The fun of choosing a variety of high-quality cookies! - Korean street food 

agree much ! they cook with gusto & love to lavish their food with so much ingredients ❤

@@sarahmacaraeg6799 Yess and they are so generous with it too

@@ultraviolet9677 : u hit it right again ! 😋😋😋

Yes, it's so magically to watch their processes, and then the end results are pieces of art!

I am too, but he is really slow .. he must surely do long working days

It's a video demo, your chef is correct. Respect & care for cookies is irrelevant, it's not a ceremony.

@@calvinsylveste8474 Ok, shit cookies coming up!

Don't listen to these stupid morons who knows crap about quality, if I wanted crappy food, I might as well buy it in a box in a box store than in a bakery.

Depends on several factors ...are you needed to produce a specific quantity of each daily with X amount of ppl. In such case, could be manpower issue and cost overruns. So sometimes just need to bite the bullet and do the best you can!

the green ones are matcha creamcheese cookies 😍😋

You aren’t alone.. I love cookies myself. There’s nothing better then having them rite after they come out the oven & has cooled down after a while.

i believe they are not running the mixer at full speed those times to prevent the dry ingredients from poofing up into the air, the machine is not breaking down as it is industrial grade and can handle tough/dense batter or dough

@@afh9883 and also so that it wont fall out from the mixer bowl

A lot of great ideas here! ~♡~

@@oneitalia2312 Exactly..

Yes, I think so, too.

matcha nokcha

Oi Néia,tudo bem?

Τhat s probably a good suggestion. However the channel owner does not make the cookies. They only film food making processes at various stores. :)

I think this bakery is just different in that sense .-. Every other ones I watched so far do things fast so they can make as many cookies as fast as possible, but here they really take times to do things which is so rare .-.

If you roll the dough into a log, wrap it, then refrige it, that type of preparation would be for a cookie that is cut into disks, essentially slice and bake. That's a fast and easy way, I agree. However, the preparation they choose is to bag the dough and refrige it, making it easier to just grab a handful of dough, weigh it, form into large balls then bake. To roll logs of dough would be an extra step for the bakers - unless they are going to be a "slice and bake" cookie. There is a difference. The large cookies are beautiful and 'eye candy' for sure, that's what sells. I would imagine at the end of the bakery's day they are all sold out!......then the next early morning they start all over again.

@@oneitalia2312 your 100% right. If you roll it and slice it but don't get the correct weight the first time, then you'll be slicing and dicing when you could've just tore the chunk out and been got along with it. Eyeballing a ball of cookie dough you torn off with your hand is way easier than trying to get the right slice off a roll.