Exploring the Magic of Buckwheat Baking with Alison Roman

As we step into my favorite Bakery in Brooklyn, I'm excited to discover some of the secrets behind my favorite sweet spots. Banqu Zachary gulper has trained with some of the best pastry chefs and bakers in not just the country but the entire world. When you go inside, you can see all of the breads and the most insane croissants you've ever seen. He makes these amazing chocolate buckwheat cookies that we're going to go inside and learn how to make.

I've got everything already scaled out for us, and you'll notice if you bake a chocolate cookie or a cake or something with wheat flour and then you bake something with r wheat flour everybody in your house would be like "oh that's different so it's familiar you're still like oh these are cookies but it's just something a little different which just really nice it's awesome and it smells really good it smells kind of nutty and just like way more complex than you know regular flour to get it going. We're essentially going to just do the sugar and the butter literally a half pound of butter I'm going to go ahead and put in all of the buckwheat flour there's something very special about the combination of Buckwheat with sugar and butter it's just classic magical.

Going to put the leaver which is baking powder so when you're baking with cocoa powder a little bit will go a long way. I'm going to cool it on the cocoa powder here it goes that's low speed so imagine if i' done that in high speed I'm going to pour in the espresso drop in my chocolate chips what are I'm going to just have to do some investigating adorable and delicious that's sort of I realized my criteria for how much I'll enjoy something how cute it is these really pass the chest good butter good cocoa powder good coffee makes a good cookie and then I'm just trying to incorporate them and once they're Incorporated which is right about now we're done.

Can I do the thing you want to taste it yeah what if you had forgotten the ingredient you wouldn't know until you eat the dough there's like almost no espresso in that at all but it you really taste it m it's like really nice. I just roll it out as if it were like a bagette than your cookies add some powdered sugar during the baking process is going to give it this very interesting look as it crackles apart to look a little bit like the landscape of the Moon eting we have a cookie affirmative something like that a little mysterious mystery cookie. I'm going to take a little bit of salt makes the whole thing just lunch and then flavor-wise the salt always helps it adds texture and amplifies the flavor of not just the bucklee flour but of the chocolate chocolate chips the espresso.

I literally can't wait anymore so can we put these in the oven 30 seconds out they look great they look perfect that would be the timer and when this comes out it's going to be 400°. So stand back or oh my God feel so good go okay so now we can see the contrast of the powdered sugar to the cracked open element of the cookie isn't that nice yeah it's really nice. So if it were up to me I would probably just take them out of the oven and then like try and eat it immediately but they're not really ready no you can tell because it's sort of flimsy like that it looks like it wants to crumble apart so they're even more susceptible to the to the crumblies I just made that up this rare disease that affects hot cookies the crumblies.

We're going to let these cool properly cuz we're adults yes we can handle professional we can wait as you can see it's not jiggly it's not very crumbly it's perfect awesome awesome these are so good they really are they feel really light can we just stop talking to eat for a minute sorry blah blah blah everything just kind of really Vibes together there's like a little bitterness from buckwheat flour chocolatey from the cocoa powder and the chocolate chips and then the salt making beautiful cookie magic. I'm missing a glassic m I'm so excited milk and cookies there's maybe nothing better than baking with Buckwheat flour.

Baking with Buckwheat Flour: A Magical Experience

As we dive into the world of buckwheat baking, we discover that it's not just about using buckwheat flour but also understanding its unique properties and how to incorporate them into our recipes. The combination of buckwheat with sugar and butter is a classic magic that creates a deliciously complex flavor profile. When you're baking with cocoa powder, a little bit will go a long way.

The aroma of freshly baked goods wafts through the air as we prepare for our experiment. We've got all the ingredients ready, including the essential oil, which adds an extra layer of flavor to our cookies. Buckwheat flour has a nutty taste and a coarser texture than wheat flour, making it perfect for adding depth and character to our baked goods.

As we mix and measure our ingredients, we're not just combining individual components but also creating something new and unique. The process of baking is an art that requires patience, skill, and attention to detail. We're about to embark on a journey that will take us from mixing bowls to the oven, where our creations will come to life.

