derapchu = 🏇 anyways heres my chicken wings recipe: ingredients: chicken wings hot sauce vietnamese fish sauce msg sugar water garlic powder Step 1: remove that smell of chicken wings by coating them with garlic powder Step 2: prepare the sauce: 2 tbps hot sauce 1 teaspoon msg 2 teaspoon vietnamese fish sauce 100ml water Step 3: fry the chicken wings with a bit of oil or tallow idk midway cooking, add the sauce from step 2 on to the pan directly Step 4: put the chicken on a bowl (i recommend this its quite saucy) and enjoy
Here is a beautiful macaron recipe, Ingredients & Tools100 g Aged egg whites (room temperature)100 g Granulated sugar (or superfine/caster sugar)100 g Almond flour (blanched and super-fine)100 g Powdered sugar (confectioners' sugar)(frac{1}{4} text{ tsp}) Cream of tartarTools: Digital kitchen scale, food processor, stand mixer or electric whisk, piping bag with a round tip, silicone baking mats or parchment paper.Step-by-Step Instructions1. Prep the Dry IngredientsPulse the almond flour and powdered sugar together in a food processor for 10-15 seconds to create an ultra-fine texture. Sift the mixture through a fine-mesh sieve into a bowl at least twice to remove any large, lumpy pieces. Discard anything left in the sieve.2. Whip the MeringuePlace the aged egg whites in a clean, dry, grease-free bowl. Beat on medium-low until frothy, then add the cream of tartar. Slowly sprinkle in the granulated sugar, about a tablespoon at a time. Whisk until you achieve stiff peaks that point straight up like a needle. If using gel food coloring, add it during the last minute of whipping.3. Macaronage (Folding the Batter)Add about a third of your dry mixture into the meringue and gently fold with a rubber spatula. Fold in the remaining dry ingredients. To deflate properly, smear the batter against the side of the bowl, fold it in half, and repeat. The batter is done when it drops off your spatula in slow, continuous ribbons that melt back into themselves (forming a "figure 8") after about 10–15 seconds.4. Pipe & Release Air BubblesTransfer the batter into your piping bag. Pipe 1.5-inch rounds onto prepared baking sheets or silicone mats, keeping the bag completely vertical. Firmly rap or bang the baking sheet against the counter 4 to 5 times to release any trapped air bubbles.5. Form a Skin & BakeLet the piped rounds sit at room temperature for 20 to 45 minutes. Test them by gently touching the surface: they should feel completely dry and not sticky or tacky. Preheat your oven to 150°C (approx. 300°F). Bake for 15–16 minutes.6. Cool & FillLet the shells cool entirely on the baking pan before attempting to peel them off. Once cool, pair similarly sized shells and sandwich them with your desired filling (e.g., ganache, jam, or buttercream).
Ingredients & Tools100 g Aged egg whites (room temperature)100 g Granulated sugar (or superfine/caster sugar)100 g Almond flour (blanched and super-fine)100 g Powdered sugar (confectioners' sugar)(frac{1}{4} text{ tsp}) Cream of tartarTools: Digital kitchen scale, food processor, stand mixer or electric whisk, piping bag with a round tip, silicone baking mats or parchment paper.Step-by-Step Instructions1. Prep the Dry IngredientsPulse the almond flour and powdered sugar together in a food processor for 10-15 seconds to create an ultra-fine texture. Sift the mixture through a fine-mesh sieve into a bowl at least twice to remove any large, lumpy pieces. Discard anything left in the sieve.2. Whip the MeringuePlace the aged egg whites in a clean, dry, grease-free bowl. Beat on medium-low until frothy, then add the cream of tartar. Slowly sprinkle in the granulated sugar, about a tablespoon at a time. Whisk until you achieve stiff peaks that point straight up like a needle. If using gel food coloring, add it during the last minute of whipping.3. Macaronage (Folding the Batter)Add about a third of your dry mixture into the meringue and gently fold with a rubber spatula. Fold in the remaining dry ingredients. To deflate properly, smear the batter against the side of the bowl, fold it in half, and repeat. The batter is done when it drops off your spatula in slow, continuous ribbons that melt back into themselves (forming a "figure 8") after about 10–15 seconds.4. Pipe & Release Air BubblesTransfer the batter into your piping bag. Pipe 1.5-inch rounds onto prepared baking sheets or silicone mats, keeping the bag completely vertical. Firmly rap or bang the baking sheet against the counter 4 to 5 times to release any trapped air bubbles.5. Form a Skin & BakeLet the piped rounds sit at room temperature for 20 to 45 minutes. Test them by gently touching the surface: they should feel completely dry and not sticky or tacky. Preheat your oven to 150°C (approx. 300°F). Bake for 15–16 minutes.6. Cool & FillLet the shells cool entirely on the baking pan before attempting to peel them off. Once cool, pair similarly sized shells and sandwich them with your desired filling (e.g., ganache, jam, or buttercream).
