club med white chocolate bread

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Club Med White Chocolate Bread Tutorial

good morning everyone we are here live,at the bakery at Club Med sandpiper back,since we all love our Club Med bread and,we hear so many of you rave about it we,decided to take a backstage view at how,this is made it's only about 8 o'clock,right now but these chefs have been in,here since about 4:00 this morning,every day let's make sure we have the,bread rate for breakfast and then the,next round for lunch we're gonna take a,look see the different steps of how it's,made and then get some samples some,after come discover how it's made,I'm going to introduce you to our famous,white chocolate bread which is very easy,to make the whole recipe is very easy,all you need is one kilo of flour which,is 2.2 pounds and flour a little bit the,East End with 20 grams of yeast 20 grams,of salt 10 grams of gluten bread,improver if you will have all of this,flour if you have bread flours okay,which either by the pineal stores and,600 milliliters of water first you start,off by working with water the gluten and,the flour mix for few minutes my hands,then you add nice now the kingdom the,purpose of the gluten is to help create,in lastly without the bread to stretch,when it gives out sweet rice program,creates elastic then you mix these for,few minutes you do not add in easily,solve and simple because it's all it,will access,so it slows long infant cycle of disease,so you got to make sure that you makes,you is this what is activated then you,have you solve then you let sit for a,few minutes let it rise up is twice its,size double decide the volume and you,bake baking is very easy if you don't,have a steam over you just put a little,bit of water and a cup or something and,we close in the oven we would read this,read together,we have so many meals that also gives it,a much better bottom the glaze that you,get is from the skin and if you cook for,20 to 22 million on depends on how you,like your grant very dark or light no,it's very easy only takes like 5 to 10,minutes by hand making white chocolate,did you know that in four of our North,American resorts Sam - a Columbus Isle,turquoise and Punta Cana combines Club,Med goes through almost 25,000 pounds of,sugar to nine hundred pounds of yeast,and over a hundred thirty two thousand,pounds of flour in just one winter,season that's a lot of Club Med friend,as he saw Julio a vocal kid,I can't wait to try this bride it looks,incredible,that's amazing,you

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white chocolate bread club med Chapter 1

white chocolate bread club med Chapter 1

Macy's is the regulate you don't leave,that to the end is that what you made,what do you think does it look good plus,we're gonna start by introducing you to,all the ingredients in the white,chocolate bread it's not 100 percent fat,free but first we have flour what we use,right hast button some don't have a,special history cookies everything okay,then we have what we use gluten in case,you're wondering what is gluten gluten,is a mixture of protein added to the,bill to help create elastic it helps the,dog can stretch it full length it's like,having a balloon with a hole in it it's,not gonna inflate for you how you want,it's always gonna go back down so with,the good gluten it helps the bread even,after you cut it decorative it's not,it's gonna come back up that's the,purpose of the gluten but if you using,bread flour which you could mad in the,store you don't need the gluten so you,could go to the Walmart or any store my,life because a lot of here we have this,and we have solved of course white,chocolate water all the breads here we,have added butter sugar nothing like,that I always whatever you see plus the,ingredients water salt easy that's the,end wonderful it's so specific on a,start by mixing the flour and we have 2,pounds of flour 2 and a half pounds 1,kilo 210 grams of gluten remember if you,have bread flour you know medium you mix,a few minutes,using a bread mixer try not to use all,your water at the same time which is,like 600 milliliters,so if you're using a bread mix at home,again you mix the gluten for like two,three minutes it's morning,looks like fan hummus yeah I know you,want to be in a dungeon remember is it,hard,looks like okay look there is a result I,think it's good our muscles from that is,a workout huh

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Recipe for Homemade White Chocolate Bread

Recipe for Homemade White Chocolate Bread

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Tokyo Tower!! Luxury Hotel/InterContinental - ANA Tokyo, $376/Club Lounge😴🛌Japan Travel

Tokyo Tower!! Luxury Hotel/InterContinental - ANA Tokyo, $376/Club Lounge😴🛌Japan Travel

