Brazo de Mercedes

[@Frieddumplinggz]

Tried this last week...the meringue was great pero sabi ng ate the filling was way too sweet. So ang ginawa ko is nag lagay ako ng 1tablespoon of lemon juice and nag lagay rin ako ng approx 1/2 teaspoon of lemon zest sa custard filling after maluto. Tapos i let it cool down tsaka ako nag fold ng 1 cup whipped cream sa custard filling. It turned out creamy parang sa redribbon sabi ng mga nakatikim :)

[@armistrickland7720]

I've always wondered how to make brazo de mercedes. Now I know. It doesn't look so hard. Thanks for sharing Panlasang Pinoy. You're awesome!

[@sweetanne91291]

D' BEST tlga ang panlasang pinoy! nagiging simple yung akala ntin mahirap lutuin! Salamat Panlasang Pinoy!!! ang dami kong natutunan.Every day is yummy day!

[@roxannebautista8631]

I tried it kaya lang ang ang payat nung merengue ko after maluto. Muka lang tuloy syang daliri de mercedes

[@carelljayang675]

hahaha akin paeang wrist lol

[@gloriadelamerced8997]

Roxanne Bautista 😄😄😄

[@thefarters]

hahahahaaha, nag galing ng joke natawa ako promise!

[@mijastoriesofficial6860]

Roxanne Bautista 😂😂😂😂😂

[@ivyrejano3940]

dapat Po KC Maraming egg whites mga sampo

[@lechells]

lahat ng napanuod ko sa videos mo na niluto ko talagang patok! kuha ang panlasang pinoy!

[@louiscarb9]

good lord people. can we all just be civil? it really is easier to just answer a question than to be a smart ass. great job with the video, by the way. maybe at some point, you could start adding subtitles in your future videos just for measurements, if that's not too much of a bother to you. as is though, your videos have been a great help. thank you for sharing. have a nice day everyone.

[@feschigulski]

In putting the confectioner's sugar on the brazo before you turn in over, I find it better to put the sugar on a sieve in that way the sugar seems to be more evenly distributed on top of the pavlova before you turn in over to put the custard filling.

[@lbjnice23]

thanks i got it.......... sana marami pakayongma upload na magagandang video.....na patok sa pansala ng mga filipino.... 5 star ka bro sakin..... ang iba kasing gumagawa ng video dinila pinapakita ang pasunod sunod... kaya nahihirapan ang iba gumawa. thanks po ulit sa video.. i got it.

[@1722timmy]

I tried this recipe yesterday, and it was awesome! Easy to prepare, and most of all--the taste is fabulous! Thanks for sharing this vid!

[@bonjunlibay49]

I already tried this! ang sarap po!..thanks to u panlasang pinoy,dami ko na natu2nan kung pano mgluto.keep it up!..God bless!:)

[@johndalefrancisco2452]

mali ung paggawa nya nang custard , kitang kiita na nag coagulate ung egg. dapat po kasi nag use ka nang double boiler , hindi direct heat kasi maluluto ung egg yolks pag ganun just saying

[@lechells]

galing mo talaga! lahat ng napanuod ko sa videos mo patok!!! ikaw na! d best ka!

[@tarushikimful]

tnx a lot 4 sharing! ang mahirap isisping gawin, napakadali lang pala kung kayo ang nagtuturo...keep it up ang galing nyo!

[@janiceice1898]

i loooove this brazo de mercedez, sus kanina pa ko nagsesearch, dulce de leche nasesearch ko, eto pala yun! hahaha dumb me..... thank u for sharing this mr panlasang pinoy....salamat pow!

[@jennyvillalongja]

This is one of my favorite.I love to try this at home,thanks for this helpful video.

[@honeydearguzie]

tnx po! its my husbands favorite dessert and now pwede ko ng gawin to sa bahay! tnx!!!

[@sanzoparty1066]

Thank you so much. This cake brings back such good memories for me! I will make this on Christmas Eve!

