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Renowned knees and cotton buns

Welcome to another episode of Cook with Mickey. Here we are here in India. Today I am going to prepare a very easy, simple dish. Buy this knee which has already been dried or soaked. I've already left it to fight. Here Angelina you can come to see the viewers. I take the fork. So I've already cut the knee and put it in the tank. And while the knee is braising, we will make a mixture to pour over it. Here we have cream, we will add horseradish. This is a very easy one quick recipe. And we will add I love you. I'll add some more later spices. I will add the prunes from above. And here it is. We'll mix it up. So here we mixed cream, horseradish, milleram. When the knee is felled, we will put it in an earthen pot and put it all nicely it gets baked. A very quick and high-quality recipe. Usually in restaurants you get that

Transcript — English (International)
  1. Welcome to another episode of Cook with Mickey. Here we are here in India.
  2. Today I am going to prepare a very easy, simple dish. Buy this knee
  3. which has already been dried or soaked. I've already left it to fight. Here
  4. Angelina you can come to see the viewers.
  5. I take the fork. So I've already cut the knee and put it in the tank.
  6. And while the knee is braising, we will make a mixture to pour over it. Here
  7. we have cream, we will add horseradish. This is a very easy one quick recipe. And we will add
  8. I love you. I'll add some more later
  9. spices. I will add the prunes from above. And here it is. We'll mix it up.
  10. So here we mixed cream, horseradish, milleram.
  11. When the knee is felled, we will put it in an earthen pot and put it all nicely
  12. it gets baked. A very quick and high-quality recipe. Usually in restaurants you get that
  13. they offer baked knuckle with this Reno. It looks like this. Very
  14. quickly, simply literally how long you need to knock down this one that is already
  15. half-baked knee or dry. So you need about 20 minutes to half an hour
  16. it is boiled and baked for 10 to 15 minutes. And the dish is literally ready for
  17. about an hour. So this dish is also practical. So you will see when
  18. knock down the knees. We continue. And don't think that the show will be over quickly
  19. Angelina will prepare. What is Angelina's name?
  20. Cotton rolls. Cotton rolls. So there will be cotton
  21. buns and knee. Well, dear viewers, as I said, this
  22. is a very easy and simple dish that anyone can make. So buy it
  23. knee, knock it down and put it, for example, in an earthen vessel like this. Now I will
  24. I put the previous one. I also poured a little of this earthenware
  25. oil. You can also fat. And now all this is hot son, hot
  26. put in this. Very easy, very simple and strong
  27. delicious dish. Many restaurants serve this dish.
  28. Dad, when did you cook? And son, while you were playing dad
  29. it is not. Here it is. Just to wash my hands. Angelina
  30. We were filming. Right?
  31. Yes yes. Well, we didn't film how it was cooked. Here we put it here. So we will add
  32. very since it is already salted with very little salt.
  33. And we will add pepper. Only pepper and salt goes from spices to nothing
  34. more.
  35. And now we add here we have as we said ren mileram.
  36. Renn, milleram and cream. Here, I'll take a spoon. Angelina
  37. horseradish, horseradish milleram and cream.
  38. Hey, Bato. Here it is. And now we'll mix it up and see if we need more. It should
  39. a little more. We will add more milers. Here it is. And we'll add more horseradish.
  40. Here is more horseradish and miller. And now we're going to mix it all up with this knee.
  41. So this is no science. A very simple dish, but very tasty. Here
  42. look Angelina how it looks. We will put four to five prunes from
  43. up and we'll put it to bake. Someone put an egg, I didn't.
  44. Here we put the prunes and
  45. that's it. Let it bake for about ten minutes.
  46. Here it is. That's it. Angelina I am my food
  47. literally finished.
  48. You saw it. We don't get to be at the farm all the time on Monday. Me
  49. on monday you want one prune.
  50. On Monday, we will arrive at the farm and start another episode from the farm. They saw it
  51. you, we were in Kupinovo. Now we are back in India because my work is what it is
  52. that we can't be in one place all the time because I go every week
  53. every weekend I go to those weddings and flying starts and our cooking. We have to
  54. to harmonize all that. So from Monday we will be about two weeks.
  55. I am doing a wedding in the vicinity of my farm. That's how it was set up. So we will
  56. there, like mom's father, to go down
  57. Ade this one so we will continue. So now this episode is on and it will be on Sunday
  58. from here. So next Thursday we are looking at the farm. We continue farming
  59. stories. Well, you'll have to wait to see what this knee looks like when it's done
  60. it bakes. And Angelina takes up the baton and makes cotton rolls that are made from
  61. flour, they are not made of cotton. So you know. Greetings. Well yes. I bought it here
  62. a t-shirt on the theme of Anthony Bourdain, the famous chef and travel writer, and much, much more
  63. is missing. Borden has sadly passed away. This is the man I loved the most
  64. to watch of all cooking shows. I loved watching Bourdain the most.
