Hi everyone! It looks like some of you are having problems hearing the audio. We were using some new equipment and something obviously hasn’t worked but we’re not sure what. Loads of you CAN hear though so all we can do is say a huge SORRY and suggest that you try watching on a different device. If you have experienced problems but worked it out, drop a comment below and help the community out 🙏❤️ Thanks everyone! CCJ xx
@@BeautyWithSam I'm in the US. I've never had a problem like this before with a C.J video😞. If it actually IS a copyright issue, the irony is that those of us who can't hear Sally talking, can hear the background music perfectly.
2 weeks ago I made this Russian buttercream for my son in laws birthday cake! Which was a combo of chocolate sponges layered+sandwiched with Dulce de leche Russian icing around the edge and Dulce de leche in the middle of each sponge, then completely covered in the Russian icing and decorated with swirls, sprinkles and a chocolate drip. I made it last year and he asked for it again….. as did my grandson for his birthday! I prefer this icing as it’s not so sweet. Welcome back Sally!
I have made condensed milk butter cream many times with many flavours. So versatile; you can add just about any flavouring to it that you like. I completely prefer this buttercream to regular buttercream as it is smooth, light, fluffy and not overly sweet. I have been topping all your cupcake recipes with it for quite some time now as I don’t like really sweet icing. Always delicious! Here in Canada you can purchase Dulce de Leche condensed milk made by Eagle brand in the grocery stores. Try making different flavours, I think you will love it also! I have made chocolate, coconut, strawberry, cookies and cream, caramel, coffee and many more.
Sally, I missed you but I am glad to know that you were on a well deserved vacation. You make me smile from beginning to end. 🥰 Looks soooo delicious. Yummy!
Oh, Sally! Welcome back Dearheart! So glad you're back home safely. And as always, so looking forward to your TH-cam Broadcasts. God Bless You! Blessings from the USA.
@@sajaniekanayake9823 wow, it is actually the opposite, had the sound issues always, but I usually consume YT using headphones. Tried it just now through PC’s internal speaker aaaaand I finally can hear Sally. Thanks for the tip 👍🏻
Wow, I cannot believe how yummy these are, I was looking for the perfect cupcakes for my daughter’s birthday at the kindergarten that weren’t way too sweet and I didn’t need to buy a lot of stuff to decorate. These go far beyond what I expected, they have just the right amount of sweetness and are absolutely delicious!! Btw I topped with a slice of dried sweetened banana and they also look very beautiful! Thank you sooo much for sharing!!
Made these in two stages: sponge and Dulce de Leche (in the instant pot) yesterday and buttercream + decorating today! Only used 250g of butter and 200g of Dulce de Leche. The butter however, took about 25 minutes to get mousse-like even using a stand mixer (although it had quite a high fat content).. so as Sally said, persist until you have the right consistency! Overall, really nice! Thank you for a lovely recipe! I can’t wait to try it once it had time to set properly!
Costa Rican here! Must say Torta Chilena is a hit in bakeries. Almost every bakery has some sort of Torta Chilena. Some made with 'hojaldre' (puff pastry) or 'galleta' (pâte sablée). Great you used plenty of Dulce de Leche cuz there isn't anything sadder that a Torta Chilena stingily smeared with D.L. Pura vida Sally!
My family is from Chiriqui, Panama. Is a Costa Rican hojaldre the same as Panama? I've never seen them in a Costa Rican restauarant in Oregon where I live.
@@Grumpy_gurl Well, I've never tried Panaman hojaldre, but Costa Rican hojaldre is basically puff pastry (butter that's been layered into a dough than later puffs in the oven). However, many bakeries sub butter for shortening or margarine to lower costs. I'd say everybody's acquired the taste of either shortening or margarine in their hojaldre here in CR. I'm pro-butter tho 😅 Many confections made with puff pastry here would fit into the umbrella term 'reposteria', and some examples could be: cachos rellenos, enchiladas, vulevanes, pañuelos and costillas. What's Panaman hojaldre like 🙃?
