- I was not prepared!
(screaming)
I don't think we have a zester!
(laughing)
- Hi, I'm John from Preppy Kitchen
and I'm gonna watch some of your most insane baking fails.
I have not seen any of these videos before,
but I'm super excited, so lets get started.
First off, Cook With Us, Japanese pancake souffle, fail.
Okay, I've made a lot of souffle's.
I know it involves foaming up those egg whites,
you get nice peaks, and then you fold some ingredients in.
But I have no made souffle pancakes.
I make buttermilk pancakes, and they're delicious and easy.
- Hey guys, welcome back to my channel.
So my sister Rebecca and I are going to be making
Japanese souffle pancakes
and we've never made these before so
this is going to be the first time we make them.
- That's very bold to film something
you have not made before. - Lets just get right into it.
- [Vanessa] So the ingredients that you're gonna need...
- Basic ingredients, just like you would have
for a regular pancake, but it's all about the method.
- So we're gonna be putting the egg yolk in this bowl
and then the egg whites in this bowl because
in this bowl we're gonna be making a meringue.
So it needs to be separate.
- When you separate eggs, you have to be so careful
'cause you cannot get any yolk in the white.
It's important.
They're being really risky.
- Oops, (laughing) an eggshell.
- They got an eggshell in the bowl.
(laughing)
- What!
- Their yolk just broke.
(laughing)
- The yolk just went in!
Are you kidding me?
- That's happened to me before,
you just have to start over again.
Whip the yolks, you got the flour.
You make the merengue.
Their merengue looks good,
it's like nice peaks.
- So we're gonna be adding the merengue into the batter.
So we watched a video on this
and they said to do it like if you're scooping ice cream
so that it doesn't get flat, I guess.
- So you have to be really gentle and careful
when you fold merengue into anything.
You have to just cut down, scoop up,
use a spatula normally.
They're using a whisk, so.
Could work.
- [Vanessa] Now we're going to putting it on low heat
and we're gonna be putting butter on it.
But we're gonna wipe it off so it's not gonna really melt.
- So butter your pan.
Plop those little souffle's in.
- [Vanessa] Looks bad!
Oh no.
- I mean, I think it's gonna work.
I don't know why it's a fail.
If anything, they're not gonna be super neat,
but it's breakfast, so it's not a big deal.
- So you wait actually one minute.
- So they steam them, and kinda skip forward a little bit.
- [Vanessa] So I think I'm gonna flip it.
- This is the hard part, though.
I mean, it doesn't look bad.
It might be overcooked though
'cause they're supposed to be kind of browned on both sides.
- [Vanessa] Okay, I'm gonna add more water.
(sizzling)
- This recipe is so intense for breakfast.
- And then I'm gonna leave it like that for three minutes.
- So they put some water in, make a little steam bath.
- Yeah, it currently smells like eggs right now.
I think maybe we got egg white in the batter,
or something, I don't know what happened.
- Oh, they've flattened out.
Hmm.
- [Vanessa] They look like they're cooked.
- They look like regular pancakes.
That sucks for them because it's so much work.
I would totally eat that.
(laughing)
- [Rebecca] They look so bad.
- That's crazy, they look like delicious regular pancakes,
just not the crazy souffle pancakes.
- So since there's three pancakes,
I guess we can all try one. - I hope they taste good.
- Okay ready, one, two, three.
(laughing)
- No.
- It literally tastes like french toast.
- Yeah, I thought it was gonna taste like eggs,
'cause it smells eggs.
- I can taste the vanilla.
- That's not bad, I like french toast.
That's sad that it didn't work out.
But, if you're ever making something with merengue
it's gonna have an egg taste to it.
So if you're sensitive to eggs, just FYI,
maybe make something else, I don't know.
They look fine.
Fine for regular pancakes, not souffle pancakes.
K, lets watch the next video.
This one says "Baking Cookies Fail".
And it's a little girl making it.
- [Nicole] Okay so peasants, you need some chocolate.
This one was 38 P from Tesco.
- Love that accent.
- [Nicole] I've got two eggs, I've got some vanilla essences
this is just from Ouzo the Piddle.
I've got some casting sugar and then I've just got
some plain flour, which was just reduced, typically.
But you know, it's not gonna kill me if its out of date
and if it does, oh well, if I pop off this earth.
So--
- Oh my gosh.
This girl talks fast.
- [Nicole] So, I've just got this side bit left.
Just gonna preheat it.
Is that the oven?
Or is this the oven?
This one?
Would it?
Oh, okay.
- This video has a very frenetic vibe.
I'm just telling you right now.
- [Nicole] So I'll sort of fly it in.
I normally do it with cups.
I don't actually have any scales,
so I just kind of earwig it, I guess.
Just kind of fly it all in because
I'm cheap and unprofessional.
And then I'm gonna take my--
- Oh my gosh, she's not using any measuring anything.
That's how my mom cooks,
she just like throws things into a bowl.
