لناس العربية الي حابة المقادير : 3 بياض بيض 50غ سكر خفقتهم حتى صار لونهم أبيض بعدها 2 صغار بيض + 50غ فرينة (طحين أبيض ) + 10 غ كاكاو في وعاء ثاني نحط 30ملل حليب +15 مل زيت نباتي * الكريمة: 200غ ماسكربون + 20غ سكر + 2صغار بيض في وعاء آخر نخفق بياض بيضة واحدة مع 30 غ سكر في وعاء ثالث نخفق كريمة القشطة ( crème fraîche) و ديكورها واضح بعدها نحطها في الثلاجة و صحة و هنا على قلبكم ❤ دعوة من القلب الله يرضى عليكم 😊
How do you not have any hard water spots or SCRATCHES on any of your dishes? Everything is so clean... no spots no stains... how is this possible? Even your egg shells are so neatly stacked! Your desserts are so impeccably created, so incredibly beautiful and your videos are beyond perfection! Thank you again for not having any irritating music.
I like this channel bcoz there is no music and it's a pleasure watching you mixing up all those ingredients into beautiful and delicious creations.And what I like the most is that you use small amounts of the ingredients,which is great,bcoz not everybody can effort making big desserts.Thank you so much for all these wonderful recipes,which some of them I will try making for sure.
Update, if u actual try this. Get an auto mixer, i used a hand quisk n after 40 mins of going at it. My fore arm increase by 3cm but the thickness of the egg white is still barely call thic. N i did the same thing when making the cream. The cream was not thic at all since the egg white wasnt beaten enough with the hand quisk even after 30 mins. So i gave up n just did my best to put it together. The taste is good but the cake base was not fluffy at all cause it wasnt as thic and the cream is really runny. Not sure if it will stay in shape but im leaving it in the freezer to cool over night, wish me luck.
To ensure whipping cream fluffs up, it must be really cold. Leave it overnight in the coolest part of your fridge (but never ever freeze it), chill the bowl in the freezer (metal or tempered glass) for a few minutes before whipping, and even set the bowl inside an ice bath. Following these steps I've been able to whip Chantilly using a hand whisk in no time.
I've made tiramisu several times before. If you don't like raw egg, it can be cooked on a double boiler with a bit of water, vanilla, and rum/vodka/etc. (very similar to custard cream). Then chill it and mix with mascarpone cheese. This is definitely not a traditional tiramisu recipe, but very nice vid still
I like this channel, I really like your way of working and the silence within. That being said, Tiramisù is pretty different. Even though that looks an amazing cake, tiramisù is made of a special kind of biscuits (in Italy we call them "Savoiardi") that are dipped in a bath of coffee (actually, you feel the coffee a lot). Many people laugh about us italians getting angry over people from other countries making our traditional dishes, so don't get me wrong, I am happy you chose Tiramisù, which is super popular in Italy, and I really believe that the cake you made is awesome. Cheers from Italy, keep going :)
I get your point, probably not a 100% match to most recipes in Italy but perhaps one of the possible variations of it. So many recipes floating around that at the end, it is hard to define "original". Imagine an old nona, somewhere in Italy, that has been doing this very recipe for ages, passed throughout generations, how are you going to tell her that she can't call it tiramisu? Love these videos, so very clean workspace, no music to distract, just pure talent on the screen.
I tried following exactly like what you did in this video..but mine turned out like a pancake..until now i still cant figure out what i did wrong 😂 This proves that you really are skillfull and amazing hidamari-san 😁🖒
The secret to this cake is in the mixing. If you overmix the batter, the eggwhite-sugar mix will deflate, causing your cake to lose volume and airiness. Since this cake has no baking soda, it depends on the meringue (egg whites mixed with sugar) for leavening. After you make the meringue, all ingredients incorporated after should be mixed just until all ingredients are combined and no more. Also, sift all dry ingredients beforehand. In particular, the more you mix flour and liquid the more gluten it produces, which toughens cake, something you want to avoid, so take particular care in folding this part. If you can, look up detailed recipes/videos on the trick on making perfect sponge cakes and meringue, paying special attention to mixing methods and at what stage the eggwhites are mixed perfectly instead of the amount of ingredients used, since you can get that here.