These were an absolute win. Thanks, CCJ team! Could someone kindly share measurements and baking timings to turn these cupcakes into two 8" round cakes with the dulce de leche cream in the middle Xx
Here is a great tip. If you have an Instant Pot(electric pressure cooker), place the can of condensed milk(with the label and any glue left on the can removed) on a trivit, laying the can on it's side. Add water to the Max Line. Place the lid on. Push the Pressure button and set for 22 minutes. It will take about 20 minutes for it to come up to pressure. When done, do a natural release(about 20 minutes) and when the pressure pin drops, unplug the Instant Pot and open the lid. Do not remove the can until the water is at room temperature. Remove the can and open it up. Oh My, caramel delight.
Unfortunately the audio is not working and there are no closed captions available😔 But I'll be back in a few hours to watch this bc on Monday I specifically froze the bananas I had at home when Jemma revealed what Sally would be making😂😂. I've literally been looking forward to this all week
Russian buttercream is the only kind I make. It holds up pretty well in our extra warm Texas weather. One trick I have learned is leave the condensed milk in the can in the fridge until right before you need to add it to the whipped butter. It mixes in more smoothly and does not take too long to blend all through the whipped butter without reducing the air. Delicious!
Great to have you back Sally!! I celebrated my daughter's 20th birthday yesterday, made a banoffee pie 🥧. It was deeeelish!! These cupcakes will be for her next birthday 🎂, 😅😅. No problem with the sound on this video but would just like to say that dulce is pronounced dool-seh, accent on the first syllable. Dolce is Italian, I think. 😊😊
Jemma in the US we don't have Self Raising flour can I use Self Rising flour and just omit the baking soda and salt? Also, in your video you indicated 125g of self-raising flour but in the written version it indicates 140g of self-raising flour could you please let me know which is the correct gram weight? Thank you for doing these videos they are great!!!
You can make self-raising flour: for one cup of normal flour you add 1.5 t.sp of baking powder and pinch of salt or even without salt. You even can make baking powder at home by mixing cream of tarta with corn starch and soda:) You can find all this on Prepsteaders on TH-cam
@@lynngonzalez627 happy to help! I had the same problem in Ukrainian and now in Turkey 😊 After I found how to make all those ingredients, I am happy bunny 😂
In South Africa, we have a biscuit called a Tennis biscuits, sort of I suppose a normal biscuit with coconut added. We don't really make our own Dulce de Letche anymore, because a few 100 years ago, someone thought of making it and selling it as Caramel Treat, which is about ZAR2 more than condensed milk. My dad used to make a layer of tennis biscuits, a layer of caramel treat and repeat until ending with the caramel treat (dulce de letche). Pop into to freezer, yes freezer and nibble slices on a lovely warm day. Oh it is soooooo very sweet, but sooooooo very delicious. He used to eat it by the slice and he used to give us kids all a smallest of slices..... in retrospect, it would have been a major sugar rush for us kids....but to this day, my mouth still waters at the memory!
Please make a cake version🙏🙏 These tasted so nice, I need to make a banana cake by the end of this week. Or would this recipe work for a cake and what size tins would it work for?
Hi Sally, I didn’t realize that I met Celebrity Sally. I recently visited London and purchased Jemma’s book. Sally helped me take the cookies without crumbling to Canada by putting the Buena Cookies in a hard case. I also took Buena small cup cakes for my cousins who live in London. I wish I had taken a selfie with Sally. I don’t look like the pic on my account but had long hair.
That look so yummy! But I have a question. What kind of salt are you using? From what I can see it look's like flakes. If you can throw the name brand I would like that too. 😉
How can we store the cupcake when it has cream/whip cream filling and butter cream on top. If store in fright, buttercream wwill get hard. If store outside the cream/ wwhipped cream is not allow. Is it possible and safe for leave outside or we can have another way for storage?
