Videos about Italian baking traditions

[rotuts]

nice !

[JohnT]

That second video is good - quick and precise and to the point! Well done.

 

The recipe on your web site just needs a tweak. You forgot to give the quantity of cream – I presume it should read 100g.

Crema pasticcera, pastry cream:

500 g whole milk (for a richer cream use 400 g milk and g heavy cream)

[Toliver]

Franci,

 

I had a question regarding this last video. Once you made the "pastry cream", you put plastic wrap over the bowl for storage in the refrigerator. But you didn't put the wrap on the surface of the cream, which is done with certain cooked pudding-like desserts so they don't form a skin on the surface. 

So I take it this pastry cream won't form such a skin?

 

Thanks for the nice videos!

[Franci]

4 hours ago, Toliver said:

Franci,

 

I had a question regarding this last video. Once you made the "pastry cream", you put plastic wrap over the bowl for storage in the refrigerator. But you didn't put the wrap on the surface of the cream, which is done with certain cooked pudding-like desserts so they don't form a skin on the surface. 

So I take it this pastry cream won't form such a skin?

 

Thanks for the nice videos!

 

If the cream is cold it's not necessary to wrap directly in contact with the cream. If still warm, yes, definitely. Another way is to sprinkle some sugar on top. The residual heat will melt the sugar and create a film. 

 

@JohnT thanks, I'll have that fixed! 

 

[Franci]

Hi guys. Third video is up

 

I also enable comments both on YouTube and on my website. I need to start thinking of new videos to cover: the death holiday (2nd of November) and various other holidays up to Christmas. Most likely need to shoot these videos by end of August to September before I get too busy. 

Edited September 25, 2017 by Franci
Updated link to video (log)

[Toliver]

1 hour ago, Franci said:

Hi guys. Third video is up https://youtu.be/veDTBa_EvTc 

 

I also enable comments both on YouTube and on my website. I need to start thinking of new videos to cover: the death holiday (2nd of November) and various other holidays up to Christmas. Most likely need to shoot these videos by end of August to September before I get too busy. 

I thought the video was well done. The only thing I think was missing was seeing the baked tart, or a piece of it on a plate as if someone was getting ready to eat it (aka the "money shot"). Thank you for posing this.

[Franci]

@Toliver I'll be more mindful of this things in the future. Thanks for the comment, this is very appreciated.  For now there is a cut slice of the tart on my website  

[Franci]

Hi guys. I am up with the 5th recipe: torta sbrisolona. 

 

 

 

Recipes for me are getting a little more interesting in the sense that once I've covered some basics: shortpastry, cream and in the next couple weeks sponge cake we can go into more regional specialties. 

 

I've done some mistakes here and there: not taking good pictures of the finished product as presentation in my website. So I am going crazy looking for a decent picture without having to make the particular pastry again. 

 

I am already working on recipes for the Fall...

Edited September 25, 2017 by Franci (log)

[Toliver]

Your videos are getting better. You look more comfortable in front of the camera.

I know you've put the recipe on your web site with a link down below the video, but it might help to actually put the words/text on the screen when you talk about the ingredients. I tried using the auto-translate/captioning setting to figure out all of the ingredients (you have a wonderful accent that I hope you never lose, but I had trouble understanding some of what you said in the video). The auto-translate/captioning feature on YouTube can lead to some issues. For example, I know you said you were using unsalted butter but the auto-translate/captioning just said "salted butter". 

Do you have the capabilities to add words/text on the screen?   I don't think you would have to put the amount on-screen...just the ingredient name. 

Thanks for posting the video.

[Franci]

Thanks @Toliver do you think it would be better if I put the recipe also below the link to my video, just quantities and steps?  Leaving the extra tips only for the website? I am making the extra effort of providing other info besides the recipes and  maybe not everybody wants to get so in details. But being the person I am I would be happy to find more! 

This is because I personally find text on the video distracting. So, maybe just adding the recipe below. 

 

BTW, talking about accent. I should make a video of behind the scenes. We had a blast about my accent.  One time my oven, came out I was from Northern Europe ahhh, ahh, hoven. We couldn't stop laughing. 