Hallo :) Ek is in Akasaka,en is op pad na InterContinental - ANA Tokyo, 'n IHG Hotel.,InterContinental - ANA Tokyo, 'n IHG Hotel is 'n luukse 5-ster hotel,,so ek is opgewonde.,Vanaf die bushalte van Akasaka ARK Hills,neem dit net 'n paar minute om by InterContinental - ANA Tokyo, 'n IHG Hotel, te kom.,Dit is dalk nie die hoofingang nie, maar kom ons gaan.,Dit is 'n vloerkaart.,Ek het 'n King Classic High Floor Club bespreek,,so ek sal na die 35ste vloer gaan om in te meld,,nie by die ontvangs op die 2de vloer nie.,Hierdie hysbakke gaan op na die hoë verdiepings.,Op die 35ste vloer kan jy in- en uitklok.,Ek wou nou inklok,,maar dit lyk of dit 'n besige dag is.,So, ek moet wag vir 'n kamer terwyl ek middagtee drink.,Ek dink...dis lekker om middagtee te drink,,maar as jy nou wil inklok,,voel jy dalk die diens is stadig.,Jy kan 'n drankie van hier af kies.,En dit is 'n spyskaart van middagtee.,Dit gaan oor die klubsitkamer van InterContinental - ANA Tokyo, 'n IHG-hotel.,Ontbyt sal wees 7-11 vm.,Skemerkelkietyd: 5-7 nm. of 7:30 - 9:30 nm.,Jy moet die tyd vir die skemerkelkietyd kies.,Dit is middagtee.,roompoffertjie, vrugtetert, Japannese soet,,skon met clotted cream en konfyt,Sout: 'n paar toebroodjies,Ek dink my tee is gereed.,Smaaklike ete!,Terwyl hulle middagtee drink, maak die hotel die kamers skoon.,Wanneer jou kamer gereed is, sal hulle jou bel vir inklok.,Dit gaan oor die IHG-ambassadeur.,- Gewaarborgde een-kategorie kamer opgradering,- Verlengde 16:00 uitklok en so aan.,Nou sal ek afgaan om na my kamer te kyk.,My kamer is nie laas opgegradeer in InterContinental Tokyo Bay nie,,maar vandag het dit gewerk.,So, kom ons kyk hoe dit lyk.,Dit is 'n kamersleutel.,En ta-da!,Sjoe, dis baie lekker.,Dis nie 'n suite kamer nie,maar kyk na die Tokyo Tower!!,Ek het nie 'n kamer met 'n Tokio-toring-uitsig versoek nie,,so ek is gelukkig :),Dit is die skakelaars vir die ligte en blindings.,Lekker om hierdie knoppie te hê :D,Maar vir hierdie uitsig sal ek die blindings oophou.,uitlaat en vir USB,Vir hierdie lig moet jy 'n skakelaar vind.,Kom ons verken die kamer meer.,Hierdie tablet wys die ontbytspyskaart, kamerdiens,,restaurante, hotelle in die algemeen ensovoorts.,As jy 'n IHG-ambassadeur is,,kan jy USD 20-krediet kry vir 'n kroeg/'n restaurant,,sodat jy iets van hier af kan bestel.,Maar as jy in 'n kamer met 'n klubsitkamer bly, is,jy dalk net vol van die kos,,so jy moet dink oor hoe om die krediet te gebruik :),Dit is 'n minibar.,Hierdie is nie komplimentêr nie.,Maar