The audio is a Bit problematic, I’ve turned the volume up to the max and can hear Sally now. Welcome back Sally, so excited to hear about your classes. See they have already sold out :( but have added my name to the mailing list so look forward to when you release more, can’t wait !! :) loving this recipe !
Hope you enjoyed your holiday! You certainly seem happier (if that's even possible!) Cannot wait to try this, something other than banana bread makes a change haha. I don't know what people are saying about the sound, its perfectly fine for me. I'm on android but not sure if that's got anything to do with it.
I don’t know what I did wrong but my cupcakes are a bit sticky after they sit outside for a while. It was clean when I did the poke test and I live in Kuwait- it’s dry weather here.
Hello everyone! I’m passionate about baking and recently tried some recipes that turned out great from my oven. I’m looking for recommendations on a good vegetable oil brand for baking. Currently, I’m using loose vegetable oil, but I’m not getting the taste I’m aiming for. Any suggestions would be much appreciated 🙏
Welcome back, Sally!! Here in Brazil we are completly in love with dulce de leche. We use a stovetop pressure cooker and it's a very simple and fast method to make dulce de leche and does not take 3 long hours 😄 Fill the pressure cooker with enough water to cover the can, lock the lid and cook for 30-40 minutes at high pressure on a medium simmer.
This may be a silly question, but does anyone know if there is a difference between self-rising and self-raising flour, other than the name? In the U.S., you find self-rising flour, which has baking powder and salt added. Is self-raising flour the same in the U.K., just a slightly different name? I'd love to try this recipe, but I want to make sure my leavenings are correct 😅
Self-rising flour shouldn't be confused with self-raising flour, which you may see in British cookbooks. That little “a” makes a big difference-self-raising flour generally does not contain salt, but does usually have a little more baking powder in the mix.
Something is going on with the audio. I can hear the music but not Sally. I left the video then clicked on it again because I've had this happen with a few other creators videos but that did nothing to fix it. I'll come back later. Been waiting for this one 🙌
Hi everyone! It looks like some of you are having problems hearing the audio. We were using some new equipment and something obviously hasn’t worked but we’re not sure what. Loads of you CAN hear though so all we can do is say a huge SORRY and suggest that you try watching on a different device. If you have experienced problems but worked it out, drop a comment below and help the community out 🙏❤️ Thanks everyone! CCJ xx
Have you tried re-uploading the video, it seems like a issue with TH-cam
Might be due to a copyright issue in some countries?
@@BeautyWithSam I'm in the US. I've never had a problem like this before with a C.J video😞. If it actually IS a copyright issue, the irony is that those of us who can't hear Sally talking, can hear the background music perfectly.
@@HelloGudbye93 yes same with me too!!!!!
@@HelloGudbye93 I'm in Indonesia and i can't heard sally's voice and the music background is work so well.
2 weeks ago I made this Russian buttercream for my son in laws birthday cake! Which was a combo of chocolate sponges layered+sandwiched with Dulce de leche Russian icing around the edge and Dulce de leche in the middle of each sponge, then completely covered in the Russian icing and decorated with swirls, sprinkles and a chocolate drip. I made it last year and he asked for it again….. as did my grandson for his birthday! I prefer this icing as it’s not so sweet. Welcome back Sally!
That sounds so good. I've wanted to try Russian buttercream for a while.
Absolutely love Sally, even without functional audio she's amazing!! 😊
Wahhhh I hope you love this cupcake particularly THAT ICING! Have you ever made Russian Buttercream before? Let me know what flavour you made! xxx
Greetings from the biggest C&D fan in Costa Rica. I don't miss any episode. I love you all. ¡Pura vida! 💕
Sad that I still can't hear 🥺
Edit: I could hear with headphones on
I have made condensed milk butter cream many times with many flavours. So versatile; you can add just about any flavouring to it that you like. I completely prefer this buttercream to regular buttercream as it is smooth, light, fluffy and not overly sweet. I have been topping all your cupcake recipes with it for quite some time now as I don’t like really sweet icing. Always delicious! Here in Canada you can purchase Dulce de Leche condensed milk made by Eagle brand in the grocery stores. Try making different flavours, I think you will love it also! I have made chocolate, coconut, strawberry, cookies and cream, caramel, coffee and many more.
