. Alright. 2 cups of green baby sugar. And we got 1 cup of packed brown sugar.
Speaker 0 Okay.
Speaker 1 Start out in 1st year.
Speaker 0 We're gonna mix that for about 5 to 6 minutes. Okay? 1st year, then we'll go to 4th year once it's combined together. Alright. Been mixing about a minute in, 1st gear.
Speaker 0 Now we go into 4th gear, about 5 to 6 minutes. In that time, we will stop straight down between the 5 to 6 minutes. Alright? 4th gear we go. Alright.
Speaker 0 We're 3 minutes in, or we're scraping down. We we straight down. We wanna get everything in the main batch. Okay?
Speaker 1 So if I
Speaker 0 had them on the wall in the bottom of the bowl, Okay. We're about 5 minutes in. Amateur is straight down 1 time. Okay? Professional straight down.
Speaker 0 And many times it takes. A lot of times it take 3, 4 times straight down. Now we 5 minutes in, we're straightening down again. We're trying to make sure that all the ingredients in the bowl get in the main batch. Okay?
Speaker 0 That's the reason you're straight down. The mixer gonna do what it's gonna do. Okay? But it's not gonna get the bottom of the bowl or the side of the bowl. That's when you come that's when you come in the fillet.
Speaker 0 Okay? Try to go mix for another minute, 4th year, then we start adding the eggs 1 at a time. We're 7 minutes in, and we're gonna start NAAs when I attack. Guess what? We're gonna scrape down again.
Speaker 0 I'm gonna start down the 1st gear or second. We're probably gonna go to second. Start in 8. 1 at a time in 2nd year. Or do you go in now?
Speaker 0 And you let that mix and type combine. K? And when that combines in your main batch, then you add your second layer, and you continue through the whole process through the 6th. Now we got 4 eggs in. Guess what?
Speaker 0 Straighten down again. We got 2 more eggs to go. See that unmixed product on the side of the bowl with that? That's why you straight down. K?
Speaker 0 You can see it not mixed in from the color of it.
Speaker 1 K.
Speaker 0 Straight down. Go back. Satin urinate. Alright. It's in.
Speaker 0 Now we're gonna start putting our flour in and our buttermilk, and we will rotate them. We'll put a third of the flour in for now. Now our baking powder, salt is all in our flour. Okay? So don't say it.
Speaker 0 You didn't see chef trying to put that in. You probably didn't see me put that in, but it's in the flour. Baking powder, baking soda, and salt. Alright. Let that mix half a minute.
Speaker 0 You tell all your problems, and I'm going to send you a batch. Alright. Another half of your buttermilk. And another 3rd or second, or you'll probably have what you got in your boat. K.
Speaker 0 You wanna mix that. 1st year, mix and then combine. We put our brown flour and butter again. Guess what? I'm gonna scrape that again.
Speaker 0 If you don't want no problem with your pound kit, you don't wanna have to all of them expensive ingredients you bought to make it. You wanna make sure that your gate come out like it's supposed to. I found Burmick going in. Let that mix until I combine for a few minutes. Alright.
Speaker 0 Gonna take the batter dash out, and you know you can't get it all off. Get as much as you can off. You paid for all that, So you don't wanna wash nothing down the sink that you don't have to. Okay? Because I'm sure y'all got other thing to do when y'all be scared.
Speaker 0 So do I. I got a dog going out there. We ain't planting that yet. We're gonna wait till the end of the month. Get past this little coast that we got, and we're gonna start putting stuff in the bran.
Speaker 0 Alright? Go and sync that. Now I don't know y'all cannot have any pamper straight down, but guess what? We can straight down again, and we're gonna fold every straight down. Straight down.
Speaker 0 We'll be right back. I noticed them whole pecans, they didn't chop. Just put whole pecans down at bottom right there, and when you flip it, oh, it's gonna be something else. Alright. We're gonna go ahead and put our cake in our pan there.
Speaker 0 Make sure get them pecan to stay where they at. So you just wanna put a lid in there, like putting more glue in it. Just make sure it stay where they're supposed to stay. That is enough state numbers to start loading in there. Yeah.
Speaker 0 I'm paid. We're gonna be excited. Well, y'all ain't made that before. That was a pay bug gonna be at you. I mean, I
Speaker 2 mean, I didn't do that before.
Speaker 0 I've been around here 25, 30 years. Never tasted it. What's going on? You tell tell your neighbor, new Chev's in town. We just found him.
Speaker 0 That's our goal to excite your taste buds. Okay? Yeah. Smooth that out on top there. Get a little tap down.
Speaker 0 Tile right there. Just a little tap down. 2 reasons for that. We're trying to get the air bubbles out, if any. And if we didn't pack it down and we put it in there, we wanna make sure that it yep.
Speaker 0 Set with you. Oh, the batch that we put in there. Okay. Now I'll open it at 350. Anyways, about 50, 55, 60 minutes.
Speaker 0 We're gonna set it to 50, come back and check it. Need more time, we put it on there. But if you don't, we just take it out. K? So always set your timer for under the amount you need.