[@SuperJustdesserts]

the measurements to make custard were definitely correct. i think though, that the heat was just a tiny bit too high that's why the custard turned lumpy quite fast (but it's ok, it can be strained right after). i'd have preferred to use a lower setting, takes longer but makes for a silkier custard. i do recommend this dessert, it's really good.

[@glendarebanal7637]

just wondering why you didn't tell how much time you need to cook it and in what degree do I need to pre heat the oven?

[@cassey05]

yummy! fave ko yan! madali lang pala gawin!

[@Blissemotion]

Salamat sa pag share ng recipe mo ngayun natoto na akong magbake lalo na kaming tumatabang mag asawa :) (joke lang)

[@gcberay95]

hala ka kalami, himoon ko ni i swear og salamat sa info.

[@rogelynabella5755]

the best talaga ang brazo de mercedes..............sna i know how too cook it'''' love it

[@rezahgo]

ang galing talaga ng panlasangpinoy, i lav it!

[@angotchi]

kuya, tip lang po. try using a double boiler when making the custard. maluluto yung eggs without completely coagulating kaya mas smooth yung custard. :)

[@pinkyrivera]

Mmmmmmm this looks delicious, looks like what we call Brazo Gitano here in Puerto Rico mmmmm!

[@iamsimplydel]

ang dali lang pala nyan, looks very yummy too. thanks for sharing.

[@smileyuy5634]

Genius Chef.,love all your recipes so yummy.Thanks all for the hardwork.Keep it up...God speed

[@mldive]

Thank you so much. Your instructions are very helpful. I'm your big fan!

[@_mjdg_]

Nax nman kuyaa!!! Thank you po for this recipeee!!! My favee tlgaa =D

[@maayongaga729]

Maraming salamat para Ang dali tingnan. Gagawa ako mamaya. Merry Christmas sa inyong lahat.

[@danielmundo]

Mmm que rico, lo hare, haber si me queda igual, gracias por la receta y la explicación detallada XD

[@kaeto92584]

try this, 1. bake it at the center or top part of the oven (this is to make sure that the heat circulates evenly. baking at the bottom makes it difficult for the heat to reach the lower part of the mixture and creates moisture) 2. when the meringue is ready, turn off the heat open the door halfway and leave the mixture to cool until room temperature (its to let the sugar and protein mixture get firm)

[@Ms2cents]

This is one of my favorite desserts! It's very rich though so slice it thin like an inch.

[@baldwin13]

@MizzJ3N . i suggest you beat the egg whites and cream of tartar. wait till it looks silky and holds a soft peak when you lift the beaters. you can try to sprinkle granulated sugar on it and see if it floats on the meringue. if it does, you can add the sugar and beat until it forms stiff peaks. the beating may take a while but you will have a nicely puffed brazos de mercedes...

[@arminolucasrupertmatteoran9214]

I Will Try This kapag may oven na kami thanks po

[@gattidu]

whahahahaha...... natatawa talga ako.. uu nga.. first time yata neto nanuod.. lahat ng recipe nya.. yung kumpletong detalyi nsa site nya.. hahahahhaah.. laugh trip.. 2am na ako nka tulog subra panood sa recipe nya.. parang home study ng culinary lang...

[@Theyowggiebear]

Im going to make this and take it to work! So fattening but so sarap

[@waterlily6021]

try ko nga to gawin.pwede ba lagyan ng lime juice yung cream nya para hindi malansa ang egg yolks #salamat sa mga upload nyo video panlasang pinoy at sa mga iba pang nag a upload ng video kng papaano gawin dahil dito ako natuto gumawa katulad ng ensaymada pan de sal etc.

[@Jojoinengland]

thank you soooo much for the video!it's brilliant..

[@armandison77]

sarap talaga Pinoy delicacies.

