Cheese Puff Sliders | Food Wishes
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CEFR 等级
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hello this is Chef John from
foodwishes.com
with cheese puff
sliders that's right I'm going to show
you how to make some incredible French
style cheese puffs which we will then
use to make some of the most delicious
most interesting fun-sized cheeseburgers
you've ever had and to get started
before we slider we have to cheese puff
so what we'll do is add some sliced
butter to a saucepan along with a nice
big pinch of salt plus some cold fresh
water and we'll set our heat to medium
high and we'll wait for our butter to
melt and for our water to start to
simmer which ideally happens at the
exact same time which by the way is why
we have to slice the butter all right if
you toss a whole stick in your water
will be simmering and evaporating before
the Butter's melted and it may throw off
your
proportions and then as soon as both
those things have happened we'll reduce
our heat to medium and we will toss in
our flour all at once at which point
we'll take a wooden spoon and we will
cook this stirring until we formed a
nice smooth pasty dough and by the way
it's not going to start out smooth oh
yeah we're going to have some lumps at
the beginning which really freaks a lot
of people out but don't worry take a
deep breath and keep stirring and within
a minute or two your mixture should look
like this and you will notice a film
forming on the bottom of the pan and at
this point a lot of recipes tell you to
stop and move on to the next step but I
do not I want us to continue cooking for
at least another minute just to cook
that flour a little more and kind of dry
out the mixture just a touch and while
this is happening we're doing our best
to scrape that film off the bottom of
the pan with the spoon which may or may
not come off easily for you but again
don't worry it's all going to be fine
since after doing that for a minute we
will turn off the heat and we will
continue to stir scraping the bottom of
the pan and what's going to happen with
the heat off the moisture from our dough
is going to sort of deglaze the bottom
and if everything goes according to plan
about a minute later you may have you
could have you should have a fairly
clean pan and if it's not perfect that's
fine we will just move on to the next
step anyway which is transferring this
into a bowl at which point we'll season
it with a few shakes of cayenne plus a
nice big pinch of freshly ground black
pepper and then what we'll do is
transfer in one of our two eggs and we
will take our spoon and we will start
mixing and we will keep mixing until
that goes from ugly and separated to
slightly less ugly and a little bit
sticky and this is the step that really
throws people off if they' never made
this before because it does appear that
something's gone horribly wrong and
people will stop and start over but you
do not need to just keep stirring and
eventually that egg will mix in and
things will start to come together and
once this mixture does start looking
doughy and sticky again we will stop and
do the exact same thing with the second
egg which since we already have one
mixed in is going to go a little easier
than the first one and then once our
eggs have been fully Incorporated we
will clean off our wooden spoon with a
spatula
as well as clean up the sides of the
bowl and since I've done like a thousand
of these I can tell just by looking at
it the do's perfect but one rule of
thumb some people like to use is if we
pull our spatula out the dough on the
end sort of forms a pointy tip or like a
triangle or if it just sticks on like a
big Clump it's probably too thick and if
it simply drips off it's too thin but if
we get some pointy dough hanging off the
end that's supposed to indicate our
dough is good and once it is we can
finish this off by folding in our grated
cheese and I like to use a combination
of grer cheese and sharp cheddar cheese
but hey you get to use anything you want
I mean you are after all the Joe
demaggio of which
fagg but no matter what you use trust me
these are going to be a big hit and even
if you don't make sliders they still
would make an amazing appetizer but
anyway once our cheese is mixed in we'll
grab a scooper and we will place 12
equal portions on a Sil Pat lime baking
sheet and you know I love these little
scoopers for portioning especially for
something like this since it's going to
give us a nice round slider bun shape to
start with but having said that feel
free to use a couple spoons to do the
same thing and once we've done that 12th
one if we have a little bit of dough
left over we'll just add it on to the
ones that look a little bit small which
sometimes takes you a few seconds to
figure out and by the way I should not
have dough stuck to my fingers since
what you want to do is have some water
nearby and if you dip your fingers in
