Log in Get started

Sur La table

surlatable.com

Active

0:00FACEBOOK, INSTAGRAM, MESSENGER, THREADS

Ad Copy

Temperature might seem like a small detail—but in baking, it changes everything. In the final week of our Winter Break Baking Experiments, @benjaminthebaker guides kids through how heat and timing transform ingredients. From melting and mixing to baking and setting, young bakers will see why temperature plays such a critical role in structure, texture, and success. Designed for kids ages 7+, this final experiment brings the series together with hands-on learning and real kitchen confidence. Watch the video, then comment “winter baking” to get the worksheet and try the experiment at home.

Brand

AI Analysis

AI Tags

Talking HeadText OverlayDialogue On CameraExplainerHow-ToLessonEducational ContentMale PresentExpert AuthorityIngredientProblem SetupIntroB-RollOverheadStatic FrameProof PointClose-UpProduct In HandSolution RevealWide ShotVoiceoverProblem-FirstBenefit-FirstScreen RecordingCall To ActionLogo VisibleBrand Mention SpokenMedium Shot

Transcript

0:00Sometimes recipes call for ingredients like milk to be room temperature.

0:03But other ingredients, like cream, to be ice cold.

0:07Does it really make a difference?

0:09I'm Benjamin the Baker, and this is week three of my Kids' Baking Experiment series.

0:13Check out the videos for weeks one and two to learn about gluten and leavenners.

0:16Today we're making chocolate chip cookie ice cream sandwiches and looking at the importance of temperature in baking.

0:21To start, set a metal bowl and whisk in your freezer for later.

0:25Pour some cream into a second bowl and set aside.

0:27Finally, in a third bowl, pour some cream right from the fridge and begin whisking.

0:31Make note of how easy it is to whisk the cream and note the texture after whisking.

0:35Repeat the experiment with cold cream, whisked in the frozen metal bowl, and finally with the cream that's been sitting out on the counter.

0:41When you whisk cream, the fat in the cream traps air and creates a light and fluffy final product.

0:46As the cream warms up, though, the fat softens and loses the ability to trap air, so it's best to keep everything as cold as possible for the best texture and maximum volume.

0:56That fluffy texture is exactly what we want when making this no churn vanilla ice cream that goes between our chocolate chip cookies.

1:02Find the full experiment worksheet and the recipes from all three weeks for free at Sur La Table's Lid & Ladle Blog.

Text on Screen

0:00WHOLE MILK

0:00HEAVY CREAM

0:01Sometimes recipes call for ingredients

0:02like milk to be room temperature.

0:04But other ingredients, like cream, to be ice cold.

0:06Does it really make a difference?

0:08I'm Benjamin the Baker, and this is week three of my Kids' Baking Experiment series.

0:09Winter Break Kids! BAKING EXPERIMENT SERIES Week 1: Gluten Week 2: Leaveners Week 3: Temperature *and adults

0:13Check out the videos for weeks one and two

0:14DOUGH

0:14GLUTEN

0:14to learn about gluten and leaveners.

0:15BAKING SODA

0:15BAKING POWDER

0:15SODA + POWDER

0:17Today we're making chocolate chip cookie ice cream sandwiches

0:19and looking at the importance of temperature in baking.

0:21To start, set a metal bowl and whisk in your freezer for later.

0:24Pour some cream into a second bowl and set aside.

0:27Finally, in a third bowl, pour some cream right from the fridge and begin whisking.

0:31Make note of how easy it is to whisk the cream and notice the texture after whisking.

0:35Repeat the experiment with cold cream, whisked in the frozen metal bowl. And finally with the cream that's been sitting out on the counter.

0:41FRIDGE COLD

0:41ROOM TEMP

0:41FREEZER COLD

0:41When you whisk cream, the fat in the cream traps air and creates a light and fluffy final product.

0:46As the cream warms up, though, the fat softens and loses the ability to trap air, so it's best to keep everything as cold as possible for the best texture and maximum volume.

0:56That fluffy texture is exactly what we want when making this no churn vanilla ice cream that goes between our chocolate chip cookies.

