Peanut Butter and Jelly (From Scratch)

thanks to beam for sponsoring this video hey what's up? Peanut

butter

and

jelly

has it all, basically, it's smooth, it's sweet, it's creamy and somehow it's allowed to be lunch and dessert at the same time. Today I will show you how to make a rating. r version of this sandwich that has tons of interesting textures, flavors and male nudity. Just kidding, but think about that to start. I'll need to make an adult version of sliced ​​white bread. For that, I'll grab my mixer. and in the bowl of that measure 130 grams of warm water 5 grams of instant yeast 1 large egg 45 grams of melted but not hot

butter

45 grams of sugar and 100 grams of roasted oxidized potatoes and with rice in general adding pre-cooked or completely gelatinized The Potato starch in bread attracts and retains much more water than wheat starches could hold on their own, plus the potato starch molecules here make it harder for wheat starches to retrograde or stale, so adding potato gives us both a longer shelf life and The soft, unnatural tenderness of sliced ​​white bread and it tastes great too.

Lastly, I'll add 430 grams of all-purpose flour and then 10 grams of salt. The dough hook goes on and I'm going to mix it on medium speed for about four minutes. or until the dough changes from mashed potatoes and flour to a slightly sticky dough like this. From there, I'll turn this mixer up to high speed and then blend for another seven or eight minutes. I will mention everything that this bread does. Super soft and tender like potato butter and sugar, for example, will also prevent gluten from forming, so to mitigate that, I'm going to mix this dough longer than for, say, pizza or bread dough, then After 12 minutes of mixing this dough should become clear. the bowl and is strong enough to resist tearing when I give it a good firm tug like this, which means the gluten is all together and ready to break apart.

I'll then turn this dough into a medium bowl and then round it into a nice taut ball so I can have something more uniform to shape in a while after the first rise which looks good. Now I'm going to cover it with the lid and ferment it here on the counter for two hours while that rises let's make the j part of this pb and j specifically I'm talking about jam, not gelatin. To make it, I will take my heaviest bottom pot and in it I will combine 500 grams or three small shells of fresh raspberries that I know best.

The classic pb j combo would probably be Concord grape

jelly

, but fresh Concord grapes are only available where I live two weeks a year and raspberry is just as lively, bright and fun, but in a different way, next I'll add 75 grams . of lemon juice 75 grams of distilled white vinegar and then 700 grams of sugar yes, that is a lot of sugar, but that is what is needed to prepare a jam correctly. The ratio of acidic sugar pectin to water here is a fixed goal and there is really no way. Around this, I mean you could use frozen fruit juice concentrate and extra strong pectin to make a jam, but that's not really low in sugar and those styles of jam tend to be firm and bouncy rather than jammy.

Now I'm going to go over this. bake and drop it over high heat once it is simmering. I'll come back with a wooden spoon and stir it until the acids and raspberries combine and the sugar is completely dissolved. I will then cook this fruit until it is completely tender. and it's released all its goodness, maybe it's 10 minutes of cooking on high heat once it starts foaming like that, although I'll lower the heat to medium high so it doesn't boil over and burn, then I'll jump in. add and stir those bubbles down a bit after about 10 minutes this fruit is almost completely softened and the mixture has had a good chance to reduce so now I'm going to do an unnecessary but beneficial step which is removing the pot from the heat . a strainer and then place about a third to half of the raspberries into that strainer.

From there, I'll take a wooden spoon and press down so that as much of the raspberry pulp and juice as possible passes through, leaving all the seeds behind. but to make sure the sugar to pectin ratio stays within the sweet spot, I'm going to emphasize that you really need to work this to get as much pulp and juice as possible and then make an effort to go back and scrape that pulp off the bottom. out of the strainer and make sure everything of value goes back into the pool. Now the pot goes back on the stove on high heat and I will continue cooking once it comes back to a boil adding 60 grams of regular fruit pectin, not low sugar, I will whisk it right away to prevent lumps from forming, but in my experience, Pectin dissolves in any hot liquid quite easily, so there's no need to mix this up like a cornstarch slurry or anything like that once it's ready.

