Can This Chef Make Baby Food Fancy? • Tasty

Hello, I'm Ria, today I'm a

tasty

producer, as always. I have been challenged to take a common

food

and

make

it elegant. Let's see what we are doing today. Drum rolls. Baby

food

. Maybe you've tried

this

before. I just don't do it. I don't remember that

this

is carrot porridge for babies. My

baby

is four months old. She will soon start with the porridge. I think it's a great opportunity to try it. Let's see how it turns out. It is very liquid. It smells sweet. Oh, actually not bad. She knows. Like cooked sweet carrot, what do you think is the sweetness of carrots?

This is perhaps the best thing I tried in this program. I think I can do something cool with this, so as always, I'm excited to

make

it

fancy

. Here's what I have raisins heavy cream walnuts orange butter cream cheese canola oil eggs and carrots from the pantry I have flour powdered sugar brown sugar sugar ground ginger cinnamon nutmeg baking soda baking powder vanilla extract salt and orange liqueur let's get started be careful make it elegant first step we are using a whole jar of

baby

bonnet put in a saucepan it's a lot I love this dry I think I'm going to clean it and use it for something else like doing jumps or I don't know how to put beans I don't know Yes you have some ideas let me know two tablespoons of sugar over medium heat and cook until the sugar dissolves when you think they started marketing and mass producing baby foods in 1940's 1920's oh wow I think the sugar has dissolved , now I'm going to serve.

In this silpat, the silicone baking mat and I like this product because you can use it over and over again, it's an eco-friendly type that spreads very thinly, the last touch I'm going to bake this in a 200 degree Fahrenheit oven for two or three hours, so below Usage Step I'm doing a horrible job opening a bag. I'm going to use a cup and a half of walnuts. Spread them out. Throw this in the oven at 350 degrees Fahrenheit for five to seven minutes until fragrant, so we have toasted nuts. It's great. I touch and I'm going to cut everything.

Sometimes I feel like whole nuts. I look like a brain. Is it just me? Cut like a thick cut. This is not my lady. My wife is at home. I'm still on maternity leave recovering. I'm doing something for adults because. baby can't eat what I'm making still half a cup divine and the rest is in this bowl and I'm going to add half a cup of blessings I don't have any strong feeding for lessons okay I don't hate you and I don't love you so half a cup of raisins in half a cup of nuts bowl and I'm going to gently pull add a tablespoon of flour.

I'm going to mix it well, it looks good, let's move on to the next step, so To measure the dry ingredients first I need two and a half cups of flour and a teaspoon of baking soda two teaspoons of baking powder half a teaspoon of salt a quarter of a teaspoon of nutmeg one and a half teaspoon of cinnamon and one teaspoon of ginger and mix lightly smell like autumn okay so let's mix wet ingredients first one and a half cup of brown sugar adding half a cup of sugar and a cup of oil canola four eggs we have more baby food of the same flavor it's carrot baby food I'm using 3 4 cups when you're baking sometimes you use apple sauce but this baby food works perfect.

A teaspoon of vanilla. Now I'm going to mix everything together, so now I'm going to add the dry ingredients when you mix the dry and wet ingredients together. Change It is applied with a spatula so that it does not acquire a very hard texture. It causes the inside of the container to scrape. I developed this symptom. I think it happens to mom a lot, it's called a mommy doll, because you're picking up a baby over and over again. It hurts a little. your wrist and it is very painful the mixing movement is a little difficult for me I think I will have to stop whipping the cream with small pieces by hand it is well mixed it is the texture of porridge I am going to peel carrots I am grating two carrots, I am using the larger hole of the cheese grater, okay, so the first carrot is almost ready for the second carrot, that's two cups of carrot and orange zest from a mixture of whole orange, raisins and walnuts from before, folding and I'm We are going to divide the butter into three molds, if you want to make sure it is even, you can use a scale so that each mold has the same amount of butter, spread evenly.

