Ladyfingers Recipe Demonstration - Joyofbaking.com
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- čas přidán 21. 08. 2024
- Recipe here: www.joyofbaking...
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Ladyfingers. You may know them as Ladyfingers but these long finger- or oval- shaped sponge cookies are also known around the world as Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits, Savoy biscuits (Savoiardi) and biscuits la cuiller. Although these delicate and sweet tasting sponge cookies can be eaten on their own or as an accompaniment to ice creams and sorbets, they really shine when soaked in a syrup and used as part of more complex desserts such as Tiramisu, English Trifles, or Charlottes.
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I love her. She explains stuff in a real comforting and maternal way.
Maternal??? gender stereotype !!! maternal is society , culture attitude is a 'myth'' scientific prove.
@@Daisy.florina sorry I offended you
@@chippewaoutlaw7634 Is better and perceiving people/joy as and individual rather what society /culture dictates to us to perceive people in a biased, gender stereotype ,sexist etc, she is unique person displaying her ''character as a person as with her own individuality.
@@Daisy.florina if you’re American then I’m pretty sure I know who you will be voting for in this year’s presidential election
Yeah ... she is the best I love her
Being in quarantine, I had to reduce my shopping time. So I needed to make ladyfingers at home. Thank you. It's very useful and detailed.
I felt so compelled to leave a comment after watching this video in the hopes of helping people weed through the countless recipes & videos that exist. This women is a true profession, I say this as a fellow pro. Technically this is a simple recipe if you were to just read the ingredients, however the devil is in the details & the simpler the recipe the harder it is to hide the mistakes. Stephanie explained every nuance & the reasons she was doing what she was doing, she missed absolutely nothing, step by step, everything was explained & shown. Anyone can tell you to whip egg whites to stiff peaks but unless your experienced, how would you know what is optimal & if this is wrong, the cookie is wrong. She even explained the simple task of separating the eggs & the proper mixer attachment to use, note she not only stated measurements but also weights. And if I could offer one tip that you should consider adopting that can really make a big difference, adopt weighing your ingredients instead of measuring. As I said Stephanie is a real pro & a true credit to the culinary arts!
In many lady fingers' videos, I've watched that most people would mix the egg yolk and egg white mixture first then add flour. I'm seriously asking coz I'm new at this, do you think that the method in this video is the best?
For Tiramisu, you may want to additional bake the ladyfingers at lower temperature (e.g, 120-150C for 10min) to make them drier (so they will soak up more coffee and less soft). It also works well to make softened ladyfingers back to crimpy.
I have a 10-person, plated, dessert-trio order for a double birthday next week. The request was to use Nutella in all three options. I'm thinking about a Nutella Terimisu, a Nutella 3" tart and a mini nutella brownie with a #20-scoop of a nutella mousse a top. I'm really grateful for you're videos, they are the most precise and accurate. Thanks for being my teacher.
I never knew ladyfingers were a pretty simple recipe! On a side note, your dog was so cute at the end!
i agree with you on breaking the egg fresh from the fridge.easy to separate.im looking for a recipe that my grandma,aunts have been baking whenever we have a celebration like fiesta or birthday. the name is browas.cant find it in youtube so i change my search to ladyfinger bec thats what the english term for browas.now i can make it by following ur recipe.this is my all time favorite .this is one of my hometown in the phillipines famous of as our own local dilicasy aside from torta(a buttery small cake made of eggyolks,flour,margarine ,sugar,baking powder veg.oil,milk and vanilla)
Hey Stephanie I loved your tip on twisting the piping bag to prevent the mixture from coming out, I've definitely had that problem before :) Awesome video as always!
brilliant. Great job. Just made my homemade mascarpone and decided I wanted go the whole from scratch route, you are my missing link. And quite articulate and useful.
Thank Stephanie, I do use them as layers in the Tiramisu...
God bless you mam ....at last I found a recipe for my favorite biscuit since I was a kid, never came to my mind that this is a chiffon recipe as easy as that....ohh my goodness, thank you sooo much
You have fans all the way from Africa... i love trying out your recipes they are so easy and they always turn out great. just voted for you, hope you win.
Yesterday I tried to make Ladyfingers from your great step-by-step recipe. It was my first time so a bit strugglling to get the piping process done. But it was okay. The taste was good and light & soft! Thank you very much _/\_ Now you have a fan from Bangkok :-)
Looks so yummy and I always wanted to make these but didn't know how to! Thank you for showing us step by step on how to make them! Definitely going to try this out soon! Thank you so much Stephanie and I have voted in all 3 categories for you! I hope you will win because you so deserve it! Thanks again for all your excellent videos! We appreciate you so much
I love how precisely you explain everything and in baking it's very important... Enjoy watching you
Good luck in the Taste Awards! I just finished voting for you. I think your videos and recipes are awesome! I've already tried several of your recipes and they all turned out great!
