Відео

Thank you 🫶

Hi pede bawasan upto 30 g. Basta important yung proper ang pag whipped sa eggwhites ( should not be under whipped) kasi yan ang magdaladala ng ganda ng texture ng chiffon cake.

@@TheCuriousCatBakes thank you po...

Thank you so much for watching my video! I’m glad to hear it helped you gain some insights into my everyday life. Your support means a lot to me! ❤

In the description

Yes just add cocoa into the raw dough

Yes boil for 1 minute

I got this on the first take luckily but I have made it a few times in the past like many years ago.😜

@@TheCuriousCatBakes Oh wow! I actually was thinking of trying to make macarons i made a couple of challenging desserts before like baked alaska choclate souffle and eclairs. So maybe i will give it a try!

@@picasso_yrrahI hope this macaron recipe can help. Ive done it like 30 times in the past. The texture and the shape consistently come out good everytime.😊

@@TheCuriousCatBakes I will maybe try it in the future thank you!

I also hate people who post hate comments like yours 😆

Thank you! Its also very moist and deliciously orangey.😊

Hi tracy! I think, danish pastry originated from denmark. Im from the Philippines 😊

Hi surely! Here it the recipe: 3 eggs 250 g fresh milk 24 g oil or melted butter 24 g sugar 2 g salt 1 g vanilla 120 g all purpose flour 125 g warm water Mix everything in a blender except the warm water. Once its blended, add the warm water slowly. Chill in the refrigerator for 30 minutes then now y9u can use. Please take note that this crepe is very soft so make sure to cook it slightly brown on one side before flipping it so the crepe wont tear. 😊😊😊. Enjoy making ❤

Sure 😊 Flourless Choc Sponge: 3 eggs 60 g sugar 20 g cocoa Whip eggs and sugar until ribbony, then fold in the cocoa. Pour into 7x 7 inches pan. Bake at 350 F for 20 minutes. White Chocolate Filling: 120 g white chocoate 30 g heavy cream 150 g heavy cream Melt white chocolate with 30 g cream. Whip 150 g heavy cream, fold in the white chocolate mixture. Glaze: 30 g sugar 30 g water 20 g cocoa 50 - 60 g whipping cream Heat sugar and water for 5 minutes. Whisk in the cocoa powder. Add in the cream and quick cook on low heat. Cake must be frozen hard before pouring the glaze.

2 tbsp of cold water is okay. Upto 30 ml to 40 ml is good

ml = g

@@skittledacutemiata6812 water density same ml and grams, so 30 ml of water , weighs also 30 grams.

Oh yes :) it is best with creme brulee :)

Thank you Maam