- All right, here we go. (dramatic music) Hello everybody, hope you're doing well. Today we are gonna supersize, make some giant versions of Mikado. You, you, you right now. Actually, in some countries,
I'm not sure even have these, but you might refer to them as Pocky. Which I actually prefer that name. But Mikado can also
mean, there's an opera, I'm sure there was an opera
that one of my sisters went and watched called Mikado. And also Mikado is the name
of a pick up stick game, an Asian pick up stick game, so I think that's why, possible in the UK, they've called it that. To try and go, "Oh, they
look like pick up sticks "and that's kind of it." They're basically long
batons dunked in chocolate and they do a variety of versions. Indeed I just went to the
supermarket and mulled over doing a much easier version. I could just dunk that in chocolate. And whilst I was there I
did find a couple of packs of these beauties. This is the only two they
sell in this supermarket, this ones got Daim bars on it. Yes, so we've got the milk chocolate one, which I showed you a minute ago and they do a Daim bar version, as well. Now, this might shock you, I've already done a giant Daim bar and normal size ones here, on
the channel, on the website. If you're there. But I looked in the
supermarket for some Daim bars and they didn't have any. So today with the help,
as always, of Boston. Brilliant. Of Amy. Just as brilliant. We are gonna make some
supersized Mikado slash Pocky. They come in a variety of flavours, but let's look at the anatomy, a close up, of a Mikado right now. Just in case you've never seen one. Okay, so, this what they look like, they come in Pop-Tart style packaging. In fact, I do wanna do a
giant Pop-Tart one day, I've just gotta work out how
to do a toaster that size. But look, I'll just take it out like this and it is basically a baton,
a light sabre if you will, 'cause I know what that is. And maybe a baseball bat, a
stick with chocolate dunked in. Almost like a firecracker
that they chuck around on bonfire night or Halloween
and stuff like that. And this is the very basic flavours. The Daim bar ones over here for example. Haven't looked at them yet. Ah, okay, okay, you see the difference? It's almost like it's
got little stones in it, little pieces of Daim bar. But either way, the reason a
baguette wouldn't really work, is 'cause these are very,
very thin breadsticks. What would work, is buying
some breadsticks from, you know, like what you
take for like a dip, with humus and stuff, 'cause
they're thinner, okay? And we need thin because listen. This is like ASMR again. (Mikado clicks) Did you here that? No, maybe not. (laughs) I'll hold it up, look,
look, look, look, look. (Mikado clicks)
(Barry groans) Maybe we'll just put an
explosion sound effect over the top of that, but they snap. (explosion bangs) They snap so good. And they're really tasty. First thing we're gonna do,
we're gonna make our own shaft, our own baton, our own tube of breadstick. But it's critical we get it nice and thin I've never done this before,
so it could go a bit big. I've gotta really try and pay attention and make it nice and authentic. But hopefully it inspires
you to either make smaller versions for a party or big ones for a birthday party. Yeah. To make the dough we're
gonna need some warm water, come onto that in a minute. We're gonna need some sugar. We're gonna need some fast action yeast. Some butter, that I've just
melted in the microwave. Bit of salt. And this is strong bread flour. It's called strong bread flour
because it's really strong. Oh yeah! (groans) Did you like that joke? But anyhow, we will take
our large mixing bowl and add our strong bread flour. Which is called strong bread flour because it's really strong. Oh yeah. (groans) (upbeat piano music) In it goes. We'll add the sugar. We'll add the butter. We'll add the salt. Salt bay style. Stuart reminded me that there were so many fake versions of Star Wars, that imagine Luke Skywalker, right, what would his fake name be? Luke Warmwater. Can't believe I've never said that before. Actually, I think why. Just getting water warm. And look, we are using
the caddy, by the way. Yeah. Better go for 250 mils of this. ♪ Take this sachet of yeast ♪ ♪ and learn to pour it in ♪ ♪ pour it into your warm ♪ No, didn't really work. So I'm just pouring it into the warm water which is starting to get
it going a little bit. Give it a couple of minutes, you might see some little
bit of foamage going on, and then we'll dunk it in there. Just mixing this through, so everything but the
watery yeast mixture, which is ultimately gonna
bring this all together. I don't know if this is gonna
be enough dough to make, I wanna make three sticks ideally. I've just shaked it a little bit, but I did have some bubbles in there then. But I'm pouring they east mixture now and we just basically work this through with a wooden spoon. (upbeat music) All right, you've seen me do this before. Taking the wedding ring off. We're getting some more strong bread flour and it's called strong
bread flour because. Oh yeah. (groans) Push the dough out. And this is where, if
you've got a stand mixer with the dough hook, and that attachment. It does it all for you. You can just basically sit
back and have a coffee. But there is this sort of weird wax on, wax off Karate Kid vibe about it, where you feel part of the recipe. Like you've actually earned
