Your ube is a perfect combination of textures and flavors!💜 The way you explained the process made it seem so approachable, and I’m sure it tastes as amazing as it looks! Thanks for sharing this beautiful recipe, Kurt! 👏💜
hello hello! I'm late to the party :) I can surely make these in the coming warmer months.. proofing doesn't work here during colder months :( thanks for sharing another technique to us here... 😮 hey! where's Donald's cute glasses? take care you two 💜🐨💜
Hello! Yay please let us know how it turns out once it gets warmer for you. Does NZ not have indoor heating during colder months? 💜 Donald is delighted you remembered his glasses! He said he’ll be sure to bring them back! 😄🤓
@cookingwithkurt p.s. have you kept a collection of bloopers videos? would be nice to watch this as your Christmas special, with you both in Christmas outfits.. I imagine it to be like reaction videos but better than others' & with class, like you normally do :) 🥂
@@deborahwong9883 Hi Deborah - yes, tangzhong can be used with any bread, but is appropriate for soft tender breads and may not be suitable for some breads that are meant to be crusty and chewy (baguettes). Our pandesal recipe uses a bread starter with yeast (rather than tangzhong) to create the signature complex flavor of pandesal. It can be found here if you’re interested: ua-cam.com/video/gNotF19MfZI/v-deo.html Hope this helps! 😊
That looks so yummylicious thanks for sharing the recipe…
You’re very welcome! Please let us know how it turns out if you try it 😊💜
Yummelicious 😋
@@JocelynSalgado-h8n Thank you! Please let us know how it turns out if you try it 😊💜
@cookingwithkurt do you have a bakeshop?
Your ube is a perfect combination of textures and flavors!💜 The way you explained the process made it seem so approachable, and I’m sure it tastes as amazing as it looks! Thanks for sharing this beautiful recipe, Kurt! 👏💜
Hi Danilyn - thanks for your comment! Glad you like our recipe video. Please let us know how it turns out if you try it 😄💜
@@cookingwithkurt You’re welcome 😊 I’ll definitely let you know once I give it a try this weekend! Keep sharing your convenient videos! ❤
hello hello! I'm late to the party :)
I can surely make these in the coming warmer months.. proofing doesn't work here during colder months :(
thanks for sharing another technique to us here...
😮 hey! where's Donald's cute glasses?
take care you two 💜🐨💜
Hello! Yay please let us know how it turns out once it gets warmer for you. Does NZ not have indoor heating during colder months? 💜
Donald is delighted you remembered his glasses! He said he’ll be sure to bring them back! 😄🤓
@cookingwithkurt
yes please :)
your videos are now in perfection mode.. his glasses add humanness to it :)
love you both 🥂
@cookingwithkurt
p.s.
have you kept a collection of bloopers videos?
would be nice to watch this as your Christmas special, with you both in Christmas outfits..
I imagine it to be like reaction videos but better than others' & with class, like you normally do :)
🥂
p.p.s.
HAPPY THANKSGIVING 🦃
@ ❤️❤️❤️
Can I use almond milk? I always follow your recipes and it comes out very good. It’s smooth and moist.
Hello - yes, almond milk will work. Hope this helps! 😊
can you do tangzhong on any bread including pan de sal?
@@deborahwong9883 Hi Deborah - yes, tangzhong can be used with any bread, but is appropriate for soft tender breads and may not be suitable for some breads that are meant to be crusty and chewy (baguettes).
Our pandesal recipe uses a bread starter with yeast (rather than tangzhong) to create the signature complex flavor of pandesal. It can be found here if you’re interested: ua-cam.com/video/gNotF19MfZI/v-deo.html
Hope this helps! 😊
@@cookingwithkurthow come your recipe is not printer friendly? maraming salamat po.