Thanks so much, Becky, for sharing your recipe with us. I first tried another well-known chef's recipe for these, but my husband found those tarts extremely "eggy", which they were at 6 eggs for a little more custard. Your recipe, with the 3 eggs, gives it a perfect balance and an opportunity to enjoy the crust...super-crunchy, and the light, yet very tasty and satisfying custard! Congratulations on - if I may say so - improving a great recipe:)
Thank you so much for sharing feedback here, sometimes people comment without trying the recipe and it’s not helping anyone, this (your comment) actually helps people to see a different view on the recipe! I tried a few recipes from other chefs and just tuned it for my liking, so I’m glad to hear others like it too 😄 Happy new year!
For people who want to try the recipe the last step is important: make sure you don’t fill up the egg mixture as they will burst. Do it just over half mark. You will thank me later. All the efforts of making pastry won’t be ruined🤣
Holy smokes :D Everyone's oven is different so this is so tricky predict, definitely not filling all the way up is the safest route :) how high does your oven go? it would be interesting to know :)
@@BakingNicky In my oven (5 yrs. old not using convection) I can safely fill out 4/5 of the way. They do "bloom" but should not "run", and so stay inside their little nests:) Delicious!!
You did such a lovely job!! These are so similar to Chinese egg custard tarts that I grew up eating at dim sum. I must master making these!! You are an inspiration.
The only thing to make authentic is we should use cream (natas) instead of milk; that's the secret for the name . I have 3 different recipes and all have cream, not milk.
good and useful question! It doesnt seem to need the greasing for two reasons: 1) we have exposed spirals of butter which are melt in the pan as they brown, this is already enough to guarantee an easy release 2) not greasing the pan helps you shape the dough inside the pan without it sliding around as you do it Thanks for your comment!
This is called Laminated Dough, similar dough for croissants. It suppose to come out flaky. Perhaps your butter or laminating fat is too soft and your dough is warm, that when you roll it, it sort of incorporated. It should come out layered after rolling. Try to refrigerate your dough, covered of course for few minutes between layering of butter, just to insure that your dough remains cool yet pliable. Also don't over knead it to prevent too much gluten formation. Right kind of flour is also important.
Hi there! you can use cinnamon powder and vanilla extract if thats what you have 1 cinnamon stick = 1/2 tsp ground cinnamon 1 vanilla bean = 2-3 tsp of vanilla extract hope this helps! :)
Never use vanilla for these tarts; the vanillaremoves away the real taste of the desserts. To do the custard only use cinnamon stick and lemon peel and you should use cream (natas) instead of milk
@@49wolfen It really does sound like you over kneaded it, which will correct itself if you let it rest like Nicky said. Adding more water has nothing to do with it springing back.
I have used a frozen pastry sheet that’s only made with butter. When I try to mold the pastry into a cup, it doesn’t stay and shrinks back down. Maybe I should let it thaw more at room temperature.
I would suggest that, this dough is very soft its hard to say, Ive seen some frozen puff pastries that have not just butter but other types of fat, it will work differently
oh thats wonderful! Im glad you liked them! I think its perfectly fine to half them, the dough is usually tricky because of the dimensions etc but doable nevertheless :)
Hi there! Sure thing! Try soaking some ground cinnamon with your milk for this recipe I would suggest 1/4tsp ground cinnamon as the substitute for 1/2 a cinnamon stick Thanks for watching and I hope this helps!
I live in Portugal. Here you'll find them in every corner (because here every corner has a coffee shop, and every coffe shop will sell them). In many places I can't even taste the cinnamon. Maybe they don't use cinnamon at all. In others, I can definitely taste it. So, that is not a must. It's just a question of taste.
