Nice but y d baking soda??

Anybody can comment on how that changes if I remove the skin ?

Can I have a recipes of this delicious bread please? Thank you!

How to eat you like a popcorn????? 😂😂😂😂

Lindos

Looks wonderful ❤

ق

Why just now I learned this. Thanks.

Hola. Saludos desde chile. Su receta se ve genial. ¿Cuanto de gelatina en polvo tendria q usar???

Interesante,no sabía esta reseta,ya que hago así los panqueques,no sabía que se horneaba siempre se aprende aunque la reseta es vieja sorprendida gracias de vzla Teresa

The amazing dessert my father made in his pastry shop I remembered my memories, thank you❤❤❤❤❤❤

So easy

Wha about the sugar

Looking amazing

Why do you add baking soda ? Please

Can we use clarified butter instead of butter??

Gute Appetit das Popcorn wird bestimmt fein ☺️

The house smells very nice for 1-2 hours every time I make orange/lemon marmalade or jam

Just imagine how good the house smells while making lemon jam! I'd love to have it in a candle!

Are we suppose to guess the amountnof lemons and sugar?

You left the seeds in???

How to make? You didn't show how to make AnyDamnThing

Vraiment besoin de mettre le glucose? Aucune idée oú on peut se le procurer. En tout cas c'est une très belle recette (idée) ❤❤❤👍👍💙👍

Its perfect ! thank you for the recipe

Better honey instead of glucose

these hamantaschen are the most beautiful & delicious I must try

First time it was correct and 3 times when i put soda it was getting being hard. Why?

Amazing!!

Awesome!

I do understand that I can use vegetable oil. Will it change the consistency of the dough significantly?

Hi, can I use the vegetable oil in place of the margarin? Thank You

Good grief. That music! 🤯

Most store bought gelatin is not Kosher, so be careful.

Thanks a lot, I loved your technique, regards from México.!!

Can I use only sugar without honey

I only have 200g of liquid whipping cream so how many other ingredients should I reduce?

Nice❤

Thx, I like it

I went through the process of making them but unfortunately when I fried the dough they all separated and turned into crispy discs. 😢

Can I reduce the sugar but the texture stay the same?

Does the size of the butter differ if the amount of dough is large or small, or is it one constant size that does not change?

Shalom from Israel💙🇮🇱!I love bialys, used to buy them in Brooklyn. Is the origin of bialy, from the city of Bialistok, eastern euorpe, where there was a big population of Jews , prior to ww2?

Shalom, greetings from Israel🇮🇱. Does anybody know, if perhaps, the origin of the Bialy and it's name is from the city of Bialistok, eastern europe, where there was a big Jewish Population, before ww2?

Crap channel… have you ever watched a good cooking video.. if so you didn’t pay attention… you went easy and cheap.. and your video is the evidence

Волшебная работа🤗🤗🤗

This is absolutely amazing, you are a culinary artist! I add few of your recipes to my favorites and will cook them tomorrow for Valentine’s ❤️

What brand gelatin powder is this? I tried the same ratio of 370g water to 70g gelatin with Knox Gelatine and it solidified in cold water within 2 minutes, so if using Knox I think you need to add way more water per gram of gelatin.

Think I'd rather make the popcorn, remove any unpopped kernels, then reheat the popcorn ( low temp. oven) and then put on the chopped chocolate.

Thanks for the tutorial! Earlier I tried making a montee from another recipe but it didn't turn out well. The insight from this video, and watching the other video very carefully, is it seems you really have to add in the gelatin early, *when it's still steaming,* so the gelatin melts and hydrates correctly. Probably around 170-190 F. Then you need to *really* blend the cream/gelatin mixture with the chocolate so the gelatin is thoroughly mixed in. In my case I added gelatin powder (strike one) to a lukewarm cream/chocolate/etc. mix (strike 2). it looked like it set properly in the fridge, but when I tried whipping it, it looked like weird cottage cheese but with smaller granules. I was able to heat it to dissolve what I assume are incorrectly set gelatin chunks with a double boiler, then chill it back down to a thick paste with an ice bath but didn't try having it set again in the fridge for another couple hours (strike 3?). After that I couldn't get it to whip into the soft peaks.

Why the glucose?