Speaker 0 You can't take it off, but you always can add more time if you need. Okay? Alright. We're going in 350. Standing for 50 minutes.
Speaker 0 And now it's been going in the center of the oven now. Now I'll wait it to the back, not to the side, center, so that he can do it post it. Bye. Let's see you back in about 15 minutes. Alright.
Speaker 0 We'll be back. We put 50 minutes on it. Okay, we checked it. We put another 10. We checked it again, we put another 10.
Speaker 0 So, it's about an hour and 10 minutes. Anytime you got 6 eggs, you got buttermilk, got a lot of liquid in there, so it had to cook off. Okay? Look at that. No.
Speaker 0 You can smell it. Look at this. We're gonna let it cool. Y'all know the procedure. We're gonna let it cool by the hour.
Speaker 0 Maybe 2, 3 hour, and then we're gonna dump it. And and then we're gonna come back and show you how to make the, icing to go on it. Okay? Y'all stay with us. Alright.
Speaker 0 Cake is out, and we're gonna make the icing for it. We got 2 thirds of a cup of brown sugar and 2 thirds of a cup 2 fourth of a cup, excuse me, of heavy cream. And we got 4 tablespoons of butter. Okay. We're gonna go to the stove and get this parley glaze up and running.
Speaker 0 Alright. Put in a 4th tablespoons of butter in right now. Gotta move that around there. We got it on medium heat. Our butter froze, so it's okay to use froze butter if you made the braze and stuff, if you got to put it on stuff.
Speaker 0 Okay? Don't let that melt. Alright. The brown sugar's going in now. Mix that around.
Speaker 0 And, here we go. We're gonna need the disinfect onto a ball. Put a half teaspoon of salt and a teaspoon About a half a teaspoon salt, and a teaspoon of melted extract. Now most people put pecans in there, but we already got our pecans on my cake. Okay?
Speaker 0 We bake them in instead of putting them inside the cake. So, yeah, you got an option there. You want nuts, eat the crust. If you don't want the nuts, don't eat the crust. You get to show it.
Speaker 0 Okay? Now with that little ball going on, you can spread it back down now to medium heat. All we're really trying to do is get this here to stop in. The call ring, and you don't wanna make that little ring. Okay?
Speaker 0 Getting that conversation, that sweet conversation. That might smell out through the house. Alright. We're gonna stay here and stir it another couple minutes, and after that, we're ready to pour. So I'm going to work, stay with us.
Speaker 0 Alright. Got that praline sauce going on in, and I did kinda get some sank into your cake. You know what I'm saying? Oh, you just made it when I'm smearing. And we're gonna put another cool 1 there.
Speaker 0 See all that we get on that pan here? Gonna get that. Put it back in the bowl, and do it all over again. And as it get cool, it's gonna stiffen up, so we need you to kinda move kinda fast, getting that out of there. Put it back in here so we can do it again.
Speaker 0 Y'all stay with us. Don't go nowhere. Alright. We put our final glaze on there. We put it in the fridge so it'll stiffen up just a little bit.
Speaker 0 This final 1, we done clean the pan off. I know at least 2 times. Getting that glaze on there again. And this is the final coat. And you don't throw that glaze away.
Speaker 0 You can put that glaze in a bowl that's running off here. And when you slice your cake, man, just put a little of that glaze on the cake, baby. You know, try to use everything you got. I'm just throwing that that out. Just like that cake.
Speaker 0 Put your little glaze on there. It it running off the cake like that. Man, you talking about your table gonna be excited. You gonna be excited. Whoever you give a slice to gonna be excited.
Speaker 0 We're gonna let it run, then we're gonna put it on board, and y'all guess what else? We're gonna taste test. Alright then. We'll be right back with how's it going, baby? We done.
Speaker 0 Pretty lean. We going in. We get it. Why you tell your book going to be exciting?
Speaker 1 Listen, I ain't getting a pecan yet.
Speaker 0 Right there. Anytime you see a bear on a plate that you got to take,
Speaker 1 you know, some of that. Because I
Speaker 0 shall bring you some fresh berries. Okay?
Speaker 1 So when you see the fresh baby,
Speaker 0 then you go some time there. Very seldom use in 1 time. They use other garment.
Speaker 1 K. See your table, James. This tiny cup is a table. I got something coming. No.
Speaker 1 Somebody need to take out somebody's summer.
Speaker 0 That's all I need to say. You need
Speaker 1 to get to this. Okay? Get to this. And we'll be back next week with another fantastic dessert. Okay?
Speaker 1 Now I started on this and that. You you scan line 2,024. But if
Speaker 0 you're still going through it, shame on you. Listen. Everybody down and everything
Speaker 1 in Sweden World. Hope y'all have a successful day. Battle day tomorrow. Okay? Getting it, get everything going today.
Speaker 1 I hope you get it tomorrow. This is chef signing out.
Speaker 0 Okay? And with that, live long and proper, and guess what? Who we are here?