It's your choice not to use it if you don't like it ; use just one or two lemon peels but don't use vanilla, it takes away the real flavor of these tarts. We don't use vanilla in most of our desserts, only some of them.
there is a lot of butter in the dough which means the chances are that it will be very salty if you use salted butter, I personally prefer adjusting the saltiness separately in all my baking :)
sorry to hear this, ive seen lots of gorgeous pictures of successful pasteis but baking can be so temperamental what was your oven temp? which rack did you bake it in?
Bittersweet news here but yeah ovens are different and it’s kinda tricky to figure out what went wrong with the browning but you could try moving them one rack up so it gets more of a grill effect or increase the temp by 10 Celsius if possible 👋
i have been mixing the dough for 15 minutes now, but it is still sticking to the bowl. I am afraid I will be mixing for too long if u continue.. What can I do? Thanks!
Hi! that doesnt sound right, what i would try to do is to add in 1 tbsp of flour a bit at a time , it is a sticky dough but it should not spread all over the bowl, most of it should not stick to the sides
Could you use 1% or 2% reduced fat milk instead of whole milk? I was also led to your video by another UA-camr who tried your recipe and she said hers came out too thick. How do you avoid that? I also wanted to know if it is possible to mix the dough without a stand mixer. For video quality, you should make your voice louder because it was a little difficult to hear you at some parts. Other than that, this was a very good tutorial.
hello, it should work with 1% although maybe it wont curdle as quickly I have no clue about the youtuber you mention (you could point me to it maybe and then i can try an help), most of the people that have tried it have loved it ^^ thanks for watching!
Im sorry to hear this! Was this after the 1st butter layering? Tearing can occur if the dough is sticking to your worktop, I use a lot of flour and then brush it away Also if you live in a very hot country this could make the butter extra soft and that can cause it to leak out of the dough as you roll which would make it extra sticky and prone to tearing If this is the case then I would suggest trying a beurrage method (which is another way of layering in butter), it will take a bit longer to get it done due to the chill time in between rolls but it is effective! I have this lamination process described in my croissant video if you want to check it out: ua-cam.com/video/GxDn4yz5F_Y/v-deo.html I hope this helps!
Baking Nicky thank you so much for the input and the advice! I will definitely give your video a watch to hopefully gain some more tips since I do live in a hotter area.
Hi, im sorry this happened to you! Without seeing what things look like perhaps the best advice I can give you is make sure that both the dough and the butter are the same temperature and also feel free to pinch any seamlines when you fold the dough, this should hold the butter in! hope this helps
Ooh, interesting question, I havent tried this to be honest, the fat content in almond milk varies from brand to brand and so does the taste but you can try it, I cant think of a reason why it wouldnt work (maybe the taste is slightly almondy but that might be all)
Very good question, I would ideally suggest to use aluminum if you can get your hands on that as it can withstand really high temperatures The more one goes more towards non-stick pans then the restrictions are more stringent :)
So we made this recipe and it was a total disaster .... have you ever tasted the real pastei de nata once ?? it has absolutely nothing to do with this recipe probably made by someone who has no taste for Portuguese and European pastry probably! The video, on the other hand, is very well done!
2:40 pm Los Angeles, CA - dear Ms. Baking Nicky- could you please turn this recipe into gluten free. Your recipe looks very delicious. If you have enough gluten free recipes many people will subscribe including my family. Thank you 🙏 🙏🙏 Raquel
Hi Raquel, indeed there are a lot people asking me for this or egg-free and know that I'm taking your feedback and hope to start developing some new recipes for you all Happy baking!
Fernando Andre I’m curious as to why you feel this way, what in your opinion is she doing wrong? Everything she is doing is on par with the other videos I’ve seen on this pastry. Maybe you should do your own video. Simply being Portuguese doesn’t make you an aficionado on the subject!
frances duncan there is a few things she is doing wrong, either on the pastry or the cream etc... my criticism was based on my work experience... if you didn’t like it though shit! No one knows everything and you are always learning, no one is perfect and if i was her I would be glad to learn the proper way to make pasteis de nata, like iam when im not sure of something,
Hi there, I have to say its sooo hard to find nice music for free, I would love to have nicer music in my channel but its way small right now to be able to pull out the big guns, I hope it grows and I can continue to share kickass recipes also for free!
