Thank you very much for your kind comment :)

It's most likely the temperature of your oil is not hot enough.

You can check in terms of the voltage and current consumption of K33 ones. I am not familiar with K33 LEDs

I'm not sure of any other LED that can be a good substitute of SMD3528.

This makes about 20 pieces

Thanks for sharing. Why does the skin break when i want to seal the edges.

Thanks for viewing the video and thanks for your feedback :-)

You can look up this website to make a shortening substitute using butter and margarine www.cdkitchen.com/recipes/recs/4/Shortening_Substitute3627.shtml

Haha I was thinking the same, or roll the meat out on a large piece of baking paper, cut and freeze as a whole piece, once frozen you can separate it individually and grill

Yeah, you can do that as well. Good idea! :-)

i realize it's pretty off topic but does anybody know a good site to stream new series online?

@Grey Archer I use FlixZone. Just google for it :)

@Enoch Patrick Definitely, I've been watching on Flixzone for since march myself =)

Sorry I don't have a shop

Made this recipe today. It turn into thick soya... Not coagulated. So sad

Try soaking the soy beans for only 6 hours (not longer) to see if it makes a difference

I've googled and found an article here on an alternative to vegetable shortening www.cdkitchen.com/recipes/recs/4/Shortening_Substitute3627.shtml Personally I have not used anything else other than vegetable shortening

No the skin will not flake if you bake it. Ya, if the skin comes off then the oil is not hot enough. You can pinch a small ball of skin to test if the oil is hot enough

I think my oil was hot enough but my skin was not as dry as yours in the video. I let it dry up a little and fry again. The skin did not come off. However it was not as flaky as the one where the skin came off.

Test the temperature is between 350 and 360. Add more shortening

Ya, kalau sudah masak satu pinggan nasi tak cukup! :-)

Thanks for liking

Minyak gak cukup panas kalau kulit bisa lepas.

I am going to use buckwheat for substitute.

@@lilyformosa2709 pls update us about how it turns out

@@Angela-si6zj hello Angela. I tried with corn flour and also buckwheat flour organic. Corn flour ones are crunchier. Buckwheat ones are not as crunchy. They all taste nice but I prefer the ones mixed with corn flour. However, I did not get the net-like texture surround the Crocket shape from both corn flour or buckwheat. I used double the amount of the five specs and pepper so the flavour is stronger as well. Hope this helps. 😊

@@lilyformosa2709 ​ Thanks Lily! I haven't experimented with different flours because I did achieve great results with the wheat starch. I usually cook with oat flour. Perhaps I will experiment with oat this wknd. Will let you know when I try it out!

The wheat starch is the one that helps gives the crunchy texture. I have not tried using corn starch.

Yummy

You're welcome. Glad you found it easy to follow. Yes, it is rewarding when you get to bite into the yummy yam puff! :-) Happy trying

Yes, you can use potato starch as well as substitute.

Where are you staying?

@@xeontechie klang

Saya tak measure suhu. Guna agak-agak saja 😀

Saya di KL

I bought it from shopee.com.my/ in Malaysia. Depending on which country you're from you can google by part number SMD3528 to see where you can buy locally.

I bought it from shopee.com.my/ in Malaysia. Depending on which country you're from you can google by part number SMD3528 to see where you can buy locally.

Terima kasih Leida :-)