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OH HO HO HO! Merry almost Christmas
One of the best parts about Christmas time is the ability to eat huge amounts of cookies and drink hot chocolate
And have eggnog which is essentially like liquid custard and to say to yourself. That's okay because it's Christmas. Someone in this house
for example, has eaten over four to five Oh Henry! bars.
No, it's not our cat.
Meemers!
No, it was Meemers.
So, let's continue that Christmas tradition with my second batch of Christmas-- I mean first time to make Christmas cookies of the year
*They're onto us Simon* Never should have posted to Instagram!
S; Somebody went to sleep and had a tummy ache like a child because she had too many cookies!
M: I did, I had a tummy ache... ate too many cookies.
Okay, let's talk a little bit about butter here this is supposed to be
room-temperature butter. Notice how I can easily spread the butter with my knife
and if I was to let's say apply it to bread. I wouldn't destroy it. Now, this is butter
that is not room temperature
It is destroying my hand and my life and it
should never be served ever or left out for breakfast because what's the freaking point?
You cannot not add butter to the microwave to melt it or liquefy it over the stove.
You have to just leave the butter out overnight or throughout the day until it becomes room temperature soft. Extremely important!
You're also gonna have to have one egg that you've brought to room temperature, and this is important because if you add a
Freezing-cold egg into room-temperature butter, the butter will get cold again. And all your hard work is gone.
You're gonna need plain old white sugar. 3 cups of flour + extra for flouring down the workspace. So get ready!
You're gonna need some baking powder.
Please make sure it is fresh and vanilla extract and optionally, almond extract which I think makes it taste a little bit better.
Speaking of a little better, I add in ground cinnamon and pumpkin pie spice mix which, is also optional.
I just happen to like that Christmassy flavor in my butter cookies.
You're gonna need cookie cutters and you're gonna need parchment paper or a silpad for your cooking mat as well as a rolling pin.
And also you're gonna need plastic or saran wrap for wrapping the dough in between each rolling session.
Can we just stop a second to admire my adorable cherry tablespoon measuring thingies, aren't these just nonsense cute?
Oh, yes
and you need measuring cups and something for sifting flour in.
Now I've pre-measured out all my ingredients because the most important part of sugar cookie making is actually,
AERATING!
That's right! Adding air to everything.
Okay, this is sifting and it is super boring and you can tell I don't have a fancy sifter.
I just literally have a noodle strainer that I'm using and that's fine.
Because the point of this step is to AERATE the flour you want it to be as light and fluffy as possible.
So you don't have to do this step.
You can just put it in and do it on your own but, it will be a denser, heavier cookie.
So, this stuff is worth it for a flufffree, lighty-er kind of a shortbready.
S: A Flufffree? M: Flufffree kind.
S: Look, do you need me to do it for you? M: Uh! Getting tuckered out fast! SHE'S GETTING TUCKERED!
But you're a boy! And boys always smash like smash it like hulk!
Oh my god. you have no idea how to do this.
S: Course I do!
M: ohhhhh
Very quality sifter, I am. M: Go Simon! Go Simon go! Go Simon go Simon go!
S: Uh, I got it! M: *Uh Ha Ha, Pirouette!
Both: YAAAAAYYYY!
S: That's the shittiest high-five ever! M: I mean it's a side five we're--
M:What are you doing? S: What are YOU doing?! M: What are you DOING? S: What are you doing?! M: You just handed this to me.
I'm like, why did you hand this to me? What am I supposed to do? And sto--
S: 'Cause you told me to stop! M: One wrong puff,
and this whole kitchen will be coated for the next ten weeks in hidden flour! Also, what happened to my antlers?
*ahhhh, AHHHH*
Continuity! Why am I not wearing lipstick?! Both: AHHH--
What I'm doing now is creaming my butter and I'm gonna be slowly adding in my sugar and the reason I'm creaming as opposed to
opposed to like
stirring it is because we're trying to get as much air in this as possible which makes for a fluffier cookie and ends up being
like so dense when you make a sugar cookie because you're like pushing down and rolling it that if you don't sift your flour
in advance--
Did you just get a lot closer? S: Hold on. M: Have you slowly been
creeping into my face this whole time? S: There you go hot stuff! M: I don't know how close you are right now.
M: I'll be honest. S: You don't need to know. M: Is it like just an enti-- Is it just like a ridiculous square face?
S: It's just your face. M: Oh. S: I just love how cute and festive you are. You have your little stars on your eyes.
You have your earrings and you have your... onesie!
And you have your antlers...
M: Right! SUGAR COOKIES!
