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I cooked them today, very tasty and very easy! Thank you!
Awesome to hear! Thank you for the feedback so soon!
Looking forward to the crème brûlée receipe!
It's uploaded! 😁
I know what I’m making this winter vacation.
Winter vacation is the perfect time for binge baking, keeps the room nice and toasty! 😁
Subscribing to this channel just to support the work she's doing
Thank you so much! I hope you find something you like to try. Feel free to let me know any dish you're curious, I'll try to goof up a simplified workday version 🥰
Love the presentation keep up the good work.
Thank you! Stay tuned 😁
i wanted something to use egg whites you did not disappoint
Egg whites freeze well too! They're actually whipable thawed - though I always make financiers instead of meringue based treats (so much easier)
Great ! I will try !Thank You!
Hi, I'm watching your video from México. Nice video, well explained and your voice is very lovely
Thank you, welcome to the channel!
im literally soooo gonna make these! I just made soy cured egg yolks so im going to use this recipe so i dont have to waste the whites!
You can also use the soy mirin sauce on tamagoyaki or oyakodon, one less thing to waste!
Would it be okay to chill it before piping ?
Of course! The batter firms up chilled, probably easier to pipe neatly cold
Can we use a pan to cook them , I don't have an oven
I've never tried. maybe with slow heat, parchment paper & lid, stove can mimic oven
@@workdaygourmet wow I really didn't expect you to reply 😅
@@KiraSenpai_ 😆😅
375F is too high
I cooked them today, very tasty and very easy! Thank you!
Awesome to hear! Thank you for the feedback so soon!
Looking forward to the crème brûlée receipe!
It's uploaded! 😁
I know what I’m making this winter vacation.
Winter vacation is the perfect time for binge baking, keeps the room nice and toasty! 😁
Subscribing to this channel just to support the work she's doing
Thank you so much! I hope you find something you like to try. Feel free to let me know any dish you're curious, I'll try to goof up a simplified workday version 🥰
Love the presentation keep up the good work.
Thank you! Stay tuned 😁
i wanted something to use egg whites you did not disappoint
Egg whites freeze well too! They're actually whipable thawed - though I always make financiers instead of meringue based treats (so much easier)
Great ! I will try !
Thank You!
Hi, I'm watching your video from México. Nice video, well explained and your voice is very lovely
Thank you, welcome to the channel!
im literally soooo gonna make these! I just made soy cured egg yolks so im going to use this recipe so i dont have to waste the whites!
You can also use the soy mirin sauce on tamagoyaki or oyakodon, one less thing to waste!
Would it be okay to chill it before piping ?
Of course! The batter firms up chilled, probably easier to pipe neatly cold
Can we use a pan to cook them , I don't have an oven
I've never tried. maybe with slow heat, parchment paper & lid, stove can mimic oven
@@workdaygourmet wow I really didn't expect you to reply 😅
@@KiraSenpai_ 😆😅
375F is too high