@@chippewaoutlaw7634 Is better and perceiving people/joy as and individual rather what society /culture dictates to us to perceive people in a biased, gender stereotype ,sexist etc, she is unique person displaying her ''character as a person as with her own individuality.
For Tiramisu, you may want to additional bake the ladyfingers at lower temperature (e.g, 120-150C for 10min) to make them drier (so they will soak up more coffee and less soft). It also works well to make softened ladyfingers back to crimpy.
i agree with you on breaking the egg fresh from the fridge.easy to separate.im looking for a recipe that my grandma,aunts have been baking whenever we have a celebration like fiesta or birthday. the name is browas.cant find it in youtube so i change my search to ladyfinger bec thats what the english term for browas.now i can make it by following ur recipe.this is my all time favorite .this is one of my hometown in the phillipines famous of as our own local dilicasy aside from torta(a buttery small cake made of eggyolks,flour,margarine ,sugar,baking powder veg.oil,milk and vanilla)
I felt so compelled to leave a comment after watching this video in the hopes of helping people weed through the countless recipes & videos that exist. This women is a true profession, I say this as a fellow pro. Technically this is a simple recipe if you were to just read the ingredients, however the devil is in the details & the simpler the recipe the harder it is to hide the mistakes. Stephanie explained every nuance & the reasons she was doing what she was doing, she missed absolutely nothing, step by step, everything was explained & shown. Anyone can tell you to whip egg whites to stiff peaks but unless your experienced, how would you know what is optimal & if this is wrong, the cookie is wrong. She even explained the simple task of separating the eggs & the proper mixer attachment to use, note she not only stated measurements but also weights. And if I could offer one tip that you should consider adopting that can really make a big difference, adopt weighing your ingredients instead of measuring. As I said Stephanie is a real pro & a true credit to the culinary arts!
In many lady fingers' videos, I've watched that most people would mix the egg yolk and egg white mixture first then add flour. I'm seriously asking coz I'm new at this, do you think that the method in this video is the best?
I have a 10-person, plated, dessert-trio order for a double birthday next week. The request was to use Nutella in all three options. I'm thinking about a Nutella Terimisu, a Nutella 3" tart and a mini nutella brownie with a #20-scoop of a nutella mousse a top. I'm really grateful for you're videos, they are the most precise and accurate. Thanks for being my teacher.
Hey Stephanie I loved your tip on twisting the piping bag to prevent the mixture from coming out, I've definitely had that problem before :) Awesome video as always!
God bless you mam ....at last I found a recipe for my favorite biscuit since I was a kid, never came to my mind that this is a chiffon recipe as easy as that....ohh my goodness, thank you sooo much
brilliant. Great job. Just made my homemade mascarpone and decided I wanted go the whole from scratch route, you are my missing link. And quite articulate and useful.
Yesterday I tried to make Ladyfingers from your great step-by-step recipe. It was my first time so a bit strugglling to get the piping process done. But it was okay. The taste was good and light & soft! Thank you very much _/\_ Now you have a fan from Bangkok :-)
Looks so yummy and I always wanted to make these but didn't know how to! Thank you for showing us step by step on how to make them! Definitely going to try this out soon! Thank you so much Stephanie and I have voted in all 3 categories for you! I hope you will win because you so deserve it! Thanks again for all your excellent videos! We appreciate you so much
You have fans all the way from Africa... i love trying out your recipes they are so easy and they always turn out great. just voted for you, hope you win.
Good luck in the Taste Awards! I just finished voting for you. I think your videos and recipes are awesome! I've already tried several of your recipes and they all turned out great!
I voted for you. Love watching your videos, especially love you measurement conversion into gram and ml since I come from Europe. Thank you Stephanie. Hope you win. You're the best.
I baked one of your fruitcakes and it was a really succes, they all liked. I thank you very much for opening a page like this because i find recipes that are nice and easy to make. Have a nice 2015 .
Hi Jo, its my first time to write but I have always appreciated and loved what you are showing in your fruitful Chanel and best recipes you have always shared with honesty. I really admire you and wish all the best. Note: If you may need any thing from Saudi PLEASE DO NOT HESITATE TO ASK ME. My best regards to you and to your family. HUSSAIN.