But you definitely want to chop your butter up into some smaller cubes because it will just wrap around the mixer
instantly and then you'll go WOW and you'll have to just wipe it down.
You will have to wipe it down eventually, but for now this just helps the transition period. Very healthy, well balanced
Christmas meal. Ducky, now they can see that I don't have lipstick on again!
*UHHHHHH*
M: HUH! S: HUH, Uh! M: He's everywhere! S: Where you gonna go? M: Oh mah god! S: This is the wide-angle lens. We live in a tiny house.
That's a fuh-- M: Uhh! S: That's a huge ass you have! Where you hiding from? M: ooooo!
*sexy music plays*
S: ooooo M: You'll never see me.
We've been so much naughtier with our onesies in these new videos.
M: Because onesies are so cute and then you can be flirty and everyone is like,
"That's not flirting," and we're like, "Isn't it though?" But it's not really 'cause it's so lumpy and unfashionable.
M: You can't even tell if I have a bra even. S: *interrupts* Stop showing the world my wife's ass. Alright?!
M: Look, you can't even see where I exist in here.
That's why it's so fun. It's like look at me being sexy in my sack!
*gasp* This is like those-- S: Alright, stop trying to be an Instagram-- *hahaha*
M: oooo S: NOPE!
With soften butter,
I'm gonna put this to about medium speed and I want it to get really kind of light and fluffy looking before I add in
the sugar. It's gonna take about a minute to two minutes.
*mixer whirls faster and faster*
Okay, that looks nice and creamed to me.
We're going to dump in the sugar and then we're gonna add in the egg after that and we're gonna let that keep mixing around
until it's nice and smooth and incorporated. S: How you doing there, sunshine?
M: Pretty good. S: Okey! M: I mean it's been a rough week. S: Mmm, it's been pretty rough. M: I threw up last night.
S: *chuckle*
Why did I throw up? I don't know? Chronic illnesses are stupid!! We're gonna sugar in a little bit at a time. Hi-yah!
Hi-yah!
That's part of the cooking by the way. Hi-yah!
Hiii-yah! Both: Hi-yah yah yah! Hi-yah yah yah! Hi! Hi! Hi-yah! Hi-yah yah yah! Hi-yah!.... (You get it they're singing the Hi-yah song)
M: I definitely got eggshell in there. Dang!
Embarrass me in front of my friends! Hot tip, if you dump your shell in your egg,
you can use it others shell scoop it out. Or you could edit it out of the video, so no one ever knows!
I'm not editing out. *chuckle*
Never gonna happen. OK, I am adding in my
vanilla extract and my almond extract
Hi-yah. S: Smells great girl! M: Doesn't it?! Adding the almond extract and the vanilla extract,
I find makes a really different kind of punch to a cookie.
I am gonna be icing these I'm just not sure if I'm gonna be icing these in this episode around you guys because Simon's gonna help me
Me ice as well and the reason why-- S; AM I?! M: Yes, we're making these for friends and neighbours. S: I didn't sign up for this?!
Yes, you did!!
You said, "This year it would be so nice if we made Christmas cookies and gave them out to Light Up Coffee and the Blackwell
Coffee. You brought them to your nail artist. You brought them to our neighbours...." You me make them for me? S: Yes
DUCKKYYY!!!!!!
S: DUCKKYY!
Do that, I'm only writing Martina and I'm not signing Simon. S: That's not true you wouldn't do that.
M: Yes I am. I would. S: No you wouldn't. M: Yes I would! S: No you wouldn't! M: Yes I would!
You know that you're going to help me ice it.
*Simon groans*
And I'll put on the bag, "These are the one that Simon made."
S: *cries* Well FU*sheep sound* YOU!!!!
*Martina laughs*
Okay, now really important part.
I have pre-sifted the flour
and I've also pre-sifted the baking powder and then toss in that little bit of cinnamon and a little bit of pie spice that
I was telling you about. We have to add this in really slowly
so it incorporates very smoothly and the sifting part is super boring but necessary because again, this is all about what
AERATION. That's right everybody! The fluffier you get this to be, the fluffier
your cookies will be because they bake in like seven minutes. So it's not much time for things to happen.
*whirling music* What are flavors that you guys like in your cookies
because I'm so tempted to add so much cinnamon to my stuff because I LOVE cinnamon everything!
So once this is all incorporated, we are so, so, so close.
I'm going to assess if it is too warm to roll out right away. The average sugar cookie recipe
requires you to roll these out into disks on
plastic and then you put them in the fridge and let them chill before you punch them out. And then every
time you punch them out,
it's like a race against the clock because the butter melts and then the cookies spread and lose their shape.
