- Mmm. (fanfare music) Hello everybody, I hope you are well. One of my favourite breakfast
cereals, which I don't think I've ever really shared with you, is the bog standard, corn flakes. You know, you get your bowl,
you pour your corn flakes in, you drench it in milk. I like to add a little bit of sugar. And then you munch away. Ah. Now, of course, you go into a supermarket and you get a whole host of
different types of corn flakes. And they do vary in quality. Got the basic ones, I
don't know what these are. Classic cock ones. Yeah, I mean, this is
not a sponsored video, but Rellogg's are my favourite
corn flakes to normally have. For me, there is
legitimately a difference. Some of the real basic
ones taste like a card. So yesterday, cha-ching,
look at this tweet. Look at you, beautiful thing. I just had this thing
where I wanted to do some homemade corn flakes and
basically other than it being a personal project,
you guys actually wanted to see me do it, which
I think is brilliant, because that's a video for me
and I genuinely wanna do it. So I've found three corn flake recipes, varying styles and things like
that, which we're gonna try and do right now. The first one we're gonna do is actually involving frying tortillas. Now, these are corn tortillas. You get flour ones, wheat
ones, all that stuff. And I've actually made
homemade corn tortillas before. So the actual flavouring and all that should already be in your tortilla. We're just frying it. Oh yeah, that's perfect, and apparently we can
do several at a time. Now, I think two will be fine. Okay, so it's gonna be a
layer, enough to cover the base of the pan, obviously, and
then go up a little bit. And apparently, the important
thing is to not warm them up too much, because
they'll burn very quickly. We're gonna just dunk these in, like so, while the oil is still okay. Just give that a little bit of a prod so that it's all fully submerged and soaked. So I'm gonna let that warm up. And over here I've just
got some kitchen towel so that once they are fried, just like any other thing
you try and drain it off. The corn flakes have gone
soggy while I'm waiting. So these better be good. Whoa, we've got puffage
and some gentle sizzling. I am liking this. So I'm turning the flame
right down to a low, so we really are frying these slowly. You can see we've got a lovely, out of nowhere, golden colour on this now. We'll keep pushing on a little longer, but I'm thinking on the outer edge there, that's really the colour we're after. Oh dear, uh, yeah, the one underneath is looking really well done. So, we'll lift it out, boom. Okay, so these are still a little bit hot, but ah, you can see the variant of colour. This is the one that was underneath it. Look at that (laughs). So I would suggest that we're
gonna go with just this one. It's got a nice shade to it and
just maybe do one at a time. We'll just put more oil in it. To be fair though, this probably does make an awesome Frisbee.
(tortilla crashes) So, it did surprise me at first,
but the next step, in fact, the only step, there's two
ingredients, tortillas, and salt. Salt Bae. (piano music) Yeah. And we let them cool
down, pretty much cool. We now bash them up into
corn flake-sized pieces. (corn flakes crunching) Not into fine pieces, just rough. So there we go. That is my corn flakes there. Given them a bit of a shake. We'll get them in there. (corn flake crunches) That's pretty good though. Oh, I think I put too much salt on it. I mean, I'm eating a fried
tortilla, so it's not bad at all. Conclusion, that is actually
really, really tasty. The salt is easing off now, I think I might've just
eaten a clump of salt. It's good. I would legitimately
eat this for breakfast, but I don't know if it's that healthy. So the next ones are a
little bit more complex. This one's gonna involve
baking the corn flakes, which I think is gonna
be my preferred method. So we need to line a baking tray. (upbeat music) Eh, that'll do. So we're gonna make a batter
in here using cornmeal. Basically, this stuff,
which is really good and a lot of pizza places
use it to help get the pizzas out the oven on the peels
and that sort of stuff. It feels nice. We're gonna add a tablespoon of sugar, a drop of vanilla extract, 180 mils of cold water, and some salt. So, obviously, Salt Bae again. If I can get it in the bowl. (laughs) We just whisk this together. Shoulda got a bigger bowl. What we're trying to achieve is like a pancake batter texture. So I'm gonna add water gradually as we go and keep whisking it through. Not gonna add too much in,
