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■■■ ■■■ ■■■ 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/>---------------------------------------------
⏲ 9:4 👁 110K
Brian P Gay, MD
⏲ 3 minutes 6 seconds 👁 683
USMLE exam gym
⏲ 7 minutes 55 seconds 👁 3.8K
More Information on: <br/> <br/>https://www.la-fleche-wallonne.be/en/ <br/>https://www.facebook.com/FlecheWallonne <br/>https://twitter.com/flechewallonne <br/>https://www.instagram.com/classiquesardennes/ <br/> <br/>© Amaury Sport Organisation - www.aso.fr
⏲ 0:20 👁 19.2M
Barrow Neurological Institute
⏲ 10 minutes 19 seconds 👁 317
The Neurosurgical Atlas by Aaron Cohen-Gadol, M.D.
⏲ 5 minutes 1 second 👁 7.5K
Pirelli Superbike Championship SUPERSPORT Open. Round 3 Race 2(2017)<br/>Sepang International Circuit Malaysia
⏲ 37:53 👁 90K
NASA released views of several angles of SpaceX Starship’s second test flight. The massive rocket launched from SpaceX's Starbase facility in South Texas.<br/><br/>Credit: NASA <br/>Music: The Alabaster Coast by Hanna Lindgren / courtesy of Epidemic Sound
⏲ 10:12 👁 3.4M
Pirelli Superbike Championship KTM RC Open. Round 3 Race 2(2017)<br/>Sepang International Circuit Malaysia
⏲ 34:13 👁 115K
Cute Trishu 2nd day at nursery class
⏲ 0:25 👁 65K
The second stage of SpaceX's Falcon 9 rocket captured an amazing view of Earth during the launch of the Intelsat 40e satellite.<br/><br/>Credit: SpaceX | time-lapsed by Space.com's Steve Spaleta<br/>Music: Jupiter Aurora by David Celeste / courtesy of Epidemic Sound
⏲ 1:16 👁 1.5M
■■■ ■■■ ■■■ 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.
⏲ 9:20 👁 60K
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