jy kan die krediet van USD 20 gebruik.,Dit is 'n pryslys van die minibar.,Coke is 750 JPY, bier is 900 JPY,en jy kan raai vir ander ;),Dit is komplimentêre water.,Jy kan ook tee of koffie drink.,Tee is van TWG.,Dit is koffie.,Jy kan dit saam met NARUMI se koppies geniet.,en dit is gevaarlik, nie gratis nie.,Jy wil dalk 'n paar hê,,maar jy kan na 'n geriefswinkel gaan xD,Hierdie is 'n kas. ',n paar hangers...my winterjas,,en 'n badjas,-ysterstel en hierdie is 'n tradisionele Japannese voetmassering!,Het jy dit al ooit gesien of gebruik?,Dit is van bamboes gemaak.,en jy hoef net daarop te trap/loop.,So,onthou ek dat ons familie dit gehad het toe ek 'n kind was.,Maar daardie voetmassering het 'n paar klein knoppe op die bamboes gehad,,en het die voetdrukpunte gedruk, so dit het goed gevoel.,pajamas,'n paar pantoffels,ek dra dit al.,As jy omdraai, is,daar 'n badkamer.,Dis nie 'n outomatiese toilet nie...jammer.,...ek weet nie waarvoor dit is nie...,enige idee?,Dit is die geriewe.,'n kam, 'n interdentale kwas,,mini-naaldwerkstel, katoen,,'n naelversorgingstel, Q-tips,,skeerroom en 'n stortdop,Ek dink die laaste een is ...olievlekpapier.,handseep en lyfroom,Die stortkamer is so.,'n reën stortkop,InterContinental - ANA Tokyo, 'n IHG Hotel het 'n fiksheidskamer op die 4de vloer.,sommige mense gebruik dit nou,,so ek sal dit van hier af opneem.,Hulle het ook 'n tuinswembad wat nie in die winter oop is nie.,Maar miskien sal dit vir seker in die lente of die somer oopmaak.,Kyk asseblief wanneer jy 'n kamer bespreek.,Dit is die swembadregulasies.,As dit 'n lekker swembad is, kom ek dalk terug in die somer.,In die middag is die ligte aan vir die Tokio-toring.,Sjoe...hierdie uitsig...sjoe.,en snags, skakel die ligte af.,Dit is die uitsig van Tokio :),Dis lekker, is dit nie?,Ek is op die 34ste vloer, maar ek voel steeds ek is kleiner xD,Ek het die skemerkelkie tyd om 7:30 bespreek,,so kom ons gaan na die klubsitkamer.,Ek moet weer opgaan na die 35ste vloer.,As jy gelukkig is, kan jy dalk 'n goeie plek kry.,Jy kan enige drankie van hierdie spyskaart kies.,Hulle het 'n bietjie bier, sjampanje, wyn, skemerkelkie,,so jy hoef nie die minibar in jou kamer met die klubsitkamer te gebruik nie.,Koue tapas dien as 'n buffetstyl,,en warm tapasbord sal later bedien word.,Jy hoef nie InterContinental te verlaat nie - ANA Tokyo, 'n IHG Hotel vir aandete: o,guacamole, salsa,,wenke, olywe ',n paar koekies,,tradisionele Japannese soet: bamboesgras dango,,en 'n paar koeke,escabeche,,'n

