Nakakainggit lang pag may smart and educated na nanay like you. Madiskarte, professional at marunong mag english. That means nung kabataan mo hindi mo inaksayahan ang oras mo sa pag aasawa ng maaga. Nagtapos ka ng college at naging smart woman. I wish my parent are like you unfortunately many suffers from dysfunctional family with toxic or poor parenthood na kahit pa understood mo sa kanila ang mga natutunan mo, manindigan parin sila na sila ang tama kahit na sobrang mali. I can just imagine how good family member you can be while watching your cooking videos. And thanks for the tips
No family is perfect. We all have our own struggles and challenges. What is important is that we try to be good people by helping others. We all have a choice. We just have to pick the right choice. Thank you for watching my videos and supporting my channel. I hope with these I was able to make a difference in your life. God bless you!
Hi Chef Rose!😊thank you for being so unselfish in sharing & teaching us all your knowledge in baking, guidelines in measuring ingredients, proper oven temperature, at marami pang iba. Always looking forward on your next baking & cooking classes. GOD bless you & your team.
Thank you very much for your reply Chef. I can now relax while baking. Looking forward to your new videos. All the best to you and please keep safe always!
Thank you Chef Rose for this Tutorial Video and some additional tips too.. I really appreciate it much and I'm learning a lot from watching your videos. 🙏❤️
Great cookin n baking tips Chef Rose! Wish d other cooks in Utube can see this. Because some use d measuring cups for dry to measure liquid ingredients, some use d measuring cup for liquid to measure dry ingredients! 👍
Hi Chef Rose! Thank you for this tutorial video. Regarding oven temp of 180 degrees Celsius for a certain recipe, may I ask for the proper temp adjustment if one is using a small convection oven? Should this still be adjusted if the convection oven is bigger? Thank you.
Oven temperature whether you use a big or a small convection oven should be the same. However, in my experience, convection oven is hotter than conventional oven by about 25Fdegrees. So, it you need an oven temp of 180C using a conventional oven and you are using a convection oven, then you need only about 170C. To be honest, I personally just ignore the 25Fdeg difference. The little difference is only the baking time which would vary like about 10 -12 minutes. I make the adjustments only when the certain recipe I am making is temperature sensitive. Otherwise, I don't worry much about it. Makes my life easier :). I hope I was able to answer your questions. Please let me know if you need more clarifications. Thank you for watching.
Thank you the reminders and tips . Got some questions if it’s self rising flour means four plus baking powder? What ratio. Also, sometime I saw in the recipes it says half n half. Is that the ratio of half evap n water? Or evap n fresh milk?
Self rising flour is 1 cup all purpose flour with 1 1/2 tsp. baking powder and 1/4 tsp. salt. Please take note that the ratio is dependent on where the recipe came from since Europe and US do not share the same ratio for flour to baking powder. Half and half means half all purpose cream and half whole milk.
very helpful chef thank you so much...I wanna attend your cooking class but i'm in batangas do you have affiliate school here in Luzon. thank you again. God Bless
hi chef, thank you so much for this very useful tutorial....I would like to ask lang what if I do not have the liquid measuring tools, is it ok to use measuring cups for dry ingredients? Thank you so much for your time and God Bless you more.
You can still use the measuring cups for dry ingredients but it will not be accurate if you want accuracy. For example, if you need to measure 1 cup water, the cup has to be level to be accurately 1cup so what happens is, the water will spill when it is level.
This is very informative video. Thanks Chef for sharing this, I am learning everyday. I have a question Chef, if we say preheat the oven @160 degrees Celsius, do you have to maintain that temperature the whole time when your baking?
Hi chef Rose thank you sharing with us knowledge we needed most . But if its ok how would we do the costing ? How much do we need to add after cost of ingredients .
This is how I do it. After you have computed all of your ingredients, I add 40% for overhead expenses. After that you multiply the profit percentage you want which is usually from 60%-100%. Hope this simple formula works for you.
Hi Chef...i am based in NZ...have some baking questions .. we dont have all purpose flour here..can i use plain flour? and we also have no all purpose cream...can i use fresh cream instead? tks n rgds🙋
Ma'am thank you so much for the continuous learning from you.. I had been your student since 20 years ago hahaha.. Anyway Ma'am, can I ask about the cake flour and cream of tartar coz it's difficult to find here in Saudi Arabia.. What is the substitute? And also about the using the fresh milk instead of evap milk.
