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Midmorning With Aundrea - December 4, 2019 (Part 2)

Credit: WCBI
Published 3 days ago -

Midmorning With Aundrea - December 4, 2019 (Part 2)

(Part 2 of 2) Aundrea goes on the road and meets up with a cook from Proof Bakery of downtown Starkville who shows how to make delicious mini-pies.

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Midmorning With Aundrea - December 4, 2019 (Part 2)

Alright welcome back everyone this is pretty special this morning this is proof bakery thanks for letting this come in detail which are always yeah me know i'm not much of a book but i always get like a little tutorial them in for the summer and makes eyes to give us some background paper for homework that they can't know the kind of knew me from there and then they called me is like would you like to come to a bakery and never even human sous chef sena really thought about you know renovation and really like bacon that much and i started in just organic we had well let's get started on some of these in the past these are gil x minor specifically fst first word two different types apple apple pie no people know what this is some sugar corná kind of boil it down and i love the shortcuts you ... i do my apples and 8/you really do everything depression the bakery that's one of things i love fresh you know kim know kim at zero chemical no preservatives ... we've got kroger and you know even has a section that's really great has these types of things when you go by all purpose flour most times can be reached with for the unbleached it's just that cell ... you know canned food sometimes letter you got transit sometime during the preservatives to put women in here, my apples to turn brown my grandma has done the past i can relate to this i like the my losing when i'm making the pie ... i could be really cruise in a rolex in the machine they it's a little yellow light and the tomato it's just for his dead using little bit of her limited role that a ... what's your favorite and bay ... and you can follow proof bakery on social media my favorites are chrysostom i love them so much i can't make enough we make real good biscuit this is something we can do at home this can easily be done ... all the ingredients are really sent you for this to get in 30 seconds with the apples and everything definitely not take a right back to see the finished r ey wer our eyes were affected were proof bakery making these yummy we've got the dough rolled hour to make a small not enrolled on my little thin here, take some themselves i don't know what else to call it mcculley and associates and it smells amazing some ginger and met meg these apples and asked them just so they do not discount it's the little ones don't put some more that he of the cells on their to do with this mixture again we've got butter sugar brown sugar ginger nut bag and cinnamon sample but did as is a tricky part is there a trick to getting this just right i don't want to use a little bit realistic is on you just folded in now for me to do here is show you just make it look super pretty and this is where comes in you just cut a little piece like that how much time do you spend in here sort of doing creations in a presentation is everything ... all of the above happened here ... i spend most of my time here we talked about past and you cakes croissants cookies and you have things in the case to sell its amazing how much time do you need to get those do i need about a week in advance unless we book in this we fill up then we'd have to say now and it does happen everything is very personal for me aren't celebrity to go on how where does mother need to be about 325 350 nasa browns too much you know does get bubbly in the so by the magic of television ... how can there is the finished product here is a smaller one as well is one that is a normal size i can't really do much to this but ... and it looks real good on my christmas table ... i think these are go great this is like a larger one needing a large window on ... proof bakeries in starkville to search and you will find our social media can tomatoes i'm warming up to the bank aren't folks enjoy the rest of

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