Such a Great recipe, I try to buy some Savoiardi at the supermaket here in Mexico and it was so expensive, it was crazy, I need it to make Tiramisu cake but now with this recipe I just make everything at home. Thanks for your help. Also I've try to watch some other Italian video recipes but I think yours is the best. I can understand evertyhing perfectly. Best regards from Mexico
Perfect perfect your are best baker in the world I love your baking and i making these ladyfingers its comes out perfectly crispy and spongey Thank u soo much for amazing recipes 😊
At 15:58 when you were tasting the ladyfingers your doggies was looking from the door in the background to ask a chance for him to taste as well, then he opened the door and came in. hahaha.... very cute!! :)
LOVE the template tips, and the tip on how to keep batter from coming out of the bag as I am filling it. I'm making eclairs, and these tips really help. Will make tiramisu soon! Thank you so very much.
Thank you for this! Any other recipe I’ve seen states they need 15mins in the oven, which is impossible! 8 mins sounds a lot more reasonable, so the other recipes must have their cooking times wrong.
Hi i just wanted to thank you for making such awesome videos like these. I have already voted for you. Everytime i bake something from your recipes my parents and grandparents are super amazed j learnt all these from youtube. Thank you again hehe
You are truly an inspiration! Thanks for all of your amazing and easy-to-follow recipes and techniques, Stephanie. And your measurement conversions are so helpful (even though I'm an expat living in Cyprus). And BTW, you ROCK! :-)
Wish you luck Stephanie thanks for all the videos and more easily recipes I enjoy cooking while watching your very yummy and sweetly cakes bread cookies and many more to come
hello, my name is Danny, i plan on making these and i like to ask, can i add a small amount of coffee to the vanilla extract to get alittle coffee flavor in them?
great work you do. i am going to try and make a DIY piping bag to store the batter in larger quantity over night OR DIY a larger bag that contains a larger volume of batter...will STATUS
I absolutely love these things and Will end up eating that whole batch.😜actually I would have to triple the recipe 🤣 Thank you Joy I believe you have just saved me a fortune.....to buy these here in South Africa cost a fortune 😩🤦♀️ There aren't many biscuits I like but these WOW 👌👏🇿🇦
Is There a particular purpose in folding flour and egg whites at the same time? I would do the flour first then the eggs, does it is just to save a step?
Hi I just baked these and going to use them for a tiramisu tommorrow night. Would you still freeze them ? They seem a bit soft (different from the store bought ones) from your experience would they hold in the tiramisu or maybe crumble? Should I use maybe two layers of biscuits for each tiramisu layer instead of one? Thanks you have a great blog and I love to watch you baking, I envy you skillfulness efficiency and organization in the kitchen ! You are indeed a very good teacher.
Hi, I was wondering if you could tell me how your tiramisu came out? I'm planning to make it and wanted to know if it worked in a tiramisu and how was the flavor?
Hi I didn't use joy of baking's recepie for tiramisu since I wanted one based on zabione. I only used her recepie for the ladyfingers which in the end I dried up in the oven on low temp to get a hard\dry consistency like the store bought ones. the lady fingers were excellent. In general I find all of joy of baking's recepies to be very good.
Hi can we beat the egg white first then egg yolk no need to wash it in middle or there is specific reason for doing that please let me know asap as I am planning to try tomorrow
Hi joy I tried these biscuits today and they came out soft like a cake lol I did misread the directions I put all the sugar with the yolks so there was none in the whites ?
Thanks for sharing your perfect recipes every time...let me say that If I were you I would’ve beaten the egg whites first so that I wouldn’t need to use an other bowl
@joyofbaking thanks for this recipe! my batter turned out to be a lot more "liquid" than I wanted, which made piping a nightmare.. I tried to chill it in the freezer for 10 mins before using, but it's still rather runny. Is there any way to circumvent this? Should I add more flour to the batter? (on a side note, I am currently residing in sunny singapore, where temperatures average at 28 - 34 DC.)
I love her. She explains stuff in a real comforting and maternal way.
Maternal??? gender stereotype !!! maternal is society , culture attitude is a 'myth'' scientific prove.
@@Doris-y5v sorry I offended you
@@chippewaoutlaw7634 Is better and perceiving people/joy as and individual rather what society /culture dictates to us to perceive people in a biased, gender stereotype ,sexist etc, she is unique person displaying her ''character as a person as with her own individuality.
@@Doris-y5v if you’re American then I’m pretty sure I know who you will be voting for in this year’s presidential election
Yeah ... she is the best I love her
Being in quarantine, I had to reduce my shopping time. So I needed to make ladyfingers at home. Thank you. It's very useful and detailed.