36 Comments
Jesus loves you and died for you so that we could get into heaven
🎉
You look handsome bro
Why is derachu a horsee LOLOOO HAHA
GAUNTLET!? HOLY GD REFERENCEEEEEEEE
Somebody get PrinceZam to replace Oli 😨
I just now noticed I have the same cape as you (well, the pancake cape)
It is just me or the whole comment just commenting on one comment
You should've went on derapchu then made it like your holding a carrot fishing rod and then he moves
derapchu = 🏇
anyways heres my chicken wings recipe:
ingredients:
chicken wings
hot sauce
vietnamese fish sauce
msg
sugar
water
garlic powder
Step 1: remove that smell of chicken wings by coating them with garlic powder
Step 2: prepare the sauce:
2 tbps hot sauce
1 teaspoon msg
2 teaspoon vietnamese fish sauce
100ml water
Step 3: fry the chicken wings with a bit of oil or tallow idk
midway cooking, add the sauce from step 2 on to the pan directly
Step 4: put the chicken on a bowl (i recommend this its quite saucy) and enjoy
Just epic
Here is a beautiful macaron recipe, Ingredients & Tools100 g Aged egg whites (room temperature)100 g Granulated sugar (or superfine/caster sugar)100 g Almond flour (blanched and super-fine)100 g Powdered sugar (confectioners' sugar)(frac{1}{4} text{ tsp}) Cream of tartarTools: Digital kitchen scale, food processor, stand mixer or electric whisk, piping bag with a round tip, silicone baking mats or parchment paper.Step-by-Step Instructions1. Prep the Dry IngredientsPulse the almond flour and powdered sugar together in a food processor for 10-15 seconds to create an ultra-fine texture. Sift the mixture through a fine-mesh sieve into a bowl at least twice to remove any large, lumpy pieces. Discard anything left in the sieve.2. Whip the MeringuePlace the aged egg whites in a clean, dry, grease-free bowl. Beat on medium-low until frothy, then add the cream of tartar. Slowly sprinkle in the granulated sugar, about a tablespoon at a time. Whisk until you achieve stiff peaks that point straight up like a needle. If using gel food coloring, add it during the last minute of whipping.3. Macaronage (Folding the Batter)Add about a third of your dry mixture into the meringue and gently fold with a rubber spatula. Fold in the remaining dry ingredients. To deflate properly, smear the batter against the side of the bowl, fold it in half, and repeat. The batter is done when it drops off your spatula in slow, continuous ribbons that melt back into themselves (forming a "figure 8") after about 10–15 seconds.4. Pipe & Release Air BubblesTransfer the batter into your piping bag. Pipe 1.5-inch rounds onto prepared baking sheets or silicone mats, keeping the bag completely vertical. Firmly rap or bang the baking sheet against the counter 4 to 5 times to release any trapped air bubbles.5. Form a Skin & BakeLet the piped rounds sit at room temperature for 20 to 45 minutes. Test them by gently touching the surface: they should feel completely dry and not sticky or tacky. Preheat your oven to 150°C (approx. 300°F). Bake for 15–16 minutes.6. Cool & FillLet the shells cool entirely on the baking pan before attempting to peel them off. Once cool, pair similarly sized shells and sandwich them with your desired filling (e.g., ganache, jam, or buttercream).
Ingredients & Tools100 g Aged egg whites (room temperature)100 g Granulated sugar (or superfine/caster sugar)100 g Almond flour (blanched and super-fine)100 g Powdered sugar (confectioners' sugar)(frac{1}{4} text{ tsp}) Cream of tartarTools: Digital kitchen scale, food processor, stand mixer or electric whisk, piping bag with a round tip, silicone baking mats or parchment paper.Step-by-Step Instructions1. Prep the Dry IngredientsPulse the almond flour and powdered sugar together in a food processor for 10-15 seconds to create an ultra-fine texture. Sift the mixture through a fine-mesh sieve into a bowl at least twice to remove any large, lumpy pieces. Discard anything left in the sieve.2. Whip the MeringuePlace the aged egg whites in a clean, dry, grease-free bowl. Beat on medium-low until frothy, then add the cream of tartar. Slowly sprinkle in the granulated sugar, about a tablespoon at a time. Whisk until you achieve stiff peaks that point straight up like a needle. If using gel food coloring, add it during the last minute of whipping.3. Macaronage (Folding the Batter)Add about a third of your dry mixture into the meringue and gently fold with a rubber spatula. Fold in the remaining dry ingredients. To deflate properly, smear the batter against the side of the bowl, fold it in half, and repeat. The batter is done when it drops off your spatula in slow, continuous ribbons that melt back into themselves (forming a "figure 8") after about 10–15 seconds.4. Pipe & Release Air BubblesTransfer the batter into your piping bag. Pipe 1.5-inch rounds onto prepared baking sheets or silicone mats, keeping the bag completely vertical. Firmly rap or bang the baking sheet against the counter 4 to 5 times to release any trapped air bubbles.5. Form a Skin & BakeLet the piped rounds sit at room temperature for 20 to 45 minutes. Test them by gently touching the surface: they should feel completely dry and not sticky or tacky. Preheat your oven to 150°C (approx. 300°F). Bake for 15–16 minutes.6. Cool & FillLet the shells cool entirely on the baking pan before attempting to peel them off. Once cool, pair similarly sized shells and sandwich them with your desired filling (e.g., ganache, jam, or buttercream).
Ill name my Pig derapchu as i saddle and ride a Pig
Highrapchu
next time you ride deraptue be cerefull because i think is gay
"Derapchu is the horse I'm riding"
Twin is bro ok 💔
I wanna do that!
Is it frozen after the first few seconds for anyone else?
i would still be embarrased
BRO WHY DO YOU LOOK LIKE JOE KEERY (Steve from stranger things)
"and everyone clapped"
"Woah, this dudes riding him. I didn't even know that could that!"
Poor derapchu💔🥀
U look like Will from stranger things
Where is the OG video?
Ngl you handsome gng
"whoa he's riding him! I didn't even know you can do that!?" 😭
what happened to highkeyhateme
Thank you for the face review
you know what else is massive?
The low taper fade meme!
ah man, sorry to have missed this live!
Why are Minecraft youtubers doing acting training
Wow, no wonder your parents disowned you
Highkey who is crafter cape winner? Where I can see them?
Hey I'm the horse!!!