Maybe in the next Deltarune recipe(s) you can make Choco Diamonds, Hearts Dounts, Clubs Sandwiches, and Lancer cookies? (Note: It doesn't all have to be in the same video.)
English translation(?) Undertale ♥I tried making snail pie♥ Toriel: *I’m glad to see you again. What do you want to make today? - This might be unexpected, but I’m going to try to make a snail pie! I don’t really know how to make one. Toriel: *I’m not sure if it would suit human tastes… Besides, how will you acquire the snails? - I can’t prepare snails or escargot, so I’ll be using a substitute. Warning! As part of preparation, the shellfish will be shucked in the video Toriel: *Then it looks like I could help. Let’s make the pie pastry first. *Pie pastry (for one 22cm pie tin) Strong flour 100g Pastry flour 100g Butter 150g Cold water 120cc Egg (For egg wash) 1 (Water 1 tsp) Toriel: *Cut the butter into small pieces, and if it’s possible, keep the ingredients refrigerated until you need to use them. This time, we’ll be making pastry for the bottom and to put on top *First, sieve the strong flour and pastry flour. *Then, add the flour to the butter, and mix them together by cutting the butter into the flour. Keep doing this until the lumps of butter are around the size of an adzuki bean. Rub the butter in with you hands and try to make the mixture very smooth. *Next, make a well in the centre and pour in the cold water. Since the dough is softer this time than the last try, we’ll use a spatula to knead the mixture. *Once it begins to come together, wrap it in clingfilm and leave it in the fridge to rest for an hour. Toriel: *From here, we’ll be preparing the shellfish, so please skip if you are a bit squeamish. - As I couldn’t find any escargot, I’ll be using whelk, since it’s apparently a similar texture. If you can get your hands on escargot, use it instead. Skip to around 2:07 if you don’t want to see. Toriel: *Whelks are a species of shellfish, and apparently they’re eaten as sashimi or simmered in nimono. First, let’s thoroughly boil them in water, otherwise they’re hard to remove from their shells. - Once they’ve been boiled, let the water cool properly Toriel: *Using a punch needle, open a hole around where the whelk connects to the shell. *You can take it out easily by inserting the needle inside and twisting it while pulling. *Next, we’ll remove the salivary glands, as they cause food poisoning. *Don’t forget to remove the 2 under the operculum *Finally, cut them into bite-sized pieces and wash thoroughly with water *Oh, it looks like the shopkeeper provided the amount you were missing with matsubugai. - It’s about 150g in total Toriel:*Cover it in clingfilm and leave it in the fridge. Next we’ll make the escargot butter. - The escargot butter doesn’t contain escargot, it’s a flavourful butter used to cook the escargot in. Toriel:* We’ll only be using a little, but it’s also wonderful on steaks, toast or crackers! *Escargot butter (around one block): Butter 200g Parsley 25g Shallots (if available) 1 Grated garlic 1-2 tsp Lemon juice 1 tsp Ground pepper A little - It’s handy to make some extra and freeze it for later! Toriel:*First, evenly cut the parsley and shallots into small bits. *Add the remaining ingredients and mix them well until it becomes cream-like. *Wrap in clingfilm in a stick shape, and put it in the fridge *Then, flour a surface and use a rolling pin to roll out the dough. Once you’ve rolled it into a rectangle, fold it into thirds. Roll it into a rectangle again with the rolling pin, fold it into thirds, wrap with cling film and let it rest in the fridge for another 30 minutes. *Next, let’s prepare the pie filling - To make the texture more similar, we’ll add cremini mushrooms. It’s ideal if they’re raw, but boiled in water is fine. *Filling (For one pie) Cremini mushrooms 4 Shallots 2 White wine 1-2 tbsp Escargot butter 2-3 tbsp Whelks 100-150g Flour 2 tbsp Milk 150g Salt and Pepper A little Panko As suitable *We’ll be combining the previously prepared whelks and escargot butter into a thick stew. *Cut the mushrooms into 6, and mince the shallots beforehand. *With a little salad oil, lightly sauté the shallots and mushrooms and then add the white wine. *Sauté them on medium heat for 1 to 2 minutes, put them into a separate bowl *Melt the escargot butter a little, then add the flour and mix *Once it begins to bubble, add the milk and simmer it again *When the mixture thickens, add the previously sautéed ingredients and mix well *Stop the heat once it becomes well incorporated, add the whelks and roughly mix *Pour into a bowl and wait for it to cool somewhat before putting it in the fridge and chilling *Take the pie pastry and roll it into a rectangle, then cut it in half *Roll out one half, wrap it onto the rolling pin and put it over the pie tin. *Cut off any excess by going around the outside of the tin *Now, poke holes in the pastry with a fork to stop it from shrinking *It looks nice to poke the holes in a spiral pattern, like a snail’s shell… Though it won’t be visible *Spread the filling into the pie tin *This time we’re making a big one, but you could also make single serving pot pies *Sprinkle panko over the top, then cover it with the remaining pastry and cut the excess *Push down the rim and poke air holes. You can try decorating the pie with the left-over pastry *After cooling it for around 10 minutes in the freezer, brush it all with egg wash *Remember to preheat the oven to 200°C *Cook slowly for 40 to 50 minutes at 200°C *I think that the snail pattern wasn’t thick enough… I wonder if it will still be visible… *You can just about make it out. The colour looks great though *The pie is lovely, it’s very flaky. I think the filling will spill out, so I’m going to cut it into a quarter *I did alter the recipe, but I wonder if it’ll suit human tastes… *It has a rich aroma, I almost want to eat it myself *They approached it with fear and surprise, but it seems like they like it *There’s no whelk aftertaste and the texture is made up for by the mushrooms, and apparently it’s very flavourful. However, the large amount of butter made it quite heavy to eat *For people like that, I recommend this version of snail pie *Gather the leftover pastry, and fold it three times and roll it out *Mix one tbsp of cinnamon with one tbsp of granulated sugar and spread over the surface *Roll it carefully from one edge into a spiral *Doesn’t it look like a snail if you cut it into around 5mm thick slices? *Bake in a 200°C oven for 18 to 20 minutes. You can tell it’s done once it becomes lightly golden *If you use store-bought pastry it’s very easy and I’m sure you’ll like it *If you don’t really like cinnamon, it’s also delicious with cocoa powder *Even though it was difficult, I liked cooking these recipes so that humans could also enjoy them *I’m very happy that humans are interested in the cooking of this world *If we meet again, then let’s do something fun again, thank you in advance ---- (Adzuki beans are around pea sized I think) I was kind of flexible on this one to try to match what I remember of toriel's speech patterns as well as making the recipe follow-able for English audiences That being said I haven't thoroughly proof-read so please point out any mistakes!