For Tiramisu, you may want to additional bake the ladyfingers at lower temperature (e.g, 120-150C for 10min) to make them drier (so they will soak up more coffee and less soft). It also works well to make softened ladyfingers back to crimpy.
i agree with you on breaking the egg fresh from the fridge.easy to separate.im looking for a recipe that my grandma,aunts have been baking whenever we have a celebration like fiesta or birthday. the name is browas.cant find it in youtube so i change my search to ladyfinger bec thats what the english term for browas.now i can make it by following ur recipe.this is my all time favorite .this is one of my hometown in the phillipines famous of as our own local dilicasy aside from torta(a buttery small cake made of eggyolks,flour,margarine ,sugar,baking powder veg.oil,milk and vanilla)
I felt so compelled to leave a comment after watching this video in the hopes of helping people weed through the countless recipes & videos that exist. This women is a true profession, I say this as a fellow pro. Technically this is a simple recipe if you were to just read the ingredients, however the devil is in the details & the simpler the recipe the harder it is to hide the mistakes. Stephanie explained every nuance & the reasons she was doing what she was doing, she missed absolutely nothing, step by step, everything was explained & shown. Anyone can tell you to whip egg whites to stiff peaks but unless your experienced, how would you know what is optimal & if this is wrong, the cookie is wrong. She even explained the simple task of separating the eggs & the proper mixer attachment to use, note she not only stated measurements but also weights. And if I could offer one tip that you should consider adopting that can really make a big difference, adopt weighing your ingredients instead of measuring. As I said Stephanie is a real pro & a true credit to the culinary arts!
In many lady fingers' videos, I've watched that most people would mix the egg yolk and egg white mixture first then add flour. I'm seriously asking coz I'm new at this, do you think that the method in this video is the best?
I have a 10-person, plated, dessert-trio order for a double birthday next week. The request was to use Nutella in all three options. I'm thinking about a Nutella Terimisu, a Nutella 3" tart and a mini nutella brownie with a #20-scoop of a nutella mousse a top. I'm really grateful for you're videos, they are the most precise and accurate. Thanks for being my teacher.
I love how precisely you explain everything and in baking it's very important... Enjoy watching you
I love that the dog just said "forget this, I'm going in!" Lol
My thoughts exactly. "She done filming yet, is she, is she...oh who cares, I'm coming in."
Hey Stephanie I loved your tip on twisting the piping bag to prevent the mixture from coming out, I've definitely had that problem before :) Awesome video as always!
God bless you mam ....at last I found a recipe for my favorite biscuit since I was a kid, never came to my mind that this is a chiffon recipe as easy as that....ohh my goodness, thank you sooo much
I never knew ladyfingers were a pretty simple recipe! On a side note, your dog was so cute at the end!
brilliant. Great job. Just made my homemade mascarpone and decided I wanted go the whole from scratch route, you are my missing link. And quite articulate and useful.
Yesterday I tried to make Ladyfingers from your great step-by-step recipe. It was my first time so a bit strugglling to get the piping process done. But it was okay. The taste was good and light & soft! Thank you very much _/\_ Now you have a fan from Bangkok :-)
not just a great recipe, but also a lot helpful tips. very sweet! thank you
Thank you for your clear demonstration. I found very clear to understand. I made them and they were a total hit.
Que buena demostración! Felicitaciones.
Thank Stephanie, I do use them as layers in the Tiramisu...
Looks so yummy and I always wanted to make these but didn't know how to! Thank you for showing us step by step on how to make them! Definitely going to try this out soon! Thank you so much Stephanie and I have voted in all 3 categories for you! I hope you will win because you so deserve it! Thanks again for all your excellent videos! We appreciate you so much
I loved your tip on twisting the piping bag to prevent the mixture from coming out. lool I have had this happen thought it was just me!!
I love the Airedale Terrier, who shows up at the back door at 15:57 ---- then lets himself in!🤣
You have fans all the way from Africa... i love trying out your recipes they are so easy and they always turn out great. just voted for you, hope you win.
You are a good teacher for baking ❤
Love all your recipes so much!
I've just voted for you.
Good luck, Stephanie!
This Ladyfingers recipe looks so delicious 😋 Stephanie.
Good luck in the Taste Awards! I just finished voting for you. I think your videos and recipes are awesome! I've already tried several of your recipes and they all turned out great!
Excellent presentation, great calming voice for panicky first-timers, thorough instruction!!! Thank you and good luck to more videos!
I voted for you. Love watching your videos, especially love you measurement conversion into gram and ml since I come from Europe. Thank you Stephanie. Hope you win. You're the best.