Hers always works out.
But, she's just using like mugs and cups.
So I hope she has a really good intuitive sense of baking.
However, since it's a fail video.
- I don't actually know what I'm doing.
- Always use a recipe if you don't know what you're doing.
She's just throwing all of the ingredients into a bowl
and like doing it however it comes to mind.
Oh, she threw in margarine now too.
(whirring)
Whip the butter and sugar.
- [Nicole] And then I'm gonna add in the flour
and then the chocolate.
It's curdling, just like more Instagram models foundation.
So now, all I'm gonna do is find some flour
so I'm gonna do at least two and a half cups.
- These are like giant mugs of flour (laughing).
I think it's too much.
- [Nicole] I'm really sure...
Oh god.
- Okay, so nothing was measured.
She knows the process for how to make cookies though.
Add that chopped chocolate in.
- [Nicole] I don't know whether what I just did
was on footage, but I've plucked in the cookies.
- Wasn't on footage.
- [Nicole] Filming at all.
Which is why I never do baking videos 'cause...
Look, these didn't turn right.
What's basically happened there's too much chocolate.
And its kind of
made them too heavy.
- They turned into pancakes too.
It's like a pancake fail day.
- [Nicole] There's too much chocolate
and it's kind of just...
- That's so interesting.
Her cookies ended up looking exactly like french toast.
What?
(laughing)
How did that happen?
They don't look inedible.
But they could definitely be better.
So the moral of this story is to measure your ingredients.
That's all you have to do.
Okay, next video, lets take a look.
Okay, this one's called "I tried making macarons, Fail".
Baked by Sydney.
I have to tell you,
I failed making macarons many, many, many times.
It's one of the videos I worked on for so long
because they're really finicky little cookies
and you have to get everything just right
or it doesn't turn out.
So I cannot wait to see what happens here.
(funky music)
- Editors note, I cannot over exaggerate
how bad I am at baking.
I'm truly awful.
- Your gonna make them not good.
If you're a novice, macarons are very ambitious.
- I wanted to make something really difficult.
Because I know it's just gonna be a disaster
and it's probably more entertaining
than me making some really mediocre chocolate chip cookies.
This is a macaroon, and this is a macaron.
- That's right.
- We're gonna be making the macaron.
I really don't know how to say that.
But I'm gonna refer to it as a macaroon.
Because whenever you talk to someone
they always say macaroon.
Maybe it's because like, we're all stupid and it's French.
- I hope this recipe gives all of the tips and tricks.
The first thing she needs to do is use a scale.
- Sift the sugar almond flour mixture
a little at a time through a fine mesh sieve.
Lets just try it, man.
I mean, what can go wrong?
- Okay, so you have to
sift, sift, sift, sift, sift, sift, sift,
and if possible, whiz, whiz, whiz in your food processor.
It needs to be really, really powdery, fine
when you incorporate it.
So already, I feel like this is not going to plan.
- I severely underestimated that because
I feel like a year just passed.
- Okay, the next important step is
the egg whites.
So I'm gonna see if that happens here.
- Now, this is the part where I want the biggest bowl.
Transfer the beaten egg whites to the bowl.
- Oh no.
Her beaten egg whites are barely foamy.
But they have to be as stiff as possible
for a french merengue.
It has to be like, just twinkle the sugar in there slowly,
while you're beating the egg whites
and then it'll become really stiff and glossy.
The sugar will be dissolved.
This isn't gonna work out.
My first time making macarons,
I didn't get the merengue stiff enough,
but it was way stiffer than that
and they were a disaster.
- Draw a rubber spatula halfway through the mixture
and fold until incorporated
giving the bowl a quarter turn with each fold.
And like this, 90 degrees...
- This is the folding, it's known as macronage.
- I feel like this is the downfall.
- Oh no, her egg whites are literally just liquid.
They should be so thick.
Like thick merengue.
- Is this a thin, flat ribbon?
Let me know. - No.
- You're supposed to form a figure eight.
Like, shoo, shoo, shoo, shoo.
Like, you can see an eight in the batter.
- So I made them too big, I think.
I think they're supposed to be a lot smaller that this.
- If it's too thin,
the merengue wasn't able to hold it together.
- This is so bad.
These ones are merging together.
That ones gonna merge.
Oh shoot.
This is one of those things where like,
quite honestly, I've had enough.
- You're supposed to let it stay out
just hang out in the air
and the tops will dry
so when you bake them,
they rise up, the tops stays nice and dome like
but you have the little feet on the bottom, called feet.
- [Spongebob SquarePants Narrator] 20 minutes later.
- Oh (laughing).
They're actually not as bad as they could've been.
- I mean, this is what I expected.
Yeah, I'm just trying to distract you from the fact
that these are literally terrible and--
- They don't look right,
but the funny thing with macarons,
is even if they are not made correctly,
they still taste great.
- I don't even know if it's gonna come off of this sheet.