@@ayano22691 Nice analysis but too bad you messed up some things. First fault is that you dont need baking soda in sponge cakes. In fact you use baking powder. The difference bewteen baking soda and baking powder is that soda helps the cake rise before baking while powder makes it rise while baking. So, no baking powder in sponge cakes anyway. Second, he does not use baking powder because he uses self-raising- pastry flour so he does not have to , although you can put some if you want, just to be safe. And last but not least, you did not mention that you have to use the right cm/ inches pan or else the batter will spread and be thin instead of spongy and soft
Tiramisu is an Italian recipe but its version is the most elegant I have ever seen. Congratulations. Love you. Hugs from São Paulo. Brazil. Leila Flores
I don’t know if there is a Patisseur who is better than you HidaMari but I will keep looking thank you for sharing your wonderful knowledge and your great gifts⭐️⭐️⭐️⭐️⭐️🎖🎖🎖🎖🎖👍👍👍👍👍
Best baking chanel ever. Usually following other chanels’ recipes, I have to lower sugar cuz I dont like too much sweet. But your recipes are just perfect, everything perfect, no talking in videos is perfect. I did make cheesecake successfully and now tiramisu 👏🏻
So amazingly beautiful to watch you create such a yummy scrumptious looking tiramisu and it make anybody's mouth water what beautiful way you handle the eggs the cake everything very very good
@@maysaaalemyan261 لا حبيبتي قاعدين يكتبون عند كل إضافة من تحت بالانجليزي مش فاهمة اللغة الي يحكو بيها 😅، بس إذا عندك مشكل مع الانجليزي اكتبلك الوصفة بالعربية
@@maysaaalemyan261 3 بياض بيض 50غ سكر خفقتهم حتى صار لونهم أبيض بعدها 2 صغار بيض + 50غ فرينة (طحين أبيض ) + 10 غ كاكاو في وعاء ثاني نحط 30ملل حليب +15 مل زيت نباتي * الكريمة: 200غ ماسكربون + 20غ سكر + 2صغار بيض في وعاء آخر نخفق بياض بيضة واحدة مع 30 غ سكر في وعاء ثالث نخفق كريمة القشطة ( crème fraîche) و ديكورها واضح بعد الديكور نحطها في الثلاجة حتى تبرد و صحة و هنا ادعيلي معاك ❤
このレシピは夏場は暑くて固まらない場合があります。夏はゼラチンを５g程度溶かして入れてください。
板ゼラチンを使用する場合は5gを水にふやかしてから水気を切り、レンジで10秒づつ加熱して溶かす、
粉ゼラチンを使用する場合は水20mlに5gふりかけてふやかし、レンジで10秒づつ加熱して溶かし、
どちらの場合も最後に加えて混ぜてください。
Qjf
HidaMari Cooking has
Poe receita em portuguese
HidaMari Cooking 18センチで作ったのですが、2.2倍の量だと生地がかなり余ってしまいました。どうしたらいいか教えていただければ幸いです。
1
ティラミスが大好きな旦那さんの誕生日ケーキとして作りました！とても美味しいと喜んで食べてくれました。素敵なレシピをどうも有難うございました。
