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@m5_h190: #ذكريات_الزمن_الجميل #سبيستونيات #شباب_المستقبل #سبيستون #كرتون #foryou #foryoupage #fyp #viral #explorepage #الشعب_الصيني_ماله_حل😂😂

سبيستون ⎟ Spacetoon
سبيستون ⎟ Spacetoon
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Region: SA
Sunday 02 February 2025 11:59:09 GMT
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dalal.muf
dalal.almufadda :
الاخيرة موت 😭
2025-02-20 21:28:11
0
books8825
Tabarak-mahde✍️📚 :
فعلا 🥺 ولا نزلنا نعود الى هناك كلما سمعناها 😭
2025-02-19 22:53:52
0
amal139777
ام ثلاثه بنات :
🥰🌹
2025-07-29 00:35:21
0
user352009432312
user352009432312 :
🥰
2025-07-03 21:53:14
0
aa1995aa1995
وعي :
🥺🥺🥺😻😻😻
2025-02-02 12:02:10
0
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🎬Title:The Stock Queen Returns #mydrama #tvdrama #unusuallove #intensefeelings #short #fyp #foryoupage #movie #drama #romance #verticalshortfilm #Moboreels #TheStockQueenReturns
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My studio setup for filming YouTube videos! 📹 #youtube #studioflow #entrepreneur #entrepreneurship
My studio setup for filming YouTube videos! 📹 #youtube #studioflow #entrepreneur #entrepreneurship
We made the best pizza in the world! 🍕 Pizza is, without a doubt, one of the best expressions of Italian cuisine. A few simple, good quality ingredients that can be transformed into something absolutely unreal with the right level of love and attention! ❤️ I had the opportunity to make and try the best pizza in the world, with the best pizza chef in the world Michele Pascarella! 🔥 And you know what's the best part? We've also got a recipe for you to give it a go. 👇 Biga process and recipe 🍕❤️ Ingredients for STAGE 1️⃣: • 1kg strong flour (we used MIDI 002 from @molinodenti) • 13.5%/14% protein content • 500ml water • 7g fresh yeast or 5g dried active yeast Ingredients for STAGE 2️⃣: • All the biga (cut into a few small pieces) • 250ml chilled water • 25/30g sea salt • 2g fresh yeast • 10g malt, either diastatic or not STAGE 1️⃣: Dissolve the yeast into the water and start to mix the 3 elements roughly. It’s very important to incorporate the ingredients together until you reach a rough consistency. Do not overmix the biga, mix it until all the flour is incorporated but does not create the gluten structure. Let it ferment in a sealed plastic container for about 18/20 hours at room temperature. 20 hours later, get ready for the Stage 2. STAGE 2️⃣: Into a dough mixer, place the biga first followed by the yeast and 40% of the water. When the dough comes together add the malt and more of the remaining water little by little. Keep the dough hydrated by adding constantly a drizzle of water. When you have about 30% of the original water left add the salt first and finish with the remaining water added little by little. Once all the water has been incorporated switch off the mixer, place the dough on a clean surface and rest it for 10 minutes. After 10 minutes give the dough a series of folding. This is required especially if your dough looks a bit too loose. After another 10/15 minutes of resting time divide the dough into 260g pizza balls. Place them in a plastic container and store them in the fridge at 4c degrees. Use it after 6 hours. The shelf life of this dough is around 24 hours. If you are going to make it don’t forget to tag us on the final result! ❤️🍕 #pizza #bestpizza #margherita #italianfood #recipeshare #cheflife #ciboitaliano #cheese #pizza #italiancuisine #sharingiscaring
We made the best pizza in the world! 🍕 Pizza is, without a doubt, one of the best expressions of Italian cuisine. A few simple, good quality ingredients that can be transformed into something absolutely unreal with the right level of love and attention! ❤️ I had the opportunity to make and try the best pizza in the world, with the best pizza chef in the world Michele Pascarella! 🔥 And you know what's the best part? We've also got a recipe for you to give it a go. 👇 Biga process and recipe 🍕❤️ Ingredients for STAGE 1️⃣: • 1kg strong flour (we used MIDI 002 from @molinodenti) • 13.5%/14% protein content • 500ml water • 7g fresh yeast or 5g dried active yeast Ingredients for STAGE 2️⃣: • All the biga (cut into a few small pieces) • 250ml chilled water • 25/30g sea salt • 2g fresh yeast • 10g malt, either diastatic or not STAGE 1️⃣: Dissolve the yeast into the water and start to mix the 3 elements roughly. It’s very important to incorporate the ingredients together until you reach a rough consistency. Do not overmix the biga, mix it until all the flour is incorporated but does not create the gluten structure. Let it ferment in a sealed plastic container for about 18/20 hours at room temperature. 20 hours later, get ready for the Stage 2. STAGE 2️⃣: Into a dough mixer, place the biga first followed by the yeast and 40% of the water. When the dough comes together add the malt and more of the remaining water little by little. Keep the dough hydrated by adding constantly a drizzle of water. When you have about 30% of the original water left add the salt first and finish with the remaining water added little by little. Once all the water has been incorporated switch off the mixer, place the dough on a clean surface and rest it for 10 minutes. After 10 minutes give the dough a series of folding. This is required especially if your dough looks a bit too loose. After another 10/15 minutes of resting time divide the dough into 260g pizza balls. Place them in a plastic container and store them in the fridge at 4c degrees. Use it after 6 hours. The shelf life of this dough is around 24 hours. If you are going to make it don’t forget to tag us on the final result! ❤️🍕 #pizza #bestpizza #margherita #italianfood #recipeshare #cheflife #ciboitaliano #cheese #pizza #italiancuisine #sharingiscaring
#unborrador🤭🥺
#unborrador🤭🥺

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