  65. Dear viewers, I have never been faster. Here you can record Angelina. It's over.
  66. My food is ready. So, the knee with the reputation of Milleram is baked. Look here
  67. what she looks like. Now I'm going to serve.
  68. That's what they serve you in restaurants today. Very easy, simple code
  69. you can save the house and the knee is not expensive.
  70. A fantasy.
  71. You see, we also have a guest. I'll give him this
  72. I serve. Here is a plum. Here it is. I'll put Angelina away so you don't
  73. it bothers me. In this episode, I am Angelina's guest at your place. Just to get this out of the way. Me
  74. I'll put it away now so you don't mind. Well, dear viewers
  75. so much from me in this episode. So I prepared one
  76. a dish that is prepared for the tili chas. Here you can see how it looks. And the star of this one
  77. episode will be my dear wife Angelina. Quince without screaming. Let's go
  78. I can see what they are screaming. Angelina starts with the rolls. Just to check what these
  79. they're working. [scream] Hey, what are you screaming about? What are you screaming about? Dunja, what are you doing?
  80. Look now. Why don't you listen to anything?
  81. Look. [scream] There you see they're playing. I said they're screaming, and
  82. it screams with happiness. Angelina, we take over the baton. We're just going to make a change.
  83. Here you go bug. And I'll make the phone call. So welcome, dear viewers, from me too
  84. our new show Cook with Mickey.
  85. E show will be at our place in our kitchen. We haven't been here for a long time.
  86. I want to tell you that I'm not as lucky as my Mickey, so I'll make it quick
  87. I make it all split that knee and that it is all twisted. Done. These are
  88. rolls that are definitely the softest I've ever eaten and they're very nice.
  89. I advise everyone who watches and likes to knead the dough at home because the family will love it
  90. delight. and some guests who will come to your place.
  91. I have prepared the material that we will use today.
  92. No no. You can look here. To begin with
  93. we will mix the yeast with warm milk. And when
  94. mix yeast with warm milk and add one spoonful of sugar. Yes.
  95. Now you will see how it is done. Before we put the yeast, sugar and warm
  96. milk, I'm going to show you what ingredients you need to make these cotton balls.
  97. Here we have one whole yeast, one tablespoon of sugar,
  98. six tablespoons of oil, 25 g
  99. salt, 25 g of salt, 1 dl of milk, yogurt that has been at room temperature,
  100. one whole egg that goes into the batter. This is the egg yolk that we will coat with
  101. up. And here there are 3 dl of milk. warm and 700 g of flour and a spoonful of vinegar.
  102. What you have now seen, strictly adhere to these measures so that your muffins will be
  103. were so soft, cottony. Now first we will put one whole yeast that is alone
  104. I previously crumbled here. So, one whole yeast, then 3 dl of warm milk
  105. and in one whole yeast and milk we will put one spoon. I measured here. One
  106. spoon of sugar. We will do that now
  107. we stir. 3 dl of milk, one yeast and one spoon
  108. sugar. It would be good if you had one like this
  109. a device like a wire that whips this well and
  110. this yeast dissolves in this milk.
  111. Here it is. This is good now. Cover with a cloth
  112. this milk. We cover this milk, yeast and
  113. sugar to add a little. When it arrives, we will continue with the preparation and you will see how
  114. are very easy to make. The best rolls, the softest. Take a look
  115. further. The yeast came with milk and sugar. Take a look. One dozen
  116. I left it covered for a minute, isn't it quite warm. In this mixture
  117. first we put the liquid ingredients. Here we have six tablespoons of oil. Look yes
  118. put the exact measure so that your buns are just as good as they are. Here we have 1 dl
  119. of yogurt at room temperature. That is just as important.
  120. Then we put one whole egg.
  121. Here it is.
  122. That's why this metal one is convenient for you.
  123. Is it easy to break all the ingredients inside with it? Then here we have 25 g.
  124. I measured exactly, look here. I also put a scale.
  125. We have 25 g of salt. Now I'll have a little bit of it here. Here it is.
  126. 25 g of salt. Then we put one spoonful of vinegar.
  127. It's the first time I've seen vinegar go into a bun.
  128. Yes. And even when you put vinegar it is softer
  129. the dough stays fresh for longer.
  130. Here it is. Now that I have put all the ingredients I need, here it is
  131. only the yolks are left. That's for coating.
  132. Here we have 700 g of flour. In these 700 g of flour, you must have after and for
  133. sprinkling exactly 700 g - no less and no more. Do not put do not put 700 g pa
  134. then add it later. Not if we do what we normally do.