こんばんは😊
今日は濃厚で、さっぱり。
大好きなティラミスを作りました。
ココアスポンジにシュワッと染み込んだコーヒーと、
マスカルポーネチーズの軽い食感があとをひく美味しさです。
甘すぎないティラミスは、父の日にもピッタリのレシピだと思います♪
ティラミスクリームには生クリームの他に
しっかり泡立てたメレンゲを入れることで、
口溶けの良さと、ゼラチンを入れなくても型抜きできる固さになっています。
また卵黄を２個入れているのでコクのあるクリームにも＾＾
本当は卵白は１個余るレシピですが、
使い切りたい方もいるかなーと思ってスポンジに入れてみました。
もちもちとして扱いやすいスポンジになっています。
ケーキスライサーはAmazonで購入しました。
商品名は「(SOWAKA) 均一 カット ケーキ スライサー 補助具 2個 セット (グリーン)」です。
よかったらAmazonでチェックしてみてくださいね＾＾
▷材料（15cm丸型1台分）：
■ココアスポンジ（15cm角型）
卵白 ３個
グラニュー糖 ５０ｇ
卵黄 ２個
薄力粉 ５０ｇ
ココアパウダー １０ｇ
牛乳 ３０ｍｌ
サラダ油 １５ｍｌ
■ティラミス（12cm）
マスカルポーネ ２００ｇ
グラニュー糖A ２０ｇ
卵黄 ２個
卵白 １個分
グラニュー糖B ３０ｇ
生クリーム １００ｇ
１．ココアスポンジを作る。
卵白３個にグラニュー糖を加えてメレンゲを作る。
（卵黄１個をティラミスで使うので冷蔵庫に入れておく）
２．卵黄２個を加えて低速でキメを整えながら混ぜる。
３．薄力粉、ココアパウダーをふるい入れて混ぜる。
４．牛乳とサラダ油をあわせ、③をひとすくい入れて混ぜる。
③のボウルに戻し、ムラのないように混ぜる。
５．15cmの型に紙を敷き、生地を流し入れて大きな気泡を抜く。
170℃に予熱したオーブンで30分焼く。
６．型から外し、紙を剥がしておく。表面の粗熱が取れたら乾燥しないようにラップで包む。
７．ティラミスクリームを作る。
マスカルポーネチーズ、グラニュー糖Aを混ぜ合わせる。
８．①で取って置いた卵黄と、追加で割った卵黄を混ぜる。
９．卵白にグラニュー糖Bを加えてメレンゲを作り、混ぜあわせる。
１０．生クリームを泡立てて混ぜる。
１１．組み立てる。
スポンジを１cmの厚さにスライスし、型に合わせる。
コーヒーをスポンジに染み込ませる。
１２．ティラミスクリームを半分流し入れ、12cmに切ったスポンジを入れて、コーヒーを染み込ませる。
残りのティラミスクリームを入れ、表面を綺麗にならし、冷蔵庫で冷やす。（１日～）
１３．型の周りを温めたタオルで軽く温め、型から外す。
無糖のココアパウダーをたっぷりふりかけ、完成。
作ったよレポートは、 #hidamaricooking をつけて
instagramに投稿してもらえると嬉しいです♪
▷チャンネル登録はこちら：czcams.com/channels/cp9uRaBwInxl_SZqGRksDA.html
ベルマークを押すと毎回通知が届くようになります♪
▷Cooking ASMR：czcams.com/play/PLE_Ic1c4e1UQo9Oq35NYC1C-n6jVUdzAa.html
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HidaMari Cooking ты на 3 языках говоришь?
HidaMari Cooking جان....؟
HidaMari Cooking hi
Is it hallal
Can Muslim too make dis
لناس العربية الي حابة المقادير :
3 بياض بيض 50غ سكر خفقتهم حتى صار لونهم أبيض
بعدها 2 صغار بيض
+ 50غ فرينة (طحين أبيض )
+ 10 غ كاكاو
في وعاء ثاني نحط 30ملل حليب +15 مل زيت نباتي
* الكريمة:
200غ ماسكربون + 20غ سكر + 2صغار بيض
في وعاء آخر نخفق بياض بيضة واحدة مع 30 غ سكر
في وعاء ثالث نخفق كريمة القشطة ( crème fraîche)
و ديكورها واضح بعدها نحطها في الثلاجة و صحة و هنا على قلبكم ❤
دعوة من القلب الله يرضى عليكم 😊
Recepten zouik graag in mijn keuken hebben
الله يجازيك كل خير اختي ربي يحفظك دخلت وفهمت شويا بالانجليزية وقلت ياربي نلق شي حد مترجم وانا نلقاك مترجمة وفرحت الله يفرحك
@@lamigrh1756عيشك اختي 😍 الله يفرحك حتى انت ❤
ممكن 😄 الكريمه الي بالبيض حطها بالفرن او لا
اهلا بك في قناتي
とても簡単だそうです、私はぜひこのケーキを作ってみます。
I have never seen anyone preparing anything with so much precision as you do. You are truly a Master Chef!
