Thank you so much 😊😊

❤

I am trying this out

Looks delicious 😋

😋😋

I tried it and they come out flat iyoh . I will try again

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Hello guys...if i don't have coconut even raisens.. what can i do mama

Have you thought to use pure cane raw organic sugar instead of white sugar? ❤

Ola peço a receita

10/10❤

Is so easy Thanks for sharing❤.SOUTH AFRICA

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How to make them fluffy, mine always became crispy

Very nice

Looking yummy 😊

How to make magwinya with self raising flour

Is m guys Koon Koon h let soon😊

I'm eager ....i wonder how it tastes like

asante mh my dear

Woah nice

😋😋😋

Yummy ❤

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My family and I are addicted to this recipe. Thank you for sharing it.

I wonder if these taste like checkers housebrand lemon biscuits haha 😢❤

👍👍👍

This recipe should be taken with a pinch of salt, take the following recommendations/advices when making this: - First off, softened butter for those who don't speak English as their first or second tongue, means REALLY soft. As in almost melted. Otherwise you'll end up with butter sticking to basically anything. - Second, a cup of butter is basically 220 to 240 grams. In this video there is absolutely NO CHANCE that the butter was almost 250 gram. It looked way less, and it is way less. It all depends on how big your cake crust needs to be, you can always make more and just cut the residual off. Some recipes ask for 90 grams of butter for smaller cakes, bigger ones ask in the range of 150-175, but almost never over 200. - Thirdly, most recipes call to chill the dough. 'Warm' dough is very flexible, but breaks almost immediately with high temps in the oven. Which is why most recipes chill the dough first, then form it and bake it with some kind of weight on it (like baking pearls or uncooked rice) to prevent the crust from breaking, puffing up or other unwanted things. - Lastly, in general trying to weigh things in 'cups' is everything but desirable. 1 cup of all purpose flour is 125 grams. 1 cup of butter? Nope. Its nog 125 grams, more like 220-240 grams. So measuring in cups is extremely unrealiable. 1 cup of basically anything doesn't mean the weight is exactly the same. The density of butter is way higher than flour, as for this example. So try to use grams instead or by showing it off. Hope this helps the youngsters or beginners with making a pie like this. It does look simple, but it is everything but simple.

Wow this looks super delicious

Making them as we speak

So good👍👍👍👍

Thanks il do so

This is such a simple yet delicious recipe. I’m so exited as I’ll be trying it out on this weekend. I hope my man will like it :)

Hi i forgot to ask u your choc cake i usually use my square big glass pyrex tray/ pan that tray holds over 2 litres water under 3 litres water but now im wanting round , wil i b able to use 1× 28cm round springform pan an wil bake time be around 40minutes ( usually my square bake in 35min) , or do u recommend another size , i do have rounds springform pans 24cm 26cm 28cm , one size each

An il roll out as thin as possible this time round

I don't have those but i have 1 round springform pan its 28cm so il use this

Hi i want to try again so i need to know

Do not no how to access my email ❤😂🎉 July 10,2024 thank you 🙏🌹💐 now open 😊it please smile

Hi is it better to use my big glass pan/ tray

Hi im soooooo sorry for troubling u but i have no idea wen to use big tray an wen to use small tray i dont know so shall i use big tray for your milk tart , il definitely make again as its toooo yum but i dont want to mess up again , i want a rise yes but not toooooo much an i want thick crust but not toooooo thick crust again , once again i dont want to mess up therefore i disturbin u

Ok u see firstly i could not make out wether to use my big or small tray, i do have 2 glass square pyrex trays , i dont know sizes but i know the big tray hold over 2 litres water under 3litres water an small tray holds over 1litre water under 2litres water so i went for my small tray an secondly is that i didnt know crust / dough must be thin so i didnt know if i flattened it correctly so therefore i asked u but by the time u responded it was sooooo late , my dough was already in pan/ tray so there was no way to adjust my dough so i had to bake just so an my crust rise well , in fact it rise toooooo much that it looked like cake/ biscuit, an also my milk tart was overnight in fridge but stil it never got firm , never set , so i guess il use my big pan / tray next time an il need to make my dough more toooooo flat , do you feel its a wise option to use my big glass square pyrex tray?

Thank you for the recipe. 😋 I am making this

Looks great 😋

Hi toooo yum but base/ crust is tooooooo thick do you know how to fix it for next time, yes i like thin crust but not toooooo thin an i do like thick crust but not toooooo thick , other than that every1 enjoyed

Could I put it in the toaster or no?

Or not soooo flat or mus it be toooooo flat

Hi I'm sorry but crust must u press as flat as possible, I already started so I need to know

Ok did you put in fridge

Hi wat does poking help with

Good vid sista