  135. As we usually do. That's why I'll leave some flour now.
  136. This dough will be as sticky as it is soft, but that's really the point
  137. such a dough will be. Now I'm going to put more flour in here. I'll leave a little. Here it is
  138. I left it at the bottom for later. And this way I will try a little first
  139. Let me mix it up. Here it is.
  140. And when we have mixed these ingredients, now I will knead it by hand since this is exactly how I like it
  141. don't go with this one anymore. I should have added gradually, but I did
  142. Hurry up. Here it is.
  143. You can see how wonderful this dough is and the one after it starts to rise
  144. separates and is very important as every time I show you for this
  145. dough to knead it well. I'll put him like this next to me. I know you always say yes
  146. I put a container from above or something. Here I will try to put it now. But in vain
  147. I work so hard that the surface cannot support my work.
  148. I am so strong. Here it is. And now just mix it well like this
  149. all these ingredients, especially the flour, because then it will be softer.
  150. Wow, this is beautiful.
  151. That they already seem soft. Soft. Nice. You see how it is
  152. united all the way. And we will add a little more flour here.
  153. And look at these. And look at these sneaking around.
  154. now this is a great dough. When it started to separate like this,
  155. now I'm going to shake it out here on this surface. Here it is.
  156. to clean it well.
  157. And we will use this container further
  158. for Here it is. I still have some flour left here, that's why I left it so that I could
  159. to separate from the fingers. And literally just this
  160. knead. See how it is for now until we knead it well. Here I am
  161. put the flour. Then I glued a little. It doesn't matter. Here it is. So just like this
  162. you take the dough and inward.
  163. A little more flour is needed.
  164. No, no, don't give me everything. No, no. Well, there is as much as you want.
  165. Now I will separate.
  166. a little. Yes, I have to admit, this flour is a bit tricky. I have bought in
  167. Pepka. I say the same thing every time. That putty. putty.
  168. So where is it? So Miki stayed on the farm. I thought
  169. I will knead there. Half of our things remain on the farm. Well then here we have this here and
  170. there until we agree a little bit. It will be all good. E
  171. here it is. That's the dough. Now we're going to speed things up a bit here with
  172. flour. So feel free. It should be a little sticky like this. We will do it later
  173. still move when I'm here.
  174. And now it should stay there too. Is that right? That's where it should stay now. Miroslav,
  175. cotton rolls are mixed. Here you can see what the dough looks like. So
  176. it's not as nice spherical as we are used to. It is more gooey and
  177. sticky. But afterwards I left some flour here, so I'll go with that
  178. I guess. And now we match it and put it to rest. Dough when you
  179. it doubles then it can go on to production. Well, now we will check whether
  180. are our rolls - wow, they arrived nicely. Excellent. That's exactly what dough is when
  181. you double that is enough. Look at the dough here, how beautiful it is.
  182. See this. It's really nice. Now I will go to him
  183. I shake it off. I'll do it a little before that - yes, I floured this base and now I'll do it with this little bit
  184. with my hands to shake it off. Here it is.
  185. It's still a little sticky, but that's normal.
  186. And here it is. Uuu the dough is ready. Now just take it easy
  187. This is how you put it inside.
  188. and we'll just pass it on a bit. Not much. You see, it stuck to me
  189. fingers because the dough is sticky. That's what I warned you about right away. That's why
  190. cotton rolls are soft and beautiful.
  191. And from this amount of dough, I will make two
  192. general Our sizes will be a little bigger.
  193. Here are two of them. We'll give this one a go for now
  194. let's delay a bit. Just to flour it. Here she is. It will be delayed here.
  195. to make it. Here it is.
  196. Voja shoots better than me. These generals.
  197. Of this obga. It's just a little like this. Look here. It won't be that much further
  198. to glue.
  199. And that's all. So, when you make the dough in an obge, the production goes on immediately
  200. dough, that is, we immediately make our rolls. I left some more flour
  201. so I will put but very little. So this flour is all that goes into those 700 g.
  202. So, a little bit from above.
  203. And here is the dough. Now I'm going to take the rolling pin and make the dough. Here in
  204. I have a slightly awkward rolling pin for the indji, i.e. it is a bit bigger. This is a rolling pin
  205. roughly for the noodles, but I had some left over on the farm. Here it is.
  206. Just slowly work this out.
  207. Now, when we make this dough, we need a little more flour from above
  208. as I can see that it has started to stick. Here it is.
  209. And the dough should not be too thick
  210. and not too thin either. It's about this thick. And now I'll tell you how much
  211. is that thickness so you know how to estimate when you make it. Only
  212. let me make it a bit like this so that it is exactly in a circle. That's about half the thickness
  213. little finger. Given that I now have an assistant who could not
  214. Wait, I'll give him a little. Here Bato, here you go. This
  215. you will make. Here's the dough for you to make rolls like mom. Here you go. E means
  216. half a finger of this little one is as thick as your dough. Now depending on who
  217. how big is his little finger. Here I am a little fatter.