The Magic of Buckwheat Flour: A Game-Changer in Baking

Buckwheat flour has become increasingly popular in recent years due to its numerous health benefits and unique flavor profile. It's high in protein, fiber, and essential minerals, making it an excellent addition to a healthy diet. The grain is also gluten-free, making it perfect for those with dietary restrictions.

In terms of flavor, buckwheat flour has a nutty taste that complements a wide range of ingredients. When used in combination with sugar and butter, it creates a deliciously complex flavor profile that's hard to resist. Buckwheat flour is also high in antioxidants, which helps protect the body against free radicals.

Whether you're a seasoned baker or a beginner looking for new recipes, buckwheat flour is an excellent addition to your pantry. Its versatility and unique properties make it perfect for adding depth and character to your baked goods. So, let's get baking with Buckwheat flour and discover the magic that lies within!

"WEBVTTKind: captionsLanguage: eneverything just kind of really Vibes together it's making a beautiful cookie magic I really love this cookie a really good cooking I'm Alison Roman senior associate food editor at Bona PE come with me as I discover some of the secrets behind my favorite sweet spots hi guys I am here in front of my favorite Bakery in Brooklyn banqu Zachary gulper has trained with some of the best pastry chefs and Bakers in not just the country but the entire world when you go inside you can see all of the Breads and the most insane croissants you've ever seen he makes these amazing chocolate buckwheat cookies so we're going to go inside meet Zachary learn all about buckwheat baking with grains and how to make one of the most delightful little cookies in all the land so I've got everything already scaled out for us you'll notice if you bake a chocolate cookie or a cake or something with wheat flour and then you bake something with r wheat flour everybody in your house would be like oh that's different so it's familiar you're still like oh these are cookies but it's just something a little different which just really nice it's awesome and it smells really good it smells kind of nutty and just like way more complex than you know regular flour to get it going we're essentially going to just do the sugar and the butter literally a half pound of butter I'm going to go ahead and put in all of the buckwheat flour there's something very special about the combination of Buckwheat with sugar and butter it's just classic magical going to put the leaver which is baking powder so when you're baking with cocoa powder a little bit will go a long way so cool it on the cocoa powder here it goes that's low speed so imagine if i' done that in high speed I'm going to pour in the espresso drop in my chocolate chips what are I'm going to just have to do some investigating adorable and delicious that's sort of I realized my criteria for how much I'll enjoy something how cute it is these really pass the chest good butter good cocoa powder good coffee makes a good cookie and then I'm just trying to incorporate them and once they're Incorporated which is right about now we're done can I do the thing you want to taste it yeah what if you had forgotten the ingredient you wouldn't know until you eat the dough there's like almost no espresso in that at all but it you really taste it m it's like really nice I just roll it out as if it were like a bagette than your cookies add some powdered sugar during the baking process is going to give it this very interesting look as it crackles apart to look a little bit like the landscape of the Moon eting we have a cookie affirmative something like that a little mysterious mystery cookie I'm going to take a little bit of salt makes the whole thing just lunch and then flavor-wise the salt always helps it adds texture and amplifies the flavor of not just the bucklee flour but of the chocolate chocolate chips the espresso I literally can't wait anymore so can we put these in the oven 30 seconds out they look great they look perfect that would be the timer and when this comes out it's going to be 400°. so stand back or oh my God feel so good go okay so now we can see the contrast of the powdered sugar to the cracked open element of the cookie isn't that nice yeah it's really nice so if it were up to me I would probably just take them out of the oven and then like try and eat it immediately but they're not really ready no you can tell because it's sort of flimsy like that it looks like it wants to crumble apart so they're even more susceptible to the to the crumblies I just made that up this rare disease that affects hot cookies the crumblies we're going to let these cool properly cuz we're adults yes we can handle professional we can wait as you can see it's not jiggly it's not very crumbly it's perfect awesome awesome these are so good they really are they feel really light can we just stop talking to eat for a minute sorry blah blah blah everything just kind