Thank you 😋

Hello, There are several factors that could affect the wafer. What I could think of are the following: underbaking, humidity, storage. My oven could be different from yours. I would suggest to use an oven thermometer. It won't take long to cool it down. Make sure to store in air tight container. Hope this helps :)

Hello, sorry for delayed response. It's 20cm.

Thanks for watching the video. The bread tends to get soggy after dipping into the custard mixture and loses its structure. But it's really up to your preference :)

Hi, Of course. Eggs here in Australia are brownish :)

Hi Sam, our oven in our apartment is fan forced. You'll probably need both since crust isn't pre-baked.

Thank you. We personally love the BTS 💜

Hello, I just updated the description with exact measurement and you are welcome. Cheers

thank you!!

Go to youtube channel called @PATIOMANILA

Hello, Please see description for ingredients and measurement :) Enjoy!

Thanks, Chef. More power on your channel!

Hey, a shorter version is now available kzfaq.info/get/bejne/eL-PktRmkquciJs.html

Hi there, Over mixing could be one thing. It will create a lot of air in the mixture if na over mixed sya especially if you're using a blender. Heat could be another factor as well. Hope this helps :)

Questo è da Google translate 1 panetto di burro 6 1/2 cucchiai di zucchero semolato 6 cucchiai di zucchero di canna 1 uovo grande 1 cucchiaino di estratto di vaniglia 1/8 cucchiaino di succo di limone 1 tazza + 2 cucchiai di farina per tutti gli usi 1/4 di tazza di fiocchi d'avena 1/2 cucchiaino di bicarbonato di sodio 1/2 cucchiaino di sale pizzico di cannella 1 tazza + 1/3 tazza di gocce di cioccolato semidolci 110 g di noci tritate Spero che sia di aiuto :)

@@GastronomicAdventurebyTD GRAZIE MILLE 😍🥰👍👏👏👏

Thank you 😋

😂

Hi Jovv, for this recipe it's actually just a personal preference. Some people may achieved a smooth egg pie without tempering eggs. We prefer to treat the eggs with little bit of TLC to achieve a smooth, creamy texture in our egg pie. Hope this helps :)

Thanks for visiting :)

Muchas gracias ❤️

Hi Manuel, oven temperature is one of the factor that could affect the outcome of baked goods. This recipe is meant to be jiggly when it comes out of the oven as it will set when it cools down :)

It looks perfect to me

Seriously?? We think? Put on a gloves?? He/she’s cooking in the comfort of his/her kitchen not in a bakery or something. Suggesting about gloves is what you think not what we think.

Using gloves in baking it's not a big help .. it's a messy one . Using clean bare hand is best one ..

No its ok...no gloves ....so long as you wash your hands well....with gloves you will not be in co relation with the dough..you will not feel the results...

@@jonamiguel4631 you are right....

@@NicanorJorgeJrJorge ok, thanks

Hi Mark, Thanks for watching. The flavouring can be added into the buttercream. As for the Ube crumbs, I used a homemade Ube flavoured lady fingers. I just followed a lady finger recipe from the internet and added Ube extract. Hope this helps. Happy baking! :)

This is interesting Happy Cook. Thank you for bringing that up :)

@@GastronomicAdventurebyTD Another key to remember is while the USA does sell self-raising flour the majority we sell is just plain flour without raising agents. I found the reverse to be true in OZ. Lol, I had a few epic failures between the measuring cup size differences and flour. 😂🤦

Hi Lalet, thank you for watching my video. I think some other recipes are adding flour or cornstarch to the meringue. To avoid stickiness of the meringue, it has to be cool down after baking then store in an airtight container until it's ready to use. Hope this helps. Happy baking :)

Thanks for your feedback. Will make it better next time :)

No

Hello Karl, it's 23cm pie tie. Height is approx 1.5 inches

Hi Heena, yes you can :) Happy baking!

Glad you liked it!!