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White Chocolate & Macadamia Nut and Cranberry & Pecan Sourdough Bread, By Chef Rob - The Team Chef

White Chocolate & Macadamia Nut and Cranberry & Pecan Sourdough Bread, By Chef Rob - The Team Chef

me,hey there chef rob again i'm glad that,you're here,i'm really excited about today's recipe,what we're doing is what i call,a sourdough gift bread the reason i call,it a gift bread is we,because we usually give it away as gifts,we're making,two versions of a sourdough bread one,with white chocolate and macadamia nuts,and the other,with pecans and cranberries so,they're wonderful they're beautiful,they are appreciated as gifts uh,so let's get going what i've done is,i've measured out i'm making,two batches of of my regular bread that,you've seen me make before,and and what i do is i have a high,starter,ratio there's,per recipe there's 500 grams of starter,so what i did last night was i pulled,out,100 grams of my starter and fed it with,nine uh 900 grams of,of fresh water and flour so 450 grams,of water 450 grams of flour so what i,have here,is one kilo or,two batches of 500 grams of starter,i've also got uh two times,275 grams of water which is,550 grams of water,and,a kilo of flour so 500 grams,times two of flour so one kilo of flour,you're just going to mix this up and,what we're doing is just,getting this incorporated so that we can,let this auto lease for about a half,hour just so long as you don't have,anything,dry you can let this sit as,kind of that shaggy mass of a dough,we're going to just let our,newly made dough auto lease or,let the water fully hydrate the flour,for about a half hour,covered see you back in a minute all,right,we have let this auto lease for about,30 minutes and so we're going to get,this out of here i'm gonna,a little water in my hand so i can,get this out of there now this is,a 70 hydration dough,so this is going to be rather sticky,um but it's uh,we're going to do a is that slap and,fold,um for about five minutes to get this to,come together and what we do is we,we pick up the whole,dough and slap it down,and then grab it,and about every 30 seconds or so,take your bench scraper and kind of,incorporate everything,but like i said we're gonna do this for,about,five minutes,a certain point,i've measured out 40 grams of salt,which is which is uh,20 grams per recipe,but in this case since we're doubling it,40 grams and i'm gonna just dimple it in,there so it,gets in there,okay we're back from the slap and fold,our dough has rest a little bit,it's it's now a lot more cooperative,than it was you saw how sticky that got,but,don't get discouraged just keep working,it that slap and fold technique is going,to,make the dough when that gluten starts,to develop it's going to become a whole,lot less sticky and a lot more,manageable,we've got our embellishments here we've,got some white chocolate,and some macadamias that i have,cut up a little bit uh also the the,pecans i've cut,um so they're not whole but they're but,they're,they're sizable still and then some,dried cranberries so what we're going to,do is we're going to divide the dough in,half,just eyeball it,and,then we're going to,um do what you've seen me do before,which is which is that that stretch and,fold technique that creates,um a top and a bottom to the dough,me,me,hey,me,and,we're going to put that top side down,in a bowl and we'll cover that up and,we're going to,we are going to full terminate that or,let that proof,and rise uh for about,three or four hours until it's,one and a half or two times the size,that it is now and we're going to do,that,same we need the last stretch and fold,with our,cranberry,we've got a top still and a seam side,for the bottom we'll flower the top,and put that top down,seam side up we'll cover those and let,those rest,bolt ferment and proof for about three,or four hours,okay we have let our breads now bulk,rise for about,three and a half hours and they have,one and a half times their size,so we're going to carefully,get them out on the counter again those,deliberate moves,and then we're going to do one last,stretch and fold and then we will put,this,back into that particular bowl,with a flower lined,tea towel,we'll use our bench scraper to,do those tension pulls and make sure all,of those seams are,on the downside and again if stuff pokes,out,you can either remove it or,just leave it but okay,now once we do that we are going to,liberally flour the top of our bread,and our basket,our lint-free towel lined,proofing basket and then we'll get this,and we will put that seam,side up top down,in the basket and then put that aside,while we,do our other one and you can get to see,that,twice,for and it will rest now for,about two two hours and then we will,carefully pull them out and and bake,them off,see in about two hours okay we're back,they have bulk proofed and,risen the second time for about,two hours they've,nearly doubled in size and,i think that they're really ready to go,so what i'm going to do is turn them out,carefully,onto a sling that i've made it,made out of parchment paper,i'm going to take this and fold that,edge under so that as i turn that out,it's in the middle of the,i'm going to,get rid o

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How To Make Perfect Chocolate Chip Cookies

