_cinar-logo-history-feat-cookie-jar-dhx-wildbrain-233-preview-1.jpg "Cinar Logo History (feat. Cookie Jar DHX WildBrain) (#233) from decode entertainment cookie jar and dhx media logo 41 entertainment hasbro studios universal kids original Video Screenshot Preview 1"){kind=logo}
Gallery_cinar-logo-history-feat-cookie-jar-dhx-wildbrain-233-preview-3.jpg "Cinar Logo History (feat. Cookie Jar DHX WildBrain) (#233) from decode entertainment cookie jar and dhx media logo 41 entertainment hasbro studios universal kids original Video Screenshot Preview 3"){kind=logo}
Gallery_cinar-logo-history-feat-cookie-jar-dhx-wildbrain-233-preview-hqdefault.jpg "Cinar Logo History (feat. Cookie Jar DHX WildBrain) (#233) from decode entertainment cookie jar and dhx media logo 41 entertainment hasbro studios universal kids original Video Screenshot Preview hqdefault"){kind=logo}
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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.")
_decode-entertainment-hailfaxfilm-cookie-jar-dhx-media-logo.webp "Darius Johnson"){kind=logo}
_alex-plays-uttp-pulls-out-decodes-batteries.webp "🎃SpookyHater2022🎃")
_cat-jumps-into-small-jar-and-fits-himself-in-it.webp "This person caught their cat behaving hilariously around a glass jar. They watched the cat hop into the jar and fit himself inside it without much effort.<br/><br/>“The underlying music rights are not available for license. For use of the video with the track(s) contained therein, please contact the music publisher(s) or relevant rightsholder(s).”")
_like-company-jar-logo.webp "Alciakisu0026+#@"){kind=logo}
_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.")
_cookie-jar-entertainment-logo-history.webp "JontyMaster"){kind=logo}
_cinar-cookie-jar-logo-history-1985-2014.webp "Hootie Garm"){kind=logo}
_real-double-chocolate-macaron-recipe-asmr.jpg)
_decode-entertainment-hailfaxfilm-cookie-jar-dhx-media-logo.jpg){kind=logo}
_alex-plays-uttp-pulls-out-decodes-batteries.jpg)
_cat-jumps-into-small-jar-and-fits-himself-in-it.jpg)
_like-company-jar-logo.jpg){kind=logo}
_spring-making-daisy-macarons-cookie-asmr.jpg)
_cookie-jar-entertainment-logo-history.jpg){kind=logo}
_cinar-cookie-jar-logo-history-1985-2014.jpg){kind=logo}
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