- Why would you wanna make?
(laughs) Why would you wanna make homemade Oreos?
(dramatic music)
Hello everybody. It's Barry here.
Hope you are well, wherever you are in the world.
I am a little bit gutted today.
Let tell you a sad story.
Yesterday I did a video that took over
eight hours to do.
In fact, this is what I used in the video,
would probably make no sense to you whatsoever.
But basically this diagram is me attempting
six different combinations along with vegan alternatives
to find the ultimate perfect homemade Oreo.
The final video alone, the patron vlog club version
would've been nearly two hours.
The final video was gonna be like a proper project thing
half an hour long, long story short,
there's this other video that I've been working on.
Really good deal with some shine right now people.
And I needed to get one extra little bonus scene.
And as I did it, the microphone ran out a battery
so it was just no audio on it.
And I was just going, so I thought,
"Okay, I'll just delete that footage."
So I erased my memory card.
I erased all of the footage.
Oh, so I don't wanna do that again.
And the good news for you is
I absolutely nailed homemade Oreos.
It's gonna make me look like some sort of Oreo wizard
because I did all this experimentation yesterday
with completely crazy with Oreos being vegan.
I used an egg replacement and dairy-free alternatives
with butter and it was just really, really cool.
And I'm gutted I lost the footage,
but now I can just be like "This is how you make 'em."
There are so many different versions of Oreos in the shop.
Here's just a handful.
We're gonna make all of these today.
We've got golden ones
which are kind of like more of a vanillary biscuit.
You've got your classic ones.
Then you got your double filling ones,
which I think are pretty much the ones
that they are used bit.
They've just kind of take more filling out these days.
And you got these birthday ones as well
which have got a caramel filling
in sort of like sprinkles on easy to make.
We'll do all of those.
The biscuit doesn't completely be that sweet
when you bite into it, there's a slight, not bitterness,
but like an enhanced cocoa ness and that's what we focus on.
This one is the birthday one, which should have there,
you can see a few little sprinkles embedded in it.
And (sniffs) mm, it has a caramel flavoured icing
which of course will do.
And the golden ones are literally exactly the same
except there's no cocoa in it so we can easily (screams).
We can easily make those.
Doing this step already is reminding me
that like yesterday I washed up my bowls.
I have about 20 glass bowls
and I went through three batches, I think yeah,
60 bowls, must have been.
The washing up was epic.
So this is icing sugar.
This is some good quality vanilla extract.
You've gotta be really naughty.
You could do vanilla bean pods, quite expensive though.
A pinch of salt.
I love it when I do a pinch of salt.
It's something so grand on the shot
and I'm just like, pinchy pinch,
but it does make a massive difference
especially if you add it to melted chocolate.
I learned that this year.
This is the most important step. Okay.
Here is some cream cheese and we need about 90 grammes of it.
So roughly three ounces
but only add it in a little bit at a time.
If you add too much moisture
which is why we're making it ahead
so it can stand and oxidise, is that the right word?
I don't know, but you know how you leave something
to stand and it slowly dries out.
Just that's why we're doing that first before the dough.
Actually one bonus point is that yesterday
when I did this scene, the icing sugar went everywhere.
It was crazy, but you can see how that cream cheese
is still in lumps right now.
So you wanna really break that down
before getting tempted to add anymore
'cause if you make this too wet
it's basically gonna be like a buttercream icing.
You want it to be dry.
So really do take your time here
and make sure it's all pressed in
and when I was making the icing sugars yesterday
I dumped some in and it's like pooh,
like this huge avalanche of icing sugar,
and I was legitimately choking on it.
It was just like (groans), it was quite funny,
but you'll never see it.
Okay, not sure if you can see it starting to clump now,
only add more when you think
that it's all fully incorporated okay?
'Cause it's starting to join now. This is what we want.
So if you're gonna add more
only add like little teaspoons of it.
All right it's painstaking but honestly you don't want
that filling oozing out.
So I'll see you in a minute to show you what we want.
Right, hopefully you can see it there.
That is the texture after, so it's manoeuvrable.
I had to mix it a little bit longer just to make it smooth
but that is perfect.
So we're gonna put this over there to oxidise
which of course I think is the completely wrong phrase.
Well, what I mean is kind of leave it out like the kids do
when they leave their dinner at night before washing it up,
it just kind of goes dry.
And that does hopefully take a teeny bit of moisture out
but the birthday ones have a caramel filling,
let's quickly make a caramel.
All right, get your hob, medium low flame with a pan.
Shimmy in some sugar, try your best not to stir it
and agitate it too much.
And it'll go from this golden
Narnia-esque landscape to Mordor.
So it's off the heat, but there's still the residual heat
from the hob where it was hot, right?
This is where it gets a little crazy.
Drop in some butter
and a good heap in of the cream cheese.
If you add a pinch of salts to that
you can have a salted caramel, ooh.
And I'm actually quite happy with that
doing that shot again because hopefully it was in focus.