Cant fix that post prod and I know so many people have complained about this, but this was early on my my tiny UA-cam channel I'm still learning and trying things but improving :)
210ml for 300g (1cup) for the dough ?!? The kitchen aid would have to work hours to thicken the dough. It's perfectly fine to replicate chef John's recipe but gotta copy it right =)
hey Aidan 1) chef who? dont even know who you are talking about bro, 2) im not coming up with recipes from 0 myself (I doubt anyone is inventing things these days) what I do is research meaning, testing A LOT of recipes and I ALWAYS adapt recipes myself so please refrain from making these allegations lightly on any platform, it is not very nice 3) 300g flour is a bit over 2 cups of flour and 210ml of water is actually less than a cup of water so not sure where your "1 cup " comes from at all stay safe x
You explained everything perfectly .... they look delicious... bravo 👌
thank you so much! Greetings x
I appreciate that you launched right into the demo without a 15-min preamble 😄 anyway, thanks for the great video!
Thanks for the feedback!
Thanks so much, Becky, for sharing your recipe with us. I first tried another well-known chef's recipe for these, but my husband found those tarts extremely "eggy", which they were at 6 eggs for a little more custard. Your recipe, with the 3 eggs, gives it a perfect balance and an opportunity to enjoy the crust...super-crunchy, and the light, yet very tasty and satisfying custard! Congratulations on - if I may say so - improving a great recipe:)
Thank you so much for sharing feedback here, sometimes people comment without trying the recipe and it’s not helping anyone, this (your comment) actually helps people to see a different view on the recipe!
I tried a few recipes from other chefs and just tuned it for my liking, so I’m glad to hear others like it too 😄
Happy new year!
the actual recipe yolks but difeerent cooks have been changing the recipe... so in the end its almost like making the britsih custard
I am portuguese! I tried this recipe and it is delicious 🥰 It is really close to the real ones!
Awesome, thank you for this comment! 🥰
How are these different from the original or traditional ones in Portugal?
My grandmother used to make these for me but lost the recipe! Thanks for helping me find my long lost childhood favorite desert!
Your comment means a lot, thank you! Hope you enjoy making them and it brings back some memories 💕
@@BakingNicky i feel like i am in a chick flick movie
For people who want to try the recipe the last step is important: make sure you don’t fill up the egg mixture as they will burst. Do it just over half mark. You will thank me later. All the efforts of making pastry won’t be ruined🤣
Holy smokes :D
Everyone's oven is different so this is so tricky predict, definitely not filling all the way up is the safest route :)
how high does your oven go? it would be interesting to know :)
@@BakingNicky In my oven (5 yrs. old not using convection) I can safely fill out 4/5 of the way. They do "bloom" but should not "run", and so stay inside their little nests:) Delicious!!
Awesome thanks for sharing this feedback!
This is important in filling anything tbh
Thank you so much for this recipe…just returned from Portugal and was looking for a good recipe.
Beautiful, congratulations. It looks delicious
Thank you!
One of my favourite desserts
So so good!
Very good video and instructions. these are my favorite and a Portuguese friend would always make these for us. Thank You
thank you! I hope you enjoy making them :)
I make this all the time and and its perfect
That’s awesome! Thanks for sharing your experience 🙂
Thank you 😃
I made thiss and its AWESOME!
Your presentation gived me desire to enjoy. ❤baking.
oh thats amazing! im glad you enjoyed them x
Very helpful recipe ever I did, thanks a lot, love from Malaysia 🇲🇾 👍
Thank you for your kind comment! Greetings all the way to Malaysia 🇲🇾
thank you ! finally have time to bake this due to the lockdown !
