Sheldo come back to KZbin!!! We need you🥹

Have you ever tried Guar Gum?

I made these. They taste amazing. Followed your instruction to the letter.

Any tips? I've attempted this recipe about 4 times now and every time they've come out dense and deflated :( not sure if it helps, but mine haven't been cracking on the tops

Amazing!

You gave this formula for using instant pudding: Instant pudding 1 cup (240mL) cream, cold 2 tbsp (25g) sugar 2-3 tsp (6-8g) pudding mix (use 2 tbsp for very sturdy cream) 1 tsp vanilla (optional, but recommended) 1. Combine everything. Whip to desired consistency. Is this the recipe for test 1 or test 2? Do I halve the 2-3 tsp per cup of cream to get the desired test 2 results?

so little and a bit down syndromey

Pls do some encouraging video again.. i love your way of baking and as well cooking your brilliant ideas n techniques.. your newly subscriber

if the only reason corn starch is bad is the gritty uncooked starch texture, why not just cook the starch? am I missing something cuz it's genuinely super easy, you just put the starch (I'd recommend 1 - 1.5 tsp per cup of total cream) in a cold pan with about 1/4 of your cold cream and heat it on medium low while stirring constantly. Once it starts to thicken take it off heat and keep stirring. Even if the butterfat separates it's fine because it's a relatively low proportion of the total mixture. Just make sure to cool it before you whip. that would open up various different starches you could use too, like tapioca, potato, or rice flour. Or if you want to get experimental; something like besan or a roux with a toasted grain flour. that might open up the possibility of playing / tailoring the texture and flavor of your cream to better suit what your putting it on. imagine a sweet potato pie, topped with a toasted barley and nutmeg whip. It might not work but it sounds delicious enough to be worth a try.

Maaannnn! This is the best chiffon ever! Can you make a video with chocolate version? Plizzzz 🙏🏼💖

I would like to know the result if using not corn starch as it is but using constarch and sugar that are disolved in water and heated to thicken.

Make a video on sugar cookie, and a full video on making an Asian birthday cake. I love ur videos.

Best cookies ever. Did a batch with Oat flour for GF friends and they love them!

Guys need help! I tried out but my dough is stickier than what it should be (compared to the dough of what sheldo’s make) i keep pouring flour to make it looks similar with the “ice cream” texture but to no avail. At the end i fridge the dough hoping that it turns out as an okay for me to bake 🥲. But i will try out one more if the 1st time did not come out as great as expected 😅

I want the recipe of Lemon merengue, please ! I 🍋 bars !

Gold content, thank you

Nice recipe but unnecessary lendhi narration. Make it boring.. 😢

Thank you for this Sheldon.. could u make a sugar cookie please;no spread

Thank you SHELDON 😊. I made these ROLLS today and they were yum yum 😋😋😋

Thank you sir, I’ll make your lemon bar recipe for my daughter-in-love’s Christmastime birthday! Your demonstration was great! I appreciate your explanations & fun exclamations too!! Learning about your family background w/pictures is delightful!

I tried the 6" pan cake and when I say I LOVED it, I am making an understatement. I want to try the 8" pan cake, but I am a little skeptical about the measurements. Shouldn't it be about 1.5× the 6" pan measurements instead of double?

I'm allergic to mango skin, so i get to have the jack fruit version :9

Can you double the recipe?

Great recipe but i still ended up with the cake that didn't decompress and couldn't rest it upside down without risking damage

Can i make it gluten free?

Finally I founded a cake that smells like their real ingredients and etiquet! 👏🍋🍰👏 Thank you!

Would love to see that Swiss Meringue recipe!

1st time ever making lemon bars. 1st time ever making a lemon curd! I probably stopped the curd a few degrees early; just to make sure I didn't over cook my curd. It went onto the crust just perfectly. Now I'm in the 1-2 hour cooling down period. I'm making this practice batch to see if it's good enough for a family potluck later this weekend. Fingers crossed. It does look amazing and the tastes along the way were excellent. Thanks for the detailed recipe, I've seen a few. Didn't want to risk a failure and have my crust float in the liquid "curd". 😋

❤

it's so cute that you have a chilli tattoo!

Did good job in your diff choices

Thank you! SUBSCRIBED!!!

Can I make this cake with all purpose flour as cake flour is not easily available where I live.

I cant leave without commenting for all this hard work. Well done l was always looking for the best video to test to how stabilise cream. ❤

My grandmother made the best lemon bars with cottage cheese.

Awesome and simple recipe ❤ easy to follow

Great video- thanks 😊

Where can I buy citric acid? In the baking section of grocery store?

26:40 omg....i used a store pie for baking,, and cooked the lemon filling forr desserts and saved some time

Thank you for the detailed tip and the metric système measurements

I dunno. My wife's buns were amazing when she was 23.

Lovely work of art 🎨

Subscribed to your channel because of this ❤

Excellent video! It’s the pudding method for me!

What will happen if you add too much instant pudding in whip cream frosting?

Great video! I've used milk powder with powdered sugar (instead of granulated) with pretty good success in the past. But I'll be trying instant pudding for a sponge/fruit/whipped cream cake soon. Thank you!

Hi Sheldon, I love your recipe. Now everyone in my families and co-workers love the cookies

Wow What a great cookie or I should say, chef, I tried him for the first time. Directions was easy a few different processes to do. But boy or boy, do they taste good? Thank you sir