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wanted to know at what temperature setting should i be baking panettone in my Unox bakerlux convection oven

Hi there! How long we have acces to the courses we bought?

The title says it…it’s Antonio’s 9x38cm croissants and they sometimes fall over during proofing but very often during baking.

I’m suspicious that they are under-proofed, and baking too fast/high – and butter is leaking out. Any thoughts?

Hi. İf I want to repeat again videos it possible or not?

Hi ny question is how to make flavour mead .is better to put the flavour ( spices herbs fruits) at the beginning or to wait first to fermented and then to infuse

Hi, I’m curios does the chicken Tikka masala from the recipe book of Chef Anjalina Chugani is different to butter Tikka masala ? Are they almost the same taste? I recognized butter Tikka masala from an Indian restaurant that I ate before and I really love it. So I was hoping I could replicate the dish

I’m enrolled in the doughnut class right now. One central thing I wonder: When dry yeast is mentioned – what kind of yeast is meant? Instant Dry Yeast, Active Dry Yeast? Without this info it seems impossible for me to complete the recipe. Can anyone help me?

Hi somewhere i read that the cordial has brix lower than a simple syrup above 40 is that true