Angus Nguyen
@itsangusnguyen • 125,400 subscribers
Videos
Tips on making the famous Levain Cookies from NYC! 🍪 There are lots of recipes out there, and I took some of the most important tips from each one and use ChatGPT to confirm techniques. Some important steps: -using melted butter to help dissolve the sugars -leaving the ‘rough edges’ on the cookie balls for crispier textures -chilling for at least 4 hours (preferably overnight) for the flavours to come together If you don’t like dark chocolate chips, you can raise the milk chocolate ratio or just use semi-sweet entirely. Here’s my Walnut & Chocolate ‘Levain’ Cookie recipe: 1 ½ cups cake flour 2 cups AP flour 1 ½ tsp baking powder ½ baking soda 1 ½ tsp salt 1 ¼ cup unsalted butter, melted 1 ¼ cup packed brown sugars ½ cup white granulated sugar 1 ½ cups dark chocolate chips ½ cups milk chocolate chips 1 cup coarsely chopped walnuts, lightly toasted 2 large eggs 3 egg yolks P.S. Happy Birthday @laiiners & Pat! #cookie #levain #levaincookie #bakingtips #baking #dessert #homebaking #homemade #copycatrecipe #cookierecipe #levain #cookieporn #chocolatechipcookie #chocolatewalnutcookie #gooeycookies #cookies #cookingtips #bakingtips #homebaking #levainbakery #nyccookies #NYC #recipe
Angus Nguyen1,800,000 Aufrufe • vor 2 Jahren
Nanaimo Bars!! 🇨🇦🍁❤️🤍❤️ I love being Canadian. Recipe Below! BASE LAYER • ½ cup butter • 5 tbsp unsweetened cocoa powder • ¼ cup white sugar • 1 large egg • 1¼ cups graham crumbs • 1 cup fine grated coconut • ½ cup ground almonds 1️⃣ In a double boiler, melt butter with cocoa powder and sugar, stirring until smooth. 2️⃣ Add the egg, stirring constantly until the mixture thickens slightly. 3️⃣ Remove from heat. 4️⃣ Stir in almond flour, coconut, and ground almonds until fully combined (it should look like wet garden soil). 5️⃣ Press firmly into a parchment-lined square pan and chill. MIDDLE LAYER • ½ cup butter, softened • 3 tbsp heavy cream • 2 tbsp custard powder • 2 cups confectioners’ sugar 1️⃣ Beat butter, cream, custard powder, and icing sugar until smooth and fluffy. 2️⃣ Spread evenly over the chilled base layer. CHOCOLATE TOP LAYER • 8 oz semisweet chocolate • 2 tbsp butter 1️⃣ Melt chocolate and butter together in the microwave in short bursts, stirring until smooth. 2️⃣ Pour over the bars and spread evenly with a spatula. FINALLY, chill until fully set before slicing into squares. #nanaimobars #canadian #canadianfood #canada #nobakedessert
Angus Nguyen176,200 Aufrufe • vor 8 Monaten
The Cake Every Asian Mom Loves 🎂🍈🍓🍰 Light, fluffy, and not too sweet—this Chinese bakery-style chiffon cake is layered with fresh fruit and stabilized whipped cream, making it the perfect celebration cake. Ingredients Chiffon Cake (Two 8-inch layers) 6 large eggs, separated ⅔ cup (80g) cake flour ⅓ cup (80ml) vegetable oil ¼ cup (60ml) milk ¼ cup (50g) sugar (for egg whites) ½ tsp cream of tartar 1 tsp vanilla extract (optional) Stabilized Whipped Cream 3 cups heavy cream 3 tbsp instant vanilla pudding mix ¼ cup (30g) icing sugar 1 tsp vanilla extract Filling & Topping Fresh fruit (strawberries, mango, kiwi, etc.) Instructions 1️⃣ Prep: Line the bottoms of two 8-inch aluminum pans with parchment paper. Do not grease. 2️⃣ Make batter: Whisk oil and flour until smooth. Add milk, yolks, and vanilla. 3️⃣ Whip egg whites: Beat with cream of tartar, adding sugar in three parts, until stiff peaks form (meringue) 4️⃣ Fold: Mix ⅓ of the meringue into the yolk mixture, then gently fold in the rest. 5️⃣ Bake: Divide into pans, cover loosely with foil, not tightly-we don’t want to steam it. Bake at 300°F (150°C) for 35 min covered, then 25 min uncovered. 6️⃣ Cool: Flip cakes upside down to cool before removing from pans. Assembly 1️⃣ Whip cream, pudding mix, icing sugar, and vanilla until stiff peaks form. 2️⃣ Spread cream on one cake, add fruit, stack second cake, and frost. 3️⃣ Pipe extra cream on top and decorate with more fruit. Chill before serving. Fluffy, fruity, not too sweet—just how mom likes it. #ChineseBakeryCake #ChiffonCake #chinesecake #asiancake #nottoosweet #dessert #asiandessert #asianbaking #asianrecipe
Angus Nguyen198,000 Aufrufe • vor 1 Jahr
Ghormeh Sabzi – Persian Herb Stew 🇮🇷💚 A slow-simmered hug from Persian cuisine. It’s deep, herby, tangy, and unfashionably good with rice. 🪴 Sabzi (Herb Mix) • 4 bunches Curley parsley (long stems removed) • 1 bunch spinach • 1 bunch cilantro (long stems removed) • 1 bunch green onions • 1-2 tbsp dried fenugreek (it’s bitter, adjust to taste) • ½ cup oil (for frying) 🧅 Onions & Meat • 1 large onion, finely diced • 1 lb beef (ribeye, sirloin, or striploin), cubed • 1 tbsp salt • ½ tbsp pepper • 1 tbsp turmeric • 1 can red kidney beans, drained 🥣 Broth & Lime Juice • 3 cups beef broth (chicken works too) • 1–3 limes (juice, to taste) • 4 dried limes (poke a few holes in them before cooking) 🔥 Steps Fry the herbs: Finely chop all your greens. Fry them in ½ cup oil on medium heat, stirring often, until the moisture cooks off and they turn a deep dark green with a golden hue. Set aside. Build the base: In a pot, fry onions until golden. Add beef, salt, pepper, and turmeric. Brown the meat on all sides. Combine: Add the fried herbs and kidney beans to the pot. Simmer: Add broth, lime juice, and the dried limes (with holes). Bring to a gentle boil, then reduce heat and simmer for 1.5–2 hours, until the meat is tender and the stew is rich and aromatic. Serve with fluffy basmati rice and prepare for absolute silence at the dinner table as everyone just enjoys it. 😌 🤤 Ghormeh Sabzi is truly a labour of love, but it’s so worth it. #ghormehsabzi #persianfood #iranianfood #Recipe #persian
Angus Nguyen76,900 Aufrufe • vor 1 Jahr
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