Stirred, I'm going to cook the water to raise the overall temperature of the sugar and I'm also going to take a second to thank Beam for sponsoring this video. To be honest, I've had a lot of trouble falling asleep at night for as long as I can remember, and even though I've taken a lot of lifestyle steps to adopt a healthier nighttime routine, I still lay awake, falling over trying to find the proper sleeping position, while I normally strive for my next video, everything but sleep basically, that's where Beam Dream comes in, it's a blend of sleep-promoting ingredients like nano cbd rice extract, magnesium, l- theanine and melatonin, all of which work together in a tasty chocolate powder to help me feel a little more relaxed and ready to sleep.

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Thanks, it's been about three to four minutes since I added my pectin and the jam looks thick and slightly thick, so now I'm going to grab my thermometer. To see where the game is here is to reduce the amount of water in this mixture that is needed to raise the temperature of the syrup to 220°F, which is eight degrees hotter than boiling, so some reduction is needed from from here. Carefully pour this jam into two pint-sized glass jars. Disclaimer, this is hot syrup and it will burn you badly if it comes into contact with your skin, so pay attention when moving this and stay chilled once you have two glass jars lined up like I'm going to open some lids and let them cool for three or four hours at room temperature and then another 12 in the refrigerator to set completely, but we don't have to wait because I have yesterday's jam here. ready to use, check it out for texture, it is perfectly set or at least in my opinion, it is an ideal texture for sandwich jam.

It's soft and spreadable but also firm and holds its shape when you need it to. Flavor-wise, it is full of natural fruity brightness. berries, but it also has a hint of fresh lemon and plenty of sweetness to balance out all that acidity. Now let's look at the bread again, it has been fermenting for over two hours and as you can see it has doubled in size and is all gassed. Next, I will prepare a container to ferment bread, in this case a half-kilo bread mold and I will give it a strong hit of mold spray or neutral oil because this bread can stick if you do not grease the mold. appropriately now I'm going to turn my dough out onto a lightly floured surface and then press to degas aggressively once it's flattened like this, I'm going to grab the bottom of the dough and fold it up two inches from the top and then grab both sides, Take them out, the right one goes up, I'll press it down to seal it, then the left one goes completely over the right one, I'll press it down to seal, then I'll grab the top of the dough and fold it in. at two or three inches I'll fold the top corners like this, now I'll roll the dough towards me pulling back and pressing down to seal in as much tension as I can each time, I'll repeat this five or six times and once I have the dough sitting on the seam bottom like this, I'm going to use the pads of my fingers and thumbs to make the dough a little bit wider, now I'm going to close the ends and then I'm going to place this bread in my sprayed pan with the seam side down.

Now I'm going to spray this with a little bit of water to keep it from drying out and then I'm going to cover it with a towel and let it sit on the counter for 60 to 90 minutes while that proves, let's make the pb part of this pb and j for that. I'm going to show you two types of

peanut

butter made with two different

peanut

s. On the left, here I have 500 grams of Spanish peanuts. These are defined by their papery red skin and higher oil content. They are supposed to be the most delicious. The flavor also differs from the four main peanut varieties, but we'll get to that on the right.

I have 500 grams of runner style peanuts. This style of peanut is supposed to be a little milder in terms of flavor, but it will probably do just that. It will be easier for you to get as most of the commercially available peanut butters are made from runner peanuts so that these peanuts are in buttery condition. I'm going to load both pans into a 300 F oven to slow roast them for about 40 to 50 minutes. Yes, higher heat will get you to your destination faster, but the chance of overcooking them is very high, so I lower them after 45 to 50 minutes in a gentle oven.

I'll take them out as you can see. It's not really that toasted looking, but for nut butter you really don't want a very toasted nut because it will actually taste a little burnt once ground. I think that has to do with the friction of the part of the puree that tends to get hot. The oil rises and if it gets too hot it will taste like it is burnt or oxidized. Now to spread these nuts, I'm going to put them one at a time in my food processor and whirl for about 10 minutes. to 12 minutes each, but that time will vary quite a bit depending on the power of your machine, but the ballpark is like 10 minutes of spinning, the stages are a thick, dry, doughy ball spinning around the center, gritty but getting closer and Finally after approximately 10 to 12 minutes it will be well pureed and starting to loosen up like this.

