Debunking – Mukbang, Pashmak, Diastatic Malt Powder, Angel Hair Chocolate, Fruit Smoothies

In this episode: What is angel hair candy? Why does weight watchers count fruit in smoothies? What is diastatic malt and should you be using it? Are mukbang videos fake?

Bread Recipe used in this episode:

750g (26.46 ounces) or 5 cups (note Australian cups are 250mL (8.45 fluid ounces) and USA cups are 200mL (6.76 fluid ounces) so in US cups this would be 6 1/4 cups) Plain Flour
450mL (15.22 fluid ounces) Water
60mL (2.03 fluid ounces) Oil
2 Tablespoons Sugar (optional – effects flavour, crust colour and texture, if you want a crunchy crust leave it out)
1/2 tsp salt
1.5g (0.05 ounces) diastatic malt (optional – effects flavour. Note the diastatic malt that I have is just diastatic malt, other brands sell this mixed or “watered-down” with flour, in that case use the amount they suggest on their packet. Adding too much diastatic malt will have the same effect as adding too much sugar.)

Knead all the ingredients together until smooth and stretchy (you can use a stand mixer or bread machine or do this by hand).
Cover and leave in a warm place to rise for approximately 1 hour.
Once it has doubled in size knock it down, shape and put into the container you are going to bake it in. Leave to to rise again for 40 minutes to an hour depending on room temperature. Note if you leave to to rise too long you will end up with an air pocket at the top of your bread.
Bake in the oven at 180C (356 degrees Fahrenheit) until it reaches 99C (210.2 degrees Fahrenheit) inside the loaf. If you don’t have a thermometer you can tap the bottom of the loaf tin to see if it sounds hollow.

Pashmak Paste
150g (5.29 ounces) sesame seeds, ground
125g (4.41 ounces) oil
75g (2.65 ounces) flour
Combine sesame seeds, and oil in a blender until smooth. Pour into a pan with the flour and stir over heat until it thickens into a paste. Place in a bowl in the oven at 60C (140 degrees Fahrenheit) to keep warm for when you are ready to use it.

2 trays & rice
Place in the oven a tray filled with rice topped with another tray – this gives you a warm work surface which will give you a little more time to stretch and work with the sugar.

Pashmak
175g (6.17 ounces) sugar
1235mL (41.76 fluid ounces) water
50g (1.76 ounces) glucose syrup
1 pinch citric acid

video directions here: https://www.howtocookthat.net/public_html/dragons-beard-pashmak-recipe-cotton-candy/

Heat sugar, water, glucose and citric acid stirring until the sugar is dissolved. Wash down the sides of the pan with a wet pastry brush. Leave to boil unstirred until it reaches 130C (266 degrees Fahrenheit). Too hot and you wont be able to stretch it fine, too cold and it will be soggy and not set. Immediately remove from the heat and pour onto a warmed metal tray. Using a metal scraper as the edges start to cool fold them into the middle, allowing the whole thing to cool evenly. Once it is getting firm put on two pairs of silicone gloves, one over the top of the other – this will give you the better protection from the heat.

My Cookbook

Stores that sell my book listed by country: http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.