竹串を使った玉ねぎのみじん切りの練習
一般的な玉ねぎのみじん切りは半分にした後の高さが高くなって包丁が動かしづらく、どちらかと言えば包丁技術が高い人向きだと思います。
Subtitles function The video has subtitles in several languages Turning on subtitles will show you the instructions and commentary Please enjoy the video with subtitles You can switch the subtitles from the three dots on the upper right of a smartphone screen On PC you can switch from the settings on the lower right subtitles menu Request for Translation ContributionI would be very grateful if you can translate titles recipes in the video description and also subtitles from English into your language Ingredients Ganache 12 pcs100g 55 60 chocolate80g whipping cream Cake pops 12 pcs150g sponge cake30g white chocolate15g whipping cream 300g pâte à glacer Dipping Chocolate Decoration30g white chocolate30g ruby chocolateNuts dried fruitsDipping Chocolate SUBSCRIBEAfter subscribing to my channel if you click the bell mark you can receive new video notifications I would be grateful if I could get thumbs up SNSWe post unpublished photos and videos on YouTube to the Instagram I also have a preview of the next new video so please do follow it FacebookTwitter BookEmojoie Cuisine Recipe Book In Japanese emojoiecuisineThank you for translating the video
一般的な玉ねぎのみじん切りは半分にした後の高さが高くなって包丁が動かしづらく、どちらかと言えば包丁技術が高い人向きだと思います。
今年も早かったですね〜! たくさんいい商品がありました^^ 迷ったものが多々ありましたが結局毎日メイクで 一番使ったものを紹介しています♪
米古一定是知道最後有得吃 才會從頭坐到尾 (๑´ڡ`๑)
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