1:02LID & LADLE BY Sur la table SEARCH How It Works 1. Watch Benjamin's video each Friday on Instagram or Facebook 2. Download the matching worksheet right below 3. Bake, experiment, and explore together in the kitchen All activities are designed for kids ages 7+ and are perfect for baking alongside a grown-up or trying independently with light supervision. Find the full experiment worksheet A Brand-New Activity Drops Here Each Week-Complete With Simple Steps, A Quick Science Moment, And A Fun Experiment Kids Can Try Right Away. "+" indicates required fields Benjamin Would you like us to send you an email reminder when the next lesson is ready? I agree to receive emails from Sur La Table's Table marketing team. DOWNLOAD THIS WEEK'S WORKSHEET

1:04and the recipes from all three weeks for free at Sur La Table's

1:051 of 7

1:05Today you are going to be learning all about gluten. You will be learning what it is how to create it and why it is important for so many baked goods! For your exploration, you are going to make some delicious bread and you will also run a few experiments to answer all of our questions and more. At the end, there will be a 'Learn More' section where you can find some extra experiments to continue learning and expanding your baking curiosities. Wash your hands and let's get started! Step 1: What Do You Already Know? Write some words, phrases, or sentences that come to mind when you think about gluten Draw some pictures, doodles, or sketches that come to mind when you think about gluten Make a list of some baked goods that you think do have a lot of gluten Make a list of some baked goods that you think do NOT have a lot of gluten Ready to Keep Learning? Explore Sur La Table's Kids Winter Series Cooking Classes where young chefs build real skills with expert instructors - using the same hands-on approach featured in this experiment. Sur la table

1:06and the recipes from all three weeks for free at Sur La Table's Lid & Ladle Blog.

1:061 of 7 Sur la table 13. Before baking the focaccia, use your finger tips to dimple the dough all over. 14. Bake for 30 to 45 minutes or until golden brown. 15. Remove from the oven and let cool in the pan for 5 to 10 minutes before moving to a baking rack, drizzling the icing over the top, and letting cool completely. Step 2: Let's Make Some Ciabatta Ingredients 2 cups (566g) bread flour 2 teaspoons granulated sugar 1 teaspoon active dry yeast 2 teaspoons table salt 1 cups (284g) warm water (90°F - 100°F) For The Filling: 1 stick (113g) unsalted butter, melted and cooled 1 cup (200g) brown sugar 1 tablespoon cinnamon 1 teaspoon vanilla extract For The Icing: 1 cup (113g) powdered sugar 2 tablespoons milk Supply scale or dry measuring cups liquid measuring cups medium mixing bowl rubber spatula or dough scraper whisk kitchen towel Instructions 1. In the medium mixing bowl, combine 1 cup (140g) bread flour with 1/2 cup (76g) cool water. Using the rubber spatula or dough scraper, mix the flour and water together until a dough forms. Ready to Keep Learning? Explore Sur La Table's Kids Winter Series Cooking Classes where young chefs build real skills with expert instructors - using the same hands-on approach featured in this experiment. Lid & Ladle Blog.

1:074 of 7 mix and bowl until the bowl halfway up with cool water. Spread the dough under water until the water becomes really cloudy. This cloudiness is part of the flour that does not have gluten. Pour off the cloudy water (make sure not to lose any of the dough when you dump out the water) and replace with fresh, clear water. Repeat the kneading and tearing process until the water becomes cloudy again. Pour off the water and replace with fresh, clear water two more times. Alter - use more round kneading and tearing, squeeze all the pieces of dough together and set aside. 10. Repeat steps 6 - 9 with the second dough. What you have just done is separate the part of the dough that was gluten from the rest of it. What do you notice about each of the gluten balls you have made? Is one bigger than the other? Stretchier? Stronger? Write and draw your findings below. Bread Flour Gluten Ball: Flour Gluten Ball: Step 4: Think About It! Gluten is formed when wheat flour is mixed with water. When this happens two proteins in the flour combine and tangle together to make a stretchy web. As you saw in your experiment, some flours have the ability to form more gluten than others. Think about some of your favorite baked goods. Are they chewy like bread or soft like cake? A big part of that difference is the kind of flour that the recipe uses and how much gluten can form. Ready to Keep Learning? Explore Sur La Table's Kids Winter Series Cooking Classes where young chefs build real skills with expert instructors - using the same hands-on approach featured in this experiment. Sur la table Choose the correct word in bold. The answers are at the bottom of the page. 1. Every flour can form the same / a different amount of gluten. 2. Because we want bread to be chewy we should use a flour that can form a lot of / a little gluten. Lid & Ladle Blog. 3. Because we want cakes and quick breads to be soft we should use a flour that has a lot of / a little protein. 4. The reason we mix bread dough for so long is because we want to form more / less gluten. 5. I want my cookies to have a texture that is not too chewy but not too soft. I should use bread flour / all-purpose flour / cake flour in my recipe. 6. Gluten is formed from one / two / three proteins in the flour.

