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  • Welcome to How To Cook That I am Ann Reardon and today we are making a giant

  • Butterfinger chocolate bar with crunchy thin layers of caramel with peanut

  • butter in between. Here on How To Cook That I make giant chocolate bars and

  • give them to people who doing giant things and we've done a giant Hershey's

  • Kiss, a TimTam, Toblerone

  • Snickers, Kit Kat, Twix, Mars Bar and even a Ferrero Rocher.

  • Let me know what you'd like to see next in the comments below. This one had heaps

  • of requests but we don't actually have Butterfinger here in Australia so I had

  • to order some in from the US so I could have a taste.

  • Butterfinger bars taste peanutty and they have an unusual crunchy layered

  • texture so it took lots of experimenting and doing things in my kitchen to figure

  • out how we can make something very similar without the use of commercial

  • machinery and without commercial ingredients. So to make it what you're

  • gonna need is sugar,

  • peanut butter, water, glucose syrup or corn syrup, more peanut butter, and corn

  • flour or cornstarch. And you'll also need a tiny bit of citric acid. I'll put all

  • the recipe quantities on the howtocookthat.net website for you in

  • grams and ounces and cups and i'll put a link to that below. With the peanut

  • butter in the corn flour we want to warm up the peanut butter in the microwave

  • and then mix through the corn flour.

  • Now we don't need the peanut butter to be hot we just need it to be a little

  • bit more liquidy to make it easier to mix in. In the real butterfinger they

  • use freeze-dried flakes of corn and if you can get hold of those just switch

  • them out for the cornstarch

  • but they're not corn flakes like the serial corn flakes so don't use that.

  • Place the sugar water and glucose syrup into a pan

  • and stir that until the sugar is dissolved. Then use a wet pastry brush

  • and wash down the sides of the pan.

  • This just gets rid of any sugar crystals that are on the side of the pan because

  • they can cause it to crystallize back out which is not what we want.

  • Add a candy thermometer and then add in the citric acid just sprinkle it over

  • the top. And now we want to let that boil

  • unstirred until it goes golden and we want to keep heating it up until it

  • reaches 310 degrees Fahrenheit. Remove it from the heat and stir through the

  • peanut butter that doesn't have the cornstarch in it. And this is only one

  • sixth of the total amount we're going to need for this giant bar but we have to

  • make it in sections or it would be too big to handle for the next step that we

  • need to do. Immediately pour that out onto a large baking silicon mat and

  • spread it out evenly be careful not to touch it as you know it is extremely hot.

  • Let it cool slightly and then spread some of that peanut butter cornflour

  • mixture over the top of one half. Using the mat fold the hot sugar over the

  • peanut butter and press it down slightly. Lift the mat off, now if it's sticking to

  • the mat like this it needs to be a little bit cooler. Try flipping it over

  • and see if the bench is cooled down the other side so you can peel off that one.

  • Spread more peanut butter mixture on one half and then fold it over again.

  • Then fold it again and you can see that we are starting to get layers there but

  • we want them to be much, much thinner. Try and keep it in a rectangle shape just

  • use your hands to shape it. Then put the mat over it and roll it out with a

  • rolling pin just to flatten it slightly. Then fold that in half and roll it again

  • and we want to continue to roll and fold and roll and fold because this will make

  • the layers thinner and thinner. And I'm going to do this about 10 times and if

  • it gets too

  • firm to work with just pop it on

  • tray in the oven for about 30 seconds to warm it so that you can try again.

  • And you want to make sure you shape it into the shape of our bar.

  • I'm doing this bar in two halves because i have to get it into my hand luggage

  • and onto an airplane.

  • So if i wasn't doing that I'll just make it is one big one but you still gotta do

  • it in batches obviously. So make your rectangle shape and then leave that one

  • to cool and when you make your next batch

  • you're just going to stack that warm one on top of the one that's cooled. Just

  • pushing it down gently with your hand so that that's stacked up there so we'll have

  • three batches stacked up on each half of the bar.

  • Pour some tempered chocolate onto the baking paper and add the bar on top and

  • you can see all those layers in the candy there.

  • Once that chocolate is set take a knife and trim around the base to make

  • it nice and straight. Now balance the bar onto two glasses and pour tempered

  • chocolate over the top just letting it drip down the sides. Now if you have not

  • tempered chocolate before I have a whole video explaining the various ways to do

  • it at home and what it means.

  • It just means that the chocolate will set firm at room temperature.

  • If you don't do that will only be firm while it's in the fridge which is not

  • going to work when we've got to take it on a plane. Now you can go to the

  • chocolate playlist on Youtube.com/howtocookthat or I'll put a

  • link to it below so you can find that chocolate secrets video.

  • Once those drips have set, just run a knife along the base to cut them off. Now

  • to wrap it

  • just place the two halves topside down onto some yellow contact and obviously

  • if you're not going on a plane you could just have the one bar instead of the two

  • halves. And then place a piece of core-flute board over the top and wrap the contact

  • around sticking it together at the underneath there. Then flip it back the

  • right way up and at each end

  • peel off the backing

  • and then just fold that down over the end of the bar like you're wrapping a present.

  • Then pull out the sticky part, just pull it out to flatten it and push the ends

  • together.

  • Cut off the excess using pinking shears so you get that jagged zigzag edge. Then

  • you just want to print out the words and glue them on over the top.

  • So today's guest we have Seth Franco who is a famous basketball player and a

  • motivational speaker who speaks to students all around the world.

  • Hey, nice to be here. So I have a few questions for you first I'd like to know

  • where do you live?

  • Well i live in Pittsburgh now and I'm originally from New York.