while you're fine tuning these and
pushing the dough around and making
things a little neater that dough will
not stick if you have some moisture on
your skin but as you're about to see
we're actually going to cover these with
cheese so do not stress too much about
getting them perfect and then speaking
of cheese what I like to do if you have
it is grab a ring cutter that's just a
little larger than our dough and I like
to place that over before we top that
with a nice rounded tablespoon of grated
cheese which does a great job of
concentrating it on top so that we're
not spending too much time picking it
off the pan and placing it on Shred by
shred but in any event once those are
topped and we pushed any Rogue shreds of
cheese up against the base of the dough
what we'll do is transfer this into the
center of a 450° oven and then
immediately without forgetting we will
turn our heat down to 375 and we'll let
these cook for about 35 minutes until
they are perfectly puffed and
beautifully golden brown and they
hopefully look like this oh yeah that is
exactly what we're going for and then
what we'll do is let those rest on the
pan for just 3 or 4 minutes at which
point we'll pick them up and place them
on a cooling rack and as you can see the
bottom should be beautifully browned as
well and we also have a nice crispy
cheese skirt around the base which is
going to add some textural excitement to
your slider unless you snap it off and
eat it while these are cooling like I
usually do and in real life just let all
these cool before you start making
sliders but I'm going to grab one while
they're still warm so I can tear it open
so you can hear the combination of that
crispy outside and that soft moist
hollow
inside and not to brag but that was
pretty much a perfect cheese puff or as
my French friends would call it a gorger
and if you did want to serve these as is
and you want a real gorger you're going
to want to add some freshly picked time
leaves to the dough since along with the
cheese the thme and the pepper are the
classic flavorings but anyway that was
amazing and it was hard to let the rest
cool without eating them but I did and
while those are cooling we can move on
to pan fry our beef which I'm going to
do over medium high heat and by the way
when we cook burgers especially ones
this small once you place them in do not
try to move them until you have a nice
crust formed but I've always been
terrible at following my own advice so I
couldn't resist pushing that one over a
little bit since it was bugging me it
was so close to the edge but anyway I
let those sear for a few minutes until I
had a nice crust for formed at which
point I flipped them over so I could
Key Vocabulary (50)
toward
"Go to school."
belonging
"Cup of tea."
also
"You and me."
inside
"In the house."
specific
"That book."
A third-person singular pronoun used to refer to an object, animal, or situation that has already been mentioned or is clear from context. It is also frequently used as a dummy subject to talk about time, weather, or distance.
Used to show who is intended to have or use something, or to explain the purpose or reason for an action. It is also frequently used to indicate a specific duration of time.
A function word used to express negation or denial. It is primarily used to make a sentence or phrase negative, often following an auxiliary verb or the verb 'to be'.
A preposition used to indicate that something is in a position above and supported by a surface. It is also used to indicate a specific day or date, or to show that a device is functioning.
A preposition used to indicate that people or things are together, in the same place, or performing an action together. It can also describe the instrument used to perform an action or a characteristic that someone or something has.
A conjunction used to compare two things that are equal in some way. It is most commonly used in the pattern 'as + adjective/adverb + as' to show similarity.
Used to refer to the person or people that the speaker is addressing. It is the second-person pronoun used for both singular and plural subjects and objects.
A preposition used to indicate a specific point, location, or position in space. It is also used to specify a particular point in time or a certain state or activity.
Used to identify a specific person, thing, or idea that is physically close to the speaker or has just been mentioned. It can also refer to the present time or a situation that is currently happening.
A coordinating conjunction used to connect two statements that contrast with each other. It is used to introduce an added statement that is different from what has already been mentioned.
Description
I’m going to show you how to make some incredible French cheese puff 'buns,' which we’ll then use to make the most delicious, most interesting, fun-size cheeseburgers you've ever had. These...
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