I love the fact that there is no talking! Ah, so peaceful. Well paced, good editing. Oops! Can't eat raw eggs. I will have to find another recipe!
You cook the eggs on bain marin.
That's what I thought too
no she didn't cook the eggs on the cream layer.
It’s tiramisu, the egg is always raw. That’s how original tiramisu is made.
Čína giroš
How do you not have any hard water spots or SCRATCHES on any of your dishes? Everything is so clean... no spots no stains... how is this possible? Even your egg shells are so neatly stacked! Your desserts are so impeccably created, so incredibly beautiful and your videos are beyond perfection! Thank you again for not having any irritating music.
You have amazing tools and unbeatable talent
Wow I want to become as clean as you are in your work
Keep it up
God bless you 😁😁
Thank you！
My pleasure 😊😊
マスカルポーネとグラニュー糖を混ぜる音めっちゃ好き
I like this channel bcoz there is no music and it's a pleasure watching you mixing up all those ingredients into beautiful and delicious creations.And what I like the most is that you use small amounts of the ingredients,which is great,bcoz not everybody can effort making big desserts.Thank you so much for all these wonderful recipes,which some of them I will try making for sure.
Update, if u actual try this. Get an auto mixer, i used a hand quisk n after 40 mins of going at it. My fore arm increase by 3cm but the thickness of the egg white is still barely call thic. N i did the same thing when making the cream. The cream was not thic at all since the egg white wasnt beaten enough with the hand quisk even after 30 mins. So i gave up n just did my best to put it together. The taste is good but the cake base was not fluffy at all cause it wasnt as thic and the cream is really runny. Not sure if it will stay in shape but im leaving it in the freezer to cool over night, wish me luck.
egg whites need electric mixers - my arms simply cannot work so much just for stiff peaks.
This 55-year-old woman can whisk egg whites to stiff peaks by hand. Whipping cream too.
so... how's the cake?
I am trying not to offend you, I am just asking
To ensure whipping cream fluffs up, it must be really cold. Leave it overnight in the coolest part of your fridge (but never ever freeze it), chill the bowl in the freezer (metal or tempered glass) for a few minutes before whipping, and even set the bowl inside an ice bath. Following these steps I've been able to whip Chantilly using a hand whisk in no time.
Amazing exercise to burn those calories before consuming more calories
It's so perfectly peaceful; no voice or music. Wonderful sounds without being too basic or too extra
When you were cutting the cake I was about to cry!! No this is too beautiful to be eaten !!😭😂 really like an art work! 🤩
作りました！！
ゼラチン入ってないのでふわっふわでほんとに美味しかったです🥺🥺🧡
HidaMari Cookingさんのレシピ全部大好きです、、
いろんなレシピのティラミスつくってきたけどこのティラミスが1番好きです！
スライサーAmazonのものなんですね！便利！🍥🐼いつもガタガタになっちゃうので買ってみます🤭口の中に入れるととろけてなくなっちゃうティラミスもこのボリュームならお腹大満足ですね😋🍴💕
ですです〜😊見つけてずっと迷ってたんですがついに買ってしまいました！笑
すごくきれいに切れるのでおすすめですよ〜♪
結構あるな、、😋って思ってたらすぐなくなっちゃいました💦大食いか笑
I've made tiramisu several times before. If you don't like raw egg, it can be cooked on a double boiler with a bit of water, vanilla, and rum/vodka/etc. (very similar to custard cream). Then chill it and mix with mascarpone cheese. This is definitely not a traditional tiramisu recipe, but very nice vid still
Thank you！
Linh Do still confused how to make it
Or you can do syrup with water and sugar, boil them until 91° and "pastorize" eggs. Is more like the real recipe.