S: Meemers, what are you gonna say, homie?
M: Oh buddy...
M: You gonna go make out with our cat now? It's that time for you?
S: It's that time.
*Mixer whirling and kissy sounds while Meemers licks Simon*
S: Sweet boy!
M: I also always
prefer my dough to be a
little bit more moist than dry because you're gonna be adding flour to the surface to roll these out, so you will be adding more
flour to this mix. So if this comes out here totally dry, and then you flour on the board and add more, it's gonna become like
really crumbly dry, but what I'm doing right now is
dying 1/3 the dough red, 1/3 the dough green, and then leaving the rest white, so that when I punch them out they have
Like cute little colors. You don't have to do this. This is completely optional.
*Cool Christmas music*
So my three sections of dough have been in the fridge for about five minutes or so
They're still quite soft, like you can stick your thumb through them, but they're definitely feeling chillier
I actually think that this red one feels the coldest right now,
so I'm gonna start rolling out with this one and keep these two in the fridge so they don't get too soft.
Now comes the time, take off your rings... If you got fake nails on, take them off.
You're gonna get dough in weird places. I have scrubbed and sanitized down my countertop and
we're gonna give this a nice flour on the surface, flour down this pin, and then I've got my tray really close by so that
I can just pop them on right away.
The faster we get them into the oven the faster and evenly-er they will bake. Evenly-er? You know what I'm trying to say?
So even if the shape looks stupid as long as the actual thickness of the dough is even I'm looking for
like this
this thick?
STAR TIME!!
So this stuff we're just gonna re-roll up again and then continue making more and more cookies out of it.
We're gonna spread these out
um
They will spread a little bit so you don't want them exactly
beside each other or they will stick together. Not that I've done that before....
*cool Christmas music continues while Martina punches out more cookies*
First batch done.
*and the power of editing*
So I have this hot side of my corner of my oven
Which always makes some of mine mega, mega crispy on this side specifically
I have a little bit of tin foil that I use to just cover up that corner near the last bit of the bake.
*and the power of editing once again. Look at Martina go; so fast*
Bbbb
All right. I have so much leftover dough that I could-- derrr!
My Canadian accent came out in full force don't ya know? S: Err-mi-gah! It-ish der derr!
M: I have so much dough left over that I could probably double this batch of cookies. So... S: Hey girl,
you made a great job. These are such, cute little chubby cookies.
Look at them! M: Look at you touching them so that you can eat them. Now for real,
chew it and eat it.
I think this is the better batch than the one I made before
because I added a little bit more pumpkin pie spice in here than usual. S: This is a good balance cookie. M: Yeah, I think, Probably, umm...
*activate cookie stealing shield*
S: Just gonna put my hand there because I love you but.. M: No, you're not. No, your not!
It's a really easy recipe. It's just a little bit tedious if you are working with a oven that's this big *chuckles*
M: Cuz I-- S: Really small oven! Great job girl! M: Thanks! Otherwise, the recipe is really easy to do and it's really easy to dye.
We are going to decorate them, umm,
but I have to make the icing sugar and that kind of stuff hardens up really fast and frankly, I am just-- S: So pooped. M: So pooped.
I'm out of spoons. I can't do any more. I'm so tired. S: Hey, you did great girl!
You, you got a little bit of energy and you made some cookies and then tomorrow we'll try again.
And then we'll ice then, and then we'll give them to our community.
M: Yeah, we have a little tiny bag that I bought from a bake shop and little twist ties, little stickers...
so hopefully we'll be able to give people some, umm, Christmas cookie cheer, and we might even film a little bit and
put it somewhere of us icing. Who knows? Let me know
what kind of Christmas cookies you guys do for Christmas time if you make any at all and if you do try this and you
have tips and tricks, please share with everybody.
Otherwise, I'm gonna pop the recipe for this inside the info box. Merry Christmas everybody. You've been very patient.
S: I'm holding myself up here because I'm actually gonna slip with these new socks. M: Here take this. S: Ooohhh!
Thanks. M: That's for you. S: Oh M: Now let's
get you away from these. S: mmmm
M; We need to. S: *hums Christmas music* M: I don't know. What's about to happen.
*Martina shields the cookies while escorting Simon away*
M: Uh Ho Ho! Merry Christmas! Look over there! It's a secret present video!
Click on that one for something special and you want more Christmas recipes, you can check out the other video over here.
Have a happy holiday everyone!
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クリスマスのシュガークッキーのための最高のレシピ(それは実際においしいです

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Summer 2020 年 8 月 8 日 に公開
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