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_real-double-chocolate-macaron-recipe-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.")
_girl.webp "AlexxFoess")
_twins-baby-girl-lawn-dress-design-trending-viral.webp "uni fashion 😍")
_real-double-chocolate-macaron-recipe-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.<br/> <br/>#macarons #macaron #sugarbean<br/><br/>---------------------------------------------")
_march-24-2024.webp "Smol girl")
_new-purchaches-vawwww.webp "💕candy girl💫")
_selective-soul.webp "Selective Soul<br/>Letra Rogerio S. de Oliveira <br/>Música criada pela IA <br/>Vídeo gerado pela IA<br/>3007 RS <br/>2024<br/>Contribuição:<br/>PIX: rogervdso@gmail.com<br/> <br/><br/>Selective Soul<br/><br/>The soul doesn't resonate with just anyone,<br/>It craves something deeper, a bond that's true and fun.<br/>A genuine tie that binds us tight,<br/>The soul doesn't resonate with just any sight.<br/>In the heart's quiet lines, I seek connections,<br/>where true emotion shines.<br/>Not satisfied with surface sheen,<br/><br/>The soul longs for authenticity's serene. (x3)<br/><br/>The soul doesn't resonate with just anyone,<br/>It craves something deeper, a bond that's true and fun.<br/>A genuine tie that binds us tight,<br/>The soul doesn't resonate with just any sight.<br/><br/>Searching for someone who comprehends,<br/>The secrets I keep, the journey that extends.<br/>Empty words fail to allure,<br/>I want someone who leads me to stars, to allure.<br/>In the soul's rhythm, together we sway,<br/>Tuned in the same frequency, never astray.<br/>It's a connection that transcends time's chime,<br/>The soul only surrenders to what's genuine and prime.<br/><br/>The soul longs for authenticity's serene. <br/><br/>The soul doesn't resonate with just anyone,<br/>It craves something deeper, a bond that's true and fun.<br/>A genuine tie that binds us tight,<br/>The soul doesn't resonate with just any sight.<br/><br/>Searching for someone who comprehends,<br/>The secrets I keep, the journey that extends.<br/>Empty words fail to allure,<br/>I want someone who leads me to stars, to allure.<br/>In the soul's rhythm, together we sway,<br/>Tuned in the same frequency, never astray.<br/>It's a connection that transcends time's chime,<br/>The soul only surrenders to what's genuine and prime.<br/><br/>The soul longs for authenticity's serene. <br/><br/>The soul doesn't resonate with just anyone,<br/>It craves something deeper, a bond that's true and fun.<br/>A genuine tie that binds us tight,<br/>The soul doesn't resonate with just any sight.<br/><br/>Searching for someone who comprehends,<br/>The secrets I keep, the journey that extends.<br/>Empty words fail to allure,<br/>I want someone who leads me to stars, to allure.<br/>In the soul's rhythm, together we sway,<br/>Tuned in the same frequency, never astray.<br/>It's a connection that transcends time's chime,<br/>The soul only surrenders to what's genuine and prime.")
_my-second-video.webp "moonchild")
_22-year-old-girl-kidnapped-and-gang-raped-in-gurgaon.webp "IndiaTV")
_spring-making-daisy-macarons-cookie-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.")
_i-can-tell-whose-baby-you-are.webp "2 Girls Alone - Topic")
_girls-fact-girlsfacts-entertainment-facts.webp "Ai Telling Fact")
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