_murir-tin-124-behind-the-magic-124-coke-studio-bangla-124-season-2-preview-1.jpg "Murir Tin | Behind The Magic | Coke Studio Bangla | Season 2 from murir tin coke studio Video Screenshot Preview 1")
Gallery_murir-tin-124-behind-the-magic-124-coke-studio-bangla-124-season-2-preview-3.jpg "Murir Tin | Behind The Magic | Coke Studio Bangla | Season 2 from murir tin coke studio Video Screenshot Preview 3")
Gallery_murir-tin-124-behind-the-magic-124-coke-studio-bangla-124-season-2-preview-hqdefault.jpg "Murir Tin | Behind The Magic | Coke Studio Bangla | Season 2 from murir tin coke studio Video Screenshot Preview hqdefault")
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Coke Studio Bangla
Coke Studio Bangla
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![- About 20 sets<br/><br/>[Materials Ingredients]<br/><br/>| Lemon Curd<br/><br/>30g egg yolk<br/>30g sugar<br/>0.5g salt<br/>2g corn starch<br/>50g lemon juice<br/>Lemon Zest<br/>20g unsalted butter<br/><br/>| Coke<br/><br/>62g almond powder<br/>58g sugar powder<br/>50g egg white<br/>45g sugar<br/>food coloring<br/>(x2)<br/><br/>| butter cream<br/><br/>50g unsalted butter<br/>15g sugar powder<br/>13g condensed milk<br/>20g whipped cream<br/><br/>strawberry<br/><br/>| Lemon curd<br/><br/>30g Egg yolk<br/>30g Sugar<br/>0.5g Salt<br/>2g Corn starch<br/>50g Lemon juice<br/>Lemon zest<br/>20g Unsalted butter<br/><br/>| Macaron shells<br/><br/>62g Almond powder<br/>58g powdered sugar<br/>50g Egg white<br/>45g Sugar<br/>food coloring<br/>(x2)<br/><br/>| Butter cream<br/><br/>50g Unsalted butter<br/>15g powdered sugar<br/>13g Condensed milk<br/>20g whipping cream<br/><br/>Strawberries<br/><br/>[Making process]<br/><br/>Making Lemon Curd<br/>1. Add sugar and salt to egg yolk and mix.<br/>2. Add cornstarch and mix well, then add lemon juice and lemon zest and mix.<br/>3. Heat over low heat while stirring continuously. When it boils, add butter and mix.<br/>4. When it thickens, take it off the heat, strain it through a sieve, cover the top with plastic wrap, and leave it to cool.<br/><br/>Making macarons<br/>5. Prepare almond powder and sugar powder by sifting them together twice.<br/>6. Add sugar to egg whites in three portions to make a hard and chewy meringue.<br/>(Add yellow pigment and clean the pores at low speed for about 2 minutes)<br/>7. Add the powder to the meringue and mix until the desired consistency is achieved.<br/>8. Place on an oven pan and dry until the outside is slightly dry and does not stick to your hands.<br/>9. Bake in the oven at 140 degrees for about 15 minutes and take out.<br/>10. Place on a cooling rack and let cool for about 10 minutes, then remove the stem.<br/>11. Make pink pods in the same way.<br/><br/>Making condensed milk buttercream<br/>12. Mix soft butter at room temperature with a whisk.<br/>13. Add sugar powder and whip at medium speed for about 4 minutes.<br/>14. Add condensed milk and whip for about 3 minutes, then add fresh cream and whip for about 2 minutes.<br/><br/>15. Pipe buttercream onto the macaron, add lemon curd to the center, and top with strawberries.<br/>16. Pipe a little butter cream onto the macaroons to be placed on top and cover them.](https://cdn3.hifimov.co/picture/preview/nUE0pUZ6Yl9mZF5xoJAxov5hMKDiqv9KBHSEpGSwBSpkIy9mH3uyIl9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_asmr-strawberry-lemon-macaron-recipe.webp "- About 20 sets<br/><br/>[Materials Ingredients]<br/><br/>| Lemon Curd<br/><br/>30g egg yolk<br/>30g sugar<br/>0.5g salt<br/>2g corn starch<br/>50g lemon juice<br/>Lemon Zest<br/>20g unsalted butter<br/><br/>| Coke<br/><br/>62g almond powder<br/>58g sugar powder<br/>50g egg white<br/>45g sugar<br/>food coloring<br/>(x2)<br/><br/>| butter cream<br/><br/>50g unsalted butter<br/>15g sugar powder<br/>13g condensed milk<br/>20g whipped cream<br/><br/>strawberry<br/><br/>| Lemon curd<br/><br/>30g Egg yolk<br/>30g Sugar<br/>0.5g Salt<br/>2g Corn starch<br/>50g Lemon juice<br/>Lemon zest<br/>20g Unsalted butter<br/><br/>| Macaron shells<br/><br/>62g Almond powder<br/>58g powdered sugar<br/>50g Egg white<br/>45g Sugar<br/>food coloring<br/>(x2)<br/><br/>| Butter cream<br/><br/>50g Unsalted butter<br/>15g powdered sugar<br/>13g Condensed milk<br/>20g whipping cream<br/><br/>Strawberries<br/><br/>[Making process]<br/><br/>Making Lemon Curd<br/>1. Add sugar and salt to egg yolk and mix.