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@mateusz.materynski: Czy Pirelli P-Zero to osiagi rodem z F1? 🏎️ #gti #pirelli #pzero #opona #opony #samochody #samochód #auta #motoryzacja #hothatch

Mateusz Materyński
Mateusz Materyński
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Region: PL
Saturday 03 August 2024 06:42:58 GMT
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jackjacek81
Jacek :
Mam Pirelli opony wielosezonowe polecam
2024-08-03 08:30:20
0
martwy_karateka
maly_rycerz :
miałem p zero w mustangu i Goodyear f1 a6 jest dużo lepsze, miałem michelin ps4 i są przereklamowane, jak ktoś ma sportowy wóz to opony to najważniejszy element w wozie. w mustangach różnice między1/2
2024-08-03 10:49:18
0
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SUGAR DONUTS FILLED WITH CHOCOLATE #chocolate #donuts #sugardonuts #sweet #tasty #Recipe #foryou #fyp #foryoupage DOUGH 190 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 30 g white caster sugar 16 g vanilla sugar (or vanilla extract) 35 g unsalted butter 1 egg (medium) 400 g flour (all-purpose) 4 g salt (⅔ teaspoon) FILLING 200 g chocolate spread COATING Granulated sugar Add the lukewarm milk, instant yeast, white caster sugar, and vanilla sugar to a large bowl. Mix well. Add the melted butter and beaten egg, and whisk until combined. Then, add the flour and salt. Mix and knead the dough for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot, or until it has doubled in size. Deflate the dough (I like to punch it) and divide it into 12 equal pieces, about 58 grams each. Shape each piece into a ball. Roll each ball of dough into a flat circle. Place the chocolate spread into a piping bag (or use a sandwich bag). Fill the dough with a small amount of chocolate spread and fold the dough over. Press the edges firmly with your fingers to seal the filling inside. Let the filled dough rise again for 30 minutes, or until they’ve doubled in size. Heat a layer of sunflower oil in a frying pan over medium heat (175°C). Fry the dough until golden brown on both sides. While they are still warm, roll them in granulated sugar.
SUGAR DONUTS FILLED WITH CHOCOLATE #chocolate #donuts #sugardonuts #sweet #tasty #Recipe #foryou #fyp #foryoupage DOUGH 190 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 30 g white caster sugar 16 g vanilla sugar (or vanilla extract) 35 g unsalted butter 1 egg (medium) 400 g flour (all-purpose) 4 g salt (⅔ teaspoon) FILLING 200 g chocolate spread COATING Granulated sugar Add the lukewarm milk, instant yeast, white caster sugar, and vanilla sugar to a large bowl. Mix well. Add the melted butter and beaten egg, and whisk until combined. Then, add the flour and salt. Mix and knead the dough for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot, or until it has doubled in size. Deflate the dough (I like to punch it) and divide it into 12 equal pieces, about 58 grams each. Shape each piece into a ball. Roll each ball of dough into a flat circle. Place the chocolate spread into a piping bag (or use a sandwich bag). Fill the dough with a small amount of chocolate spread and fold the dough over. Press the edges firmly with your fingers to seal the filling inside. Let the filled dough rise again for 30 minutes, or until they’ve doubled in size. Heat a layer of sunflower oil in a frying pan over medium heat (175°C). Fry the dough until golden brown on both sides. While they are still warm, roll them in granulated sugar.

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