@risyaa.0: ingat kifarah itu ada.

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Tuesday 24 December 2024 06:08:35 GMT
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BREAD CHICKEN GYROS #food #recipe #bread #Greek #chicken #Gyros #fyp #foryou DOUGH 200 ml lukewarm water 10 g instant yeast 25 g honey 100 g Greek yogurt 30 ml olive oil 500 g flour (all-purpose flour) 9 g salt (1½ teaspoons) CHICKEN MIXTURE 800 g chicken thighs 5 g salt (⅚ teaspoon) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 1 g dried oregano 20 ml lemon juice 25 g mustard 25 ml olive oil 30 g unsalted butter SAUCE 150 g mayonnaise 100 g Greek yogurt 60 g pickles 5 g dill 15 g red onion 1 g black pepper (⅓ teaspoon) EXTRA fries Mix the lukewarm water, yeast, and honey in a bowl. Let it sit for 5 minutes. Add the Greek yogurt and olive oil and mix together. Then add the flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until doubled in size. Wash and cut the chicken thighs into pieces. Place them in a bowl and add the salt, garlic powder, onion powder, black pepper, oregano, lemon juice, mustard, and olive oil. Mix well. Deflate the dough and divide it into 14 equal pieces of about 60 grams each. Shape into balls. Roll each ball out into a flat oval of about 15 × 13 cm. Fold the dough in half. Place the dough on a baking tray lined with parchment paper. Let it rise for 30 minutes, or until doubled in size. Cook the bread in a skillet with a thick bottom until golden brown on both sides over medium-low heat.  Immediately cover the bread with a clean kitchen towel to keep them soft and fluffy. Heat the butter in a skillet and cook the chicken until done. Make the sauce by mixing the mayonnaise, Greek yogurt, chopped pickles, dill, red onion, and black pepper. Slice open the bread and fill with the sauce, cooked chicken, and fries. Enjoy, bismillah!
BREAD CHICKEN GYROS #food #recipe #bread #Greek #chicken #Gyros #fyp #foryou DOUGH 200 ml lukewarm water 10 g instant yeast 25 g honey 100 g Greek yogurt 30 ml olive oil 500 g flour (all-purpose flour) 9 g salt (1½ teaspoons) CHICKEN MIXTURE 800 g chicken thighs 5 g salt (⅚ teaspoon) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 1 g dried oregano 20 ml lemon juice 25 g mustard 25 ml olive oil 30 g unsalted butter SAUCE 150 g mayonnaise 100 g Greek yogurt 60 g pickles 5 g dill 15 g red onion 1 g black pepper (⅓ teaspoon) EXTRA fries Mix the lukewarm water, yeast, and honey in a bowl. Let it sit for 5 minutes. Add the Greek yogurt and olive oil and mix together. Then add the flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until doubled in size. Wash and cut the chicken thighs into pieces. Place them in a bowl and add the salt, garlic powder, onion powder, black pepper, oregano, lemon juice, mustard, and olive oil. Mix well. Deflate the dough and divide it into 14 equal pieces of about 60 grams each. Shape into balls. Roll each ball out into a flat oval of about 15 × 13 cm. Fold the dough in half. Place the dough on a baking tray lined with parchment paper. Let it rise for 30 minutes, or until doubled in size. Cook the bread in a skillet with a thick bottom until golden brown on both sides over medium-low heat. Immediately cover the bread with a clean kitchen towel to keep them soft and fluffy. Heat the butter in a skillet and cook the chicken until done. Make the sauce by mixing the mayonnaise, Greek yogurt, chopped pickles, dill, red onion, and black pepper. Slice open the bread and fill with the sauce, cooked chicken, and fries. Enjoy, bismillah!

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