Scenes (18)

0:00baker introducing topic

A medium shot frames a male baker in a modern kitchen. He stands behind a light-colored wooden counter, holding two white plastic containers labeled 'WHOLE MILK' and 'HEAVY CREAM' with blue tape. The containers are on a white marble slab. The kitchen features light grey cabinets, a stainless steel refrigerator, and a pegboard with various kitchen utensils on the wall behind him. Overhead, recessed lighting illuminates the scene. He is holding a small, dark microphone in his right hand. The text overlay reads: 'Sometimes recipes call for ingredients like milk to be room temperature. But other ingredients, like cream, to be ice cold. Does it really make a difference? I'm Benjamin the Baker, and this is week three of my Kids' Baking Experiment series.' He holds up a large white board with blue and purple handwritten text titled 'Winter Break Kids' BAKING EXPERIMENT SERIES' listing 'Week 1: Gluten', 'Week 2: Leaveners', 'Week 3: Temperature' and '*and adults' at the bottom. The overall color palette is neutral with pops of blue from the labels and text, and a warm glow from the lighting. His expression is engaging and informative.

0:12overhead dough balls

An overhead shot shows a rectangular, dark blue baking sheet lined with light gray parchment paper. On the paper, there are two balls of dough. The upper-left dough ball is perfectly round and smooth, a light beige color. The lower-left dough ball is smaller, irregularly shaped, and has a rough, uneven texture, also light beige. Purple handwritten text is visible on the parchment paper: 'DOUGH' is written next to the smooth ball, and 'GLUTEN' is written next to the rougher ball, aligning with the video's previous mention of gluten. The background is a white marble countertop. The framing is tight on the baking sheet, showing only a small sliver of the countertop. The lighting is bright and even, highlighting the textures of the dough. The text overlay reads: 'Check out the videos for weeks one and two to learn about gluten and leaveners.'

0:14overhead baked goods

An overhead shot centers on a rectangular, dark blue baking sheet covered with light grey parchment paper. Arranged on the paper are three pieces of dark chocolate baked goods, resembling small loaves or cakes. Each piece is broken into two smaller halves, revealing a moist, dark brown interior with visible chocolate chips or chunks. Next to each baked good, handwritten text on the parchment paper identifies different baking agents: 'BAKING SODA' in light blue, 'BAKING POWDER' in magenta, and 'SODA + POWDER' in purple. The overall lighting is bright and direct, highlighting the details of the food. The background is a white marble countertop. The text overlay from the previous scene continues: 'to learn about gluten and leaveners.'

0:16overhead sprinkle ice cream sandwich

An overhead close-up shows two hands holding a partially assembled chocolate chip cookie ice cream sandwich. The sandwich consists of two soft-looking chocolate chip cookies with a thick layer of vanilla ice cream in between. The hands are gently pressing the ice cream sandwich into a small silver metal bowl filled with a colorful array of sprinkles, coating the sides of the ice cream. In the blurred background, two more chocolate chip cookies are visible on a dark blue baking sheet lined with parchment paper. The scene is brightly lit, focusing attention on the vibrant colors of the sprinkles and the delicious appearance of the dessert. The text overlay reads: 'Today we're making chocolate chip cookie ice cream sandwiches'.

0:18overhead cut ice cream sandwich

An overhead close-up shows two hands holding two halves of a chocolate chip cookie ice cream sandwich, pulled apart to reveal the creamy vanilla ice cream filling. The cookies are golden brown with many chocolate chips and the ice cream is topped with colorful sprinkles, showing a perfect cross-section. In the background, two whole chocolate chip cookies are visible on a dark blue baking sheet lined with parchment paper. The lighting is bright and even, enhancing the appetizing texture of the cookies and ice cream. The hands delicately present the dessert. The text overlay reads: 'and looking at the importance of temperature in baking.'

