Welcome to show me the curry dot com my manager.

And today I'm gonna show you how to make Carola Perata Amal about Murata.

It's a very flaky and a very yummy burrata, and it's just really, really amazing.

And if any of you wouldn't remember remotely remember the video that I took off the streets?

I guy making the burrata Oh, my God.

I'm sure you were drooling just as much as I waas.

Anyway, I will show you howto make it now, and it needs a little bit of technique, and it needs a little bit off, you know, practice, but it's so doable at home you can make the bodies.

You could definitely make this.

So I'm going to be using three cups off all purpose flour for this recipe, which is gonna make about 10 Perata's approximately 400 grams, and we're going to add in one teaspoon off salt, one teaspoon off baking powder, one teaspoon or sugar.

Now the sugar is for to caramelize and give it some color because otherwise it's just all purpose flour and just be white and I'm gonna mix this.

Make sure you're sold and your sugar is incorporated well from a little well, and I'm gonna add one tablespoon off oil and I wanna mix it in.

This may take a little while.

You'd want the oil to be evenly distributed and any time you feel the love, just break it down between your fingers.

So once that's mixed in, I would add another tablespoon of oil and do the same.

Okay, this is mixed in Well, and I have one cup of water.

Now I'm gonna add a little at a time because, you know, sometimes the measurements very a little bit, and you don't want too much, and then you're gonna be in trouble.

Someone had little time and just bring it all together.

Now when you say starting it all come together, we can stop mine.

I think pretty much one tablespoon less so you know, you never know.

Sometimes you need a tablespoon more and sometimes you need to tablespoon less.

Once it's all come together in formed a ball and we'll start working on it on the counter.

Put a little bit of oil in my hands and I'm gonna just smear some of the oil on the counter back to my door and I'm gonna start working on it, and I'm gonna work on it for a least 5 to 7 minutes.

You need to use a little bit of mourning for your hands.

Go ahead and do that.

He's being a wine.

Take the door.

I am going to put it back in my mixing bowl.

Put a little bit of oil over it so it doesn't form a dry crust.

And I have, ah, wet cloth over here and I'm just gonna cover it, and I'm gonna allow to sit for at least half an hour.

So it's been a little over half an hour and our door has been resting.

It looks good.

I would again put it back on the counter on needed one more time.

And what's happened is the door has become a lot softer.

If you notice, it's, it's bouncing back door, and that's exactly how we want it.

And now, at this point we're gonna do is and we do form balls.

So Ridic attentional too, and I'm gonna put them in here and I'm gonna start rolling them, divided them and I'm gonna cover them back up.

Other than the one that I'm gonna be using on gonna cover it back up with the wet cloth And what a form of ball And the best trip to form a ball is you take your dough.

You kind of spread it.

Video comes and tuck it in with your fingers to take it Tuck it in, take it, tuck it in Take it, tuck it in Take it talking So basically, you're doing this simultaneously So that's the best way to make sure there's no creases formed.

So the ego So the same side goes down and I am going to let it again rest over here.

So I'm gonna work on all of them the same way the dough balls have been resting again.

Take a ball off all purpose flour and just keep it handy.

I wouldn't take one of the dough balls and make sure my counter is well oiled and start rolling with the seam side down.

Now, the thing is that it is all purpose flour.

There is gluten in there now, though, so it will keep stretching back.

So it's okay.

You don't have to worry about it.

You go beautiful.

It looks then looks right.

I want to take some oil and I want to smear it.

Take a brush or use your hands and you got to do this.

Now, this is one of the reasons why it is so yummy.

Then you're gonna take a little bit of your flower and dust it and then you start off from one side, lift it and fold it, then pick it up and then take it for double forward and then down.

Take it forward.

We could have a lift ticket forward, double side up the forward and down and carry until you reach the end.

Take the take one of the ends and start rolling it like a Swiss roll.

Make sure that the oil side is on the top, all right.

And then you take the edge and then back into the water and I want to put it on the plate and cover it.

And I want to carry on and do the rest.

But any time that I do in between, I'm goingto make sure my counter is well oiled.

My rolling pin is well oiled.

Gave his beautiful slur.

It's have been formed with the door and I have my double heating up.

It's on medium heat.

But it needs to be really nice and hard before I put it up for our town and put our tone it actually.

So I'm going to start rolling them out.

And so take one again.

I'm going to soil my counter and I'm gonna carry on to make it on the counter itself.

Now, this is what I'm gonna do.

I actually, this is enough.

About 8 to 10 is enough for our family of four on DDE.

You know, it's it's perfect.

But if you do, if you have a smaller family or if you just wanna have one or, you know you just don't need so many or you don't you don't want to reduce the amount and put in so much effort and all you can actually freeze thes.

So I'm gonna show you how so I'm gonna first roll this out just like you would do to a normal Kurata rooty Look at that.

Can you see the layers?

So we'll just rule it out and it's going to spring back, and that's absolutely fine.

It is all purpose flour, and it does tend to do that if you need a little bit of help.

You can put a little bit off all purpose flour, and we'll be fine.

Now.

The thing is that I don't like to make a very big because, you know, first of all of you, there's just so pretty You wanna have them hard.

They don't really is great when they're cold.

And, uh, well, don't do it a little slower, so I actually make them small.

Oh, and this is, like, perfect size for us, our family.

And you don't want it very, very thing, because, you know, when you scrunch it up after it's cooked, you wanted to have the layers.

So I'm gonna leave this right now Let or pan heat up.

But while I'm doing that, let me show you this.

Let me show you about the freezing techniques.

So I have butter paper over here, or you can use vax paper or plastic paper.

Either way is fine.

And I have just cut them into little squares perfect for this.

And I'm just going to rule them out and stack them, but it But it all inside a Ziploc back back, close it up and just freeze it and when I want.

You know this paper will help.

Reports will keep Keep it separate If I want just one.

I could pull one out, heat up the stove and right from the freezer right from the freezer itself.

When it's still cool.

It's not defrosted at you, but it's straight on the double, and you heat it up a new oil it exactly like you would know.

So this is a great tip.

Just keep that in mind.

You can make a bigger badge and keep it and just use it whenever I need it and always put a paper underneath.

Also, it's very, very important to do that, so it's easy to lift.

Otherwise it's going to be very hard.

When a stock for the next one put a little bit of oil in the middle, smear some oil, and once you see the colors kind of starting to change a little bit, you're gonna slip it around.

This is perfect sledding, just about 30 seconds, and then I want to put some oil and smeared on the top.

Now the heat is on a little lower flame so that it cooks all the way through it.

It's not right in my coach party.

You need to give it time to cook all the way inside.

You don't want to roll on the inside.

If it's raw, it's special.

It's gonna taste doughy, which is not good.

And second of all, the layers are not going to be formed.

Clip it.

Gonna press it down a little bit.

I'm gonna put oil on the side as well.

Flip it around or this is perfect color.

This is the color that comes thanks to the sugar that you put in there.

Caramelization happens due to that.

I'm gonna let it cook on the site as well.

Kind of looks done and I got a ticket off the stove but it here is just structured with your hand.

Look at it.

So beautiful Like you can see the layers you can You can tell it's so flaky.

Just like broke up so fast Amazing, amazing.

And I'm gonna give it a try.

Look at it.

And the harmony layers there are Who's counting?

I'm gonna enjoyed Unbelievable.

Absolutely yummy.

And I'm not even eating with anything yet.

It's a little bit of tractors.

A little bit of patience makes an awesome Barato.

Enjoy a Malabar Beretta.

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