 

Edited August 15, 2017 by Franci (log)

[Toliver]

The best thing for you, as someone with a web site, is to drive people to it. If you say in every video, maybe at the beginning, "Click on the link below to get the complete recipe". I think that would be enough. 

I just had a little trouble understanding in the video every ingredient that you had out on the counter. But I should have gone straight to your web site to find out, which I did eventually. 

By the way. I was amused to see the crumbs you put in the tart ring ("Don't press down") baked into something that could be sturdy enough to be broken apart. What a neat surprise! Thanks again.

[curls]

@Franci I like the way things are set up on your website and am enjoying your videos. Best video watching experience is from your website (as it should be). If you watch the videos from your website you can see the ingredient list while your are watching.

 

The only things that I would add to your website are a link to all your videos (keep the recipe link with the embedded videos) and a printer-friendly version of your recipes.

[Thanks for the Crepes]

@Franci,

 

I too find subtexts in a video distracting and have to be really motivated and in the right mood to watch a video with them, but sometimes I will, if I really want to see the movie or video. I didn't think your accent interfered with my understanding you that much. I don't think you were trying to give a detailed recipe in the short video, but rather generate interest in your web presence and your products. I think you accomplished that. IMO your accent only adds authenticity to the provenance of your pastries. I understood your directions to click the link below the video to get to the recipe, but you may want to speak a tad slower and emphasize it more, so more people will get it. I think @Toliver missed this at the end of your video.

 

Good job, and I am so happy for you!

 

I got my first real perspective of you with the 11" tart ring in this video. You must be a petite little lady. I thought that ring was about 16" or more, and was wondering how such a huge thin cake was going to work. 

 

With your business, your YouTube presence should definitely be foremost to drive traffic to your website and that is a good place to do that with all the gazillion viewers on YouTube daily. One thing I might suggest is that some posters to YouTube seem to have a way to link their videos together to autofeed to the viewer if they keep watching. Another YT poster's video came up on autofeed after yours, so you are not currently doing this now. Please do not ask me how to accomplish this linking, because I am an avid YouTube watcher, but don't own a camera or even a cell phone. Maybe your advisers can help you to get your videos linked so they will autofeed to viewers one after the other?

 

So exciting, and good luck.

[Franci]

@Thanks for the Crepes I am indeed very petite, 5 feet 1"  

Than you for all the advice, very appreciated! I'll talk to my IT person and see how to do that...I have no idea. I am learning so many things in the process. 

[Franci]

This week is gone at the speed of the light for me. Almost boarding on a flight back to NYC. Looking forward to go back to work! 

But this morning we managed to put up a new video 

I have this week and next week to come up with a new round of recipes for October-November-Dicember...I'll think about it and come back. Always grateful for your feedback. 

 

Edited September 25, 2017 by Franci
Updated link to videos (log)

[andiesenji]

On 4/1/2017 at 4:58 PM, ElsieD said:

I would love to see a video on making panettone.  As you can see, I have the key ingredient, Fiori di Sicilia.

I use this in many baked goods besides panettone.  I use it in banana muffins, in Battenberg cake, in jellyroll sponge. I use this and the Buttery Sweet Dough Emulsion in sweet rolls and Danish pastries.

[Toliver]

23 hours ago, Franci said:

This week is gone at the speed of the light for me. Almost boarding on a flight back to NYC. Looking forward to go back to work! 

But this morning we managed to put up a new video...

...I have this week and next week to come up with a new round of recipes for October-November-Dicember...I'll think about it and come back. Always grateful for your feedback. 

Another nice video! The parts that I enjoyed most was seeing the flour being added to the dough in the mixer. It gave me a sense of the dough texture.

When you rolled the dough out and cut the cookies, that also "spoke" to me. Maybe it's a texture thing for me. 

Well done!

[Franci]

Hi guys. So, the new video for today is going to be on Sponge cake

 

If you have time to read the recipe on my website, I'd appreciate your feedback https://www.dolcidifranci.com/recipes/2017/8/29/pan-di-spagna-italian-sponge-cake

 

Thanks! 

