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The Art of Improvement
The Art of Improvement
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_good-to-know-im-useful.webp "Ryan Musarra")
_20-things-most-people-learn-too-late-in-life.webp "The Art of Improvement")
_arnold-schwarzenegger-shares-how-different-he-and-sylvester-stallone-are-as-people.webp "Arnold Schwarzenegger and Sylvester Stallone are the two biggest action stars who show off their big guns and iconic sayings. While these two may have the long-running film series \")
_7-things-i-wish-i-knew-at-20.webp "struthless")
_recycling-hacks-and-diy-crafts-clever-ways-to-upcycle-everything-around-you.webp "Dive into the world of creativity and sustainability with our latest video - \")
_8-important-things-you-should-know-about-yourself.webp "Psych2Go")
_13-everyday-habits-that-make-you-smarter.webp "BRAINY DOSE")
_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.")
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