'cause it'll absorb too quickly. So you wanna sort of whisk as you go. You can see that sort
of made a better effect, but you wanna make sure
it's all incorporated. (upbeat quirky music) Yep, that'll do. Alright, so I've greased this to make it be a bit more flatter now. The baking part is all like, oh, so, we're gonna pour our batter into this. So all I'm gonna do is push this out so it's very, very thin. Yeah, we kind of want it just like that. So it's just semi-transparent. And I personally think
I've got too much in there, so I'm gonna take some out. This is a very strange sensation. (laughs) (upbeat quirky music) I'm happy with that. We need to get a bit more
cornmeal on there though. Apparently, this is optional, but this will help give it
a nice sort of crunchy edge. Add just a little drop of water. And this time we do want it to be that sort of crumbly texture like this. And what we do is we take these crumbs and we just sprinkle them on the top. And apparently that will give it that sort of bumpy, crunchy,
bubbly topping thing. It just feels like I'm sprinkling cheese on top of custard at the moment,
but we're gonna go for it. Okay, so, now she gets baked twice. This is the first bake,
which is a lot hotter. Gonna go in the middle shelf
for approximately 10 minutes. Alright, so, whoa. Oh, we've got some
crackage, but I don't mind. That's alright, and what we have to do now is leave it to cool. And I've lowered my oven to 120 degrees C, or 100 degrees C fan, but you're a fan. I'm a big fan of your work. Speaking of being big fans,
just wanna say a massive shout out to you, every single one of you, wherever you are in the world. In the last 28 days, we've
had 35 million minutes watched and 4.4 million views. That is insane and I
massively appreciate it. And an extra special shout
out to anyone that supports me on Patreon and soon to be
YouTube memberships as well. It's just, with cooking channels,
affording the ingredients and things like that, it just helps give me a bit more stability. So massively appreciate ya. Alright, this tray is at room temperature. Look at the cracks, that is good. We actually want the cracks. We're gonna start tearing into
it and making sort of little flake shapes like this, because
we're gonna bake 'em again, but just really to control the colour. We've got a lovely sort of bumpy surface, maybe a teeny bit more hardcore
than normal corn flakes. Hardcore corn flakes,
that's where we're going. Now, I know this might
sound a little bit corny, it could even be terrible, but I'm actually really
enjoying this process. This is quite therapeutic
and hopefully it will smell as good as it tastes or
tastes as good as it smells. Alright, so, just like when
you're baking chips in the oven on a tray, try to make
sure as much as possible that they're not piled
on top of each other. That looks fairly good. Back into the lowered temperature oven. And this might take a while
just to get that colour on it. We'll leave that going and
make our final corn flake mix. Ah, I didn't get Homer out. That's better, right mate? I only use him to focus my
camera and as you can tell, half the time it's out of focus anyway. The last one we are gonna make a dough. Let's do it. It's gonna be good dough. So, for this final one with the dough, we get a big old bowl, plain
flour, whoa, cornmeal, pow, a touch of oil, oh, about
half a tablespoon, and salt. Obviously, there's a
teeny bit of wet in there, the moisture of the oil. And I'm just getting flour everywhere. Now out of all of the
recipes, this one intrigues me the most just because
we're gonna lubricate it by using some honey water. I make that sound like that's something that you can get off the shelf, but no. It's literally just water mixed with a good old squirt of honey. That's probably some
sort of magical remedy for colds or something, smells good. But yes, we pour it in
here, mix it through. If you do make it too sticky, you can always add more
flower and cornmeal in. Remember, cornmeal is not
cornflour, okay, that white stuff that you use to thicken
sauces here in the UK. That's what Americans call corn starch. Bring it together in here. You kinda got a corn flake dough. Alright, so for this
step, we're gonna roll it out nice and thin, but to help me, I'm gonna get some baking parchment. (upbeat piano music) Gonna lightly flour it. And I'm gonna take, yeah,
