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

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🍴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.🌺

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