How To Make Perfect Chocolate Chip Cookies

- Let's be honest,,chocolate chip cookies are always good,,but when you have a really, really good one,,it's life changing.,We pretty much bought,all the chocolate chips in New York City.,We baked, we tested, we ate,,and now we have the ultimate chocolate chip recipe for you.,We're gonna ball out with a few extra flavors,,but really all you need for cookies are sugar, flour,,fat, eggs, and chocolate,,and on our quest to find the best, we had to test out,what all of these ingredients do to a cookie,,and how we can use their best properties to come up with,the ultimate recipe.,Let's talk sugar.,So we've got white sugar, light brown sugar,,and dark brown sugar.,Really the only difference is the addition of molasses.,Light brown sugar has a bit of molasses,,and dark brown has a bit more molasses in it.,For this test, we wanted to see what just using one sugar,in each dough would do to a cookie.,With all white sugar, spread the most,,didn't have a ton of flavor.,Light brown sugar was a little bit chewier,,spread a little bit less.,Then the dark brown sugar was,really overpowering in its flavor,,and spread the least,,and visually you can see a big difference too.,And what we found was,,you really can't get that classic flavor just using one.,Next thing we had to tackle is flour.,So we've got all purpose, bread flour, and cake flour.,Really the only difference here is the amount of protein,and therefore gluten in these flours.,Just think about it like this.,Bread's like really nice and chewy, has a great texture,,great structure having that gluten and protein,,whereas cake you think of it as tender, it's light,,it's airy, it's gonna have less of those things.,What it really comes down to is taste and texture.,All purpose gave you, you know, standard cookie.,The bread flour led to a significantly chewier cookie.,The cake flour was the one that really spread the most,,it was pretty delicate.,And then similar to sugar, we decided that,in order to get the best result,,you gotta use a combination of two.,So on to fat.,We wanted to see the difference between,softened butter and melted butter,,and then we wanted to see what would happen if,we switched it out completely and used coconut oil.,Between softened butter and melted butter,,visually they look pretty similar.,The melted butter spread a little bit more,,and then taste we didn't notice a huge difference either.,Tested with coconut oil and it worked, it was a cookie,,but it lost that great oomph you know,,that butter brings to all baked goods.,So in the end, we definitely prefer using butter.,Eggs, we went pretty simple with this one.,Just an egg and and egg yolk contributes to more of like,a fudgier, richer cookie.,Obvously we're making chocolate chip cookies,,we have to have chocolate chips,,but we're also gonna add a little bit something extra,with some chunks of dark chocolate.,Cut it with a serrated knife into little chunks,,and add that to your dough.,It's really nice, 'cause you have a variance of,flavors and textures throughout.,It's really just a few fundamental ingredients,and learning how to master their properties,,in order to get the best result that you're after.,And finally, after all that testing,,we came up with our ultimate recipe.,Here we go.,So we're gonna start by sifting out the flour.,We're gonna do all purpose and bread flour.,Salt and baking soda as well.,We really liked the chew factor of the bread flour,with a combination of all purpose,,to kind of give us best of both worlds.,And then we're gonna move on to the butter.,So we're gonna do melted butter,,but we're gonna take it one step further and brown it.,All you need to do to make brown butter is,throw it all in a sauce pan, and get it to a boil.,After a few minutes of boiling,,the milk solids in the butter are gonna start to toast,,and turn a really gorgeous brown, nutty color.,Keep stirring it to make sure that,the butter is browning evenly,,and once you can see the really dark brown bits,on the bottom, you're gonna pour it off,,ideally into a liquid measuring cup.,This is gonna do two things.,One, it's going to quickly cool down the butter,so it stops the cooking.,You don't want to burn it.,And then also we wanna make sure that we have,a cup of liquid when it's all said and done.,So while making the brown butter, you do end up boiling off,a good amount of liquid, so we're just gonna,top it up with a bit of water until we reach one cup.,Just let it chill out a bit,,let it come to room temperature before you proceed.,So we found that we really need a combination of,white and dark brown sugar to get that really great flavor,that we were after.,So add the vanilla at this point, and the espresso powder.,Espresso powder is one of those little flavor boosters.,Again all about those contrasting notes,that really work well with anything really sweet.,And then you're gonna add in that liquid gold,,oh my gosh, so nice, and cream those together.,That's another reason we want the butter to be,a li

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White Chocolate Peppermint Bread