We're going to bake all three at 350 Fahrenheit, about 25 to 30 minutes. this is about three hours, so the consistency you're looking for looks like a fruit leather, it's like a cake ball, this is really great, it's very thin, have you ever had a fruit roll up? No, but I know what it is, so here's why. I know the texture, maybe you have something, that's the clue and I'm going to trim the edge, cut it about half an inch, we have reusable straw, kind of a thick straw and kind of a spiral, okay, wrap the smoother side over the straw and gently. wrap it up if you don't have a straw you can use any type of handle like a spatula or something small so this will be ready after you've made a nice spiral that you're going to wrap up really tight so you can keep the shape.

I'm going to wrap two more straws with this leather face and move on to the next step, so I have a cup of sugar and a quarter cup of water. Make sure the water is a little wet throughout the sugar once you start heating. I don't want to touch it if you touch it while you're cooking this crystallizes and you don't want that so I'm going to cook this on medium high heat for five to seven minutes until the sugar caramelizes and the color a little bit like amber so the color it is nice. I'm going to take it off the heat and I'm going to add two sides of whipping cream and it gets very hot so be careful and I add butter in a stick so I'm cutting small pieces of butter because if you dump a stick of butter into the caramel I don't want to splatter everything, it's very dangerous, just make it melt and it smells good and it's tempting but it's very hot so don't put your finger in this and once the butter is completely melted you're going to add two tablespoons of orange liqueur , as you know, I like to use alcohol, yes, and you're going to add two ounces of carrot mush to finish, a pinch of salt, right, this looks good, put it in a heatproof container and put it in a refrigerator until I used it to make the texture a little hardened and thicker, so I have 16 ounces of cream cheese and a stick of butter and I'm going to cream the butter, it's a little hard, I'm adding powdered sugar two cups at a time, eight cups total oh yeah that's why we're adding two cups at the time it's getting messy it's snowballing like a snowman last portion two teaspoons vanilla okay it looks well and if it's getting a little thick, you can add heavy cream. thinning it out so we're ready to move on, so we have cakes here and we have frosting here first.

I'm going to do a crumb coat and I'm going to take a small amount of frosting as glue. I'm also going to stick the bottom is this an ice cream scoop is a good tool for frosting the cake because you can make sure the same amount of frosting goes on top of the cake, spread the frosting evenly this is our second layer of cake and the second layer of frosting is fine, it finally looks good we have a third layer of cake and a third layer of frosting and every time you go to frost make sure to clean so the crumb doesn't get into the new batch of frosting, that's fine I cover everything , so let's put this in the freezer. for 15 minutes for the frosting to harden, if you don't have enough freezer space you can put this in the refrigerator for about 30 minutes, so this cake has been in the freezer for 15 minutes, the frosting hardens and I'm going .

To finish this off, two big tablespoons, I'm adding a new thick layer of frosting and once the top is smooth, you're going to walk to one side when you decorate the cake. The offset spatula is important, it makes your life easier. A rotating stand. It's very useful and you just place it stably and move the kickstand and it kind of scrapes off the excess frosting and smooths it out. I feel like a person who fixes the wall because he wants to soften it, it doesn't need to be too perfect because we're going to cover it with caramel and nuts.

This is a pecan that I cut up earlier and I just take a handful and put it on the side topping like two sides of the cake on the bottom, so we're going to put this in the freezer for 15 minutes. To make the frosting harden while the cake is in the freezer, I have my carrot leather spiral, so gently remove it from the straw and hold the shape that is in the sugar. It seems like it's a good time to get the cake, so I have caramel that I made earlier, it's still nice. of liquid and I'm going to pour this on top and let the caramel drip on its own, so I pour more on top and it drips like a drip cake, caramel drip, it dripped nice and I'm going to put it on.

The freezer is hot in the caramel for about five minutes and I do the final decoration. The cake came out of the freezer. I'm going to decorate. I have frosting in a piping bag. I feel like I'm making it a little too big, so. I'm just going to do five, we have baby food on a cake, we have baby food on a candy, we have baby food spiral, so the frosting looks good and I'm going to put the carrot spiral on top and we finish the food for you drink. super

fancy

carrot cake thank you so much for watching hope you make a home if you do tag me on Instagram and don't forget to dance make it fancy wow