Arigatōgozaimashita, now that is the recipe im looking for, ws about to use white sugar but powdered sugar is right stuff to use, oh they are icing sugar!
Question! You mention baking it at a lower temperature the second time, but the video displays the same temp for the second bake. What temp do you recommend for the second bake?
The Recipe is in the description. But it really depends on how sweet you want your dish to be! If you prefer a sweeter flavor, go for the 60g. If you like it a bit more subtle, 40g is the way to go!
Thank you for your comment and suggestion! It's great to know that you're thinking about alternatives to accommodate your baby's preferences. Feel free to experiment with different ingredients and let me know how it goes!
Tried these tonight and I had to add more potato starch than the recipe in order to get the same texture that you had. This caused the flavor to be weaker. Can you give the weight for your egg yolk, I think I ended up having too much moisture and it caused the recipe to fail. My eggs were probably too big.
If you could give measurements other than grams it would be appreciated please☺❣I tried to measured out, with a measurement guide but it just keeps melting.
very excited to try these! thank you!!
Another amazing recipe😻😻
Those look so yummy!
It's a very interesting recipe. I want to try making it, too.😀
Did you make it?
Well I'm going to have to try this. Thank you for a great idea. I wish there was a kitchen gadget that could roll things out in balls.
It doesn't take long! Thanks for watching!
Arigatōgozaimashita, now that is the recipe im looking for, ws about to use white sugar but powdered sugar is right stuff to use, oh they are icing sugar!
昨日は、お世話になりました。子供たちを今度作ってみます！！！
Thanks for the comment, Chibi-chan TV! Let me know how it turned out!
Thank you for this glutenfree recepie. 😁
You are right!
Hello there can i use extra fine sugar instead of powdered sugar? And substitue potato flour with tapioca flour dor this recipe?
Is it possible to use maicena instead of potato starch ? Thanks from Spain
I am not sure but why don’t you give it a try?
Question! You mention baking it at a lower temperature the second time, but the video displays the same temp for the second bake. What temp do you recommend for the second bake?
I noticed this as well. I would like to know too!😅
I mean lower temperature than usual. Thanks for pointing out!
For 2nd bake, do we need to rest the boro cookies first from 1st bake? thank you
Is it possible for me to use all purpose flour instead of potato starch since it is not available in my country 🙈
Yes you can but the texture is different. Good luck!
60g powdered sugar or 40g???
The Recipe is in the description. But it really depends on how sweet you want your dish to be! If you prefer a sweeter flavor, go for the 60g. If you like it a bit more subtle, 40g is the way to go!
can i replace the powder sugar with dry milk? my baby hate sweets :D
Thank you for your comment and suggestion! It's great to know that you're thinking about alternatives to accommodate your baby's preferences. Feel free to experiment with different ingredients and let me know how it goes!
Tried these tonight and I had to add more potato starch than the recipe in order to get the same texture that you had. This caused the flavor to be weaker. Can you give the weight for your egg yolk, I think I ended up having too much moisture and it caused the recipe to fail. My eggs were probably too big.
I had the same problem...it all just keeps mething from the powdered sugar, and I could never get it to work.
Same here!!!
Same that problem... i think should not add the milk, so the dough will not be too wet like this.
If you could give measurements other than grams it would be appreciated please☺❣I tried to measured out, with a measurement guide but it just keeps melting.
🌟🖒👍🖒🌟
(Hi Alex!)
Alex can't stop himself chasing stringy things. www
May I know, my dough is wet even though I followed exactly your instructions and measurements of ingredients.
Add as much starch as you need. Thanks for watching!