韓国語でのタイトルとレシピを親切に書いてくれて、本当にありがとうございます。
ふわふわのクリームで あっという間に美味しく食べました😊 作り方も工程が少なく簡単で助かりました
You make people feels like becoming a chef....you are simply doing a great job. I should try your recipe one of these days♥️
Hidamari Cookingさんの動画は
いつも一つ一つが綺麗で
落ち着いていて
でも、可愛いポイントもあって
もう、大好きです♡
ありがとうございます😊嬉しいです(⑅ n´∀`n)
こんな静かななんだっけかき混ぜる器械ほしい。
いつもいつもうまそう💝！
ハンドミキサーですか😊？
これは普通に音しますよ〜！編集でかなり小さくしちゃってます💦
ありがとうございます😊！ほんまに美味しかったです〜😋✨
HidaMari Cooking そうハンドミキサーです！！！！！
I feel the background score is like a lullaby....satisfying audio and visuals🤍🤍❤❤
love it no music 😍🙏
卵の殻すら綺麗に並べてて感動しました…
ありがとうございます😊
実は卵の殻を重ねる音が好きなんです🥚笑
WoW look yummy
Thank you！
You make such beautiful masterpieces
Thank you!
I like this channel, I really like your way of working and the silence within. That being said, Tiramisù is pretty different. Even though that looks an amazing cake, tiramisù is made of a special kind of biscuits (in Italy we call them "Savoiardi") that are dipped in a bath of coffee (actually, you feel the coffee a lot). Many people laugh about us italians getting angry over people from other countries making our traditional dishes, so don't get me wrong, I am happy you chose Tiramisù, which is super popular in Italy, and I really believe that the cake you made is awesome. Cheers from Italy, keep going :)
I get your point, probably not a 100% match to most recipes in Italy but perhaps one of the possible variations of it. So many recipes floating around that at the end, it is hard to define "original". Imagine an old nona, somewhere in Italy, that has been doing this very recipe for ages, passed throughout generations, how are you going to tell her that she can't call it tiramisu? Love these videos, so very clean workspace, no music to distract, just pure talent on the screen.
exactly
This kind of feels like the japanese version of The Cooking Tree
Asian style is so incredibly precise. Although it's not the traditional Italian recipe, it looks amazing.
Ave Maria... o que é isso meu Deus !!! Uma tentação !!! Nunca vi nada tão profano !!! Que perfeição!!
I understand better now...so that gadget is a knife holder. Thank you for demonstrating how to use it.
Thank you😊
HidaMari Cooking thank you for sharing such nice video!!!!!! Please can you tell me the name of the knife holder ? Thanks
@@sophiefabre527 it's a cake slicer horizontal
Rodica M Thank you so much. Have a nice day and keep well and safe
もう見ただけで満足できる
めっちゃおいしそう
ありがとうございます😊
そう言ってもらえて嬉しいです〜😆✨
i ,love the way you work, sooo clean and without annoying voice.
あなたのビデオはいつも私を空腹にさせる
Oh my God. This is art!
Wut
you're creating best recipe for this delishes.
Without any word and music, I cannot stop watching this...Like a meditation...So genious!
japanese people are always on point in everything they do.
Que silencio tan tremendo 😎😎😎 pero bacano
Me encantan tus recetas, saludos desde México. ♥
Gracias😊
Delicioso saludos desde México
Best tiramisu ever
私は美しいXCakeを作る方法に関するこれらのチュートリアルを見るのが好きです😋
You're an artist! Without saying anything it's everything so clear, so simple... Congrats!!
I tried following exactly like what you did in this video..but mine turned out like a pancake..until now i still cant figure out what i did wrong 😂
This proves that you really are skillfull and amazing hidamari-san 😁🖒
The secret to this cake is in the mixing. If you overmix the batter, the eggwhite-sugar mix will deflate, causing your cake to lose volume and airiness. Since this cake has no baking soda, it depends on the meringue (egg whites mixed with sugar) for leavening. After you make the meringue, all ingredients incorporated after should be mixed just until all ingredients are combined and no more. Also, sift all dry ingredients beforehand. In particular, the more you mix flour and liquid the more gluten it produces, which toughens cake, something you want to avoid, so take particular care in folding this part. If you can, look up detailed recipes/videos on the trick on making perfect sponge cakes and meringue, paying special attention to mixing methods and at what stage the eggwhites are mixed perfectly instead of the amount of ingredients used, since you can get that here.
