🤍자막에 재료를 적어 두었습니다! I wrote down the ingredients in the subtitles! It's an automatic translation, so it might be a little wrong, but I hope it helps a little bit.^^😊 🤍멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~ Join the membership and enjoy the benefits of the pre-released video that is provided twice a month!^^ ruclips.net/channel/UCtby6rJtBGgUm-2oD_E7bzwjoin 🤍여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다. 언제나 감사합니다♡ Your subscriptions, likes, and comments give me a lot of strength. Thank you always♡
I had to jump to the end before watching it in entirety just to see the type of trick used to make the Honey Comb imprint. I had guessed a silicone mat but I never thought it'd be bubble wrap. Ingenious ! 👍
I've tried it! It's sweet. Like, VERY sweet, and cream is *oily* (which is obvious, since it's made from butter and fresh cream) My mother couldn't eat it I was okay tho Thanks for the recipe!
I love your videos and only recently made one of your cakes for my family - however, I often have trouble with the meringue. usually, after I add sugar, the egg whites don’t really solidify at all, not even to soft peaks. do you have tips for a successful meringue?
Bonsoir. Je me permets d'intervenir dans votre demande (pardon à la Grande Cheffe 🌹😽🇫🇷). Je rajoute aux blancs d'œufs, quand ils commencent à mousser, une cuillère à café de jus de citron 🍋, et on continue de fouetter😊. Les blancs se stabilisent très bien, même quand les pics sont mous😊, ce qui est le cas pour cette petite merveille de génoise japonaise, parce que je la réalise très souvent 😊 Bonne chance, et merci à notre Grande Cheffe 🙏🧑🍳🌹😽🇫🇷🇫🇷
@@nounouchebandit6064 Bonsoir et merci beaucoup pour votre réponse! 😊je vais l'essayer la prochaine fois! Je n'ai jamais entendu parler de cela auparavant. J'apprends à faire de la pâtisserie avec des gens du monde entier!👩🍳🌍C'est magnifique! :) (Je suis désolée pour les erreurs de langue, je n'ai pas appris le français depuis des années. Salut d'Autriche!) If it was very unclear, I'll say it again in English: thank you for the tip and for taking the time to respond! I'll try that next time!
@@mirjamk2882 Je vous en pris, merci beaucoup 😙 Vous parlez très bien le français, moi, je ne parle que le français, n'ayant pas appris d'autres langues. Essayez cette méthode, vous serez surprise, étonnée et très contente. Il y a aussi des recettes, où, on fouette les blancs en premier, et après, on y ajoute les autres ingrédients, si si, et c'est merveilleux. Cette Grande Cheffe est extraordinaire, j'ai appris certaines de ses techniques, et c'est génial 👍 Bonne soirée, et bonne pâtisserie 🍰😽🇫🇷🇫🇷
Great video #CookingTree. I need to ask was the form used to create the bee's wax impression a special silicone mold or just some bubble wrap? Also, I was watching a Chef get the larger bubbles out of a cake batter and he did something really interesting: He used a butane torch over the top of the wet batter to cause the trapped bubbles to rise to the top. Thank you fo rthe inspiration. #SwissRoll #HoneyCake
so i made it today. the dough swelled enormously during baking, it was impossible to roll it. And the cream became a mass. I can throw the hell out of it.😢
🤍자막에 재료를 적어 두었습니다!
I wrote down the ingredients in the subtitles!
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^😊
🤍멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
ruclips.net/channel/UCtby6rJtBGgUm-2oD_E7bzwjoin
🤍여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다. 언제나 감사합니다♡
Your subscriptions, likes, and comments give me a lot of strength. Thank you always♡
I had to jump to the end before watching it in entirety just to see the type of trick used to make the Honey Comb imprint. I had guessed a silicone mat but I never thought it'd be bubble wrap. Ingenious ! 👍
using the bubble wrap to make a honeycomb pattern is really clever!!
I've tried it! It's sweet. Like, VERY sweet, and cream is *oily* (which is obvious, since it's made from butter and fresh cream)
My mother couldn't eat it
I was okay tho
Thanks for the recipe!
뽁뽁이가 모양을 잡아주었네요.꼭 한번 만들어봐야겠어요.❤❤❤
😍😍😍😍😋😋😋😋
Thanks for inspired recipes..❤❤❤
Really clever using bubble warp..😉😉😊
Thanks for the new recipe chef is so yummy
Very Nice 😍
Omg I'm always exactly ten hours late very nice looks delicious.
Wow perfect and genius 😍😋
Sangat lembut dan sudah pasti sangat enak 😊
Sooooooooo yammy and beautiful 🎂 🥮 🍥 Amazing 👏 Love from Pakistan 🇵🇰 ❤️
아이디어가 놀랍습니다!
This video has the best cooking hack I ever see
I love it ❤
Hermosa prestación, y de sabor debe estar increible❤❤, saludos desde 🇨🇱
Wow! It's very pretty^^🍯😍
The Honey Roll Cake is very tasty 😋🍰🍯.
terimakasih atas tutorianya.. enak banget
우와 뽁뽁이 짱이다... 저는 쿠킹트리님 영상 볼 때마다 저 잘려나간 빵쪼가리들이 너무 탐나요 맛있겠지........
That looks fantastic!