Missed you Sally!! They must have been mad at you for leaving making you play with bananas! 😆
hvnt made . but will try .. sad at not being able to hear you . hope it gets resolved next time .
Sally, I missed you but I am glad to know that you were on a well deserved vacation. You make me smile from beginning to end. 🥰 Looks soooo delicious. Yummy!
Thank you so much xx
Oh, Sally! Welcome back Dearheart! So glad you're back home safely. And as always, so looking forward to your TH-cam Broadcasts. God Bless You! Blessings from the USA.
Anyone else have issues with the sound? I'll try again later...
Yeah it's not working
Yes... can't hear what Sally is saying
So weird, why is it different for some and not generally malfunctioning for all? I can’t hear a word she’s saying.
@@AsianGargamel try with headphones
@@sajaniekanayake9823 wow, it is actually the opposite, had the sound issues always, but I usually consume YT using headphones. Tried it just now through PC’s internal speaker aaaaand I finally can hear Sally. Thanks for the tip 👍🏻
Wow, I cannot believe how yummy these are, I was looking for the perfect cupcakes for my daughter’s birthday at the kindergarten that weren’t way too sweet and I didn’t need to buy a lot of stuff to decorate.
These go far beyond what I expected, they have just the right amount of sweetness and are absolutely delicious!!
Btw I topped with a slice of dried sweetened banana and they also look very beautiful!
Thank you sooo much for sharing!!
Made these in two stages: sponge and Dulce de Leche (in the instant pot) yesterday and buttercream + decorating today! Only used 250g of butter and 200g of Dulce de Leche. The butter however, took about 25 minutes to get mousse-like even using a stand mixer (although it had quite a high fat content).. so as Sally said, persist until you have the right consistency!
Overall, really nice! Thank you for a lovely recipe! I can’t wait to try it once it had time to set properly!
Costa Rican here! Must say Torta Chilena is a hit in bakeries. Almost every bakery has some sort of Torta Chilena. Some made with 'hojaldre' (puff pastry) or 'galleta' (pâte sablée). Great you used plenty of Dulce de Leche cuz there isn't anything sadder that a Torta Chilena stingily smeared with D.L. Pura vida Sally!
My family is from Chiriqui, Panama. Is a Costa Rican hojaldre the same as Panama? I've never seen them in a Costa Rican restauarant in Oregon where I live.
@@Grumpy_gurl Well, I've never tried Panaman hojaldre, but Costa Rican hojaldre is basically puff pastry (butter that's been layered into a dough than later puffs in the oven). However, many bakeries sub butter for shortening or margarine to lower costs. I'd say everybody's acquired the taste of either shortening or margarine in their hojaldre here in CR. I'm pro-butter tho 😅
Many confections made with puff pastry here would fit into the umbrella term 'reposteria', and some examples could be: cachos rellenos, enchiladas, vulevanes, pañuelos and costillas. What's Panaman hojaldre like 🙃?
Hey guys, the audio isn't working on my end properly. I hear nice music & see Sally's mouth movement-that's all.
Welcome back Sally! Those cupcakes look amazing!!
❤❤ Thanks Jemma ,Sally & Dane . Love your recipes
For those who have sound issues, try plugging in headphones, I'm having audio problems, too, but everything is fine through headphones
It’s wonderful to have you back Sally, hope you enjoyed your holi pops. Love the recipe, definitely on my list to bake soon.
I sure did but it’s good to be back thanks x
Love the recipe, will try it for sure.I've many cakes with American buttercream but that's too sweet so hope this one's better.Thank you.