Awesome, I'll be doing the same :D
Nice video! I always enjoy seeing food/recipes from other countries. 😊
Cute Apron Cooking thanks a lot! These are quite popular in Europe now and you can find them in cafes 😊🤤❤️
Imma na be the God of desserts on the next party 🥳 thank you!
That’s the spirit! Enjoy 😊
You did such a lovely job!! These are so similar to Chinese egg custard tarts that I grew up eating at dim sum. I must master making these!! You are an inspiration.
Wow thank you so much for your comment! I hope you like them!
Absolutely perfect, thank you.
Thank you!
I’m Portuguese, your recipe seems as authentic as they come. Parabéns e bom proveito! 😊👏
muito obrigada! :D
The only thing to make authentic is we should use cream (natas) instead of milk; that's the secret for the name . I have 3 different recipes and all have cream, not milk.
I had to watch twice because he first time I kept vibing out to the music :D
🤣🙌
Thank you so much!!!I love the pastel de nata 💞💞💞💞
Thank you!
You are v neat and have nice way to teach us . Don’t need to blind bake the shell , inside can be cooked ?
Thank you so much
And yes, the oven is crazy hot so it takes care of cooking the crust fully 🙂
What's the size of you muffin baking tray? I used pieces of dough of 3.7cm but it was way too much dough for mine.
Hi thank you can we freeze them
Your method perfect ...congratulation
Thank you friend!
Hi! why do you use water, whole milk and molk for the filling? Can I substitute whole milk with cream?
You absolutely can, cream is what was used originally.
All the recipes I have only use cream (natas); that's what the name comes from (pasteis de nata).
Супер рецепт! Спасибо большое за подробное объяснение ! 🌷
nice one yaa i like it
Glad you like it!
Isn’t the cinnamon supposed to be sprinkled (optionally, not required) on top of the baked tarts?
Is it okay to use all purpose flour?
Yes it is :)
My mouth is watering , thank you for sharing . Gina Scott. ( England) x
Gina scott thank you Gina! Greetings to England ! 💓
You are doing good work.
Oliver Boehmlaender thank you so much!
Do you need to grease the pan first?
good and useful question! It doesnt seem to need the greasing for two reasons:
1) we have exposed spirals of butter which are melt in the pan as they brown, this is already enough to guarantee an easy release
2) not greasing the pan helps you shape the dough inside the pan without it sliding around as you do it
Thanks for your comment!
Can i use vanilla powder with the milk instead of vanilla beans?
Sure, or just add extract at the end (not during the cooking part) 🙂
What kind of baking tray is it?
Wow perfeito
Thank you!
Perfect 👌
Thank you!
your way of working is very neat and clean ....... God i love it
Thanks for that 🙏🏼
I agree totally !
Thank you so much 😍
❤️❤️❤️👌 yummy 😋
☺️
Could someone help me out? Why does my crust come out tougher than expected and not flaky/crispy?
This is called Laminated Dough, similar dough for croissants. It suppose to come out flaky. Perhaps your butter or laminating fat is too soft and your dough is warm, that when you roll it, it sort of incorporated. It should come out layered after rolling.
Try to refrigerate your dough, covered of course for few minutes between layering of butter, just to insure that your dough remains cool yet pliable.
Also don't over knead it to prevent too much gluten formation. Right kind of flour is also important.
i don't have vanilla bean and cinnamon stick, what is the substitute? thanks
Hi there! you can use cinnamon powder and vanilla extract if thats what you have
1 cinnamon stick = 1/2 tsp ground cinnamon
1 vanilla bean = 2-3 tsp of vanilla extract
hope this helps! :)
Never use vanilla for these tarts; the vanillaremoves away the real taste of the desserts. To do the custard only use cinnamon stick and lemon peel and you should use cream (natas) instead of milk
I don't have a mixer so I do it by hand. Am I not kneeding the dough long enough because my dough will not roll out. It always springs back some
Hello!