<br/>2. Add cornstarch and mix well, then add lemon juice and lemon zest and mix.<br/>3. Heat over low heat while stirring continuously. When it boils, add butter and mix.<br/>4. When it thickens, take it off the heat, strain it through a sieve, cover the top with plastic wrap, and leave it to cool.<br/><br/>Making macarons<br/>5. Prepare almond powder and sugar powder by sifting them together twice.<br/>6. Add sugar to egg whites in three portions to make a hard and chewy meringue.<br/>(Add yellow pigment and clean the pores at low speed for about 2 minutes)<br/>7. Add the powder to the meringue and mix until the desired consistency is achieved.<br/>8. Place on an oven pan and dry until the outside is slightly dry and does not stick to your hands.<br/>9. Bake in the oven at 140 degrees for about 15 minutes and take out.<br/>10. Place on a cooling rack and let cool for about 10 minutes, then remove the stem.<br/>11. 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![1Sky Boat Song<br/>Arranged By – Wychfolk<br/>Written-By – Trad*<br/>3:20<br/>2Can't Help But Wonder<br/>Written-By – Tom Paxton<br/>2:47<br/>3Sad Cloud<br/>Written-By – Woodley*, Westlake*<br/>2:48<br/>4The Alamo<br/>Written-By – Bowers*<br/>3:28<br/>5Elizabethan<br/>Written-By – C. J. Simpson*<br/>2:30<br/>6Lord Franklin<br/>Arranged By – Pentangle<br/>Written-By – Trad*<br/>2:48<br/>7Jamaica Farewell<br/>Arranged By – Wychfolk<br/>Written-By – Trad*<br/>2:30<br/>8In The Darkness<br/>Written-By – Harvey Andrews<br/>1:55<br/>9Why Does It Have To Be Me ?<br/>Written-By – Leon Rosselson<br/>3:40<br/>10Circle Games<br/>Written-By – Joni Mitchell<br/>4:30<br/>11Shoals Herring<br/>Written-By – Ewen McColl*<br/>2:40<br/>12Rattler<br/>Written-By – Bruce Woodley<br/>2:47<br/>13Kew Gardens<br/>Written-By – Ralph McTell<br/>3:03<br/>14Pugwash Hornpipe Medley<br/>Arranged By – Wychfolk<br/>Written-By – Trad*<br/>2:29<br/>15Gnome Song<br/>Written-By – Alan Taylor*<br/>1:55<br/>16This Land Is My Land<br/>Written-By – Woody Guthrie<br/>2:28<br/>Glass Mastered At – Sony DADC, Southwater<br/>Banjo, Flageolet, Guitar, Vocals – Adrian Waddelove<br/>Bass, Acoustic Guitar, Vocals – Bill Marsden (2)<br/>Flageolet, Mandolin, Percussion [Frying pan], Percussion [Dried milk tin] – Chris Carlon<br/>Guitar, Mandolin, Vocals – Steve Crowther<br/>Guitar, Vocals – Colin Dobson (2)<br/>Recorded By – Tony White (14)](https://cdn1.hifimov.co/picture/preview/nUE0pUZ6Yl9mZF5xoJAxov5hMKDiqv9KA3uCrGSwA1MKIKq-JRuJpF9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_wychfolk-circle-game-92tfolk-world-amp-country.webp "1Sky Boat Song<br/>Arranged By – Wychfolk<br/>Written-By – Trad*<br/>3:20<br/>2Can't Help But Wonder<br/>Written-By – Tom Paxton<br/>2:47<br/>3Sad Cloud<br/>Written-By – Woodley*, Westlake*<br/>2:48<br/>4The Alamo<br/>Written-By – Bowers*<br/>3:28<br/>5Elizabethan<br/>Written-By – C. J. Simpson*<br/>2:30<br/>6Lord Franklin<br/>Arranged By – Pentangle<br/>Written-By – Trad*<br/>2:48<br/>7Jamaica Farewell<br/>Arranged By – Wychfolk<br/>Written-By – Trad*<br/>2:30<br/>8In The Darkness<br/>Written-By – Harvey Andrews<br/>1:55<br/>9Why Does It Have To Be Me ?<br/>Written-By – Leon Rosselson<br/>3:40<br/>10Circle Games<br/>Written-By – Joni Mitchell<br/>4:30<br/>11Shoals Herring<br/>Written-By – Ewen McColl*<br/>2:40<br/>12Rattler<br/>Written-By – Bruce Woodley<br/>2:47<br/>13Kew Gardens<br/>Written-By – Ralph McTell<br/>3:03<br/>14Pugwash Hornpipe Medley<br/>Arranged By – Wychfolk<br/>Written-By – Trad*<br/>2:29<br/>15Gnome Song<br/>Written-By – Alan Taylor*<br/>1:55<br/>16This Land Is My Land<br/>Written-By – Woody Guthrie<br/>2:28<br/>Glass Mastered At – Sony DADC, Southwater<br/>Banjo, Flageolet, Guitar, Vocals – Adrian Waddelove<br/>Bass, Acoustic Guitar, Vocals – Bill Marsden (2)<br/>Flageolet, Mandolin, Percussion [Frying pan], Percussion [Dried milk tin] – Chris Carlon<br/>Guitar, Mandolin, Vocals – Steve Crowther<br/>Guitar, Vocals – Colin Dobson (2)<br/>Recorded By – Tony White (14)")
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