  218. And we share
  219. Let's share this dough now.
  220. I will share it.
  221. like this because we like our rolls to be a little bigger.
  222. And this part is a little thicker, so I'll make it this long
  223. to share. Here are the rolls.
  224. Take it easy, son. And now we will give those rolls
  225. we fill with cheese and ham because that's what we like best. I apologize now
  226. since Bata mixed his fingers a little here and spoiled my dough a little. I don't care anymore
  227. the kind of round shape. So, as standard, we put it in each roll
  228. a bit of cheese each and I'll put the ham that Mickey has already sliced ​​thinly.
  229. And I don't want to put a lot of that ham. Just because
  230. the ham is very salty, and you can put as much as you want. Here we go
  231. came out here, so we'll add it there. If you put some salami, some
  232. ham, then you can put more. I'm not going to put so much now that it wouldn't
  233. were these rolls oversalted. So, I will literally put one - two on
  234. to smell each roll cleanly. Because if I overdo this ham, I'll have rolls
  235. too salty, and that is not our goal. Here it is.
  236. And these buns are ready for now. I put the tray in and I put this cake
  237. paper and roll these rolls.
  238. Here they are. Just take it easy with them. They are sticky.
  239. And further. Here it is. I will put a little more flour on my hands so they don't stick. That's it
  240. the only tricky thing about these rolls is that they stick to your fingers. Well, because there is none
  241. enough flour. That's why they are so soft. They are called cotton rolls. I will
  242. try to make them look as aesthetically pleasing as possible. Although honestly yes
  243. I say, dear viewers, considering the conditions in which we work,
  244. well they fall out. Bata was a little earlier. He created a whole circus for me there
  245. buns. You saw it yourself. I messed up this shape a bit, but here it is
  246. I will try.
  247. Here it is. How does mom still have water?
  248. Well, I can't aa aa it hurts me.
  249. Are you sane? Here it is.
  250. This dough is so nice that I can taste them right while they are still waiting
  251. to wrap themselves up to grow. Here it is.
  252. Now
  253. Here it is. We will not touch them now. Here, take a look at this current tour. I will now
  254. to finish this dough as well. Well, when we're done, we'll move on
  255. we are coating and you will see how the next step goes. I wrapped everything up now
  256. these muffins. You can see what they are like. And these, for example, are a little softer for me because of that
  257. they are not so nicely curled. And here I added more flour, I saw that it was for me
  258. the rest. Mostly solid. I am satisfied. Now we will cover them and
  259. we leave them like that for about 15 minutes so that they rise a little more. We still go to them
  260. we coat. I have everything ready here, and after that they go directly into the oven. Well
  261. we'll see in 15 minutes. And our rolls are ready. See how they are
  262. they grew nicely. I'm going to put only a little bit of yolk into this
  263. add milk and we will mix it.
  264. And with that we will cover these buns of ours.
  265. Here it is. Now you can catch him a bit here too, you see
  266. What about him?
  267. Bl - ll, bl - ll. Blah blah. Bl - ll, ha - ha.
  268. here it is. And now you coat each one like that.
  269. And what is also important about these buns? When I have baked them now, I take them out of the oven
  270. oven, I'll coat them with while they're hot
  271. they are coated with oil and then remain soft and beautiful.
  272. You can put any seeds you want on these rolls. We, for example
  273. we love Kim the most. That is, I have to admit that I love Kim the most.
  274. Mine like the same, but they also like sesame. But this time alone
  275. I bought Kima and I will use them to go with Kima
  276. to sprinkle them.
  277. Here they are.
  278. You put what you want. You can those black sesame seeds, I can white sesame,
  279. whatever you think. And you can also not put anything on them if you prefer
  280. it fits. This is how we love it.
  281. And by God, these will turn out really nice. I hope my housemates will like it.
  282. If they like it, you'll like it too. And now we put it in an oven heated to 200°
  283. we are still baking. So you'll see what they look like when I take them out. Good.
  284. And wife, all honor to you. Look at this. Vojo record this. Look at this. Aw.
  285. Angelina. Congratulations to your wife - friend Tito.
  286. I thought there would be a real one. Well, we can't do it on television.
  287. What do you say? They are so beautiful, soft. Look. Fantasy.
  288. Check out the show. Here's someone attacking Viber. There is certainly no money for an ordinary one
  289. call. Maybe from abroad. And I want to show the viewers how much they are
  290. these muffins are good. Here you see, see how they are
  291. soft.
  292. Very soft. Now, as far as you can see through the camera, they are excellent. And also
  293. the taste is excellent. I've already tried them. So housewives feel free to make these
  294. rolls, you won't go wrong and when you make them let me know in the comments how
  295. you succeeded. Send us a picture on Instagram. We like to see
  296. that you can do the same. So this was today's show. I hope so
  297. you enjoyed yourself and see you in some new adventure. Bye.