[@levievirginiatagaytayan8888]

Bro sarap yan but gustong ko i kain yan everyday

[@MiaUzzielFaithRivera]

gustong gusto ni daddy ang brazo de marcedes.... at gusto ko rin nyan... kyalng di pa ako nakkatikim ... pero muka nmn masarap... 10 plang kse ako eh... :D ^_^

[@crimsonlotus4136]

wow, gagawin ko 'to! thanks po!! :)

[@MinnesotaFlash]

Oh my, you are fantastic !!! THANK YOU !!

[@GreatBrandsNYC]

Nice - looks like the ones I'd buy at the bakery.

[@KrizSEXzy]

sarap sarap! Now I want one!

[@agot76]

sana po binanggit niyo po yung mga measurement ng mga ingredients and sana rin po nilagay niyo po kung ilang degree celcius ang pagluto ng merengi mahirap po kasi ang magtantsa sayang yung food.

[@vanity02franchesca]

Ang tawag po dun braising, pag may ibabraise ka kailangan mo isear all sides un. Ibobrown mo muna sya bago mo pakuluan. Sa Culinary world, maillard reaction po yung tawag sa browning/searing na un. Importante po yun sa braising.

[@prncscruiser1]

@fabmakeup The utensils (bowl, electric mixer whisk) for making the meringue has to be grease free. Wash utensils in warm soapy water, rinse with warm water, then dry thoroughly. Also, the Cream of Tartar (located in the grocery store spice section) has to be fresh.

[@acckoko16]

@fineskin If you visit their site you'll be able to see the amount of measurement of each ingredients that he uses. But since I guess that takes too much effort, here: 10 large raw eggs, yolks and whites separated 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract 3/4 cup granulated sugar 3 tablespoons confectioners sugar 14 ounces condensed milk

[@rukiboninay]

it really helps :) thank u sa nag upload :)

[@babysushix]

favorite ko filling nito!!!hmmmmn :D

[@apryllekamilamama5630]

pwede b lagyan ng lemon pra d mlansa amoy ng egg

[@bugoyngbayan]

I'm one of your HUGE fan!!! :)

[@ajaquino16]

yum. one of my favourite desserts.

[@ginavianzon8248]

Confectioner's sugar is the same as Powdered Sugar.

[@pluffy1028]

guess what mga kamisis,,, business ko na eto ngayon sa canada,,, mahal kasi dito nyan kaya nagawa ako home made. Patok sa mga okasyon, kaso kakapagod nga lang talaga pero sulit naman.

[@jen2516]

wow..ang sarap nito!

[@mharlz23]

haha this is what im looking for... maraming thank you... pwede pakita nyo naman face nyo?

[@nikaicoh12]

Can I make this without Cream of Tartar? Or... are there any substitutes for it?

[@lovelyanzures1294]

I always make this and it turns yummy and professional lol..

[@HealingLight]

Thanks for your video. What is the baking temperature? Thanks~!

[@nastybea81]

wow sarap favorite ko to

[@Lorraine2577]

galing talaga........

[@pereznonito]

Brazo de Mercedes Recipe Ingredients  10 large raw eggs, yolks and whites separated  1/2 teaspoon cream of tartar  1 teaspoon vanilla extract  3/4 cup granulated sugar  3 tablespoons confectioners sugar  14 ounces condensed milk

[@bonjunlibay49]

pinaka importante na ing.po yung cream of tartar @ rhaizy06 pra lalo umangat yung white egg na ginamitan mo ng mixer pra gawing merigue...:)

[@coogurl11]

yummy :D i wanna try it. thanks for switching my cooking mode ON! \m/

[@yucruz25]

to make the perfect meringue, you should use either a glass or a stainless steel bowl..and make sure that there is NO sign of egg yolk in the whites..basta to make it short, siguraduhin pong hindi OILY ang gagamitin sa paggawa ng meringue..i tried making meringue for french macarons without cream of tartar..and it turned out the same..with or without cream of tartar..basta may sugar! ;) and kuyang panlasang pinoy, HINDI na po soft peaks yung sa meringue

[@SnEin]

also best way to cook the custard filling is to cook it like your melting some chocolates: bowl over some boiling water.