I baked one of your fruitcakes and it was a really succes, they all liked. I thank you very much for opening a page like this because i find recipes that are nice and easy to make. Have a nice 2015 .
I really love how you demonstrate, step by step with inputs... a good teacher...👍 hoping to learn more.
Thank you I'm always enjoying your videos 😁😁😁
i would love to have a cup of coffee with you and eat some of your lovely baking !!
Hi Jo, its my first time to write but I have always appreciated and loved what you are showing in your fruitful Chanel and best recipes you have always shared with honesty.
I really admire you and wish all the best.
Note: If you may need any thing from Saudi
PLEASE DO NOT HESITATE TO ASK ME.
My best regards to you and to your family.
HUSSAIN.
Such a Great recipe, I try to buy some Savoiardi at the supermaket here in Mexico and it was so expensive, it was crazy, I need it to make Tiramisu cake but now with this recipe I just make everything at home. Thanks for your help. Also I've try to watch some other Italian video recipes but I think yours is the best. I can understand evertyhing perfectly. Best regards from Mexico
I just love the way you demonstrate your fabulous recipes 😍😍😍
Dear Stephanie:
With Honesty, I Love Your Channel.
Thanksss
Perfect perfect your are best baker in the world
I love your baking and i making these ladyfingers its comes out perfectly crispy and spongey
Thank u soo much for amazing recipes 😊
Thankyou for the recipe! Will try this one day!
At 15:58 when you were tasting the ladyfingers your doggies was looking from the door in the background to ask a chance for him to taste as well, then he opened the door and came in. hahaha.... very cute!! :)
Chrysanths should you get a drink from me}
I thought you were joking but it is true
I love these! Thank you Stephanie.
you are so nice and clear ,just share more baking products thank you
LOVE the template tips, and the tip on how to keep batter from coming out of the bag as I am filling it. I'm making eclairs, and these tips really help.
Will make tiramisu soon! Thank you so very much.
PS--I posted this video on my blog. Will vote.
Thank you for this! Any other recipe I’ve seen states they need 15mins in the oven, which is impossible! 8 mins sounds a lot more reasonable, so the other recipes must have their cooking times wrong.
It depends on whether you're oven is electric or gas. Electric ovens heat faster and cooking times are short.
Very nice
I will be trying these at some point and using this to go by. Thanks so much for the video.
Thanks you for your clear explanation. I made them and they were a hit.
Hi i just wanted to thank you for making such awesome videos like these. I have already voted for you. Everytime i bake something from your recipes my parents and grandparents are super amazed j learnt all these from youtube. Thank you again hehe
The dog at the end is so cute!!!!
I voted for you. All the best, Stephanie!!
Don't look any further! This is the perfect recipe!
You made these? Are they crunchy or chewy?
you are the best...thanks...from merida, mexico
The best video of Savoiardi !!!!!
You are truly an inspiration! Thanks for all of your amazing and easy-to-follow recipes and techniques, Stephanie. And your measurement conversions are so helpful (even though I'm an expat living in Cyprus). And BTW, you ROCK! :-)
Wish you luck Stephanie thanks for all the videos and more easily recipes I enjoy cooking while watching your very yummy and sweetly cakes bread cookies and many more to come
hello you forget to mention to say how many degree wiil preheat the oven?
I love all your recipes
Hi Stephanie you are a terrific baker and teacher
💯
Amazing as always❤Love your dog just walked in by the time you started eating,s/he’s like “hey,eating alone?Wanna share some to me?
Thank you Stephanie! Very nice recipe! :)
hello, my name is Danny, i plan on making these and i like to ask, can i add a small amount of coffee to the vanilla extract to get alittle coffee flavor in them?
Push
great work you do. i am going to try and make a DIY piping bag to store the batter in larger quantity over night OR DIY a larger bag that contains a larger volume of batter...will STATUS
Cool mixer
thank you so much for all the tips and also the european measurments :)
i love your recipes they are so easy and delicious😍😍
I love this lady! She explains everything and she's a little neurotic/OCD and it makes me feel safe.
I really enjoy your videos and how well you explain everything! . So i voted for you i do hope you win! :)
Nice!!! I always wondered how they are made, now I know! :)
you said cake flour.....what are the ingredients that make up the cake flour? or is it just all purpose flour or low protein flour ?
Thank you. I baked for my Tiramisu and it's yummy.
