Replies – Forums – Hanan Alem – Scoolinary

Forum Replies Created

Page 1 of 2

Hanan Alem

Member
October 25, 2024 at 16:27 in reply to: In the French pastery course

Thise 3 video’s are not available
Hanan Alem

Member
May 31, 2025 at 18:02 in reply to: Pizza making

Because is not clear in the course
Hanan Alem

Member
May 31, 2025 at 18:02 in reply to: Pizza making

After adding the polish with the final water and mixed the dough, should I use the dough the same day or is it advised to wait for one day?
Hanan Alem

Member
May 28, 2025 at 18:55 in reply to: Pizza making

In the course is not clear gor me the amount of poish that i have to use with amount water!
Hanan Alem

Member
May 28, 2025 at 18:54 in reply to: Pizza making
Hanan Alem

Member
May 28, 2025 at 18:53 in reply to: Pizza making

Sorry o have sent wrong picture 🥴
Hanan Alem

Member
April 27, 2025 at 00:12 in reply to: Invert sugar

Thank you 😊
Hanan Alem

Member
January 3, 2025 at 22:30 in reply to: Wat is gelatine mass ?

Thanks
Hanan Alem

Member
October 25, 2024 at 21:26 in reply to: In the French pastery course

Thank you ❤️❤️
Hanan Alem

Member
September 1, 2024 at 02:01 in reply to: Butter Leakage when baking

I had the same problem 🥲
Hanan Alem

Member
September 1, 2024 at 01:42 in reply to: How can I renew my subscription to the course

Thanks
Hanan Alem

Member
September 1, 2024 at 01:41 in reply to: How can I renew my subscription to the course

Thanks
Hanan Alem

Member
June 28, 2024 at 22:06 in reply to: Pectin

It was in the course of Antonio Bachour in the jelly recipe
Hanan Alem

Member
June 17, 2024 at 23:52 in reply to: The butter leaks and run out of my corossant 😞my I know why

Thank you
Hanan Alem

Member
June 16, 2024 at 23:50 in reply to: The butter leaks and run out of my corossant 😞my I know why

I am from Belgium

Page 1 of 2