it, you know what I mean? (relaxed electronic music) I think that's gonna be enough. Right now, I'm not sure if this is gonna be enough to make two. So I will repeat this and
make double the amount, just in case. But once you're happy with it, you can cup it round together like that. So we've got a nice small ball, which we need to prove for an hour. So the combination of a lightly
greased new mixing bowl. We'll sit the dough in there. And with the assistant
of the wrap master 3000, aka, cling film. That'll be done. Well, when I say done, I don't mean done. Are you licking flour again? I mean, seriously Boston. At least Amy's got taste. Warm place to prove for an hour, it should double in size, as I say. Oh, hello dark room. Just put in you in here. Right the, that has been an hour. I've done a little bit of prep, which I'll show you in just a moment, but I did make another batch of dough. So that's the one that you saw, this is another one right here. So it has doubled in size, looking good. We will knock it back, but then shape it into these breadsticks. I'm gonna bake them on the
biggest baking trays that I have, that'll fit, actually, in my oven. Apart from the glass of water, that doesn't need to be there. We'll then cover it with a
cloth as well, to let it prove. But we have to shape it first. So let's get it done. (sniffs) Ah, (laughs) yeasty. All right. So a bit more of the strong bread flour, which is called that because. Oh yeah. Nevermind. Boom! (laughs) (slapping dough) Knock the air outta it. Oh, you're so smooth and delicate, oh. (relaxed classical music) We're just... (grunting) (laughs) We're just kneading it
again, just a little bit. It's not really sticky at all, I've got a little bit of flour down, like, courtesy flour. But now my tin is roughly the same size as the chopping board,
a little bit bigger. I wanna get my log on. So I guess the easiest way
to do this is maybe just to stick into a log shape and
then start to roll it out. Remember, it is gonna prove
again, so it will get bigger. I do need it smaller. So I'm gonna halve this now. I might not of needed that
second batch of dough, I'll let you know. And I was thinking, it doesn't
matter if we don't make it tiny winy thin, 'cause it's
gonna be supersized anyway. We just kinda want it to be even. Maybe I'll just make three
different shape ones. (upbeat music) All right, there we go, look at that! Huh. (laughs) That's good. Eh? I'm happy with that. Right, I'm gonna do that
again, a few more times. All right, so in the words of
tennis, that is one set done. I'm gonna put a cloth over,
this is just a tea towel. And gonna again, leave
it for about an hour to double in size. So this is what I'm worried about. Will it go height or
will it go width as well? We're just gonna have to wing it. I think it will good either way, but ideally I would like
them kinda that size when they're done. All right then folks. So for reference this is the one that you saw me do first of all. That's actually been about 10 minutes and there hasn't really been
too much change just yet. And this is the second batch of dough. You can see that I've
rolled this even thinner, so that I can get three on the tray. So we'll see what happens in hour. It might not make a huge difference, but then obviously we've gotta factor in when it bakes as well. But hang on, I'm quite happy with this. Whoa, hot oven. We'll go for the slightly
smaller ones first. Got three. And this should only
take about 10 minutes. So really I should be baking
them both at the same time, with the other ones on the top shelf. But that can sometimes
make it rise a lot quicker. So I wanna give it an even bake, just to see if there's any difference. And it's only 10 minutes anyway. See ya in a bit. Da, da, da, da, da, da, da! Look, they're just lightly golden brown. Smell so good. But I'm gonna put 'em down. I've take inspiration from these and made the bigger ones that were bigger, smaller than these. Look. (moans) (laughs) Just see if I can get 'em thinner. Really, really happy with
these though. (laughs) Right, so those were the ones
I was originally happy with. And boom, check these out. These are much more stick like, in fact I could fight
Mrs. Barry with them. Fight me! - What, with mine? (both laugh) - [Barry] Do they look better though? - Yeah. - [Barry] But you're just
eating these, brilliant. - But you still couldn't eat
those two at a time. (laughs) - I'm gonna stick with these three, this one looks a little
bit more like a bone. Nope. I'm just melting some milk chocolate now. So we're gonna do first
one milk chocolate. And maybe we'll experiment
with two other colours. How do you think I should do this? How should I get the chocolate on it? - Just pour it on. - [Barry] Yeah, but you
make it sound so easy. I was gonna dunk it in
Pringles tube or something. - I think the recycling took
the Pringles tube yesterday. - Ladies and gents, I
give to you my solution. I have baking tray this
thing was baked on. The baking paper that I
scrunched up originally, 'cause I didn't think I'd need
it, but now I've got it back. I've got two shot glasses. I've got, (vocalises) my stick. Okay. This is gonna support it, so the chocolate with hopefully run off. I'm then gonna somehow take it over, 'cause I'm gonna need
it for my other ones, and stick into my other tray that I use. Which is in the fridge chilling already, to help set that chocolate quickly. Is this gonna work? So I've got my handle bit here. Oh, not it's breaking. Okay, I need to be delicate. All right, here we go. (upbeat music) Just turn it over. (groans) Shake, shake, shake and sit it back down