You are amazing at cooking
I take all my sweet treats from you as I'm only a kid and I love sweet things :)
Thanks for being awesome
Banana splat👊
I voted for all 3 categories,,Good Luck!! you deserve the wins!!!
I LOVE YOUR RECIPES!! I HOPE YOU WIN
The best recepie ever. Thank's
Just love the way you do that template for the lady fingers could you preaphs send me the same template thank you for your recipe
thank you I really enjoyed watching your video .
I absolutely love these things and Will end up eating that whole batch.😜actually I would have to triple the recipe 🤣
Thank you Joy I believe you have just saved me a fortune.....to buy these here in South Africa cost a fortune 😩🤦♀️
There aren't many biscuits I like but these WOW 👌👏🇿🇦
love this recipe and I love your dog even more..he just went in through your door, so cute...
Hi, stephanie I love to see ur recipes thanks naksh ur style of talking
Is There a particular purpose in folding flour and egg whites at the same time? I would do the flour first then the eggs, does it is just to save a step?
Tenho a mesma curiosidade.
I would assume its to keep you from overworking the batter.
Thank u for a wonderful recipe
How do I make cake flour?
✨️✨️✨️✨️✨️✨️✨️✨️
For 1 cup cake flour, take 1 cup all purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch.
@@joyofbaking thank you so much 🙏
Hi I just baked these and going to use them for a tiramisu tommorrow night. Would you still freeze them ? They seem a bit soft (different from the store bought ones) from your experience would they hold in the tiramisu or maybe crumble? Should I use maybe two layers of biscuits for each tiramisu layer instead of one?
Thanks you have a great blog and I love to watch you baking, I envy you skillfulness efficiency and organization in the kitchen ! You are indeed a very good teacher.
Hi, I was wondering if you could tell me how your tiramisu came out? I'm planning to make it and wanted to know if it worked in a tiramisu and how was the flavor?
Hi I didn't use joy of baking's recepie for tiramisu since I wanted one based on zabione. I only used her recepie for the ladyfingers which in the end I dried up in the oven on low temp to get a hard\dry consistency like the store bought ones. the lady fingers were excellent. In general I find all of joy of baking's recepies to be very good.
+Anat Levy thank you! I'll definitely try it out!
Thank you so much for the video. I followed along with you and made these today. They came out perfect!
Hi can we beat the egg white first then egg yolk no need to wash it in middle or there is specific reason for doing that please let me know asap as I am planning to try tomorrow
Thanks
I am craving tiramisu!
Love you mom! ♥️🤲🏻
I love watching your video's. You explain everything to the tee. May i ask what size are your sheet pans?
The pan's exterior dimensions are 17.88 x 12.88 x 1.06 inches (45.4 x 32.7 x 2.7 cm).
Thank you for your recipe !
Hey Steph, i didn't get the oven temperature? Thanks a bunch for the tutorial, they look yummy!! Have a very Merry Christmas. 🙏🏻🎄☃
Hi joy I tried these biscuits today and they came out soft like a cake lol I did misread the directions I put all the sugar with the yolks so there was none in the whites ?
Mam Joy thank you so much. we call it in Philippines as BROAS.
Pericena
Thanks for sharing your perfect recipes every time...let me say that If I were you I would’ve beaten the egg whites first so that I wouldn’t need to use an other bowl
You've been o TH-cam for many years and I just found you. Did I miss where you stated the oven temperature? P.S. Love your Welsh or Irish Terrier.
400°F/200°C/Gas Mark 6
Love your dog
+Kiera Brown there isn't a dog, a man i though
+Zheng xu lim lol there's a dog at around 16:00 outside the window :)
first comment!! love your videos Stephanie xx ur my baking idol xx
Delicious! Thank you!
Hi, Stephanie. I have a question about this batter. Is it anything like the genovese batter or is it different in any way? Thank you for your videos.
I have learned so much thx
Ilove this recipe... lady finger .. thank you for sharing💖💗💟
i love your dog 🐶❤
@joyofbaking thanks for this recipe! my batter turned out to be a lot more "liquid" than I wanted, which made piping a nightmare.. I tried to chill it in the freezer for 10 mins before using, but it's still rather runny. Is there any way to circumvent this? Should I add more flour to the batter? (on a side note, I am currently residing in sunny singapore, where temperatures average at 28 - 34 DC.)
I really like your recipe thanks mam
16:00 little doggy in the window🐶
Do you use softsilk or do you make your own cake flour? Or do you use a different cake flour?
I typically use Swans Down only because it’s more available. Soft silk is fine.