Yesterday when I did it, it was completely blurred.
(Barry laughs)
(door creaking)
(laughs) How are you?
Are you deliberately hiding behind the cow or is that 'how-
- Well yeah, 'cause I'm carrying our pants.
(Barry laughs)
I was sorting out the washing.
(Barry laughing)
So all we do, I'm not gonna make many of these.
We'll just take a (indistinct) a heaped tablespoon
as you can see quite firm and oxidising,
but for a tablespoon of the filling
I'm probably only gonna need like half a teaspoon
of that at the most.
And you can actually buy a caramel flavoured extract as well
if you wanna save the hassle.
And that is a caramel flavoured filling
for our birthday one.
In terms of the dough I made six different variations
yesterday, there were some crazy ones.
I know, I'm sorry.
This bowl got an absolute hammering yesterday.
It was, oh, it was so funny.
I'm like sort of like saying you had to be there,
you know when you sort of have friends have a night out
and you can't make it and they're like,
"Oh, it was amazing."
Then you talk to another one
it's like, "Yeah, it was all right."
In other news, the electric whisk, right,
a lot of you guys tell me, "Barry, it looks like an owl."
Right? I know my Barry Potter.
My kids have got a toy with on owl and it's called
Head Wigg, Head Whisk.
In goes some caster sugar.
We've also gotta add pinch your salt.
It's good for step count.
And we're also gonna push in some butter
that I have just softened in the microwave slightly
and now Head Whisk can plume its feathers.
What do you think about it?
An electric whiskey is kind of like a handheld car wash.
All right. So thanks Head Whisk.
We can go to a slightly higher speed
as we just cream it together.
Make sure that sugar's fully incorporated.
(upbeat jazzy music)
All right, so we get that in
and it kind of looks like a badly mixed omelette.
This is my life.
I'm just rubbing the surface of an Oreo biscuit.
So well normally when I make biscuits
I would use like plain flour and that's absolutely fine.
But I thought to myself
there's a rough texture when you eat into an Oreo,
it's kind of like not a gritty texture
but like kind of like slightly more coarse.
And that's when I realised it's made with oatmeal flour,
AKA wheat flour.
How do I know that? It says it on the ingredients.
And this does make a massive difference
but this is wheat flour
which is actually really common in baking.
But the good thing is about doing this again
'cause I lost the footage yesterday,
don't know if I told you.
What I found was that this particular variety
was quite coarse, right?
So if I just shimmy a little bit through it here like this
tad tad tad tad tada,
you're left with quite a lot of rough wheat in there,
but if you just sort of scrape it through
because then you end up with a super fine wheat flour.
Because one of the batches of dough I did yesterday
I didn't sieve it through at first,
and it kind of looked after we made it all together
despite the cocoa powder in there,
like it had like a Oreo version of chicken pox or something.
So not good, too specklely.
All right, so all we do is add that sieved flour in here
and that is gonna considerably dry it.
Take Head Whisk.
So I can make these golden ones I divided the batter up.
I only want a small amount of those.
So I'm gonna add a bit more vanilla to this.
I'm not gonna need all of this
just a little bit of plain flour
and I'm gonna use his Head Whisk on this one first
so it doesn't get chocolatey.
For this one cocoa powder.
So what you're trying to do is bring it together.
If I just show the other one, like a dough like this
where it's not sticky, but just slightly tacky okay.
If it is too dry, add a little splash of milk.
I didn't need to, but similarly, if it's too wet
add a bit more flour or Coca powder (patting).
But not to that one.
Now we wrap them.
(upbeat jazzy music)
Squish it down slightly
and shove it in your fridge for an hour.
Just to give you some context folks, it is nice...
Oh my gosh, this is nice and firmed.
And we're gonna roll it out
on some baking parch and with some flour.
And this is on a really thin setting one 16th of an inch
because as we know, Oreos are thin,
but that's the beauty of it.
You can make a mistake as you want.
So we're gonna into shape.
You can use a champagne flute, glass thing, whatever it is
but we are not posh enough to have that.
This is just a shot glass, much more our style.
In here like so, little twisty twist.
And you've got your piece of dough.
Now this is a little utensil thing I've got with a stamp on
where this is where the benefit of chilling it comes in
'cause you can stamp the dough.
Okay, there we go, look at that, home baked.
Yeah, that's pretty cool.
But I much prefer doing the shot glass approach.
Remember that's the benefit of putting it in the fridge.
You can get loads of designs on it,
scratch it with a fork, something like that.
I've done Jammie Dodgers and bobbins
and custard cream videos in the past
where you can get stamps for that.
And even the giant ones when I'm made those
they're actually the chilling it helps hold that shape
but I've got like way too many here.
And obviously you can recycle the dough.
So I'm gonna get these discs onto a lined baking tray
with a Barry Lewis baking mat.
Why not?
There we go, just like that. (Barry snaps fingers)
And remember if you do use a stamp keep it floured as well.
