Wherever you are in the world, food has its magic that connects people. So, join me as I create and re-create amazing recipes, may it be authentic or experiential.
Hey, I'm Weng Benigla, Creator of Savor Easy! I'm from the amazing Philippines. I'm a wife to Ervin, a mother of Raine and Red, a baker, cake artist and cooks everything heavenly and delicious. In this channel you'll be able to see easy demonstrations of recipes. I'd love to share everything i make to all of you. It is so lovely to have you here. All the love!
All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
That’s a lot of egg yolks!! With eggs $12 a dozen where I live that cake would cost an arm and a leg to make ….I’m sure there is a coffee cake just as good with 2 of 3 eggs I’ll keep looking
Thank you for this very easy recipe! Before making this, I had no experience working with dough, however I was able to make this beautifully and the whole family loved it! <3 Question though: is it possible to leave the balls to rest overnight before baking them? I want to make some for my colleagues, but I don't want to wake up 5 hours ahead of my commute to make these. Thank you!
I've never been able to get a Graham cracker crust to hold up like yours did. Doesn't matter if I bake it or not. Just won't hold itself while slicing. I know the sugar is added for some sweetness but does it also act as a "glue"? I was planning to add a tiny bit of corn syrup to the next one I made but I haven't been able to make it yet. I thought that ingredient would act as a "clue", lol. I'll try your way. One more question. Can we use this same exact recipe for other fruits? Would I need to adjust anything at all? Thanks. Hope to hear from you soon... 😉
Seems my yeast did not proof right not sure all I know is the bread dough looked like the video but was not light and puffy, I always like to proof my yeast with warm liquid first but not sure what happened, hope 2nd time comes out better...
Simplemente buenísimo! Los hice y salieron muy ricos, a mi gusto le falto un poquito más de azúcar a la masa pero valen la pena hacerlos. Solo íbamos al restaurante por el pan 🤭😂
My bao NEVER come out soft, fluffy, or white as your do. It's ALWAYS tan colored, flat, "doughy" and chewy. CAN'T figure out WHAT I'm doing wrong???😢 Tried several recipes and they ALL come out the same, indicating I AM doing something wrong😂 My dough are proofed anywhere from 30 minutes to overnight(in the fridge) with no change?
Thank you for sharing. This recipe will stay in mine for a long time. The mango cheesecake looks so yummy. I love it, and you know that I will make one after I get the mangoes. Thank you so very much, Weng! 🌹👍❤️