I voted for you. Love watching your videos, especially love you measurement conversion into gram and ml since I come from Europe. Thank you Stephanie. Hope you win. You're the best.
Hi Jo, its my first time to write but I have always appreciated and loved what you are showing in your fruitful Chanel and best recipes you have always shared with honesty.
I really admire you and wish all the best.
Note: If you may need any thing from Saudi
PLEASE DO NOT HESITATE TO ASK ME.
My best regards to you and to your family.
HUSSAIN.
At 15:58 when you were tasting the ladyfingers your doggies was looking from the door in the background to ask a chance for him to taste as well, then he opened the door and came in. hahaha.... very cute!! :)
Chrysanths should you get a drink from me}
I thought you were joking but it is true
Such a Great recipe, I try to buy some Savoiardi at the supermaket here in Mexico and it was so expensive, it was crazy, I need it to make Tiramisu cake but now with this recipe I just make everything at home. Thanks for your help. Also I've try to watch some other Italian video recipes but I think yours is the best. I can understand evertyhing perfectly. Best regards from Mexico
Hi i just wanted to thank you for making such awesome videos like these. I have already voted for you. Everytime i bake something from your recipes my parents and grandparents are super amazed j learnt all these from youtube. Thank you again hehe
I really love how you demonstrate, step by step with inputs... a good teacher...👍 hoping to learn more.
I love that the dog just said "forget this, I'm going in!" Lol
My thoughts exactly. "She done filming yet, is she, is she...oh who cares, I'm coming in."
Love all your recipes so much!
I've just voted for you.
Good luck, Stephanie!
Excellent presentation, great calming voice for panicky first-timers, thorough instruction!!! Thank you and good luck to more videos!
Thank you for this! Any other recipe I’ve seen states they need 15mins in the oven, which is impossible! 8 mins sounds a lot more reasonable, so the other recipes must have their cooking times wrong.
It depends on whether you're oven is electric or gas. Electric ovens heat faster and cooking times are short.
You are truly an inspiration! Thanks for all of your amazing and easy-to-follow recipes and techniques, Stephanie. And your measurement conversions are so helpful (even though I'm an expat living in Cyprus). And BTW, you ROCK! :-)
I love this lady! She explains everything and she's a little neurotic/OCD and it makes me feel safe.
not just a great recipe, but also a lot helpful tips. very sweet! thank you
I loved your tip on twisting the piping bag to prevent the mixture from coming out. lool I have had this happen thought it was just me!!
I just love the way you demonstrate your fabulous recipes 😍😍😍
You are amazing at cooking
I take all my sweet treats from you as I'm only a kid and I love sweet things :)
Thanks for being awesome
Banana splat👊
Dear Stephanie:
With Honesty, I Love Your Channel.
Thanksss
I voted for you. All the best, Stephanie!!
Don't look any further! This is the perfect recipe!
You made these? Are they crunchy or chewy?
i would love to have a cup of coffee with you and eat some of your lovely baking !!
Perfect perfect your are best baker in the world
I love your baking and i making these ladyfingers its comes out perfectly crispy and spongey
Thank u soo much for amazing recipes 😊
I baked one of your fruitcakes and it was a really succes, they all liked. I thank you very much for opening a page like this because i find recipes that are nice and easy to make. Have a nice 2015 .
16:00 little doggy in the window🐶
You are a good teacher for baking ❤
Very nice
Thank you for your clear demonstration. I found very clear to understand. I made them and they were a total hit.
The dog at the end is so cute!!!!
thank you so much for all the tips and also the european measurments :)
LOVE the template tips, and the tip on how to keep batter from coming out of the bag as I am filling it. I'm making eclairs, and these tips really help.
Will make tiramisu soon! Thank you so very much.
PS--I posted this video on my blog. Will vote.
Hi Stephanie you are a terrific baker and teacher
💯
This Ladyfingers recipe looks so delicious 😋 Stephanie.
The best video of Savoiardi !!!!!
I'd like to see the guys at the Sorted Food Channel do a collaboration with Stephanie Jaworski from the Joy Of Baking Channel.
N bh czseuo
Thanks for sharing your perfect recipes every time...let me say that If I were you I would’ve beaten the egg whites first so that I wouldn’t need to use an other bowl
Que buena demostración! Felicitaciones.
you are so nice and clear ,just share more baking products thank you
Mam Joy thank you so much. we call it in Philippines as BROAS.
