راز شیرینی زبان بازاری در خانه!آموزش صفر تا صد،آسان و قدم به قدم،جامع ترین آموزش شیرینی درفضای مجازی

The most complete tutorial on how to make tongue sweets, including different types of oils, dough, syrup preparation, cutter and design, along with tips and details I suggest you try it as soon as possible and give me energy and support by liking♥️ and commenting and sharing as always❤️ 00:00Introduction 00:28Oil Description 03:55Preparing the sweets 19:58Preparing the syrup 21:51Cutting 27:07Baking the sweets 28:28Giving the syrup 29:54Derain How to make a workshop bar syrup:    • آموزش شربت بار:یکی از پرکاربردترین محصولات...   ---------------------------------------------------------------------- How to make tongue sweets with ready-made thousand-layer dough    • طرز تهیه شیرینی زبان با خمیر هزارلاآماده،ب...   -------------------------------------------------------------------------------- How to make Danish-style sweets Pastry    • طرز تهیه شیرینی دانمارکی به سبک قنادی :شیر...   -------------------------------------------------------------------------------- How to make Mashhad sweets:    • آموزش شیرینی مشهدی یا شیرینی مربایی به همر...   -------------------------------------------------------------------------------- How to make Qazvin Soghat Nab flag baklava:    • طرز تهیه باقلوای پرچمی،سوغات ناب قزوین به ...   -------------------------------------------------------------------------------- How to make Tabriz almond almond almond:    • طرز تهیه لوز بادام اصل تبریز به روش کارگاه...   ---------------------------------------------------------------- How to make Majlesi baklava:    • طرز تهیه باقلوا مجلسی ،آسون،فوری،کم شیرین ...   ---------------------------------------------------------------- How to make Shiraz rice cake:    • آموزش کلوچه مسقطی درجه یک شیراز (کلوچه برن...   ------------------------------------------------------ How to make pastry cream roll:    • طرز تهیه رولت خامه ای قنادی،ابتکارخودم،برا...   ------------------------------------------------ 🍴Ingredients🍴 Oil 44: 220 Gram Eggs: 2 Liquid oil: 50 grams Water: 200 grams Vanilla: One teaspoon Salt: One-quarter teaspoon Color or saffron First-class white pastry flour: 500 grams (Flour for layered pastries is better) ❌ Syrup ingredients: Lemon essence: 12 grams Bar syrup: 2 tablespoons Color or saffron Lemon juice: 2 tablespoons ❌❌ Friends, all these tutorials are the result of experience and skills that have been gained over many years of work in pastry workshops, which I am providing to you for free. After all, I request all cooking and pastry channels and pages to refrain from publishing these tutorials under the titles (sales, free training, etc.) in their names in other virtual spaces❌❌ I tried to give you complete and point-by-point explanations in the video. Again, if you have any questions, comment here. Maybe your question is also a question for friends. I will answer.🌺 ------------------------------------------------------------ Other social pages:   / eli.dey   ---------------------------------------------------------------------- Subscribe to me:    / elichef   ---------------------------------------------------------------------- As always, follow me with likes and comments, give me motivation and energy for new, practical and original workshop training🌺