It actually sounds like over kneading (developing gluten) maybe try resting the dough in the fridge for about 20 minutes and try rolling again
I'm not overkneedind. In fact I'm under doing it. Just following the directions. I think I didn't add more water to the recipe
@@49wolfen It really does sound like you over kneaded it, which will correct itself if you let it rest like Nicky said. Adding more water has nothing to do with it springing back.
Thanks
Can i use almond milk instead of whole milk?
You can try, it might affect the texture slightly though but it should work overall
let me know how it goes! ✌️
It supposed to be cream instead of milk.
Almond milk might affect the texture and the taste of these tarts.
I have used a frozen pastry sheet that’s only made with butter. When I try to mold the pastry into a cup, it doesn’t stay and shrinks back down. Maybe I should let it thaw more at room temperature.
I would suggest that, this dough is very soft
its hard to say, Ive seen some frozen puff pastries that have not just butter but other types of fat, it will work differently
Perfect!!!!! Thanks.
Thanks! I tried it and loved it! If I halved this recipe, would it still come out fine or should I always do the full amounts?
oh thats wonderful! Im glad you liked them! I think its perfectly fine to half them, the dough is usually tricky because of the dimensions etc but doable nevertheless :)
Is it possible to make the dough without an electric mixer?
Definitely! It can be a nice workout too 😝
Greatings from Algeria 🇩🇿
Greetings friend! 🇩🇿
Hot or cold water?????
Wow! I really enjoy enjoyed having these in my visit to Portugal 🇵🇹 i put up the video on my channel! 🥰😍 Yum Yum!
So good!
That looks like its rolled out to 2mm not 2 cm?.
Hi, which part do you mean?
I made this and my oven's highest degree is 250c so it took waaaay too long to get slightly burnt on the top.. haven't tried it yet, so exited.
How was it at the end ?
Can I still make these without cinnamon stick? Please help :(
Hi there! Sure thing! Try soaking some ground cinnamon with your milk for this recipe I would suggest 1/4tsp ground cinnamon as the substitute for 1/2 a cinnamon stick
Thanks for watching and I hope this helps!
I live in Portugal. Here you'll find them in every corner (because here every corner has a coffee shop, and every coffe shop will sell them). In many places I can't even taste the cinnamon. Maybe they don't use cinnamon at all. In others, I can definitely taste it. So, that is not a must. It's just a question of taste.
It's your choice not to use it if you don't like it ; use just one or two lemon peels but don't use vanilla, it takes away the real flavor of these tarts. We don't use vanilla in most of our desserts, only some of them.
Could I use salted butter?
there is a lot of butter in the dough which means the chances are that it will be very salty if you use salted butter,
I personally prefer adjusting the saltiness separately in all my baking :)
My custard was not set inside after baking but pastry was brown?
sorry to hear this, ive seen lots of gorgeous pictures of successful pasteis but baking can be so temperamental
what was your oven temp? which rack did you bake it in?
@@BakingNicky 275c, i put the rack on the middle shelf
If I may ask, how long this process takes?
The longest part is making the dough but no more than 1 hr if you take your time 😊
@@BakingNicky thank you so much 🙃 I'm gonna give them.a try today 😇😇
My crust were very hard and floury, what went wrong?
You mean before baking? Sounds like an overuse of flour
Can i use cinnamon bark?
You can infuse the milk with it, totally 🙂👍
Thank you so much for this great recipe, you made me very happy! :-) Kind regards, Anna
I'm so glad!
My oven can only go up to 230 C. Is that okay?
I would still try it, just make sure you really preheat the oven, like 20 mins or so
Baking Nicky wow thanks so much for replying. Will try your recommendation. Hope it goes well
Mine didn’t blister on the top, but cooked fully and tasted great
Bittersweet news here but yeah ovens are different and it’s kinda tricky to figure out what went wrong with the browning but you could try moving them one rack up so it gets more of a grill effect or increase the temp by 10 Celsius if possible 👋
Hi,do we need to use all the butter?