This first batch was made with the Spanish variety, as you can see, it is a little darker than traditional peanut butter, it is a little looser mainly because it is warm and higher oil content in general, this product has a fairly smooth texture , but I will clarify that it will never be as smooth as if this product had mega machines doing all the work and there was a ton of palm oil and sugar to soften it next. I'll do the same process as before the 10 minute spin and once it's smooth and just starting to loosen, I'll remove the lid as you can see the peanut butter is lighter in color and creamier looking overall. .

It's also a little thicker and much more jiff-like than Spanish butter. I didn't say that was a good thing, but it's worth noting. Here they are side by side. Now I'll give you a taste. Spanish peanuts have a very pleasant deep flavor. intense peanut flavor in texture, it's creamy and pleasant, but I wouldn't call it too luxurious. Helm nut butter is noticeably creamier and even smoother. It's been going up on the counter for about 75 minutes and when I push it you can see it's barely holding on to that mark, but it's gently pushed off. Then I'll spray the outside with a big dose of water and then grab my bread. lame and tear five to six scores on the top of the bread in a diagnosis like this oh I got it hooked what a loser now I'm going to leave this in the oven at 400 F and lastly sprinkle the box with a dozen of jets. of water to create a lot more steam, then I'll close the door and bake for 30 minutes.

The time lapse looks sick and after 30 minutes I will take out the bread and yes it looks great almost like a cartoon version of a bread loaf actually this is not the hooked bread by the way I made two of these in case than I broke one here is the hooked donkey it still looks good but it's less tall now I'm going to let this bread cool completely and I'm going to make the secondary b of this pb and j is butter whipped with salt for that, in the bowl of my mixer I'll combine a pound of room temperature butter and then a strong pinch of salt, about three to four grams, the whisk attachment goes on and I'll turn it.

This at high speed for three or four minutes. Actually, the whole idea of ​​butter withPeanut butter I came up with from my boy Ted Wilson at Union Loafers and believe me when I say you will never be able to do a bp and a j without it after five again. minutes on high speed this butter is almost white and looks like cake frosting that's how you know it's good to whip so now I'm going to put this in a bowl and then I'm going to make my damn peanut butter, butter and jelly sandwich for adults the first.

One step towards that would be to cut my potato bread into slices. I let this bread cool completely because it is so soft that if you didn't, you would crush it into a pile of starch. Basically, now I'm going to cut thick, thick slices of about three. quarter inch that may seem too thick, but remember that this bread is so light and so flavorful that we are going to want a lot of it in this sandwich. Once you have two thicknesses like this, it's time to put the first thing together. two large tablespoons of Spanish peanut butter, I use the back of a spoon to spread it instead of a knife because this stuff is super sticky and a knife tends to break the bread, while a spoon is easier for everything, once it spreads evenly, I'll go to the second slice and drop a few teaspoons of whipped butter, spread it from edge to edge and then hit the peanut butter with a generous dose of crunchy flake salt, if you remember I didn't salt the nut butter when I did it because the coarse salt on top is much more dynamic and much more delicious.

Finally I'll squeeze some raspberry jam on top of the salted nut butter. I put this in a used mayonnaise bottle so I could put it on top instead of In addition to spreading it with a spoon or knife, this sandwich thrives on contrast and keeping all the flavors and layers separate is crucial to its success. You really want the whole mixture to happen inside your mouth because now it is a thousand times more interesting and delicious. Open the lid and press gently to seal everything. Wow, that's a nice pb b and j, like I said, the name of the game here is contrast, all in one bite, you can experience a rich toasted nut butter, and then a little crunch.

Salt comes in and amplifies it, then some creamy, unctuous butterfat, then cold, bittersweet raspberries, and now your brain is melted. This is a mighty sandwich, guys, so watch out, we're dealing with the forces of nostalgia here and this one will hit you. pretty deep, hope you try it soon, let's eat this, don't forget, if you're someone who has trouble sleeping, be sure to check out Beam's dream powder in the description to get 35 percent off your first order.