I would love to know where you guys get your bowls and things! They're just so colorful and cute! ❤🩷🧡💚🩵💜
Welcome back, Sally! These cupcakes look absolutely divine! 😊
These were an absolute win. Thanks, CCJ team! Could someone kindly share measurements and baking timings to turn these cupcakes into two 8" round cakes with the dulce de leche cream in the middle Xx
Here is a great tip. If you have an Instant Pot(electric pressure cooker), place the can of condensed milk(with the label and any glue left on the can removed) on a trivit, laying the can on it's side. Add water to the Max Line. Place the lid on. Push the Pressure button and set for 22 minutes. It will take about 20 minutes for it to come up to pressure. When done, do a natural release(about 20 minutes) and when the pressure pin drops, unplug the Instant Pot and open the lid. Do not remove the can until the water is at room temperature. Remove the can and open it up. Oh My, caramel delight.
Baking this!! Great job Sally!
The longest 5 weeks of our life. Welcome home Sally, we love this girl.
I really hope you do a vintage tiara cake one day ! I really love to learn it from y’all experts!!😭🙏🏻🤍
Great recipe! I will be making these very soon! 😊
Welcome back gorgeous 😘 Hope you had an amazing time but you were definitely missed🫶🏻🫶🏻🫶🏻
Cupcakes look delicious. Hope you had a lovely holiday Sally.🥰
Looks delish, this combo needs trying! I often use Russian buttercream in various flavours as it’s not so sweet or gritty. Smooth and luscious!
How does it compare to Swiss or Italian meringue buttercream in terms of buttery flavor?
Hi Sally, do we need all that b buttercream for 12 Cup cakes. Can this be halved 😊
Welcome back Sally!!!!
I just ordered your Crumbs and Doilies cookbook just now through amazon!! So excited to try this recipe out!!
Unfortunately the audio is not working and there are no closed captions available😔
But I'll be back in a few hours to watch this bc on Monday I specifically froze the bananas I had at home when Jemma revealed what Sally would be making😂😂. I've literally been looking forward to this all week
Hi Jemma & Sally some of the measurements are different in the description box to what was mentioned in the video?
Russian buttercream is the only kind I make. It holds up pretty well in our extra warm Texas weather. One trick I have learned is leave the condensed milk in the can in the fridge until right before you need to add it to the whipped butter. It mixes in more smoothly and does not take too long to blend all through the whipped butter without reducing the air. Delicious!
If you have a pressure cooker you can cook the condensed milk tin for 45min and it works perfectly 🥰 it saves a lot of time and energy
Works great in an instant pot as well! 😋
Great to see you back! I had a hard time with the sound of this video, sounds like you’re far away ❤️❤️
Is carnation caramel the same thing as boiling condensed milk?
Great to have you back Sally!! I celebrated my daughter's 20th birthday yesterday, made a banoffee pie 🥧. It was deeeelish!! These cupcakes will be for her next birthday 🎂, 😅😅. No problem with the sound on this video but would just like to say that dulce is pronounced dool-seh, accent on the first syllable. Dolce is Italian, I think. 😊😊
Sunshine is back in the C&D kitchen!
❤
Jemma in the US we don't have Self Raising flour can I use Self Rising flour and just omit the baking soda and salt? Also, in your video you indicated 125g of self-raising flour but in the written version it indicates 140g of self-raising flour could you please let me know which is the correct gram weight? Thank you for doing these videos they are great!!!
I have the same question
You can make self-raising flour: for one cup of normal flour you add 1.5 t.sp of baking powder and pinch of salt or even without salt. You even can make baking powder at home by mixing cream of tarta with corn starch and soda:) You can find all this on Prepsteaders on TH-cam
Thank you Irena Banks for helping me out with my question.
