You're such a good teacher! I've tried lots of your recipes and everyone had came amazing. Thanks for sharing them and I'm looking forward to try this one and for you to upload a new one.
Hi Chef 👋 i've been your follower for a long time and i just wanna say thank you for these recipes and tutorials because it helps me a lot for a person like me who can't afford to attend cullinary school but i still able to pursue my career and hopefully what i've learned from the videos of yours will land me a job in cullinary world. 😊
i hope u can teach us how to bake macarons im having a hard time learning from others but when i see your channel your teaching is incredible that i always perfect all i want to bake ❤️
These are incredibly cute! There were lots of good tips from your side once more that I will incorporate into my regular baking. Thank you so much for teaching us!
Wow they look amazing 🍋🍋 … I hope in the next video you make Croissant With Cream Filling 😘😘❤️❤️❤️❤️❤️❤️❤️👌🏻👌🏻👌🏻👌🏻👌🏻🤘🏻🤘🏻🤘🏻💕💕👍👍👍🥰🥰🥰🥰🥰🥰😍😍😍😍😝😝😝😋😋😋😋🥐🥐🥐🥐🥐🥐🥐🥐🥐
There are no worlds... absolutely incredible, thank you chef for sharing your knowledge and these delectable masterpieces... I attempted to make these lemon cakes today, and everyone was ecstatic.
I have followed most of your recipe for my business and seriously yours never disappointing. It's not too sweet for my taste and full of flavors! Can you please make a tutorial on how to do chocolate tempering. I've been struggling to do that whenever i need to make chocolate decor. Thank you!
Hello chef ! Love the recipe Will definitief try. But can i use a big single mould instead of these small ones you used ? And if yes then what size mould should i use ?
HI Hanbit. One more time I absolutely LOVE your videos. Thumbs up as always. Can I request that you Please specify as to salted or unsalted butter? It can make a big difference. Salt really can help many recipes have a balanced complex flavor but in this one you didnt say. ALSO if we don't have the almond powder, I assume we add in the same amount of flour to replace it. Correct? Please let us know. Many thanks. PS. GREAT music and how nice that you soften it when speaking. Perfect!
I love this cake so much! No,I should say, my family all love it so much...I spent some time to prepare and bake the cakes, and also to wash the equipments, but the cakes finished in less than 10mins🤣🤣🤣 It just not enough for us to grab 1 each, can I double/triple the ingredients to make more, 😁?
Chef, the recipe says Whole Eggs 76g but the bowl of eggs you used in the video seems more than 76g. Did you double the portion? When I weighed 76g eggs, it's very little. Do i have to beat the eggs first before I weigh them? Thank you.
Hi chef! Your videos are really comprehensive and amazing with so much to learn! Thankyou! Just wanted to ask can we pipe the centre of the lemon cake with a filling once it is baked as we do in case of a dougnut?
Hello chef, thanks so much for the recipe. I've made the cake in large 18 cm pan. It tastes amazing but because of the amount of butter when I put in the fridge it's became hard can I reduce the amount of butter? Greatly appreciated.
I’m going to make this for sure, since I always succeed following most of your recipes. For this cake, in order to fill all 12 cavities, I have to do double recipe, since you mentioned that this recipe makes 6 lemons, am I right?but in the vdo you’ve made 12 pieces.
Hi, 1) May I know what is the difference between this lemon cake and the lemon pound cake cake in cube in your video 2 yrs ago? 2) If i am using a slightly different tray or a whole rectangle cake tray, how to judge the baking time? 3) I notice that your sugar, butter,flour qty is about the same, will it be very sweet? Can i reduce the sugar qty as nowadays ppl don't eat too sweet? ( I've tried making your financiers and madeleines with reduced sugar but think there is no need to reduce for these 2 recipe) Thanks