 

 

 

Edited September 25, 2017 by Franci
Updated link to video (log)

[Toliver]

Brava! You are more comfortable in front of the camera. The demonstration has a nice flow.

I also learned a lot from the extensive notes regarding this recipe and its variations.

 

I have a question about this cake and soaking it which is mentioned a couple of times in the notes. Do you "poke" the cake before soaking/adding a liqueur or do you just pour it on top of the cake? Do you soak the sponge cake while it is still in the baking pan, or is it done after removal from the pan?

Thanks for the great recipe. You make it look very simple and easy.

[Franci]

35 minutes ago, Toliver said:

 

I have a question about this cake and soaking it which is mentioned a couple of times in the notes. Do you "poke" the cake before soaking/adding a liqueur or do you just pour it on top of the cake? Do you soak the sponge cake while it is still in the baking pan, or is it done after removal from the pan?

Thanks for the great recipe. You make it look very simple and easy.

 

Thanks @Toliver glad you like it and find useful. To answer to your question next week I am going to upload a video on Zuppa inglese, so you'll see how it is done. All the crust is removed from the cake and then sliced in 3 parts, so each layer a little less than 1 cm, about 8 mm or so. Then each layer is brushed with the soaking liquid and cake get assembled. But you'll see it next week! 

[Toliver]

3 hours ago, Franci said:

 

Thanks @Toliver glad you like it and find useful. To answer to your question next week I am going to upload a video on Zuppa inglese, so you'll see how it is done. All the crust is removed from the cake and then sliced in 3 parts, so each layer a little less than 1 cm, about 8 mm or so. Then each layer is brushed with the soaking liquid and cake get assembled. But you'll see it next week! 

Thanks for letting me know. 

[Thanks for the Crepes]

@Franci,

 

I also enjoyed this video,  and think you're doing a great job. I find it difficult to talk while thinking about the task I'm on during cooking, 

especially baking, where every ingredient and step can be crucial to a successful outcome. I admire anyone who can multitask as you seem to be able to do so easily. You are also attractive and very cute on camera. This has the potential to really take off!

 

You might put a note somewhere for American bakers about how this cake is leavened with eggs. The only thing I ever make leavened only with eggs is popovers, which are so delicious. I bet your sponge cake is too. I don't think we have a lot of baked goods here leavened with eggs, so some might be suspicious of a recipe with no leavening. I really liked the inclusion of the crumb shot of your cake. It shows the eggs definitely work, but some Americans still might think you forgot to list baking powder in the ingredients.

 

Your videos are autofeeding since the one before this, so interested people will be easily able to find more of them. That gives you more exposure and time to build enough interest to get them to your website. You have also slowed down your speech a little to where I think more folks will understand exactly what you're saying. What do you think @Toliver?

 

 I love the way you say oven, Franci. 

[Franci]

Ah, ah, @Thanks for the Crepes  right, baking powder! I should have mentioned it. I'll make a correction somewhere. Thanks for suggesting it. 

And oven will remain a joke between me the producer and the sound specialist. Didn't say hoven this time 

[Toliver]

13 hours ago, Thanks for the Crepes said:

Your videos are autofeeding since the one before this, so interested people will be easily able to find more of them. That gives you more exposure and time to build enough interest to get them to your website. You have also slowed down your speech a little to where I think more folks will understand exactly what you're saying. What do you think @Toliver?

 

 I love the way you say oven, Franci. 

@Thanks for the Crepes Yes, I agree. I think the more of @Franci's videos I watch the easier it is to follow along. I am getting used to her speech patterns, the accent, etc. And the wonderful food speaks for itself!

[ElsieD]

On 22/08/2017 at 6:02 PM, andiesenji said:

I use this in many baked goods besides panettone.  I use it in banana muffins, in Battenberg cake, in jellyroll sponge. I use this and the Buttery Sweet Dough Emulsion in sweet rolls and Danish pastries.

 

How much of this do you use, in say, a batch of banana muffins?  I have never used it in my life, I bought it to make panettone which I have yet to do although I have progressed to buying the pan.