@@ayano22691 nice feedback thank you for these precious tips
@@ayano22691 Nice analysis but too bad you messed up some things. First fault is that you dont need baking soda in sponge cakes. In fact you use baking powder. The difference bewteen baking soda and baking powder is that soda helps the cake rise before baking while powder makes it rise while baking. So, no baking powder in sponge cakes anyway. Second, he does not use baking powder because he uses self-raising- pastry flour so he does not have to , although you can put some if you want, just to be safe. And last but not least, you did not mention that you have to use the right cm/ inches pan or else the batter will spread and be thin instead of spongy and soft
Use self raising flour😊
来週誕生日のお母さんへ作ってみようかな！
You my dear is the QUEEN of baking.
omg! you're taking every recipe to the next level !
LOVE This. The fact no talking look easy elegant and Yummy... 😍👌
すっごく美味しそう💞
ティラミス大好きなんで作ってみます☺️
ありがとうございます😊
ぜひぜひ😋お口に合いますように💕
tres beau gateau et preparer avec beaucoup de soins et facile a refaire merci pour cette presentation .
You own a "special art", you're so amazing. Keep up ^-^
Thank you😊！
待ってました！！！
今すぐ作りたいー💓
ありがとうございます😊週末にぜひ〜♪
HidaMari Cooking お返事ありがとうございます！！💓
ティラミス大好物💕😋😍💕
小さな白い花💐を
飾るアレンジも、綺麗ですね。
美味しそ❤️☺️
来年は、チャレンジしてみるわ。
ティラミスだ！おいしそー
今日はクッキーを焼いてみました
hidamariさん今度クッキー焼いて下さい！お願いします！
今日はティラミスでした😊
クッキーいいですね✨暑くなる前に作ろうかな笑！
Bueno bueno. Me encantó esta receta. Ya estoy suscrita en este tu canal. Cuentas con una Fans en Venezuela
Muchas gracias！
Thanks for showing every single step so detailed... Love it
Best cooking channel on CZcams ❤
This cake is beautiful
Si
awww...cute birdsounds in the background
thank you!
I know right? That sounds so peaceful. I wish I could just move into her house.
99
卵のからを重ねるとこなんか好き
おいしいそう 初めて 見たら すばらしい
This is pure Meditation ...
ありがとう！
ありがとうございます！Thank you！
スポンジの時点で、すでに美味しそうですね。また作ってみます。
そしてケーキスライサーはびっくりしました。こんなのがあるんですね。早速注文してみました。
教えていただきありがとうございます😊
このスポンジ、もちもちで今度はフルーツサンドにしたいなぁってひそかに思ってます笑
ケーキスライサーは便利ですよ〜😊早速買われたんですね！スライスするのが楽しくなりますね♪
It's always satisfying to see you mix the ingredients in a bowl 😳
本当にきれいに作るよね～憧れるなぁ
You are an artist....enjoyed watching the whole process and the outcome!!!!master piece
Thank you！
Hiba هبة ι
.
no music I love that !
I baked tiramisu today it came out tasty sour little bit of cream cheese highly recommend
I love that she uses the same spatula in every video 😍😍
Tus vídeos son únicos y naturales, amos tus vídeos gracias, ya estoy suscrita 😘
Absolutely yummy. I love tiramisu
It's not a tiramisu!!
Sorry what is it then ?
Very nc.. And happy to see the way which u present....