Pericena
The original name are Pavesini because they originate from the town of Pavia in Italy.
Pavesini are a totally different one, in italy!
Love your dog
+Kiera Brown there isn't a dog, a man i though
+Zheng xu lim lol there's a dog at around 16:00 outside the window :)
I really enjoy your videos and how well you explain everything! . So i voted for you i do hope you win! :)
Amazing as always❤Love your dog just walked in by the time you started eating,s/he’s like “hey,eating alone?Wanna share some to me?
I love these! Thank you Stephanie.
I absolutely love these things and Will end up eating that whole batch.😜actually I would have to triple the recipe 🤣
Thank you Joy I believe you have just saved me a fortune.....to buy these here in South Africa cost a fortune 😩🤦♀️
There aren't many biscuits I like but these WOW 👌👏🇿🇦
Thankyou for the recipe! Will try this one day!
Thank you I'm always enjoying your videos 😁😁😁
I voted for all 3 categories,,Good Luck!! you deserve the wins!!!
I will be trying these at some point and using this to go by. Thanks so much for the video.
love this recipe and I love your dog even more..he just went in through your door, so cute...
Hi, stephanie I love to see ur recipes thanks naksh ur style of talking
puppy walked through the door just in time for some lady fingers. haha. so cute.
kitchen tidy and clean your kitchen ,it 's fresh in your kitchen.
you are the best...thanks...from merida, mexico
I have learned so much thx
I have found two very different types of lady fingers. I come across the hard crunchy ones at a local grocery store and didn't know what happened to them! Mine have always been super soft and fluffy even the ones I bought at the grocery. Then I went to a new grocery and they were so hard I thought they were really really stale. Mine at home are soft. I guess it is what you grew up with. Now if I ever need to buy them I go to my usual grocery store. So I am pro SOFT!!
Bea Long Yes, there are two types. The Italian Savoiardi are hard and crunchy while this recipe produces a ladyfinger with a softer texture.
Joy of Baking thanks so much . I love your site!! Your recipes are easy delicious and I keep up with you. Also voted for you a while back. Have a great day.
+Joy of Baking ui b hi mm jjki [
I love all your recipes
Im making these today!!!!!!!!!!!!!!!!!!!! im a kid!!
Love you mom! ♥️🤲🏻
Thank you Stephanie! Very nice recipe! :)
i love your dog 🐶❤
waoo they are looking so gorgeous...
Thanks you for your clear explanation. I made them and they were a hit.
Nice!!! I always wondered how they are made, now I know! :)
ooops the dog wants some ladyfingers haha
ū
The best recepie ever. Thank's
Wish you luck Stephanie thanks for all the videos and more easily recipes I enjoy cooking while watching your very yummy and sweetly cakes bread cookies and many more to come
hello you forget to mention to say how many degree wiil preheat the oven?
hello, my name is Danny, i plan on making these and i like to ask, can i add a small amount of coffee to the vanilla extract to get alittle coffee flavor in them?
Push
great work you do. i am going to try and make a DIY piping bag to store the batter in larger quantity over night OR DIY a larger bag that contains a larger volume of batter...will STATUS
i love your recipes they are so easy and delicious😍😍
I vote for. Good luck
Kosher salt just tastes more mild because the grains are larger. Larger grains correspond to less surface area per volume (a one square inch has 4x1 inch sides but 100 square inches has 4x10 inch sides, or 1:4 vs 100:40=>10:4). So kosher salt takes longer to dissolve and the same amount of salt tastes less salty compared to regular salt. Also, regular salt contains iodine which is good for your thyroid!
Ilove this recipe... lady finger .. thank you for sharing💖💗💟
You've been o CZcams for many years and I just found you. Did I miss where you stated the oven temperature? P.S. Love your Welsh or Irish Terrier.
400°F/200°C/Gas Mark 6
Cool mixer
I LOVE YOUR RECIPES!! I HOPE YOU WIN
Thank you so much for the video. I followed along with you and made these today. They came out perfect!
thank you I really enjoyed watching your video .
Thanks
I am craving tiramisu!
6:29 "Gradually add while your mixers on medium-high speed"
6:50 FULL BLAST OF EGG WHITES
Voted!Good luck!
you said cake flour.....what are the ingredients that make up the cake flour? or is it just all purpose flour or low protein flour ?
Thank you. I baked for my Tiramisu and it's yummy.
Thank you for your recipe !
Delicious! Thank you!
first comment!! love your videos Stephanie xx ur my baking idol xx
Voted for you! Good luck!😄