I've tried using 10% less for example, it worked out fine still :)
if you use melted butter and brush it on ... its just as good
Brava proverò,
ua-cam.com/video/r1oVA9A9cYo/v-deo.html
Pls reply if i can use almond milk instead of whole milk
You can use plant based milks, but the texture of the egg tart just won’t be as smooth and creamy. I tried both with normal milk and almond btw :)
It supposed to be cream instead of milk like the original recipes. That's what gives the name of these tarts.
No idea how much caramel to add, other then that they looked great. Very time consuming so now I know why they charge so much for them In bakeries
You can do a good enough approximation by using puff pastry 😝 and if you buy that then it’s not as overwhelming 😊
i have been mixing the dough for 15 minutes now, but it is still sticking to the bowl. I am afraid I will be mixing for too long if u continue.. What can I do? Thanks!
Hi! that doesnt sound right, what i would try to do is to add in 1 tbsp of flour a bit at a time , it is a sticky dough but it should not spread all over the bowl, most of it should not stick to the sides
@@BakingNicky It worked thank you!!
Noémie Weerdt awesome! 👏
Nice video
thank you! :)
Mine is almost one hour or more in the oven and does not gets like that! 😖 I followed every single step but the dough seems white as hell.
I’m not sure I understand, there is so much butter in the dough that it’s almost chemically impossible for it not to brown even in a low oven
Could you use 1% or 2% reduced fat milk instead of whole milk? I was also led to your video by another UA-camr who tried your recipe and she said hers came out too thick. How do you avoid that? I also wanted to know if it is possible to mix the dough without a stand mixer. For video quality, you should make your voice louder because it was a little difficult to hear you at some parts. Other than that, this was a very good tutorial.
hello, it should work with 1% although maybe it wont curdle as quickly
I have no clue about the youtuber you mention (you could point me to it maybe and then i can try an help), most of the people that have tried it have loved it ^^
thanks for watching!
Not recommend but it's your choice; it might not taste so good.
Actually it supposed to use cream instead of milk, that's how the real recipes are.
I thought your rolling pin was a baseball bat at 1st 🤣
Lol!
My dough kept tearing as I would roll the dough after adding in the butter :(
Im sorry to hear this! Was this after the 1st butter layering?
Tearing can occur if the dough is sticking to your worktop, I use a lot of flour and then brush it away
Also if you live in a very hot country this could make the butter extra soft and that can cause it to leak out of the dough as you roll which would make it extra sticky and prone to tearing
If this is the case then I would suggest trying a beurrage method (which is another way of layering in butter), it will take a bit longer to get it done due to the chill time in between rolls but it is effective! I have this lamination process described in my croissant video if you want to check it out: ua-cam.com/video/GxDn4yz5F_Y/v-deo.html
I hope this helps!
Baking Nicky thank you so much for the input and the advice! I will definitely give your video a watch to hopefully gain some more tips since I do live in a hotter area.
Can I keep this dough in the fridge overnight?
You made it with using natural ingredients
Why does my butter pop out everywhere when I roll my rolling pin?
This is after the 1st butter layer. When I fold it and roll it. Yours was so neat! Thanks so much for your video!!! '
Hi, im sorry this happened to you!
Without seeing what things look like perhaps the best advice I can give you is
make sure that both the dough and the butter are the same temperature
and also
feel free to pinch any seamlines when you fold the dough, this should hold the butter in!
hope this helps
Didn't want to listen to music but I guess I had to
this video needs an audio exorcism!
😋 🥰 😊
Can I use almond milk? we never buy or use whole milk
Ooh, interesting question, I havent tried this to be honest, the fat content in almond milk varies from brand to brand and so does the taste but you can try it, I cant think of a reason why it wouldnt work (maybe the taste is slightly almondy but that might be all)
where do you get a muffin tin that can withstand 550F?
