Hello，I'm Ivy . I am a huge fan of desserts. I have never studied in a pastry school. But by virtue of my passion to dessert, I have studied to make many desserts by myself. I will share my recipes and skills with you every week.I hope you could also make your own delicate and delicious desserts at home. If you like my videos, don’t forget subscribe my channel. 🥰🥰🥰
Bonjour, j'ai fait cette recette excellente recette sauf qu'il s'est un peu affaissé.... comment faire pour le démouler je n'ai pas de moule démontable ? Merci 😊
Hello... if you enjoy gastronomy, don't be afraid to make the recipes, watch the videos and learn the step by step, then go to your kitchen and get your hands dirty... if you make a mistake, it's okay, keep doing it until you get it right, you'll definitely succeed, have faith in God and believe in yourself... this is the profession that is taking many families out of unemployment, if you are unemployed, take advantage of these and thousands of other videos on RU-vid that teach cooking, whatever your specialty, everyone wants to eat something, so consequently it is a profession that never runs out of something to sell, take advantage of the fact that everything is free... be a professional and build a great business just by watching everything on RU-vid, God bless everyone who read this motivation... Amen!!!
why some youtuber said to prepare the yolk mixture then prepare the egg white and put them together at the end, what are the difference between these two kinds of procedures
I’ve always done mine in the way you mentioned above. To answer your question, the difference is in the egg whites. In this video, the egg whites is in stiff peak stage then fold with all other ingredients instead of soft to medium peak for the other method. I don’t think this video would safe for beginners!
La farina per pane in Italia ha un contenuto di proteine e quindi glutine un po alto, quindi non adatta per dolci, in cui il contenuto di proteine deve essere basso. Cari saluti nonna Lina dall`Italia
