Querida Guadalupe Tovar, muchas gracias! ¡Hay tantas cosas que puedo enseñar, así que por favor continúen apoyándome!
@guadalupetovar56674 жыл бұрын
@@masayoshi_ishikawa_patissier claro que sí !
@user-ku3bx2sw3c3 жыл бұрын
It looks really yummy
@Michele-ft4qh4 жыл бұрын
Great teacher!! Thank you !,
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear 刘秋婷Michele, thank you so much!!!
@user-rm1gq4we4f5 ай бұрын
発酵バターも無塩バターで代用してもできますか?
@chowfarrah71793 жыл бұрын
I love tarts ✨ TQ
@chowfarrah71793 жыл бұрын
先生✨ may I know the reason for adding almond powder 🈂️
@lian27274 жыл бұрын
I baked yesterday, the bottom of the tart is oily, but the tart itself is cooked through, I cut down the sugar not sure that caused the tart release the oil?
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Lian, thank you. When you squeeze the almond cream into the tart dough, the oil will seep out because there's so much butter in both. If the tart dough at the bottom is browned from the bottom, it is ready to cook. Thank you for your continuous support.