0:21baker freezing bowl

A wide shot shows the male baker in the same modern kitchen. He is bent over, placing a small metal bowl and whisk into the bottom freezer drawer of his stainless steel refrigerator, which is open. The kitchen features light grey cabinets, a stainless steel stove with multiple burners, and a pegboard with kitchen tools. A large, empty red mixing bowl sits on the light wooden counter to the left. The light marble slab from earlier is now on the wooden counter in the foreground. The lighting is bright and even. The text overlay reads: 'To start, set a metal bowl and whisk in your freezer for later.'

0:24baker pouring cream red bowl

A medium shot in the kitchen shows the male baker pouring heavy cream from a white container into a large, bright red mixing bowl on the counter. The red bowl is on the left side of the frame, with another empty blue bowl on the right. The background features the same light grey kitchen cabinets and the pegboard with utensils. The baker is focused on pouring the cream, with a steady hand. The lighting is consistent and bright. The text overlay reads: 'Pour some cream into a second bowl and set aside.'

0:26baker setting aside cream

A medium shot, a continuation of the previous scene, shows the male baker placing the white container of heavy cream onto the counter next to the red mixing bowl. He then reaches for the empty blue mixing bowl. The kitchen background remains consistent with light grey cabinets and the pegboard. The action is smooth and deliberate. The text overlay continues: 'and set aside.'

0:27baker whisking cream blue bowl

A medium shot focuses on the male baker in the kitchen as he pours cream from a white container into a blue mixing bowl. After pouring, he picks up a whisk and begins vigorously whisking the cream in the blue bowl. The cream container, labeled 'HEAVY CREAM', is visible on the counter beside the bowl. The background shows the same light grey cabinets and the pegboard with utensils. The baker is focused and demonstrates the whisking motion clearly. The text overlay guides the viewer: 'Finally, in a third bowl, pour some cream right from the fridge and begin whisking. Make note of how easy it is to whisk the cream and notice the texture after whisking.' The lighting remains bright and even, highlighting the action. His movements are deliberate and his expression is attentive.

0:35baker retrieving freezer bowl

A wide shot shows the male baker once again reaching into the open bottom freezer drawer of his stainless steel refrigerator. He retrieves a small metal bowl and whisk that were previously placed there. The kitchen setup is consistent, with light grey cabinets, a stove, and the pegboard visible. The red mixing bowl is still on the counter to the left, and the marble slab is in the foreground. The lighting is bright. The text overlay reads: 'Repeat the experiment with cold cream, whisked'.

0:36baker whisking cold cream

A medium shot shows the male baker whisking heavy cream in a small, shiny metal bowl placed on the kitchen counter. The metal bowl, which was previously in the freezer, contains a small amount of heavy cream. He uses a whisk with a dark handle, moving it in a circular motion. The cream container is to his left. The background is consistent with the kitchen environment, including light grey cabinets and the pegboard. The text overlay reads: 'in the frozen metal bowl. And finally with the cream that's been sitting out on the counter.' The lighting is bright and clear. The baker's expression is focused, demonstrating the technique.

0:40baker whisking room temp cream

A medium shot shows the male baker whisking heavy cream in the large, bright red mixing bowl on the kitchen counter. This cream has been sitting out at room temperature. He uses a whisk with a dark handle, moving it steadily. The blue mixing bowl, now empty, is visible to his right. The background maintains the familiar kitchen setting with light grey cabinets and the pegboard. The text overlay, a continuation, reads: 'And finally with the cream that's been sitting out on the counter.' The lighting is consistent, and the baker's expression is concentrated on the task.

0:41overhead cream textures initial

An overhead close-up focuses on three clear plastic containers filled with whipped cream, arranged vertically on a dark blue baking sheet lined with parchment paper. Each container has a small white spoon. Handwritten labels on the parchment paper identify the cream's temperature: 'FRIDGE COLD' in green at the top, 'ROOM TEMP' in red in the middle, and 'FREEZER COLD' in blue at the bottom. The top container (Fridge Cold) shows fluffy, well-whipped cream. The bottom container (Freezer Cold) also shows well-whipped, firm cream. The middle container (Room Temp) shows cream that is less firm and slightly softer. A hand with fair skin points to the bottom container as the voiceover explains. The lighting is bright and even, highlighting the textural differences. The text overlay reads: 'When you whisk cream, the fat in the cream traps air and creates a light and fluffy final product.'