충격방지용비닐(?)이 이렇게 사용될줄은 상상도 못했네요ㅋㅋ
요즘 시간이 없어서 못보다가 오랜만에 잘 보고 갑니다! 못본 전 영상들도 봐야겠어요 다 너무 맛있게 생겨서...ㅎㅎ
아 그리고 새해 복 많이 받으세요!
새해 복 많이 받으세요~^^
Фантастика🎉🎉🎉🎉🎉
awesome
우와.. 저에게 뽁뽁이는 그저... 비닐류에 분리수거해야하는 재활용 수레기였는데요...?😭 어떻게 이런 생각을 하시는 건가요,, 넘나 최고,, 사랑합니당,, 뿅뿅💗💗
Looks delicious!😋
Such a great recipe 😋 😊
Beautiful !
Wawwwww Delicious ❤❤❤
Beautiful!!!
Looks amazing!!🤩
Of course the bears are watching…👀🐻🍯💕
very nice
Muhteşemsiniz. Tam bir sanat eseri. Abone oldum. Türkçe yada almanca çeviri olursa sevinirim🧿🍀👏👏😀
Jenius❤❤
Hi is it safe to use the bubble wrap?
I thought it was funny that… the first time I saw the thumbnail my brain thought it was a corn on the cob… it was a honey comb… I am silly… O_O
I love your videos and only recently made one of your cakes for my family - however, I often have trouble with the meringue. usually, after I add sugar, the egg whites don’t really solidify at all, not even to soft peaks. do you have tips for a successful meringue?
Bonsoir. Je me permets d'intervenir dans votre demande (pardon à la Grande Cheffe 🌹😽🇫🇷).
Je rajoute aux blancs d'œufs, quand ils commencent à mousser, une cuillère à café de jus de citron 🍋, et on continue de fouetter😊. Les blancs se stabilisent très bien, même quand les pics sont mous😊, ce qui est le cas pour cette petite merveille de génoise japonaise, parce que je la réalise très souvent 😊
Bonne chance, et merci à notre Grande Cheffe 🙏🧑🍳🌹😽🇫🇷🇫🇷
@@nounouchebandit6064 Bonsoir et merci beaucoup pour votre réponse! 😊je vais l'essayer la prochaine fois! Je n'ai jamais entendu parler de cela auparavant. J'apprends à faire de la pâtisserie avec des gens du monde entier!👩🍳🌍C'est magnifique! :)
(Je suis désolée pour les erreurs de langue, je n'ai pas appris le français depuis des années. Salut d'Autriche!)
If it was very unclear, I'll say it again in English: thank you for the tip and for taking the time to respond! I'll try that next time!
@@mirjamk2882 Je vous en pris, merci beaucoup 😙
Vous parlez très bien le français, moi, je ne parle que le français, n'ayant pas appris d'autres langues.
Essayez cette méthode, vous serez surprise, étonnée et très contente.
Il y a aussi des recettes, où, on fouette les blancs en premier, et après, on y ajoute les autres ingrédients, si si, et c'est merveilleux.
Cette Grande Cheffe est extraordinaire, j'ai appris certaines de ses techniques, et c'est génial 👍
Bonne soirée, et bonne pâtisserie 🍰😽🇫🇷🇫🇷
제꺼 오븐이 165도 가 안돼는데 어떻게 해야하나요?? ㅠㅠ
What was the purpose of making shallow cuts at the beginning of the inside of the swiss roll cake, please?
Anyone knows why the better is so white? Usually I only come across more yellow ones…
👍👍👍👍
Great video #CookingTree. I need to ask was the form used to create the bee's wax impression a special silicone mold or just some bubble wrap? Also, I was watching a Chef get the larger bubbles out of a cake batter and he did something really interesting: He used a butane torch over the top of the wet batter to cause the trapped bubbles to rise to the top. Thank you fo rthe inspiration. #SwissRoll #HoneyCake
First
Isn't bubble wrap kinda toxic to use?
Only if you eat it. Don't eat it.
@@GrrrboyMC haha, that's fair. I'd still feel safer using a mold meant for baking though.
so i made it today. the dough swelled enormously during baking, it was impossible to roll it. And the cream became a mass. I can throw the hell out of it.😢
쿠킹트리님 혹시 식물성오일은 어느제품 써야 하는지 알려주실수 있을까요???
포도씨유,해바라기씨유,카놀라유 등 향이 강하지 않은 오일을 사용하시면 된답니다~
@@Cooking_tree아~그렇군요 감사합니다 쿠킹트리님❤❤❤
🥰💯🔥👍😋
보통 쓰시는 달걀 사이즈가 어떤 건가요?
중간 사이즈 약 50g정도 되는 것 같아요~
식물성오일은 올리브유 쓰면 될까요?
베이킹에는 향이 강하지 않은 오일을 사용하는게 좋은 것 같아요~
포도씨유,해바라기씨유,카놀라유 등을 사용하시면 좋답니다~
Is that bubble wrap toxic??
لا توجد ترجمة بالعربية 😢😢😢
Какое диаметр у вашего противня?❤
Размер пресс-формы 37,5 см х 25,4 см~
@@Cooking_tree 😊
WOW not another genoise
🤍
I would ruin that cake… lol
🤤😋🥮🍰👍🏻👍🏻