[@SuperFermel]

very fascinating and informative video, two thumbs-up ^_^

[@lauren420913ify]

@TheBBallEnthusiast thats why he tell his website after the video for the exact measurements.GOT IT!!

[@analizatenefrancia3567]

laking pasalamat talaga for this video i learn to make siopao just one question that needs to be answered bakit after steaming my siopao may dots na parang brownish in color na nag aapear nalilito lang ako pls any suggestion tnx

[@pinaygemstone]

tulo laway ko!

[@95peachie]

@urhandyman08 the comment was not for you, it's none of your business. Just a tip, don't go meddling someone else's comments, specially if it's not for you. Btw, loved the recipe.

[@Gaobdgao]

looks good..

[@nels1914]

tnx for uploading this video... :)

[@kazzuhiko123]

add almond extract...3-5 drops will do...more than 5 drops will be overwhelming

[@jazltalz]

FAVORITE KO TO!!!!!!!

[@longagostory]

oh he said go to hes site to see the measurements and other stuff :D

[@leidagurl]

You have to get cream of tartar so the merengue would stablize, unless you want the whole thing to flop.

[@TheBBallEnthusiast]

@ahloymaroy I know if I don't understand, it's not anyones priority but I can understand a little. I don't know what many of the words mean but I have an idea based on some of the english words he throws in his tagalog just like most people. I've made brazo before, i just wanted to see how other people do it. I know I have common sense, do you? People watch videos all the time in a different language even though they don't understand.

[@boraitv]

add lemon extract or vanilla extract for flavor...

[@jhengpot6997]

i tried this recipe. foolproof! kaya lang po paano po kaya maalis ung lansa ng eggs?

[@arawruiz9339]

Jheng Delarosa lagyan mo ng 1 tsp orange extract ang eggyolk pra mawala ang lansa

[@eyeshhh]

Wow would try this

[@RainMayoMusic]

galing!!! :) i wanna try this

[@tuveyou]

water in it. The utensils and the bowls I used are dry, so i think it came from the eggs i used. I also researched the proper eggs to use in the soft meringue recipe and it says i have to use eggs in a room temperature to prevent moisture from the eggs to condense as I use them.

[@ExtRaiCon2012]

I love Brazo de Mercedes .... yummy

[@HappinessSurvey1]

gusto ko yung custard filling :D

[@urhandyman08]

@danedane101 Tagalog is actually a dialect. Filipino or Pilipino is the national laguage. There is actually a difference between the two. But I can see why most people could be mistaken by this because Filipino is derived from Tagalog.

[@shyangel132000]

ask ko lang po kung ilang minutes po na gamitin ung electric mixer para mameet ung soft peak nya??? thanks !!!

[@yaleraven]

dapat sa bain marie niluto yung custard filling para creamy yung texture at hindi nagcurdle yung eggyolk.

[@abigailmendoza-villaflor8648]

sana pinakita mo yung procedure sa pagro-roll... for us noobies =) just saying

[@AGL-lo4kk]

watch at 5:44 para may ideya ka sa pag ro-roll!

[@kgarcia5185]

Abigail Mendoza-Villaflor

[@richellebweber]

i luv u! thats one of my favorite... ill try that very soon!

[@trishabuenaflor]

@panlasangpinoy - pwede po ba na foil ung gmitin pag ilalagay sa oven?

[@mixiesas]

you sound like the LRT driver..approaching Central Terminal..lol but ur recipe is good..will try later..

[@eleonorbperez]

Try nyo din po gamitin yung lemon extract than vanilla, I think it's better. :)

[@AuntyM66]

Very nice.

[@trazoza]

Sweet,I like it.

[@tuveyou]

But the eggs i use always come from the fridge so they will always have moisture when i use them. I'm just curious of it was really the eggs that i use that make the meringue flat or is it the lack of certain ingredients that is supposed to make the meringue fluffier.