Very good question, I would ideally suggest to use aluminum if you can get your hands on that as it can withstand really high temperatures
The more one goes more towards non-stick pans then the restrictions are more stringent :)
💐❤️💐
Thanks for watching 🙏
Eggless recipes de pls
Good rec. but I would of preferred measurements more simple for me grams throws me off. 😂
So we made this recipe and it was a total disaster .... have you ever tasted the real pastei de nata once ?? it has absolutely nothing to do with this recipe probably made by someone who has no taste for Portuguese and European pastry probably!
The video, on the other hand, is very well done!
I’ve had tons of pasteis de natas and live in Europe actually 🤣
But hey, sorry you felt that way is all I can say.
Cheers,
Nicky
2:40 pm Los Angeles, CA - dear Ms. Baking Nicky- could you please turn this recipe into gluten free. Your recipe looks very delicious. If you have enough gluten free recipes many people will subscribe including my family. Thank you 🙏 🙏🙏 Raquel
Hi Raquel, indeed there are a lot people asking me for this or egg-free and know that I'm taking your feedback and hope to start developing some new recipes for you all
Happy baking!
Music is louder then her voice
مشوار والله
Music is too loud ughhhhh
The video is perfect .but the music is annoying and I have to listen because you are talking with the music .......
I understand completely, it’s one of my earlier videos and I had to give up trying to find music on UA-cam 🥲
you could always just turn off volume and turn on subtitles (cc)
I’m a Portuguese myself and I’m sorry to tell you that you need a few more attempts at making pasteis de nata!
Fernando Andre I’m curious as to why you feel this way, what in your opinion is she doing wrong? Everything she is doing is on par with the other videos I’ve seen on this pastry. Maybe you should do your own video. Simply being Portuguese doesn’t make you an aficionado on the subject!
frances duncan you been watching the wrong videos then! ua-cam.com/video/txTwTGJ136k/v-deo.html
frances duncan educate yourself first! ua-cam.com/video/hnm_5xkb1iY/v-deo.html
frances duncan there is a few things she is doing wrong, either on the pastry or the cream etc... my criticism was based on my work experience... if you didn’t like it though shit! No one knows everything and you are always learning, no one is perfect and if i was her I would be glad to learn the proper way to make pasteis de nata, like iam when im not sure of something,
Why are you so critical and defensive. I think you need to get a LIFE! I’m done.
the music is super annoying
The weirdest custard filling I’ve seen. Looked split and like scrambled eggs by the end
I can assure you that’s not what the texture was like 😉
Stay safe x
Should have gone to specsavers 🤓
The music was drowning out your voice! Had hard time hearing you
noted, thanks for watching!
Dump the music ...it drives me nuts
Hi there, I have to say its sooo hard to find nice music for free, I would love to have nicer music in my channel but its way small right now to be able to pull out the big guns, I hope it grows and I can continue to share kickass recipes also for free!
@@BakingNicky I'm saying you don't need music at all
I opted for this in my later videos 🙂
Why do you have to put this brain knocking music on it’s so annoying, hard to hear you speak.
Cant fix that post prod and I know so many people have complained about this, but this was early on my my tiny UA-cam channel
I'm still learning and trying things but improving :)
Não tem nada mas nada a ver com os pasteis de nata uma imitation
Parece mas esta muito longe de Ser pasteis natas
210ml for 300g (1cup) for the dough ?!? The kitchen aid would have to work hours to thicken the dough. It's perfectly fine to replicate chef John's recipe but gotta copy it right =)
hey Aidan
1) chef who? dont even know who you are talking about bro,
2) im not coming up with recipes from 0 myself (I doubt anyone is inventing things these days) what I do is research meaning, testing A LOT of recipes and I ALWAYS adapt recipes myself so please refrain from making these allegations lightly on any platform, it is not very nice
3) 300g flour is a bit over 2 cups of flour and 210ml of water is actually less than a cup of water so not sure where your "1 cup " comes from at all
stay safe x