Ingredients and recipe please

"They all fall out the can "One Piece"

no way is this a kira kira precure a la mode reference????????

You can also readd the water. Weigh the butter before and add the water after browning.

I personally like the creaming method

but which of the three has the best overall taste?

I’d still eat all of them

Wooww... I didn't know this.. I will try with the second method

Always so straight to the point people into baking are so lucky to have you

I thought the sponge was an actual sponge 💀

fun fact it's not just for pans, it's for any color in general even skin, the darker the color the more heat it attracts and keep😁

Cool tips!

My fat a** is gonna have to subscribe, I guess.

These details are why I became a butcher...less measuring, more work, lots of anatomical knowledge gained lol. Plus, knowledge on biochemistry since I worked a lot with hormone and antibiotic free meats, and even visited our supplier's farms. Had to educate myself so I could explain to customers.

Stop telling people the secrets ugh

Goated video

That ain’t mousse that is ganache 😂😂😂

I NEED HELP ON TEMPERING MILK CHOCOLATE & DARK CHOCOLATE TOGETHER IT NEVER WORKS OUT😭 after i temper it and freezing it, it melts within a minute and i’m not sure why. i’ve tried adding coconut oil to make it harden but it never ever works outT-T please help me, thanks:D

Brother benjamin, over-mixed *bread* vs undermixed, please

I like the sponge method

Ppl who likes it crispy

Sponge team

@JoeysJungle

Thank you! I've so confused because I find repices making Chiffion cakes relying on whipped egg whites alone, I knew it was missing something

Hearing that bread crunch makes me hungry

Benjamin, Prof. of Baking.

This guy is a proffesor chef!

Most sinful desert ever!

what's the point of toasting 1/2c powdered milk if you're only using 2 tbsp???

so what if it curdles? its still gonna feel nice in the mouth if its firm, no?

Why do l want to eat that chewy flat badiy

i dont care it all tastes good

Who else would eat all of them 👇

How did you melt the peanuts?

1:42 "Killing your neighbor is very important because all of the diamonds will be mine." -LTN

I love making pancakes but I never get the middle fully cooked even if I purposely burn it can someone help?

What would happen if you were to mix all three methods into one? Because in my opinion, they all sound good.

I can confirm using a dutch oven is not appreciated by any customers and it was tough preventing me from being punched in the face after the customer saw what i did with the bread they bought.

Do you need to heat up the honey like you would if you were making a simple syrup?

😋

Yummy

What if the outside Is wet and the inside is dry

I LOVE CHEESECAKE.

The creaming method made me faint 3 times but im finally done

Parece pão de queijo

Where your recipe at

Slap and fold is for high hydration dough that will always remain sticky. Standard hydration doughs are easily kneaded without bench flour. See video below. Also, the no bench flour rule applies to all doughs, bread, rolls, pie crust, laminated dough…its the mark of a well trained and experienced baker. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BBRmfxumyh0.htmlsi=mQZpaV5Ggj4AGFGa

Now I want a nice vanilla macaron real bad...

I tried it but It wasn't that tasty 😮