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@rafaelemarina417: Casal que ora junto, cresce junto 🙏🏻🤍 #caminhoneiro #chofer #cristal ##fy #fyyyyyyyyyyyyyyyy

Rafaele Marina417
Rafaele Marina417
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Region: BR
Sunday 29 September 2024 20:22:56 GMT
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emerson.santos7277
Emerson Santos :
@Ketlen Oliveira tenho fé 🙏🙏🙏
2025-06-19 02:57:30
2
roserosinha54
roserosinha54 :
🥰
2025-08-10 14:25:51
1
lisete723
loira :
🙏
2025-09-04 14:06:38
0
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Demo Sahla CS Depkolektor ? yang mau ikut, silakan posting ulang dan komentar nya !! #kraksaan #probolinggo #kotaprobolinggo #kotakraksaan #fyp @suara.probolinggo @probolinggo_storyy @infoprobolinggo @sekilasinfoprobolinggo @infoprobolinggo5 @infokraksaan @tiktokerprobolinggo
Demo Sahla CS Depkolektor ? yang mau ikut, silakan posting ulang dan komentar nya !! #kraksaan #probolinggo #kotaprobolinggo #kotakraksaan #fyp @suara.probolinggo @probolinggo_storyy @infoprobolinggo @sekilasinfoprobolinggo @infoprobolinggo5 @infokraksaan @tiktokerprobolinggo
#foryoupageofficial #awatbokani🖤🔥
#foryoupageofficial #awatbokani🖤🔥
How to make your bread softer, fluffier, and last longer by using Tangzhong. Before I share my dinner roll recipe, perfect for the holidays, I wanted to have this video up on my page. Tangzhong is the second step for great rolls (and other soft breads) and I wanted to explain it in detail here. Don’t be intimidated by it. It’s super simple and satisfying to make and incorporate! This Asian technique cooks flour at 149F (65C) in water or milk until it gelatinizes. This gel helps keep the wheat starches in bread stable, preventing them from recrystallizing, which is the main reason bread goes stale. By adding this paste to the dough, the bread is softer and fluffier longer. Most sources recommend a 1:5 ratio of flour to liquid and to use 4-10% of the total flour in the recipe. This range provides enough gel to improve the bread’s softness and shelf life without compromising its structure. Play with the ratios to achieve your desired outcome. Have you tried this technique before? #tangzhong #tangzhongmethod #milkbread #breadrolls #sourdough #sourdoughbread #cottagebakery #sourdoughbaking #microbakery #sourdoughbakery #baking #baker #bakingfromscratch #foodfeed #foodscience #cookingathometiktoktv #cookingtok #cookingtips #CookingHacks
How to make your bread softer, fluffier, and last longer by using Tangzhong. Before I share my dinner roll recipe, perfect for the holidays, I wanted to have this video up on my page. Tangzhong is the second step for great rolls (and other soft breads) and I wanted to explain it in detail here. Don’t be intimidated by it. It’s super simple and satisfying to make and incorporate! This Asian technique cooks flour at 149F (65C) in water or milk until it gelatinizes. This gel helps keep the wheat starches in bread stable, preventing them from recrystallizing, which is the main reason bread goes stale. By adding this paste to the dough, the bread is softer and fluffier longer. Most sources recommend a 1:5 ratio of flour to liquid and to use 4-10% of the total flour in the recipe. This range provides enough gel to improve the bread’s softness and shelf life without compromising its structure. Play with the ratios to achieve your desired outcome. Have you tried this technique before? #tangzhong #tangzhongmethod #milkbread #breadrolls #sourdough #sourdoughbread #cottagebakery #sourdoughbaking #microbakery #sourdoughbakery #baking #baker #bakingfromscratch #foodfeed #foodscience #cookingathometiktoktv #cookingtok #cookingtips #CookingHacks

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