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@xuong_tranh_viet: Bộ tranh tứ quý 4 bức cực đẹp và sắc nét nha cả nhà ơi. Anh chị vào giỏ hàng đặt cho em nhé #tranhtrangguong #tranhtuquydep #tranhtuquy #tranhtrangtri

Xuởng Tranh Việt
Xuởng Tranh Việt
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Region: VN
Sunday 11 June 2023 11:27:05 GMT
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Comments

user3931360035743
Cường Định Văn :
Bao nhiều tiền 1 bộ lhsdt0458637634
2025-01-23 11:57:11
0
user1wzr35farm
xưởng lài :
tranh tráng gương hay tranh gì ạ
2024-02-27 17:22:54
0
hongnguyen5998
Hồng ngân :
Cho mình hỏi tranh bằng thieu hay trắng gương ha
2024-03-14 22:53:35
0
user69659672
Le Huong :
xin giá ạ
2024-01-31 05:59:48
0
user1wzr35farm
xưởng lài :
xin giá
2024-02-27 17:26:43
1
hongnguyen5998
Hồng ngân :
Cho hỏi khổ lớn hơn ko sop
2024-03-11 15:36:47
1
vuvanvinh91
Vũ Văn Vịnh :
xin giá bộ tứ quý
2024-07-14 12:13:46
0
8888thoc
Mẹ cu thóc 💓💓김영희🐉🌵 :
Cho xin gia ak
2023-12-09 05:50:38
0
31806951609
31806951609 :
ở ngoài có sắc nét như hình ko ạ
2023-12-14 02:46:59
1
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Sfogliatella Napoletana | A True Neapolitan Icon 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! The Sfogliatella Napoletana is one of the most loved pastries from Naples — flaky, buttery layers that shatter with each bite, revealing a creamy semolina and ricotta filling scented with citrus. It’s the kind of pastry that defines Neapolitan mornings — best enjoyed with a strong espresso and a sweet memory of home. Makes 13–16 pastries For the dough: • 500g flour (00) • 200ml water • 8g salt • 150g butter (approx.) For the filling: • 400ml water • 150g semolina (not flour) • 400g ricotta • 8g salt • Candied fruits (optional) • Icing sugar to finish Instructions: In a bowl, mix water, salt, and flour for about 10 minutes until smooth. Transfer to the bench and compact by hand. Pass through a pasta machine 3–4 times on the widest setting to compact the dough. Cover with plastic wrap and let rest for 1 hour. Meanwhile, make the filling: bring water and salt to a boil, then whisk in semolina until thick. Transfer to a bowl, cool completely, then add ricotta and sugar. Mix until creamy and smooth. After the dough has rested, roll it again through the pasta machine from widest to thinnest setting. Wrap around a rolling pin, brushing butter between layers as you roll. Press gently to compact, then slice into 1–2 cm thick rounds. Flatten each piece into the classic shell shape, fill to the top with ricotta cream, and bake at 200°C for 20–25 minutes, until golden and crisp. Dust with icing sugar and enjoy the authentic taste of Naples! Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #sfogliatella #neapolitanfood #italianpastry #fyp
Sfogliatella Napoletana | A True Neapolitan Icon 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! The Sfogliatella Napoletana is one of the most loved pastries from Naples — flaky, buttery layers that shatter with each bite, revealing a creamy semolina and ricotta filling scented with citrus. It’s the kind of pastry that defines Neapolitan mornings — best enjoyed with a strong espresso and a sweet memory of home. Makes 13–16 pastries For the dough: • 500g flour (00) • 200ml water • 8g salt • 150g butter (approx.) For the filling: • 400ml water • 150g semolina (not flour) • 400g ricotta • 8g salt • Candied fruits (optional) • Icing sugar to finish Instructions: In a bowl, mix water, salt, and flour for about 10 minutes until smooth. Transfer to the bench and compact by hand. Pass through a pasta machine 3–4 times on the widest setting to compact the dough. Cover with plastic wrap and let rest for 1 hour. Meanwhile, make the filling: bring water and salt to a boil, then whisk in semolina until thick. Transfer to a bowl, cool completely, then add ricotta and sugar. Mix until creamy and smooth. After the dough has rested, roll it again through the pasta machine from widest to thinnest setting. Wrap around a rolling pin, brushing butter between layers as you roll. Press gently to compact, then slice into 1–2 cm thick rounds. Flatten each piece into the classic shell shape, fill to the top with ricotta cream, and bake at 200°C for 20–25 minutes, until golden and crisp. Dust with icing sugar and enjoy the authentic taste of Naples! Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #sfogliatella #neapolitanfood #italianpastry #fyp
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