To replace cake flour with all purpose flour - 1 cup cake flour = 7/8 cup all purpose flour (7/8 cup is 1 cup less 2 tbsp) Replace cream of tartar with vinegar or lemon juice. Evaporated milk is concentrated whole milk. Just use fresh milk for all recipes using evaporated milk. The resulting product is just less creamy but still good. Hope this helps. Nice to see you here in youtube. Hope all is well with you there.
chef rose, can you also teach us how to use the oven properly (which heating element to use - top or bottom) when baking pandesal, or cake, to avoid unnecessarily burning the top or bottom of the bread or cake. thank you.
I use a conventional oven in 99% of my recipes - meaning bottom heating element. If you need the upper heating element I would always mention it. The general rule is - use the bottom heating element only unless it is specified in the recipe that you also need the top heating element. I rarely use the top heating element unless I want to broil the top of the cake. So, for general baking, use the bottom heating element only. Always put your cake rack in the middle of the oven to make sure the bottom does not burn. Hope this helps!
We were not able to upload new videos from Dec 16 until Feb 2 because we were hit/affected by Typhoon Odette so we had no power and no internet connection. We were able to resume uploading new videos last week - Feb 3 when we got our internet connection back. We are now back on our schedule of uploading two videos a week. This week we are uploading 3 videos. Thank you foir watching!
@@ChefRoseofCaroandMarieCebu same 1/4 cup. I used Peotraco glucose.. kinda loose in consistency compared to the one you used is a bit thicker.. Should I refrigerate the glucose to become a little thicker in consistency? Thanks chef. 😘
Maybe you added too much glucose. You only need a small amount of glucose to make the cookies chewy. Another thing is do not overbake. Chill the dough for better flavor, texture and consistency.
Why is it that in some videos they prohibit scooping the flour with the cup and instead they advise using a spoon, scooping the flour and transferring the flour to the cup, and then leveling it with a knife or whatever straight edges. Also, I experience that the content of 1 US cup is different than 1 UK cup.
Nakakainggit lang pag may smart and educated na nanay like you. Madiskarte, professional at marunong mag english. That means nung kabataan mo hindi mo inaksayahan ang oras mo sa pag aasawa ng maaga. Nagtapos ka ng college at naging smart woman. I wish my parent are like you unfortunately many suffers from dysfunctional family with toxic or poor parenthood na kahit pa understood mo sa kanila ang mga natutunan mo, manindigan parin sila na sila ang tama kahit na sobrang mali. I can just imagine how good family member you can be while watching your cooking videos. And thanks for the tips
No family is perfect. We all have our own struggles and challenges. What is important is that we try to be good people by helping others. We all have a choice. We just have to pick the right choice. Thank you for watching my videos and supporting my channel. I hope with these I was able to make a difference in your life. God bless you!
I love the additional tips towards the end! More power chef!😘
Hi Chef Rose!😊thank you for being so unselfish in sharing & teaching us all your knowledge in baking, guidelines in measuring ingredients, proper oven temperature, at marami pang iba. Always looking forward on your next baking & cooking classes. GOD bless you & your team.
You are so welcome
Thank you so much for the informative video
Thanks chef,very informative.
Thank you very much for your reply Chef. I can now relax while baking. Looking forward to your new videos. All the best to you and please keep safe always!
Thank you Chef! The basics are often overlooked. This is really helpful. ❤️
Hi Chef Rose! I really learned something from this video and I appreciate you for that ..... Salamat kaayo my IDOL !!!🥰
Thank you so much Ma'am! Happy Holidays!
Thanks for this informative video Chef Rose. Very helpful for the newbie baker enthusiast like me
Thank you so much!! This is really helpful to me as new student that loves to eat so need to learn to prepare the food I love❤️
Thanks for the tips po Chef Rose !
Thank you Chef for the tips… I always looked forward to your videos in TH-cam.
Thank you Chef for the tips... very helpful po for me 🙂
Thanks for sharing Chef Rose... GOD BLESS 😘😘😘
You are so welcome
Thank you Chef Rose for this Tutorial Video and some additional tips too.. I really appreciate it much and I'm learning a lot from watching your videos. 🙏❤️
Glad to hear that. Thank you!