@@lynngonzalez627 happy to help! I had the same problem in Ukrainian and now in Turkey 😊 After I found how to make all those ingredients, I am happy bunny 😂
@@maryjean9137 you can make self-raising flour at home. Watch this video:)
Can anyone tell me where can I order that cute apron? I love that color so much!
Looks wonderful
Thanks you for that yumm I love it so much 😋👍👍👍😋👍👍 yummy
Here in Israel our condensed milk comes in little glass jars but we can also buy Dulce de letcha in the same little glass jars!
Audio was absolutely fine when watching on my phone xx
In South Africa, we have a biscuit called a Tennis biscuits, sort of I suppose a normal biscuit with coconut added. We don't really make our own Dulce de Letche anymore, because a few 100 years ago, someone thought of making it and selling it as Caramel Treat, which is about ZAR2 more than condensed milk. My dad used to make a layer of tennis biscuits, a layer of caramel treat and repeat until ending with the caramel treat (dulce de letche). Pop into to freezer, yes freezer and nibble slices on a lovely warm day. Oh it is soooooo very sweet, but sooooooo very delicious. He used to eat it by the slice and he used to give us kids all a smallest of slices..... in retrospect, it would have been a major sugar rush for us kids....but to this day, my mouth still waters at the memory!
Thank you so much for this ! I need it ❤
Jemma , Sally and Dane are angels 👼
I want to make these for the office, can you make any part of them the day before?
Thankful the recipe is in the box even though we can't hear. But I do love to watch your videos
Skor bits on top would be delicious
Looks so delicious
Definetly going to be making this over the weekend. Never heard of the buttercream but looking forward to trying it.
I know right I had no idea it existed but I’m sure glad I know now!
Please make a cake version🙏🙏 These tasted so nice, I need to make a banana cake by the end of this week. Or would this recipe work for a cake and what size tins would it work for?
Hi Sally, I didn’t realize that I met Celebrity Sally. I recently visited London and purchased Jemma’s book. Sally helped me take the cookies without crumbling to Canada by putting the Buena Cookies in a hard case. I also took Buena small cup cakes for my cousins who live in London. I wish I had taken a selfie with Sally. I don’t look like the pic on my account but had long hair.
Can you do a salted caramel Swiss meringue buttercream?
sis u have tons of flavor combos, how do you sell all of them
11:00 was the best part! Aww Sally you sound like a kid in a candy store 😆
Hahahahah
That look so yummy! But I have a question. What kind of salt are you using? From what I can see it look's like flakes. If you can throw the name brand I would like that too. 😉
its sea salt
How can we store the cupcake when it has cream/whip cream filling and butter cream on top. If store in fright, buttercream wwill get hard. If store outside the cream/ wwhipped cream is not allow. Is it possible and safe for leave outside or we can have another way for storage?
can't wait to bake them! 😍
Hi Sally. Love everything you do. How about coming up with a Halloween cupcakes. Denise
Hey Sally!! Do you guys have the instantpot over there? If you do, you can make your dulce de leche in 40 MINUTES!!! Can you even?
I’m sure to make these on the weekend! ❤
Audio isn't working. You can here the music but not Sally.
Audio is working perfectly now
Yes the background music is working but not sally's voice
@@SallyGreenaway
Acá en Chile no se oye nada.
😪🇨🇱😪
@@primeralineaeteeerna3098 ¿tienes un iPhone?
Nomm! Absolutely loveeee russian buttercream
Firsttttt today was looking forward to this 😍❤️
There's a technical issue with sounds I guess 🙂
The audio is a Bit problematic, I’ve turned the volume up to the max and can hear Sally now. Welcome back Sally, so excited to hear about your classes. See they have already sold out :( but have added my name to the mailing list so look forward to when you release more, can’t wait !! :) loving this recipe !
