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The second generation of the Mercedes-AMG GT Coupé is the new top model in the Mercedes-AMG range. It combines highly dynamic driving characteristics with increased suitability for everyday use. High-tech components such as the AMG ACTIVE RIDE CONTROL suspension with semi-active roll stabilisation, standard rear-axle steering and active aerodynamics sharpen the active driving profile. The sporty coupé is also taking its output to the road for the first time with the fully variable all-wheel drive AMG Performance 4MATIC+. Combined with the AMG 4.0-litre V8 biturbo engine, this results in a driving experience of the highest level. The exclusive AMG sports car architecture with an elaborate composite aluminium body structure allows the car to be configured as a 2+2 seater. For a sports car in this class, this means a very generous interior for passengers and plenty of space for their luggage. As the fifth independent model series after SLS, the first generation of the two-door GT, GT 4-door Coupé and SL, the new Mercedes-AMG GT Coupé once again demonstrates the high technological expertise of the Affalterbach development team.<br/>The vehicle will be available as an AMG GT 63 4MATIC+ Coupé with 430 kW (585 PS) of output in October 2023 and as an AMG GT 55 4MATIC+ Coupé with 350 kW (476 PS) of output in July 2024.
⏲ 3:1 👁 18.3M
eXpressWardrobe
⏲ 1 minute 45 seconds 👁 131.5K
Nedia Covers u0026 Vlogs
⏲ 2 minutes 6 seconds 👁 1.4K
The first Launceston Repair Café will take place this weekend to return broken items to working order. Video by Aaron Smith (18/4/24)
⏲ 2:19 👁 6.9M
Comfy Beds
⏲ 38 seconds 👁 1.2K
Grace In My Space
⏲ 25 minutes 20 seconds 👁 10.2K
■■■ ■■■ ■■■ 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.
⏲ 7:26 👁 160K
Wooden Street
⏲ 1 minute 18 seconds 👁 15K
eXpressWardrobe
⏲ 1 minute 13 seconds 👁 7.2K
■■■ ■■■ ■■■ 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/>---------------------------------------------
⏲ 9:4 👁 110K
Arvin Olano
⏲ 13 minutes 34 seconds 👁 1.7M
Fix it All
⏲ 6 minutes 5 seconds 👁 1.6M
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