(crinkling)
- They're totally stuck.
She threw them away.
(clapping)
- So that was good.
You know what, lets just try the little top.
- It probably won't taste bad. - Oh my God, it's so bad.
Ugh.
If I could genuinely get one of these, you know,
without the wax paper, I would.
- Yeah, so you're not supposed to use wax paper, per say.
You could use parchment paper.
But the silicon baking sheets are also nice to use.
Normally, they taste fine, they just don't look right,
so, I think her problem was that it literally got stuck
to the paper and she couldn't peel it off.
Next time, you can watch my video on that.
Next video, "Hardest Dessert in the World,
"Corona Vlog Day 6, Souffle Fail", okay.
- And to kick off the week,
I've decided I'm gonna try to learn how to make
one of the hardest desserts in the world?
- You can do it.
- Egg yolks, egg whites, kosher salt.
Why kosher salt?
- I know why kosher salt.
It's because the crystal sizes are all the same.
So recipes use kosher salt because
they always know exactly how much salt you're adding.
If the crystals are really fine,
you'll have a ton of salt in a little teaspoon.
And if the crystals are too course,
you'll have almost no salt
'cause all the air between the crystals.
(light piano music)
Okay, she gets all of her ingredients together.
Now she has her little ramikans.
And you have to butter them, just the right way.
- [Woman] The important thing when you're melting chocolate
is not to let it burn.
- I burnt my chocolate.
- Yep, burning chocolate sucks.
It happens to me sometimes.
You have to gently heat the chocolate,
and then don't heat the chocolate all the way through.
You need to leave a little bit of it unmelted,
and then take it off heat and it'll melt on its own.
- And I don't know what to do. Look, look, watch.
This is what it's supposed to look like.
And this is what it looks like.
- It got too hot.
- Okay, change of plans.
I threw the chocolate away. - That's what you have to do.
- Which made me really sad.
Found another recipe.
Now we're gonna be doing a lemon souffle.
- Okay, I'm glad she can just change recipes mid course.
That was good.
- Warm milk to temper the eggs whisking constantly
to prevent the yolks from curdling.
Lets not get this wrong this time.
- Whisk, whisk, whisk.
Pour, pour, pour.
You're warming the mixture up so the eggs don't curdle.
♪ How long do I whisk this for ♪
- She's going way overboard with the whisking.
You just like pour, pour, pour, whisk and that's it.
- It's actually working, oh my god.
It looks like it would taste good.
But I bet it doesn't.
- That looks good.
She's doing a good job.
- I was not prepared.
Quarter cup of what?
Of what?
(screaming)
I don't think we have a zester!
(laughing)
(singing)
- I always have a --
Oh, my zester's gone.
I don't know where it went, so...
- It smells like diaper?
- That works for grating.
- This is not working.
How about this?
- That doesn't work.
- Okay, lemon zest is optional.
That is what I've come to decide.
Where the heck is my plastic wrap?
- You should have everything set out before you start
so it's nice and ready to go
and there's no like, where is this?
That's like the worst part of cooking.
- Why!
What am I gonna do?
I made a mess and I've never been so anxious
doing something like this in my life.
- Again, fast forward into her merengue situation.
- [Sydney] Is that?
I'm gonna count it.
- Her merengue looked pretty good.
- Okay, whoa, weird.
I'm so scared I'm doing it--
- Folding is always so intimidating the first time.
What is this, what's going on?
- I already did a few.
It seems a little clumpier than in the videos and stuff.
- I think she should've just kept folding it
until it was totally done
and at the end of folding,
you can always do a little quick whisk, gently.
- Okay, now I put these in the oven
and I pray this works!
Okay, it's not time yet, but I just looked over at the oven
and oh my God!
I hope it's working, oh my God!
You're not supposed to open it.
- Don't open the oven. - But I will...
- [Sydney] Oh no!
(gasping)
- She has one really nice souffle there
out of the group.
- Cross your fingers.
Ah, okay I'm scared.
Okay, I'm scared.
I'm scared and I'm--
- Genuinely curious on how these came out.
- [Sydney] Oh my god, look at them!
- They look pretty good!
- (screaming) Look at them!
Okay, two hands please.
No!
- Oh no.
They were overfilled, I think,
so it just kind of blah.
- [Sydney] Oh my God!
- But that was good.
That's not really a fail.
- This ones good.
That one right there.
- I just wanna see her taste it now and see what happens.
- Taste time.
I thought it was gonna be like cake.
- No.
It's like really hot out of the oven.
- So the problem is
I don't know what it's supposed to taste like.
It's very lemony though, that is good.
- I don't think that was a baking fail.
She actually made the souffle's right,
it was just a haphazard process
'cause she had to switch recipes
because she burnt that chocolate.
I was a little worried with these at first,
but honestly, at they were all still edible.
Everybody's gotta start somewhere.
If you want to watch some of my baking successes
check out my channel Preppy Kitchen on YouTube.
(funky music)