Awh thanks so much. There will be more classes to come soon :) xx
I can technically hear, but it does sound vaguely muffled. I just thought Sally was under the weather. I'm watching on my smart TV btw
I love it! 😍 In the Netherlands I cant find bicarbonate of soda.. is it the same as baking soda? Need help🙋🏻♀️
It’s the same thing
Thankyou 🤗
Hope you enjoyed your holiday! You certainly seem happier (if that's even possible!) Cannot wait to try this, something other than banana bread makes a change haha.
I don't know what people are saying about the sound, its perfectly fine for me. I'm on android but not sure if that's got anything to do with it.
Hi Sally! Great video, looks yummy. Here's a tip: it's pronounced dool-seh deh leh-cheh, easier to say than dolchei dei leiche ;) hope that helps.
Thank you! People still don’t seem to realise it’s Spanish and not Italian
@@mpms04 a gift from Latin America to the world 😍
Oh my days so trying this when my NARNNA ARE RIPENED LOL
I don’t know what I did wrong but my cupcakes are a bit sticky after they sit outside for a while. It was clean when I did the poke test and I live in Kuwait- it’s dry weather here.
I've tried Russian Buttercream, but to me the taste is off, probably just not used to it! Maybe flavoring it other than vanilla will make it better.
Hi, could someone with the audio working tell me the temperature and time to bake the cupcakes please?
I used earphones and it works , the audio i mean
Audio isn't working for me as well 😔
Go jemma
Watch you don’t over-whip the butter! Mine has just split when I added the Dulce du leche!😩😩😩😩
We can’t hear Sally 😢 only background music…..
Hello everyone! I’m passionate about baking and recently tried some recipes that turned out great from my oven. I’m looking for recommendations on a good vegetable oil brand for baking. Currently, I’m using loose vegetable oil, but I’m not getting the taste I’m aiming for. Any suggestions would be much appreciated 🙏
In the video, it was said 125 gr flour, while in the caption it's written 140 and I think 140 is correct
I watched the video on my tablet and the sound is great, but on my phone, not so much.
What about 'Butterfly Cakes', or 'Manchester Tart?'
❤❤❤
It might be due to a copyright music issue?
Hi Sally. The cupcakes look so sweet🤤
Is there a technical issue with the sound in the video or is it my phone????
i think it’s a technical issue
I can hear fine
Audio not working for me.
I think it has something to do with the left right audio separation
So it works on my apple but doesn't work on Android 🤔
Was it just me who had no audio on the video?
Too bad, so sad. Couldn't hear on lap top or smart phone but thanks for the written recipe anyway. Hugs from France
Hi from Egypt i have a problem in audio too i have tried many devices
do you have an iPhone/Apple device?
@@anitadhm_ yes
@@marinamedhat7487 turn off mono audio. that helped me
Welcome back, Sally!!
Here in Brazil we are completly in love with dulce de leche. We use a stovetop pressure cooker and it's a very simple and fast method to make dulce de leche and does not take 3 long hours 😄
Fill the pressure cooker with enough water to cover the can, lock the lid and cook for 30-40 minutes at high pressure on a medium simmer.
This may be a silly question, but does anyone know if there is a difference between self-rising and self-raising flour, other than the name? In the U.S., you find self-rising flour, which has baking powder and salt added. Is self-raising flour the same in the U.K., just a slightly different name? I'd love to try this recipe, but I want to make sure my leavenings are correct 😅
Self-rising flour shouldn't be confused with self-raising flour, which you may see in British cookbooks. That little “a” makes a big difference-self-raising flour generally does not contain salt, but does usually have a little more baking powder in the mix.
@@JohnSimpson36 Thank you! I've gotten mixed info from things I've read online, so this helps to clear it up
Yummy!!!!
I can hear the audio on my iphone but it’s so weird, it almost hurts my ears🥲🤔
Something is going on with the audio. I can hear the music but not Sally. I left the video then clicked on it again because I've had this happen with a few other creators videos but that did nothing to fix it. I'll come back later. Been waiting for this one 🙌
nothing just hearing music only all the way here in the Philippines ☹️😔