on there for a minute. Oh my gosh. (groans) And then down. (gasping) Yes. Getting this in the fridge, and I'm doing this again
with two other combos. One of which, might not work. The other one's gonna be awesome. Well I don't know about you,
but that when jolly well. I've cleaned my stuff, 'cause
you don't want any water when you're melting chocolate,
in your bowls and stuff. I'm melting so white chocolate now because I remember, specifically seeing, cookies and cream ones before. I've never tried them, but they look like a
white chocolate outside with cookies splattered on it. So these are some Oreo's
and I'm gonna bash 'em. (cookies clattering)
(upbeat music) So with this one... Oh my gosh, this is so fun. (laughs) Chocolate goes on. And then I'm just gonna
sprinkle these pieces of cookie, Oreo (laughs), on top. So it's kinda like a speckled look. This, once it firms up,
will stick like glue. So it could hold down a fair
bit of weight if we want it to. That looks brilliant. (laughs) Okay, our third and
final station is set up. White chocolate, again, for now. About four months ago I was
sent a pot of pink food dye that's actually strawberry flavoured. Which is awesome because
the pink Pocky that you get is strawberry flavoured. The downside is, generally
when you dye white chocolate, unless you use, I think it's oil based, it tends to curdle it. What I'm say is this could
probably not work. (laughs) But just by using a bamboo
skewer, I'm gonna add it. (sniffing) It really does smell
of strawberry actually. Just a a little bit. I don't wanna curdle it, and apparently this is
quite powerful stuff. Let me just stir it through. It's kind of gone skin coloured. A little bit more. This is the point where
I'm gonna and too much and it'll probably curdle. Oh, there we go, look
at that, that's poppin'. That really made a difference. I reckon maybe one or two more attempts, but it is really thickening up here. That's a light pink, isn't it. (sighs) Shall I go one more? Oh crikey, that was quite a lot. Whoops. (laughs) Oh wow, that looks really,
really pink. (laughs) Right, I better get this off there so it's evenly coloured all the way round. That's actually worked. For now it is still, well
what was white chocolate. Ah, okay. (moans) Whoops! Yeah, it was actually
sent to me by a company that were gonna start
selling them on Amazon, but I don't now if they have yet or not. But you could easily get
some chocolate food oil dyes because food oil based ones
really work with chocolate. And then put a, oh my gosh! A very small amount of
strawberry extract in there. 'Cause you don't wanna
effect the chocolate again. That looks amazing. (laughs) If you're wondering why I'm
supporting it like that, obviously it gets the
drop on the chocolate so you get a fairly good finish. But also, these are quite weak
and I don't wanna snap 'em. So I've got something that's
like a shelf to sit it on, rather than the rack. But once this chocolate sets on it, it'll actually add strength. Cha-ching. All right, just to show you. I have this other one that I
wasn't really planning on using that looked like bone. But I remember seeing one or two that had bands of colour on. So if you put one colour and
then put some different on top, that will set pretty cool. I'll show you what that looks like. But in the fridge with the others. Huh, we did it! (upbeat music) Oh my gosh. (laughs) Do you know what? I'm just gonna leave that footage. If you wanna know what I just said. Basically I just said, wow, look, this is a normal sized Mikado, yeah? And it's tiny, come look at your dad. I did that, then I held it up like that. And I got excited. And I decided to pick the
cookies and cream one, which I ate. But if you want me to
replicate what I said. Basically, this is the most
delicious thing that I've eaten. If you know someone that owns a bakery, seriously, I think we
of invented something where you could walk down the street. That's exactly what I just said. This is like and iced
bun, but easy to hold, like an umbrella, like that. (laughs) It's really, really good and I, well, I've already
go half way through it. I have no idea how we're gonna
work around that last scene, but it doesn't matter. But if you enjoyed this video,
don't forget to subscribe. I've already done over 1,500
videos on the channel here and you get notified of all new uploads. If you've seen a giant food
video that you like the idea of and I haven't done it already, leave me a message down below. Other than that, I'll see you next time. Now how do I turn the microphone off? ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Sideburns, moustache,
goatee, maybe all three ♪ This, (laughs) is a Pocky. Or a Mikado. Do you wanna see the giants? - [Everybody] Yes! Whoa! - [Barry] I feel special. - Oh my goodness
- That has Oreo's on! - [Barry] Yeah, do yo wanna try? That ones daddy's favourite, hence me destroying it.
- Hence the bite mark. - Yeah.
- Can I try one? - [Barry] Go, pick one up. Choose your weapon. - This is like a club. Ah! (Barry laughs) - [Barry] Did you just break It? - Almost. They're actually really nice. - [Barry] It's good isn't it. - Mmm.
- Mmm. - [Barry] Right, just you're
average, daily snack all right? - Yeah.
- You're allowed one a day. - I'm gonna try this one.
(Barry laughs) - Go on then. - One bite. - Hmm, stonking!
(Barry laughs)