0:46overhead cream textures melted

An overhead close-up continues to show the three clear plastic containers of whipped cream on a dark blue baking sheet. The handwritten labels 'FRIDGE COLD', 'ROOM TEMP', and 'FREEZER COLD' are still visible. A fair-skinned hand uses a white spoon to scoop and show the texture of the cream in the 'ROOM TEMP' container, revealing that it's softer and has some liquid separation (yellowish liquid at the bottom of the spoon). The hand then moves to the 'FRIDGE COLD' container, also showing a softer, less stable texture with some liquid. Finally, the hand demonstrates the firm texture of the cream in the 'FREEZER COLD' container, which appears much more stable and fluffy. The scene effectively illustrates the impact of temperature on whipped cream stability. The text overlay reads: 'As the cream warms up, though, the fat softens and loses the ability to trap air, so it's best to keep everything as cold as possible for the best texture and maximum volume.'

0:55overhead ice cream sandwich assembly

An overhead shot shows a dark blue baking sheet lined with parchment paper, displaying four chocolate chip cookie ice cream sandwiches. Two are fully assembled and decorated with sprinkles, positioned in the bottom half of the frame. Two partially assembled sandwiches (just cookies with ice cream) are at the top. A fair-skinned hand gently adjusts one of the top cookies, pressing it onto the ice cream. The lighting is bright and clean, highlighting the appetizing appearance of the desserts. The text overlay reads: 'That fluffy texture is exactly what we want'.

0:57overhead dipping ice cream sandwich

An overhead close-up shows a fair-skinned hand holding a chocolate chip cookie ice cream sandwich over a small, shiny metal bowl filled with mini chocolate chips. The sandwich is neatly assembled with a thick layer of vanilla ice cream between two chocolate chip cookies. The hand lowers and rotates the sandwich, gently pressing the sides of the ice cream into the chocolate chips to coat them. The background shows the same dark blue baking sheet with parchment paper, and two completed ice cream sandwiches with sprinkles are visible, slightly blurred. The lighting is bright and even, making the chocolate chips and ice cream look appealing. The text overlay reads: 'when making this no churn vanilla ice cream that goes between our chocolate chip cookies.'

1:01screen recording website

A screen recording displays a website page for 'LID & LADLE BY Sur la table'. The top of the page features a search bar. Below it, there's text explaining a 'Kitchen Science' video and prompting to download a worksheet. It outlines 'How It Works' in three steps: '1. Watch Benjamin's video each Friday on Instagram or Facebook', '2. Download the matching worksheet right below', '3. Bake, experiment, and explore together in the kitchen'. Further down, it mentions 'All activities are designed for kids ages 7+' and provides a link to 'Find the full experiment worksheet'. The page includes a form field labeled 'Benjamin' and a checkbox for email reminders. The colors are mostly white background with black text, a prominent 'LID & LADLE' logo in black, and a magnifying glass icon for search. The overall mood is informative and instructional. The text overlay reads: 'Find the full experiment worksheet and the recipes from all three weeks for free at Sur La Table's'.

1:04screen recording worksheet

A screen recording shows a multi-page digital worksheet or blog entry from 'Sur la table'. The header displays '1 of 7' indicating page number. The content includes 'Step 1: What Do You Already Know?' with blank spaces for notes on gluten. Further down, there are 'Step 2: Let's Make Some Cinnamon-Sugar Focaccia' with ingredients and steps listed. The page continues to scroll, revealing more instructional text and steps, including 'Step 3: Time for an Experiment!' and 'Step 4: Think About It!'. It also displays 'Sur la table Lid & Ladle Blog.' branding at the bottom. The text is black on a white background, with varying font sizes. The overall impression is an educational resource. The text overlay continues: 'and the recipes from all three weeks for free at Sur La Table's Lid & Ladle Blog.'

More from Sur La table

Sur La table ad

Sur La table ad

Sur La table ad

Sur La table ad

Sur La table ad

Sur La table ad