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Get ready for a hilarious glimpse into the beloved CBS comedy series Bob Hearts Abishola Season 5 Episode 11, crafted by the renowned Chuck Lorre. Meet the talented ensemble including Billy Gardell, Folake Olowofoveku, Christine Ebersole, Matt Jones, Maribeth Monroe, Shola Adewusi and more. Don't miss out on the laughs and heartwarming moments as you dive into the antics and adventures of Bob, Abishola, and the rest of the vibrant characters. Catch all the action by streaming Bob Hearts Abishola Season 5 now on Paramount+!<br/><br/>Bob Hearts Abishola Cast:<br/><br/>Billy Gardell, Folake Olowofoveku, Christine Ebersole, Matt Jones, Maribeth Monroe, Shola Adewusi, Barry Shabaka Henley, Travis Wolfe Jr., Vernee Watson, Gina Yashere, Bayo Akinfemi and Anthony Okungbowa<br/><br/>Stream Bob Hearts Abishola Season 5 now on Paramount+!
Wild Tales Revealed on the Next Episode of Bob Hearts Abishola
⏲ 1:4 👁 645K
The Great British Bake Off
Mo Gilligan bakes his trainers! | The Great Stand Up To Cancer Bake Off
⏲ 4 minutes 11 seconds 👁 37.1K
The Great British Bake Off
Louis Theroux jiggle jiggles in the Bake Off Tent | The Great Stand Up To Cancer Bake Off
⏲ 4 minutes 8 seconds 👁 132K
Aina Asif | Chef Urooj | Kitchen Chemistry S3 | Recipe: No Bake Easy Set Lemon And Strawberry Cheesecake | ARY Digital YouTube & ARY ZAP!<br/><br/>Aina Asif takes on the ultimate challenge in Kitchen Chemistry Season 3, with Chef Urooj<br/><br/>Recipe: No Bake Easy Set Lemon And Strawberry Cheesecake<br/><br/>Manager Production<br/>Syed Zafaryab Hussain<br/><br/>Director<br/>Jahanzaib Ali <br/><br/>Associate Director<br/>Muhammad Shahbaz<br/><br/>Production Team<br/>Fatima Khan<br/>Nasir Ali<br/>Muhammad Humair Noor<br/>Sameer ul Hassan<br/><br/>Marketing & Sales Team<br/>Saad Shah<br/>M.Arif Raeed<br/><br/>Concept & Created by<br/>Daniyal ur Rehman<br/><br/>Digital Media Team:<br/>Zeeshan Khan<br/>Aamir Bangash <br/>Omer Nadeem<br/><br/>Edit & Post <br/>Faisal Baig<br/><br/>Ghraphics<br/>ARY Creative Department<br/><br/>D.O.P<br/>Wajid Hussain Najmi<br/><br/>Cameramen<br/>Shakeel Noor<br/>Talib Hussain Najmi<br/>M.Imran<br/>Junaid Mairaj<br/><br/>Audio Engineer<br/>Masood Khan<br/>Syed Jawad Ali<br/><br/>HOD Set Design Department<br/>Jawad Shamsi<br/><br/>C.C.U Engineer<br/>Zohaib<br/><br/>Senior Art Director<br/>Parveez Ahmed<br/><br/>#ainaasif #kitchenchemistry #KitchenChemistryS3 #Chefurooj #cooking #ARYDigital
Aina Asif vs Chef Urooj | Kitchen Chemistry S3 - EP 6 | ARY Digital
⏲ 16:39 👁 240K
The Great British Bake Off
Mary Berry can't quite finish Zoë Sugg's sponge! | The Great Comic Relief Bake Off
⏲ 4 minutes 5 seconds 👁 571.1K
Firstpost
Israel's Attack on Iran Triggers Fears of Wider War | Vantage with Palki Sharma
⏲ 52 minutes 15 seconds 👁 41.7K
Celebrity baker and TV presenter Paul Hollywood has said the Prince and Princess of Wales would be \
Paul Hollywood reveals which royals he’d welcome to Bake Off
⏲ 1:2 👁 720K
The Great British Bake Off
Geri Horner gives Mary and Paul what they really, really want | The Great Sport Relief Bake Off
⏲ 3 minutes 58 seconds 👁 209.2K
The Great British Bake Off
Will Young's tomato soup cupcakes 👀 | The Great Sport Relief Bake Off
⏲ 4 minutes 11 seconds 👁 82.9K
■■■ ■■■ ■■■ 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/>---------------------------------------------
Real Double Chocolate Macaron Recipe ASMR
⏲ 9:4 👁 110K
Petite Patisserie is the new Patisserie by Leyre Pedrazuela Otero and it is set to open this Saturday between 9 - 10 AM.<br/>Leyre has featured in Bake Off The Professionals and was previously the Executive Pastry Chef at the 5-star Shangri-La hotel in London<br/>The stylish patisserie is to open on The Borough in the Town centre and the staff has been teasing their pastries and cakes such as Salted caramel & mascarpone Choux buns and many more that will be available.<br/>The mayor of Farnham CLLR Earwaker will be doing a big opening on Sunday around 11 am for the new high-end patisserie.<br/>In an Instagram post, they said : “It’s the final countdown… We are so excited to say that we will be opening this Saturday!! “After years of dreaming, months of planning and weeks of hard work, we are finally ready to open the doors to our beautiful new home in Farnham.
Latte Art at Petite Patisserie Farnham
⏲ 0:14 👁 110K
■■■ ■■■ ■■■ 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.
Spring, Making Daisy Macarons, Cookie ASMR
⏲ 9:20 👁 60K
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