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@hes_a_nerd: eggs packa to paduro num

He's a nerd 📈
He's a nerd 📈
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Wednesday 04 May 2022 01:26:25 GMT
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hes_a_nerd
He's a nerd 📈 :
like and follow if you're not racist
2022-05-04 02:40:03
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#quotes #foryoupage #fypシ゚
#quotes #foryoupage #fypシ゚
Summer beach hat 💕💕 #Loewe#Beach hat#luxury #OOTD #fashion #ootdfashion #Summer#beautiful#fashionable#Shatan fashion
Summer beach hat 💕💕 #Loewe#Beach hat#luxury #OOTD #fashion #ootdfashion #Summer#beautiful#fashionable#Shatan fashion
Hand made croissants with recipe 🥐 😉 Ingredients 📝 - 605 grams flour roughly 12% protein (I used 50/50 14% and 11% flour. - 66 grams sugar - 2 tsp yeast - 1 tbsp salt - 125g milk - 220g water - 60g butter for dough - 340g butter for lamination - 30g flour for lamination butter. - Egg yolk for egg wash - Splash of milk for egg wash Mix dough preferably in mixer until a windowpane forms. Does not have to be full windowpane. Put immediately into freezer for 20 minutes and then fridge overnight. Let butter soften and mix with the lamination flour until fully incorporated. This adds more flexibility to the butter. Roll butter into 20x20cm square with parchment paper or plastic bag with similar size. And put into fridge. Next day take out the butter block, wait until it softens slightly (10 minutes) and beat until pliable with a rolling pin (5 minutes roughly) Roll out dough to a bit more than 40cm and 20cm wide. Put the butter block on top and encase it. Roll out until roughly 5mm. Do a book fold or 4 fold. Flatten slightly to about 2ish centimeter. Freeze on both sides for 4 minutes. Put into fridge for 20-25 minutes. Wait until dough is 15c on the surface and roll out again this time doing a letter or a triple fold. Freeze as last time. For the last roll out, get the dough to 36 centimeters on one side and cut into 4x 9cm slabs. Put in freezer with plastic wrap for about 10-15 minutes. Roll each slab out until around 4mm in thickness (freeze the dough if it gets too warm. It should feel very firm. Cut diagonally and form into croissants. Put into oven at around 28c (not too warm) with high humidity from for example very hot water in a pan put into the bottom of the oven. Proof until wiggly and visibly bigger around 2 1/2 hours. Mix egg wash, brush thé croissants gently with it à bake at 170c with fan until dark golden brown. And most importantly enjoy your fresh croissants! 🥐 #baking #croissant #satisfyingfood #homebaker #baker
Hand made croissants with recipe 🥐 😉 Ingredients 📝 - 605 grams flour roughly 12% protein (I used 50/50 14% and 11% flour. - 66 grams sugar - 2 tsp yeast - 1 tbsp salt - 125g milk - 220g water - 60g butter for dough - 340g butter for lamination - 30g flour for lamination butter. - Egg yolk for egg wash - Splash of milk for egg wash Mix dough preferably in mixer until a windowpane forms. Does not have to be full windowpane. Put immediately into freezer for 20 minutes and then fridge overnight. Let butter soften and mix with the lamination flour until fully incorporated. This adds more flexibility to the butter. Roll butter into 20x20cm square with parchment paper or plastic bag with similar size. And put into fridge. Next day take out the butter block, wait until it softens slightly (10 minutes) and beat until pliable with a rolling pin (5 minutes roughly) Roll out dough to a bit more than 40cm and 20cm wide. Put the butter block on top and encase it. Roll out until roughly 5mm. Do a book fold or 4 fold. Flatten slightly to about 2ish centimeter. Freeze on both sides for 4 minutes. Put into fridge for 20-25 minutes. Wait until dough is 15c on the surface and roll out again this time doing a letter or a triple fold. Freeze as last time. For the last roll out, get the dough to 36 centimeters on one side and cut into 4x 9cm slabs. Put in freezer with plastic wrap for about 10-15 minutes. Roll each slab out until around 4mm in thickness (freeze the dough if it gets too warm. It should feel very firm. Cut diagonally and form into croissants. Put into oven at around 28c (not too warm) with high humidity from for example very hot water in a pan put into the bottom of the oven. Proof until wiggly and visibly bigger around 2 1/2 hours. Mix egg wash, brush thé croissants gently with it à bake at 170c with fan until dark golden brown. And most importantly enjoy your fresh croissants! 🥐 #baking #croissant #satisfyingfood #homebaker #baker
#Meme #MemeCut #CapCut @Fartrend
#Meme #MemeCut #CapCut @Fartrend


Hoping that 2026 will be better 🥹 #2026 #visionboard #manifest #newera #newyear
Hoping that 2026 will be better 🥹 #2026 #visionboard #manifest #newera #newyear

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