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It's too good! We devoured them all hehe 😅😉

Shortening is an oil based fat kinda like butter.

The texture may be a little different but the taste is very similar. You might even like it better! ;)

@@jgbites7644 okay thanks 🙏!

You're welcome! Let us know it goes!

It makes about 36 macarons. :)

Hi! Cream of tar tar is a powder acid that helps stabilizes the meringue (egg whites). If you do not have cream of tar tar, you can squeeze a dash of lemon juice instead. :) Hope that helps!

@@jgbites7644 other question shouldn't egg whites be left in the fridge for a while before using? because I have seen that they do so in other videos and I must say that yours is the most reliable, that's why my doubt

@@adrianamunozmunoz9177 Yes, some people like to age their egg whites, I find that it's unnecessary. I just use fresh egg whites, but if you would like to age your egg whites, you can definitely do that too. :)

@@jgbites7644 Ok, thank you very much, it has been very helpful.

@@adrianamunozmunoz9177 you're welcome!

Everyone has different tastebuds ^-^ You can definitely swap this out with a different coconut buttercream that you like.

You're very welcome!

Gochugaru is a Korean chili pepper :)

Thanks! The magical cup is called a French press! 😊

@@jgbites7644 thanks so much! Can I half this recipe?

@@alexto1283 Yes, you can halve this recipe. I'd recommend to use a loaf pan for it instead of a round pan.

Capsaicin is a compound found in chili peppers that gives them their spicy kick.

@@jgbites7644 thank you

@@ayannaiscooler of course! :)

Thanks for watching!

We haven't tasted the carbonara buldak sauce yet. We'll have to give it a try! :)

Hello! Our apologies for not getting that part in the video. Add it to the butter when you are whipping together the filling. Please let us know if you have any other questions!

you're very welcome! :)

Correct. Not every macaron batter needs to be rested. If the macaron batter is prepared properly and the environment is ideal, it can be baked right away. Batters that are a bit weak and underdeveloped do benefit from resting. The formation of the skin will prevent shells made with these types of batters from cracking. If you're unsure, it's best to rest your macarons about 20-30 minutes until the top is smooth.

Haha not sure but thanks 😅

You're welcome!

All purpose flour! :)

Hi thank you so much Jovina! :)

Yes :)

LOL

=D

Thank you so much!

Never ever! Husband was eating the rest of the dip with his finger...

we love them too!

I've never tried that but you can definitely give it a shot. I'm guessing it'll be fine, but the texture may be different. Let me know how it goes!

😊

It helps create steam to cook the donuts :)

Haha thanks!

Thank you very much! It's quite spicy, but delicious!

Cannot access your site to get the recipe

Use Canola or vegetable oil, here I used canola. If it's too runny, start with 2/3 cups of milk and only 3 eggs first then add more milk as needed to get the right consistency. It may also be runny because of your eggs. All eggs are different sizes that's why some people prefer using metric measurements. Hope that helps!

Thank you for ur respond! I tried it again today and got to batter consistency, but still a bit thin. Used only 3 eggs. Will def keep trying to see. It came out pretty flat and didn’t shape well due to the thinnest of the batter.

@@Flourhour_afterdark Yes the method for these Baked Mochi Donuts is like Pate Choux. It's very common for the batter to be too runny, too thick, or some other problems such as the dough deflating when baked. It just takes practice! ^-^

@@jgbites7644 yes! I’ve made Pate Choux about 3-4x now and each time it comes out great!! So I was hoping this would work out like that lol

I would say they're more soft. Think mochi texture. My husband still ate them after 3 days and he said they felt and tasted just fine LOL. No they didn't deflate over time. THey maintained their original shape. :)

@@jgbites7644 thank you!

@@paxiong9475 you're welcome!

@@jgbites7644 I just made it and my batter came out really runny, I followed the instructions. I don't know what happened

@Pa Xiong Different brands of tapioca flour and glutinous rice flour can be a big factor because it absorbs differently. When you have a batter that's too runny, try cooking it on the stove a little longer before adding in the eggs. It may also be runny because of your eggs. All eggs are different sizes that's why some people prefer using metric measurements. You could try reducing the milk to 2/3 cups and using only 3 eggs. Hope that helps!