  • Nice place. And what is the best thing about Australia? The food!

  • Are you sweet tooth or savory? Uhhh I'm more of a sweet tooth. You're on

  • the right channel!

  • What is the longest time you've ever spun a ball on your finger for? You

  • can pretty much spin it as long as you want. And is there a world record?

  • I believe it's over three hours long.

  • I have a confession i have never tried to spin a ball on my finger before. Do you

  • want to try and spin a basketball. Hmm, yeah.

  • We go speak at schools especially with the young kids, I'll spin a basketball

  • and i'll grab their finger and put it on. I'm a bit nervous. Don't be nervous

  • Just like that. There you go that's pretty cool!

  • Now if i actually wanted to learn how to do that how long did that take to learn

  • to do it yourself?

  • I tell kids that if they practice every day for a few minutes probably about a

  • month and then how to do it or they could. Or they could just have you and then you can do it instantly.

  • Okay is your favorite basketballer Kobe or Jordan?

  • Michael Jordan in my book is the best part who's ever played the game

  • basketball. Some people may have an argument. Yes in the comments let us know

  • who you think it's the best. And you were playing college basketball you had

  • a scholarship, life was on the up for someone who wants to be a basketballer

  • then what happened?

  • I woke up one morning and I wasn't able to walk. That's pretty scary!

  • Yeah i was frustrated and scared

  • I reached out to a buddy of mine, he took me to the hospital and I had

  • surgery on my left leg.

  • I went from being in a wheelchair to crunches to using a cane to walking. How long

  • with that process?

  • Oh a couple months. It sounds easy in fast-forward and I'm sure it would have been frustrating.

  • Yeah, during that time when I couldn't work on playing basketball my

  • legs I worked on basketball tricks and hand-eye coordination just trying to

  • pass the time.

  • And so with that the end of your basketball career basically? No I

  • continue to play,

  • even though i was struggling. I was still strong enough to compete and hide my pain.

  • Kenny the Jet Smith a former NBA player with the Houston Rockets who played

  • during Michael Jordan's era,

  • he recommended me to the Harlem Globetrotters. So I went out and tried

  • out for the Globetrotters, a 10-day try-out. Every day like a reality TV show they

  • would cut one player and ended up making the team.

  • That's awesome. Yeah and so yeah I started to live my dream out. We

  • traveled all over the world, was on television, newspapers, magazines, radio it was

  • a dream come true.

  • So you went from living what you thought was going to be a dream to your hopes just

  • getting totally dashed and then was there ever a moment there where you just

  • actually felt like giving up?

  • That's a great question because that moment came after playing with the

  • Harlem Globetrotters.

  • Ok. I never finished that year so that dream came true and I never finished my

  • rookie year, I was two weeks away.

  • We were in France on a world tour I went to get up into the game and I started to

  • cry.

  • I couldn't get up the trainer took me to a vehicle and we went to the hospital and

  • the doctors came out and said you have what's called hip dysplasia. In Australia

  • everybody, all the babies like I know my kids were screened for that and I get

  • put in a brace if they have it.

  • Yeah most of the time if you diagnosed it's when you're young child or an infant.

  • I had a minor case of hip dysplasia and they say the minor cases of hip

  • dysplasia or the worst because they go undetected. Right.

  • That is not like a text book situation.

  • Yeah i lost the ability to walk later on. I had to stop playing and they said you

  • have to have both your hips replace. Wow, how old we then? I was 25. And so that's

  • not something a 25 year old usually goes through.

  • Yeah, so three years ago I had my left hip replaced the next month

  • my right hip replaced. Wow. So my story is still unfolding and I go through times

  • where I feel discouraged but I've learned something great ...

  • it's okay to struggle but it's not okay to give up. Take your pain and do

  • something negative with it and hurt someone else or you can take your pain and turn

  • it into something positive.

  • That's powerful. And sometimes the fastest way

  • to get out of a tough time is to take your eyes off yourself and help someone else.

  • I love that, others focused. Even our interview today

  • maybe there's someone watching who's going through something. Maybe they'll be

  • reminded that they have the power to choose the right attitude no matter what they're going through.

  • yeah, which is awesome. Well we love what you're doing, we love that you didn't give up and

  • that you are now

  • others focused in doing what you're doing. And on my channel on How To Cook That we

  • have a special way of saying thank you to people who we think are doing

  • amazing things. Cool!

  • So we have one more question for you do you prefer Milky Way or Butterfinger?

  • Butterfinger! Butterfinger.

  • Ok well i have here for you today a giant we can get this off a giant a

  • Butterfinger bar!

  • This is great. So you can try and pick it up if you like.

  • See if you can spin that on your finger. This is no joke, this is heavy! No this is no joke this

  • is actually a real giant Butterfinger. That is awesome, you just made my day!

  • Great, well we'll get you to open it up i don't think you'll be able to bite it.

  • This really is a giant Butterfinger. It really is a giant Butterfinger, that's right.

  • This is what it's all about right here!

  • That's really good. Be inspired to do giant things

  • Tastes just like a Butterfinger. Subscribe to How To Cook That for more cakes

  • chocolates and desserts.

  • Click here for the giant chocolate bar series, here for the recipe and here for

  • my YouTube channel. Share this video with a friend!

  • Make it a great week and I'll see you on Friday.

  • I'm shocked that you made it so accurate!

Welcome to How To Cook That I am Ann Reardon and today we are making a giant

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巨型牛油果如何烹飪,安-里爾登巨型糖果棒食譜。 (GIANT BUTTERFINGER How To Cook That Ann Reardon giant candy bar recipe)

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    cathy~ 發佈於 2021 年 01 月 14 日
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