Well explained.👍
Thanks for sharing your knowledge Chef More powers to your channel👍👍
Thank you ! ❤️
Thank you so much Chef Rose!
Thank you chef very informative
You are welcome!
Tnk u chef fr sharing
Its a great help
My pleasure 😊
Very informative. Thank you!
Thanks a lot Chef, very informative😊
Wow thank you so much 🥰 Chef GOD BLESS YOU more ..
Thank you too!
subscribed both of my 2 accounts, thank you chef for sharing , this is very helpful po and yes, i dont skip ads ❤️
Awesome! Thank you! Happy Holidays!
Great cookin n baking tips Chef Rose! Wish d other cooks in Utube can see this. Because some use d measuring cups for dry to measure liquid ingredients, some use d measuring cup for liquid to measure dry ingredients! 👍
Thank you!
Thanks for sharing po chef.
Hi Chef Rose! Thank you for this tutorial video. Regarding oven temp of 180 degrees Celsius for a certain recipe, may I ask for the proper temp adjustment if one is using a small convection oven? Should this still be adjusted if the convection oven is bigger? Thank you.
Oven temperature whether you use a big or a small convection oven should be the same. However, in my experience, convection oven is hotter than conventional oven by about 25Fdegrees. So, it you need an oven temp of 180C using a conventional oven and you are using a convection oven, then you need only about 170C. To be honest, I personally just ignore the 25Fdeg difference. The little difference is only the baking time which would vary like about 10 -12 minutes. I make the adjustments only when the certain recipe I am making is temperature sensitive. Otherwise, I don't worry much about it. Makes my life easier :). I hope I was able to answer your questions. Please let me know if you need more clarifications. Thank you for watching.
Thank you too chef Rose
Thank you too
Hi Chef, thanks for all the informative tips of baking. It really helps me a lot. Specially the celsius convert to fahrenheit😉👍😊
My pleasure 😊
Thank you the reminders and tips . Got some questions if it’s self rising flour means four plus baking powder? What ratio. Also, sometime I saw in the recipes it says half n half. Is that the ratio of half evap n water? Or evap n fresh milk?
Self rising flour is 1 cup all purpose flour with 1 1/2 tsp. baking powder and 1/4 tsp. salt. Please take note that the ratio is dependent on where the recipe came from since Europe and US do not share the same ratio for flour to baking powder.
Half and half means half all purpose cream and half whole milk.
@@ChefRoseofCaroandMarieCebu thank you so much that it helps solve my long time question in my mind. 😊😍
thank you chef for the tips. Ask ko lang po mga ilang minuto po mag preheat ng oven bago ilagay yong ibibake na cake or bread po.
Depends on the oven but I recommend preheat for about 20 minutes for household ovens. Thank you for watching!
very helpful chef thank you so much...I wanna attend your cooking class but i'm in batangas do you have affiliate school here in Luzon.
thank you again. God Bless
So sorry. Our school is in Cebu City only. Hopefully I will be able to do an online class in July.
Yes chef im willing to enroll.thank you so much po. GOD BLESS po
hi chef, thank you so much for this very useful tutorial....I would like to ask lang what if I do not have the liquid measuring tools, is it ok to use measuring cups for dry ingredients? Thank you so much for your time and God Bless you more.
You can still use the measuring cups for dry ingredients but it will not be accurate if you want accuracy. For example, if you need to measure 1 cup water, the cup has to be level to be accurately 1cup so what happens is, the water will spill when it is level.
Thank you so much chef for your time. Stay safe and God Bless...
This is very informative video. Thanks Chef for sharing this, I am learning everyday. I have a question Chef, if we say preheat the oven @160 degrees Celsius, do you have to maintain that temperature the whole time when your baking?
Yes, correct.
Hi chef Rose thank you sharing with us knowledge we needed most . But if its ok how would we do the costing ? How much do we need to add after cost of ingredients .
This is how I do it. After you have computed all of your ingredients, I add 40% for overhead expenses. After that you multiply the profit percentage you want which is usually from 60%-100%. Hope this simple formula works for you.
Good night and thank you again for the very informative tip for me a beginner chef Rose!!!
You are welcome!