White Chocolate Peppermint Bread

okay today I'm cooking with papa Gramps,we're making a white chocolate,peppermint Amish bride I pre measured,all my ingredients I creating the oven,and I've got the panes greased I'm gonna,start with the liquid ingredients which,is the cup of I'm a starter bread I'm a,spread starter three eggs I like to mix,them in as I add them you don't have to,but I like to there's a cup of oil I,just use regular vegetable oil you can,probably use canola or I suppose you use,olive oil but that might add a little,bit more flavor that you don't want on,the bread and then the posters and,pretty good 1/2 a cup of milk I said I,like to put measure all my ingredients,ahead of time now I'm gonna use a,peppermint extract which I did not pre,measure on because it's a half a,teaspoon and it's not necessary to and,you get this out of there so I'm just,gonna add a half a teaspoon of the,peppermint extract possibly a little,more since its swish yeah a little more,than half a teaspoon,now next I'm going to add one cup of the,flour that I need mister it makes that a,little bit ideally you should be using,wooden utensils you don't want to use,metal too much with this the Amish bread,because it's a very acidic bread but,again I don't have the and there's a,preheated you preheat the oven to 325,for this ingredient this our recipe,can we get that I will be adding another,cup of flour I just wanted to get the,first cup in and stir it up good you,want to try to get much lumps out as you,can with this flour I'm gonna add a cup,of sugar next you can use sugar,substitute I don't know the actual,quantities you would need you know you,have to look at it to convert but they,do make a sugar substitute that is a one,to one ratio you probably want to use,something like that because the the,bulkiness and I add the other cup of,flour now,my hands get a little sore from doing,this so what happens when you get older,you could use a mixer for this a stand,mixer or a hand mixer if you do make,sure you don't use the metal attachment,for the metal metal mixer bar if you,have a KitchenAid that they usually have,coating on their mixers on the,attachments next is two teaspoons of,cinnamon a teaspoon and a half of baking,powder 1/2 a teaspoon of sit bit of salt,and half a teaspoon of baking soda mix,those in I decided to use the cinnamon,this time I don't know if it's gonna I,was going to affect the actual taste of,this bread I could have skipped it you,see it's,we want to stir that any good get,everything starting good next is I'm,using a white chocolate pudding mix it,in it's a small box I haven't be using,the Hershey's it's what they had in the,store so this is the heart this is,probably the hardest one of the hardest,parts of making bread is the mixing I,have a hard time with that younger,people might not you might not get the,hand cramps the baking baking is a young,person's thing that's what I always say,you,okay a little clicking that I ran out of,space for on the phone for recording but,I baked them for at 325 for an hour do,as a toothpick test and comes out clean,toothpick test comes out clean so these,are done they just got to sit here for,about 10-15 minutes I'll flip them out,let them cool completely and we'll do,the taste test,you,okay so when I took these out let them,cool for about 15 minutes before I try,taking them out of the pan they did,stick so they fell apart they do look,like they're okay they taste okay it's,not a complete fail you're on my on this,one but I think next time maybe a little,more greasing of the pans or maybe some,flour in the bottom of the pans,might help prevent that might just be,putting the pieces of the candy cane,pieces in after pouring them into the,pans and then it's like swirling them in,with a knife or something all right well,thank you all for watching and hopefully,we all learned something from this

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White chocolate Shortbread(how to make shortbread)(how to make white chocolate shortbread)|Just Anya

White chocolate Shortbread(how to make shortbread)(how to make white chocolate shortbread)|Just Anya

my name is Anya and today I really want,to make some white chocolate shortbread,so if you liked this video give a like,comment and subscribe to my channel for,more videos and don't forget to that,notification Broyles notified every time,I blow up not every day Monday through,Friday in a vault one cup of butter add,in 1/3 cup of icing sugar and mix until,smooth,add in one teaspoon vanilla essence,add internal half cups of flour,and a pinch of salt mix until well,combined,add in a half a cup of chopped up white,chocolate and mix until well combined,preso mixture out into your prepared,baking pan,brush owner egg white mixture which is,made of one egg watts and one tablespoon,of water,sprinkle on two tablespoons of sugar,and bike at 160 degrees Celsius for 18,to 20 minutes cuts into fingers and,enjoy some white chocolate shortbread,you

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