like half the dough. I'm just gonna help it a little bit. Get it to know each other. Alright, so that's there like that. We're gonna roll out the corn flake dough. And still I'm gonna have too much. It's gotta be like a really
thin corny tongue (laughs). Yup. Does it look alright? Yes, yes it does. Just a gentle reminder that, obviously, this is me doing it for the first time. I'm reading out the steps. I know it sounds like I'm
saying this is what you do. I'm just confusing you with confidence. That's the best tip in life
that I can ever give you, unless you're probably an electrician or something like that, don't ever try and confuse someone with confidence. Yeah, of course I can rewire
your house, it's fine. We can just sit this onto
another baking tray and join it in the oven with the other ones
that are just finishing off. In fact, when I say finishing off, they haven't changed colour at all really. Hmm. But it's got me thinking,
honey nut corn flakes. Do we put more honey in? Do I push nuts in now? If this works, maybe
we'll revisit that, okay? And then we'll do Cocoa Puffs and Rice Krispies and Wheat O's. Now then, folks, the good
thing is that they finished at roughly the same time. This is the one that was
done with the batter, okay. And over here, the last one
that went in with the dough. The colour, it kind of made
like a biscuit. (laughs) Look at the difference in that. I could push these a little bit
more, but there are a couple that are darker than others and I'm actually really
excited for these ones. This one, meh. Alright, so that's corn flakes? Oh, yeah, I'm supposed to
just snap them off like that. They made bread. That's not very good at all. Wow, tastes good though, but no. (upbeat music) I forgot to say, with
any of these recipes, you can keep them in
an air-tight container for probably about a week. Yeah, I don't really have
high hopes for these. So I think we'll try this
now and get it out the way. I don't really like my corn
flakes with flour on 'em. Well, at least that's gonna
wash some of the flour off. (corn flakes crunching) They taste more like bran
flakes than corn flakes. I think it's the fact that there was more flour than corn actually in this. It's just kind of, it's
made it nice actually. With a bit of sugar on there
like I'd normally have, I'm just trying to get that basic taste. It's not bad by any means. I definitely prefer the fried one, but there is an honesty about this one. It just feels fresh, so I do like that. Let's finish with my favourite one. So our final ones, look at the
colour on these and the effect that putting that extra cornmeal
sprinkle on there has done. I love it, they feel nice and light. We've got them thin, maybe would've got them a little thinner. Could've possible spread out, but we did fill this
pan really, really well. (corn flakes rattle) I've got high hopes for this one. I've gotta be honest, if you look at that with maybe a little bit of a squinty eye, that does look like corn flakes. Look, that's the normal
corn flakes in my hand. The colour, you can just about
see it there, is very similar. It does say toasted flakes
of corn, so these are baked. Could you say that's toasted? I guess, yeah. Just gonna have a couple. Mmm, oh, it has a bit more of a crunch to it than a normal corn flake. That flavour. This is gonna sound really weird, maybe corny, but it tastes more corny. There's a crunch. There's an innocence to it. Get my sugar, I like my sugar. Woo. Mmm, oh, it's the crunch,
that's the only difference. Of the three, actually, to be
fair, the frying the tortillas was just insanely naughty and super sweet. I loved that, actually. A little bit of cinnamon on there, mwah. But, this one is the one. I think next time, I mean, if
you try this, get that batter as thin as you can, maybe some more water, get it super, so you
can just about see it, 'cause as it baked it
joined together anyway, so maybe you do want it
semi-transparent in the tray. And you'll probably get
that slightly lighter vibe of a proper corn flake. So there we go. Just a little bit of fun,
something I wanted to try anyway, but you guys told me to do it. So I hope you enjoyed it
and if you wanna see some more homemade cereal
attempts, do let me know. Maybe Lucky Charms, wow. ♪ Check your level, player. ♪ ♪ No matter what your style,
the kitchen's for me. ♪ ♪ Sideburns, moustache,
goatee, maybe all three. ♪