Hi Chef...i am based in NZ...have some baking questions ..
we dont have all purpose flour here..can i use plain flour?
and we also have no all purpose cream...can i use fresh cream instead?
tks n rgds🙋
Plain flour is all purpose flour. You can use fresh cream instead of all purpose cream. Thank you watching!
@@ChefRoseofCaroandMarieCebu thank you Chef❤️ im so chuffed you noticed me 🙋..stay well God bless..always your fan
Salamat chef
Thank you ❤️❤️❤️ chef
My pleasure 😊
Chef hope you will also teach proper lining of diff shapes of baking pans
What do you mean ma'am?
@@ChefRoseofCaroandMarieCebu what I mean mam is the proper way of putting wax paper into different shapes of pan
Oh I see.
Ma'am thank you so much for the continuous learning from you.. I had been your student since 20 years ago hahaha.. Anyway Ma'am, can I ask about the cake flour and cream of tartar coz it's difficult to find here in Saudi Arabia.. What is the substitute? And also about the using the fresh milk instead of evap milk.
To replace cake flour with all purpose flour -
1 cup cake flour = 7/8 cup all purpose flour (7/8 cup is 1 cup less 2 tbsp)
Replace cream of tartar with vinegar or lemon juice.
Evaporated milk is concentrated whole milk. Just use fresh milk for all recipes using evaporated milk. The resulting product is just less creamy but still good.
Hope this helps. Nice to see you here in youtube. Hope all is well with you there.
chef rose, can you also teach us how to use the oven properly (which heating element to use - top or bottom) when baking pandesal, or cake, to avoid unnecessarily burning the top or bottom of the bread or cake. thank you.
I use a conventional oven in 99% of my recipes - meaning bottom heating element. If you need the upper heating element I would always mention it. The general rule is - use the bottom heating element only unless it is specified in the recipe that you also need the top heating element. I rarely use the top heating element unless I want to broil the top of the cake. So, for general baking, use the bottom heating element only. Always put your cake rack in the middle of the oven to make sure the bottom does not burn. Hope this helps!
@@ChefRoseofCaroandMarieCebu thanks for the info ma'am.
Hi chef hindi ko na po makita yung recipe ng egg tart mo.bka po pwede mahingi.thank you po and more power😘🙏
My Egg Tart recipe is still in our Caro and Marie Facebook page. Kindly look for it there. We have not transfered it yet to our youtube channel.
@@ChefRoseofCaroandMarieCebu thank you chef.nkita ko na po at na copy ko na.😘
Thnx chef
Chef do u have a baking class here in cebu..
We have not resumed our baking and cooking classes yet.
What happened to the youtube of caro & marie? How can i access some of their deicious recipes?
We were not able to upload new videos from Dec 16 until Feb 2 because we were hit/affected by Typhoon Odette so we had no power and no internet connection. We were able to resume uploading new videos last week - Feb 3 when we got our internet connection back. We are now back on our schedule of uploading two videos a week. This week we are uploading 3 videos. Thank you foir watching!
Hi chef, I have tried your cookie dough recipe, I have included glucose to make it chewier, what happens that my dough becomes a bit liquidy.. why?
How much glucose did you add? It should not make it watery unless you put a lot.
@@ChefRoseofCaroandMarieCebu same 1/4 cup. I used Peotraco glucose.. kinda loose in consistency compared to the one you used is a bit thicker.. Should I refrigerate the glucose to become a little thicker in consistency? Thanks chef. 😘
Maybe you added too much glucose. You only need a small amount of glucose to make the cookies chewy. Another thing is do not overbake. Chill the dough for better flavor, texture and consistency.
Ask lang po panu po nakuha ung 3/4 cup hirap Kasi tanchahin
Use the 1/4 cup three times to get 3/4 cup.
@@ChefRoseofCaroandMarieCebu thank you chef rose one question chef kung 1/3 cup. Po.
can you also show us how to cook siopao?
Soon
👍👍👍
Thank you!
Thank u for these tips, Chef.... stay safe & God bless.
My pleasure
Why is it that in some videos they prohibit scooping the flour with the cup and instead they advise using a spoon, scooping the flour and transferring the flour to the cup, and then leveling it with a knife or whatever straight edges. Also, I experience that the content of 1 US cup is different than 1 UK cup.
Different styles or measuring by cups. This is the reason why weighing is more accurate.