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Real Double Chocolate Macaron Recipe ASMR
⏲ 7:26 👁 160K
Matal Razzak - Laje Mori
⏲ 59 minutes 51 seconds 👁 1.2M
Razzak - Matal Razzak Bicched | Vol-1
⏲ 1 hour 23 seconds 👁 756.2K
Real Double Chocolate Macaron Recipe ASMR
⏲ 9:4 👁 110K
সাকি পুরা বোতল দে আমারে - মাতাল রাজ্জাক দেওয়ান Give Me the Whole Bottle Matal Rajjak Dewan
⏲ 12 minutes 8 seconds 👁 154.6K
বাঁশি রে আমার Oh My Fluteমাতাল রাজ্জাক আব্দুল হাই Matal Rajjak Dewan & Abdul Hai Dewan (Half-Matal
⏲ 4 minutes 19 seconds 👁 392.2K
Who Will Win Mat Racer Water Slide SPAIN Lloret De Mar
⏲ 1:15 👁 125K
Matal Razzak_Mod Becha dokaner Chakri
⏲ 9 minutes 35 seconds 👁 636.4K
তোর কাম হাতীটা পাগল হইয়াছেThe Elephant of Your Lust Has Gone Mad - মাতাল রাজ্জাক Matal Rajjak
⏲ 8 minutes 46 seconds 👁 467.3K
Spring, Making Daisy Macarons, Cookie ASMR
⏲ 9:20 👁 60K
Masjid Ghore Allah Thake na ||Matal Rajjak Dewan || মাতাল রাজ্জাক দেওয়ান
⏲ 5 minutes 16 seconds 👁 198.2K
কোকিলাKokilaগায়কবৃন্দ singers - মাতাল রাজ্জাক দেওয়ান Matal Rajjak Dewan চিত্রণ Chittaron
⏲ 3 minutes 28 seconds 👁 120K
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_real-double-chocolate-macaron-recipe-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.")
_matal-razzak-laje-mori.webp "Music Heaven")
_razzak-matal-razzak-bicched-124-vol-1.webp "Music Heaven")
_real-double-chocolate-macaron-recipe-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.<br/> <br/>#macarons #macaron #sugarbean<br/><br/>---------------------------------------------")
_-give-me-the-whole-bottle-matal-rajjak-dewan.webp "Janet Best")
_oh-my-flute-matal-rajjak-dewan-amp-abdul-hai-dewan-half-matal.webp "Janet Best")
_who-will-win-mat-racer-water-slide-spain-lloret-de-mar.webp "Who Will Win Mat Racer Water Slide SPAIN Lloret De Mar")
_matal-razzak-mod-becha-dokaner-chakri.webp "yeeshan01")
_the-elephant-of-your-lust-has-gone-mad-matal-rajjak.webp "Janet Best")
_spring-making-daisy-macarons-cookie-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.")
_masjid-ghore-allah-thake-na-124124-matal-rajjak-dewan-124124.webp "Shuvro Media")
_kokila-singers-matal-rajjak-dewan-chittaron.webp "Janet Best")
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