Hi, it’s just all purpose flour

thank Chef so much for your respond ❤

Its plain flour 👍

Thanks for the kind comment. I hope you enjoy the recipe 🙏

@@cookinghistory177 Many thanks to you too. Am sure I will..looks lush!

It was all purpose wheat flour 👍

Thank you so much..😍 1 more question..softener butter means butter in room temperature or indeed the type of softened butter in the bakery

@junaidahzulkafli6374 yes just room temperature is fine

Thank you againnn 😍

Sen sevdigin tatliyi soyle ben yapip video atarim abi sikinti yok 😄

I kinda stopped making videos for a while due to a burnout. You think I should continue?

@@cookinghistory177 I mean ye I guess, your content is pretty good. But you should do what you really love to do.

You are too kind 😊, thank you!

You don't have to use eggs if you don't want to. It will thicken up just fine, as long as there is cornstarch.

Thank you so much! I'm glad you enjoyed it.

Thank you sooo much😊. I’m happy you liked it!

Thanks for the kind words!🙏😊

Ayyy, appreciate it bro!

Thank you 😊. I really appreciate the kind words!

I’m glad you liked it! 😁

Oh didn't know that, thanks for the info!

I wish 😅

You meant "How hasn't this burned up yet?"

Thanks 🙏!!

@@cookinghistory177 You’re very welcome. I was trying to find this dessert in Montreal and found a place in old port. However I want to make them myself now that I have the recipe, thanks to you 🥰

Awesome! I hope you enjoy it, they are very delicious. You need to eat them fresh though, because after a day or 2, they become quite hard.

@@cookinghistory177 Will eat them once out of the oven 🤩

Awesome!! Thanks for the info 😁

Thanks bro! It's insane how one video is carrying my channel lol

That's the first time I hear something like that lol

buen punto, sabes en mi ciudad se hacen algunos panecillos de esos en una olla de barro tienen mas de 132 años que se hacen de forma comercial, resulta que la receta de las masas arabes turcas o rusas llegaron cuando los españoles, ya que venian entre ellos arabes huyendo. eso dice la historia. que el arabe educo al español, el frances refino la gastronomia, etc. con esa receta puedes hacer mas de 20 panes diferentes incluidos casi todos en sarten yo tengo la mesa el palote especial asi delgadito definitivamente en new york se refinaron con el relleno habria que probar los dos @cookinghistory177 que nos diga la diferencia

it's more like a rolled croissant with a filling

@@cookinghistory177 but swiss rolls are aleady often made with croissant dough, just when you roll it you put pastry cream, raisins and brown sugar on it

@@ThePeachgaming Oh okey, I didn't know. In that case you're right 😁

Thanks 😊

That’s a bummer 😅. Pistachio cream is sooo good, I would put it on anything. There is a baker close to me that makes pistachio eclairs 🤤🤤🤤. It’s my favourite dessert ever.