I'm gonna put the chocolate equivalent on round about here.
Boom. There we go. (Barry snaps fingers)
Keep these chilled while you preheat your oven.
Yeah this is the benefit of me
actually doing a recipe in advance.
It kind of goes like against the thing
that my channel's ever been about of like,
I never rehearse a recipe. It's unscripted.
I'm not like, there are some much larger channels
where they put so much more effort
and I completely appreciate and respect that.
I've been on TV shows where they have like home economics
in the background making tonnes of recipes
until it looks perfect.
Yesterday was an absolute bomb site,
today I'm feeling much more confident
and hopefully that's when you see me attempting this
that yours is just a pristine kitchen.
I know it's not, but it's fun.
Right? A messy kitchen play with your food.
I was gonna write like Oreo on pat
as a sort of like tribute to the lost video.
But I thought then it would be like
an unofficial brand deal, always in my videos, so no.
All right, in you go.
I experimented with the baking times quite a bit.
And remember you got that snap of a biscuit.
If you're making cookies, generally
you're sort of round about the eight to 10 minute mark,
where also remember when it cools down
it's gonna firm up too.
I've found around about 13 minutes was the sweet spot.
And that's gonna help me by having the golden ones there
but if you're just doing the chocolate ones
you don't wanna burn 'em so really do.
I'd like to dedicate this scene to the person
that commented "Y can't use that chopping board.
That's a meat only chopping board."
(dough thudding)
Sorry.
There are more important things to worry about in life.
This basically a block of fondant icing
that you drench on a cake.
Now someone's suggestion was, "Don't make the filling at all
get some of this and wedge this between your biscuits."
Visually, although it's probably mostly Photoshop now,
you can see how that would look,
absolutely stonking on packaging and merchandise.
But in reality, that's just a whole (chews), erg.
Just a disc of Christmas cake, isn't it?
They're out of the oven now just transfer them
onto a wire rack to fully cool down
so they're gonna firm up.
Just to show you though
look how it's held that design in there.
That is pretty cool.
All right, so I'm not gonna do anything crazy
other than use this chopping board.
I mean you can make 'em as fat as you want.
Look at that. That is amazing.
Now similar to the oxidised thing,
the biscuit will taste best as fresh as possible,
but if we can leave these in an air tight container
tomorrow that filling will dry up slightly more
and be even better like proper from a factory
with the fructose syrup and that crazy stuff.
There we go. Look at that.
I think that looks bloomin' awesome.
With the birthday cake one,
I've got some of my filling that's slightly flattened
and here are some multicoloured sprinkles, right?
I have no idea how they do that in a factory
but they're pretty much embedded.
What we can do I don't know, in my opinion,
this looks more birthday version to me.
We just sort of roll over any extra ones
that are lying around and that's pretty darn awesome.
I've gotta be honest, it is tempting for me
to like perhaps rehearse my recipes.
It does, like I say though go against
that charm of what I do.
Ah, but it really does allow me to add like
another layer of knowledge and give you like
loads more hints and tips that even I've found.
So good, yeah I've done all of them now
but just to show you one of them I absolutely
loaded the filling.
(laughs) Look at that. That's awesome.
There we go folks, look at that.
This is probably gonna be my thumb now actually
just like a weatherman when I put my sexy lens on.
Top half only, that's a joke I might have to cut that out.
See, you got the snappage.
I don't know about you?
Whenever I have an Oreo, that is the first thing I think
about is a good snappage.
(Oreo crunches)
Hmm. Do you know what it tastes like?
It tastes like yesterday (laughs).
That flour I swear has made a...
There's like a slight...
We've nailed it honestly, it's so good.
And why would you like to make homemade Oreos?
Like I said at the start of the video, I don't know.
(laughs) But you're still here, so try them.
There's something about making them homemade
from scratch that freshness.
Nice little Christmas present.
If you got me Oreos for Christmas,
they're a bit different to pants and socks isn't it?
I won't be disappointed.
So thanks watching.
If you do try them, send me a photo on your social media
platform of choice, don't forget to subscribe
if you're not already, and make sure notifications
are turned on and I'll see you next time.
Bye. (Barry slaps)
♪ L-O-V-E is how you spell food ♪
♪ Gonna make some truffles to get you in the mood ♪
♪ To me, your support is smooth as silk ♪
♪ When I have my cereal, I pour on milk ♪
♪ If you got a food mixer give it a whirl ♪
♪ I gotta let you know I'm still cooking ♪
♪ In love with you girl ♪
- If you want, you could just make a massive one
instead of like cutting it up into discs.
Just bake a big one like I did at Centre Parks
for my mates and you, you remember that?
- [Woman] Mmh hmm.
- Went to Centre Parks this weekend and made a joint Oreo.
Check that video out if you like if you haven't seen it.
- Be careful, this is 92,000 calories.
- And I'll see you later. - Mmh.
- You all right? - Nice.