- Hey guys I'm Lauren, some people call me Lo
and this is Whoa, Lo, where I make giant foods.
(upbeat music)
And today my challenge is a Pop-Tart.
Fingers crossed.
I believe that the Pop-Tart kinda of starts
with the crust.
I want it to be soft, not too crumbly, buttery, sweet,
and I think that's gonna be my biggest challenge.
Let's see.
Butter, four sticks, hoping that's enough.
Usually when you're making pie crust
you wanna have cold butter but we're not so concerned
about flakiness in this so I'm starting with
room-temperature butter to make sure
it's easier to work with.
Next is sugar, I'm using powdered sugar.
(mixer whirring)
Cream this together.
I'm gonna add the eggs.
Usually pie dough does not have eggs in it
but I think it's gonna make it
a little bit more tender.
And some salt.
Alright, this is looking interesting
but I have not added the flour.
I do not like scooping it, I like spooning it
and then leveling it off.
That way you're not adding too much flour
by having it all packed in.
4 1/2 cups total.
I'm just gonna gradually start to incorporate it.
I feel like the dough's already looking better.
The kitchen's getting a little bit messier.
I'm wearing black shorts so we'll see.
(cup banging on bowl)
And this is gonna rest in the fridge for awhile
and chill while we make the filling.
Already looking a lot better, it's coming together.
- Pop-Tarts don't use butter do they?
- They don't no.
I wonder, are Pop-Tarts vegan, like (mumbles).
- Corn syrup, high fructose corn syrup,
dextrose, and sugar, so that's four types of sugar.
- Right now we're just going to pat the dough
into disks and refrigerate it for about an hour.
I've got some mess that I'm just gonna rub around.
- I wonder if when you chill them they get harder
and then that gets harder to roll out?
What if you just rolled it out flat now,
like maybe between two pieces of parchment
and then lifted it into the sheet tray
and then let it cool in the sheet tray and rest there
then you can just go straight from the fridge
and bake it?
- Smart.
June's always right so I am following her advice.
So I'm just gonna coat this with flour.
I actually feel like I might need to make more dough.
(paper crinkling)
That looks better.
- The people deserve to know this.
Scientific studies have shown that
sugar lights up your brain more then cocaine does.
- Into the fridge, I'd say probably for like an hour or so.
Jam time.
In an actual Pop-Tart filling there's dried apples,
the pectin in apples will help it thicken more
and it will just add a little bit of tartness.
- See I thought it was the peels that had
the most amount of pectin in an apple.
- Really?
- So I wonder if you want me to peel off the peel
and keep it cooking and then we can fish it out?
- [Lo] Discard them?
- Yeah.
- Sure.
- [June] Okay.
- I wanna make sure that it's sweet enough.
The dough itself isn't that sweet, it's just more buttery.
What June is doing right now is she's just creating
a little packet with cheesecloth
and that can go right into the pot
and then that makes it easier to fish out.
- So I'll drop it right in here
and as the strawberries cook the juices
will kind of immerse that.
- And I'm just adding the sugar.
The strawberries will cook down,
never made this much strawberry.
- [June] Can the apples go in?
Okay.
- Maybe should've used a bigger pot.
And this will cook down the next few minutes.
Die, smash them.
- You don't want food coloring in there do you?
We're going for a natural Pop-Tart?
- Yeah.
It's been a couple minutes and I'm getting
really impatient so I'm going to stab it,
break it down more.
We're gonna use an immersion blender.
How does this work?
(blender whirring)
Kind of up and down.
Alright.
- Oh my gosh, real strawberry specks, I didn't see that
in the original Pop-Tart.
- Alright, let's wait.
(smacking counter)
This might take awhile.
I'm gonna take off the top part very carefully.
In an actual Pop-Tart the filling doesn't go
all the way to the edge.
(paper crinkling)
Okay and it's still probably more liquidy
then we would like, but we're hoping
that since the cornstarch is activated by heat
that it's gonna thicken even more as it bakes.
It's almost like spreading pizza sauce
with the back of the spoon.
It's prettier then jam, I mean this is gorgeous.
- [June] That's a pretty thick
layer of jam-- - I know.
- [June] Proportionally to the pastry.
- Okay.
- That looks pretty good, what do you think?
- I think that looks good too.
I think we need to trim it.
These holes are very necessary for the Pop-Tart look.
- [June] How many you think?
- There's like fourish across.
Let's do this.
June has a good feeling.
350 for I don't know how long.
Smells like butter.
- Smells like a lot of butter, smells delicious.
- There's a weird bump happening right now.
- [June] Oh, it looks done.
- [Lo] It's pulsing.
Okay.
The thing about a Pop-Tart is that there's no color to it.
- [June] That looks great.
- This needs to cool pretty much completely
and we need to make the icing and we still need
to figure out the sprinkles.
This here, adding, okay, close this guy up.
I'm gonna just...
(roller banging)
Try to break them up a bit and, these look pretty good.
We'll make the icing.
The icing is pretty tough to, I had a hard time
figuring it out.
I think it's kinda like royal icing
'cause it's got a really hard exterior,
you can kinda hear that.
We're gonna add some powdered sugar.
I'm using corn syrup because I saw once
a royal icing hack using corn syrup
because people are kind of freaked out by egg whites,
raw egg whites, and I think
this is gonna kind of give it an artificial taste
in a good way.
So I'm gonna eyeball about a tablespoon of this
and some milk.
Alright so we've got a nice white frosting.
Da, da, da.
Pressures on.
This one's not perfect though
look at that icing all over the place so,
I'm feeling okay.
And I'm just gonna pour it on and smooth.
(upbeat digitized music)
I never serve anything to anyone without trying it first,
like multiple times.
So the fact that I'm gonna bring this to the entire team
to dig in and judge me, legitimately critique this,
is making my heart go crazy right now.
Pop-Tart alert, Pop-Tart alert.
- [Male] It looks good.
- Perfect, it looks like, compared to this bozo,
it looks prefect.
- It smells like a Pop-Tart.
(background talking)
- [Female] Oh my god.
- She nailed the look
of a Pop-Tart-- - Oh totally.
- But improved the taste of the Pop-Tart.
- I cannot stop eating it.
- [June] Lauren, I'm just gonna say that the people
ate half your Pop-Tart.
- [Female] It's like devoured.