My pleasure. Thank you for sharing and I really appreciate your warm wishes. Thank you for your kindness.

Thank you.

You are welcome. Yes, you can substitute vegetable oil with 30 grams of melted butter.

@@BEMBUMKITCHEN thank you for the quick reply!

My pleasure.

Thank you for sharing. I’m so glad that you love it.

Thank you.

My pleasure.

Thank you.

천만에요. 마음에 드셨다니 정말 기쁘네요

Hi, thank your support. Cool the cake completely before wrapping (wrap in a cling wrap then put in a ziplog bag) for freezer storage up to 1 months or use immediately. Cake without filling can be store in the fridge for up to a week (the filling and icing will determinte storage time). Hope this helps.

Thank you for suggestion, I will add to my idea list.

Hi, for 5” Square Pan INGREDIENTS 4 Egg Whites (132-140 g) ~room temp. 1 tsp Lemon Juice 160 g Caster Sugar 4 Egg Yolks (68-76 g) ~room temp. 115 g Cake Flour 2/3 tsp Baking Powder (Double Acting) 35 g Milk ~room temp. 20 g Vegetable Oil 1/3 tsp Vanilla Extract For this size, bake in the preheated 150°C fan/ 170°C/ gas mark 3 (bake 45 minutes), then increase the temperature to 170°C fan/ 190°C/ gas mark 5 (bake for another 10 minutes). Using any given timings and temperatures as a guide only, as ovens can vary greatly in their accuracy. Hope this helps

To make homemade Cake Flour: Sift 110 grams all-purpose flour and 2 Tablespoons (16 grams) cornstarch together two times. You can use straight-up all-purpose flour instead of cake flour, but the texture of your cake won't be the same, they won't turn out nearly as tender and delicate. Hope this helps.

@@BEMBUMKITCHEN Thanks for ur quick response.

My pleasure.

Hi, I haven’t develop Mount Blanc recipe at the moment but the taste it’s actually almost similar to my “Purple Sweet Potato and Chestnut Roll Cake” recipe. Here the link below, just in case you are interested to try it. kzbin.info/www/bejne/e6Cwm3udltx6eKMsi=KZL6VDyWSXCHHXsR

Thank you for your kind words and my pleasure.

Great idea.

당신의 칭찬에 감사드립니다

Thank you so much for your support and suggestions. I will add to my idea list.

Thank you, I appreciate the encouragement.

You're very welcome! Glad it was helpful.

Thank you for your kind words and you are welcome. I’m so glad that you loved the recipe.

Thank you and you are welcome @bigbird7748, I hope he will enjoy it.

My pleasure, I'm glad you like it.

je vous en prie

My pleasure.

Thank you.

Sorry to hear that and thanks for sharing. If you want to try again next time just make sure that you use unbleached rice flour and glutinous rice flour (preferably Thailand Brand) for best results. Hope this helps.

Hi, May I know what "type" of food colouring that you use? I used "gel food colouring" in the video, the colour concentrate thick enough to brush through a strainer (even it has been diluted with water). If you use water-based food colouring (usually the consistency is more liquid), you may not need to add much water to it. If you add too much water, the consistency will be too thin and the colour you apply through the strainer will not be visible and will not stick to the buns. Another tip, make sure you hold the strainer upside down "2 cm" above the bun (not too far) and gently brush the toothbrush on the back of the strainer with a "circular motion"; brush in the middle of the strainer and not around the edge of the strainer (Kindly watch the video for the details). Hope this helps.

Thanks for your quick response. 🙏 I used the same food colouring types as yours. I will try to do it again with your recommended angles and may repeat few more times to let the color accumulate. If I succeed, the peach buns will be the birthday gift for my Dad.😊

@jojo7162 You are welcome. Hopefully it goes well and become special birthday gift for your Dad ❤️

Thank you

Thank you.

You are welcome, thank you for taking your time to express that.

Hi, for 10" Square Cake, you can triple the recipe INGREDIENTS 15 Egg Whites (495-525 g) ~ room temperature 1 tablespoon Lemon Juice 600 g Caster Sugar 15 Egg Yolks (255-285 g) ~ room temperature 420 g Cake Flour 2¼ teaspoons Baking Powder (Double Acting) 120 g Milk ~ room temperature 75 g Vegetable Oil 1½ teaspoons Vanilla Extract For this size, I suggest to use TWO 10” square cake tins (5 cm deep) rather than ONE deep tin for the whole cake, as shallow sponges bake quicker, more evenly and rise better. For the baking temperature & time: Bake in the preheated 150°C fan/ 170°C/ gas mark 3 (bake 1 hour 50 minutes), then increase the temperature to 170°C fan/ 190°C/ gas mark 5 (bake for another 10 minutes). Using any given timings and temperatures as a guide only, as ovens can vary greatly in their accuracy. Hope this helps

กรุณาเปิด CC และเปลี่ยนภาษาในปุ่มตั้งค่าเป็นภาษาไทย

กรุณาเปิด CC และเปลี่ยนภาษาในปุ่มตั้งค่าเป็นภาษาไทย

กรุณาเปิด CC และเปลี่ยนภาษาในปุ่มตั้งค่าเป็นภาษาไทย

Thank you for your compliment and support.

Kindly find the completed recipe in the description box below the video.

I suggest that you get some food colouring for this project, because if you try adding other ingredients to the dough, I'm afraid it might change the consistency and will ends with a soft and sticky dough that is hard to shape. Hope this helps.

You are welcome

Hi, I'm not sure what happened to your Marshmallow Batter 😕 Just make sure that you cook the sugar syrup until it reach 116°C and then using electric mixer mixing it until the consistency thick enough (as shown in the video). If you use hand mixer, you might need to mix it longer (because hand mixer have less power than stand mixer). Hope this helps.

لطفا سی سی را برای زیرنویس فارسی روشن کنید

Hope you enjoy!