Tiramisu is an Italian recipe but its version is the most elegant I have ever seen. Congratulations. Love you. Hugs from São Paulo. Brazil. Leila Flores
I can watch your cooking videos all day long. It is so soothing :-)
Simply beautiful, congrats from Mexico! 🇲🇽🇯🇵
thank you😊
I don’t know if there is a Patisseur who is better than you HidaMari but I will keep looking thank you for sharing your wonderful knowledge and your great gifts⭐️⭐️⭐️⭐️⭐️🎖🎖🎖🎖🎖👍👍👍👍👍
食べたい。とにかく美味しそう。
☺👍 thank you!
Yes great videos
LOVE ALL YOUR FOOD ♡♡♡
THANK YOU♡♡♡
HidaMari Cooking ♡ ;D
오늘도 역시나 너무나 예쁩니다~
제일좋아하는 케잌이
티라미슈와 치즈케익입니다
티라미슈에 완전 반했습니다~♡
둥근틀밖에 없다면 어쩔수없겠지만
티라미슈는 사각모양 자체가
더 멋스러워보여요
I really enjoy watching you work.
Thank you for making every bake a pleasure to see
Id rather order than make them now
初めまして✨チャンネル登録しました✨お菓子作りながら音で癒されるのは最高ですね😃⤴️⤴️
ありがとうございますThank you✨
そう言ってもらえて嬉しいです😊♪
ティラミス美味しそう❤
ありがとうございます〜😊✨
Best baking chanel ever. Usually following other chanels’ recipes, I have to lower sugar cuz I dont like too much sweet. But your recipes are just perfect, everything perfect, no talking in videos is perfect. I did make cheesecake successfully and now tiramisu 👏🏻
Do you put gelatin for the tiramisu cream?
So amazingly beautiful to watch you create such a yummy scrumptious looking tiramisu and it make anybody's mouth water what beautiful way you handle the eggs the cake everything very very good
ティラミス大好きなのですぐ
食い付きました😆笑
ご飯食べたのにまだ食べられる
私って…💦
でも食べたい！
ティラミス美味しいですよね😆わたしも大好きです😍
このレシピ、ふわふわで食べてる止まらないので
食後でもパクパク止まらなかったです😂
半分食べちゃったわたしは大食い🙈笑
am from kerala
Oh my. You have so much of patience 😊
美味しそうです！いつか試してみたいです、ありがとうございます！
تسلم الايدي
Lovely!!! Just so sloooooooooow!!!
You cook so neat and tidy clean posh...... I like the way you cook your recipes are too tasty and yummy....
Best I have ever seen
aujourd'hui j'ai découvert votre page et j'ai l'aimé 😍 Iam fan to your page ❤😍
ممكن الوصفه لو سمحت أنا عندي بصندوق الوصف بس بل ياباني ومو فاهمه شي
@@maysaaalemyan261 لا حبيبتي قاعدين يكتبون عند كل إضافة من تحت بالانجليزي مش فاهمة اللغة الي يحكو بيها 😅، بس إذا عندك مشكل مع الانجليزي اكتبلك الوصفة بالعربية
@@wissembzz7006 يا ريت😂😂😂😂
@@maysaaalemyan261
3 بياض بيض 50غ سكر خفقتهم حتى صار لونهم أبيض
بعدها 2 صغار بيض
+ 50غ فرينة (طحين أبيض )
+ 10 غ كاكاو
في وعاء ثاني نحط 30ملل حليب +15 مل زيت نباتي
* الكريمة:
200غ ماسكربون + 20غ سكر + 2صغار بيض
في وعاء آخر نخفق بياض بيضة واحدة مع 30 غ سكر
في وعاء ثالث نخفق كريمة القشطة ( crème fraîche)
و ديكورها واضح بعد الديكور نحطها في الثلاجة حتى تبرد و صحة و هنا
ادعيلي معاك ❤
@@wissembzz7006 شكرا إلك حبيبتي غلبتك معي😘❤
...a little more of "bagna" (liquid coffee on the pan biscuit), and it would have been perfect! :) I will try your recipe! thx!! :o)
美味しそう✨じゅるり、、、🤤
I love your culinary creations. I would like to know which model eva makes of that small portable stove. Congratulations on the wonderful creations.