of really Vibes together there's like a little bitterness from buckwheat flour chocolatey from the cocoa powder and the chocolate chips and then the salt making beautiful cookie magic I'm missing a glassic m I'm so excited milk and cookies there's maybe nothing better thank you so much for having me for sharing your cookie recipe with me for teaching me about baking with Buckle flour let me know how you're baking with Buckle flour in the comments below and don't forget to subscribe to the B te Channel Cheers Cheerseverything just kind of really Vibes together it's making a beautiful cookie magic I really love this cookie a really good cooking I'm Alison Roman senior associate food editor at Bona PE come with me as I discover some of the secrets behind my favorite sweet spots hi guys I am here in front of my favorite Bakery in Brooklyn banqu Zachary gulper has trained with some of the best pastry chefs and Bakers in not just the country but the entire world when you go inside you can see all of the Breads and the most insane croissants you've ever seen he makes these amazing chocolate buckwheat cookies so we're going to go inside meet Zachary learn all about buckwheat baking with grains and how to make one of the most delightful little cookies in all the land so I've got everything already scaled out for us you'll notice if you bake a chocolate cookie or a cake or something with wheat flour and then you bake something with r wheat flour everybody in your house would be like oh that's different so it's familiar you're still like oh these are cookies but it's just something a little different which just really nice it's awesome and it smells really good it smells kind of nutty and just like way more complex than you know regular flour to get it going we're essentially going to just do the sugar and the butter literally a half pound of butter I'm going to go ahead and put in all of the buckwheat flour there's something very special about the combination of Buckwheat with sugar and butter it's just classic magical going to put the leaver which is baking powder so when you're baking with cocoa powder a little bit will go a long way so cool it on the cocoa powder here it goes that's low speed so imagine if i' done that in high speed I'm going to pour in the espresso drop in my chocolate chips what are I'm going to just have to do some investigating adorable and delicious that's sort of I realized my criteria for how much I'll enjoy something how cute it is these really pass the chest good butter good cocoa powder good coffee makes a good cookie and then I'm just trying to incorporate them and once they're Incorporated which is right about now we're done can I do the thing you want to taste it yeah what if you had forgotten the ingredient you wouldn't know until you eat the dough there's like almost no espresso in that at all but it you really taste it m it's like really nice I just roll it out as if it were like a bagette than your cookies add some powdered sugar during the baking process is going to give it this very interesting look as it crackles apart to look a little bit like the landscape of the Moon eting we have a cookie affirmative something like that a little mysterious mystery cookie I'm going to take a little bit of salt makes the whole thing just lunch and then flavor-wise the salt always helps it adds texture and amplifies the flavor of not just the bucklee flour but of the chocolate chocolate chips the espresso I literally can't wait anymore so can we put these in the oven 30 seconds out they look great they look perfect that would be the timer and when this comes out it's going to be 400°. so stand back or oh my God feel so good go okay so now we can see the contrast of the powdered sugar to the cracked open element of the cookie isn't that nice yeah it's really nice so if it were up to me I would probably just take them out of the oven and then like try and eat it immediately but they're not really ready no you can tell because it's sort of flimsy like that it looks like it wants to crumble apart so they're even more susceptible to the to the crumblies I just made that up this rare disease that affects hot cookies the crumblies we're going to let these cool properly cuz we're adults yes we can handle professional we can wait as you can see it's not jiggly it's not very crumbly it's perfect awesome awesome these are so good they really are they feel really light can we just stop talking to eat for a minute sorry blah blah blah everything just kind of really Vibes together there's like a little bitterness from buckwheat flour chocolatey from the cocoa powder and the chocolate chips and then the salt making beautiful cookie magic I'm missing a glassic m I'm so excited milk and cookies there's maybe nothing better thank you so much for having me for sharing your cookie recipe with me for teaching me about baking with Buckle flour let me know how you're baking with Buckle flour in the comments below and don't forget to subscribe to the B te Channel Cheers Cheers\n"