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@mtec_computer: ໃຜເຄີຍເຮັດໄດ້ແນ່ແບບນີ້ແນ່

MTEC COMPUTER
MTEC COMPUTER
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Region: LA
Wednesday 11 June 2025 16:46:02 GMT
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#chaeunwoo #eunwoo #fyp
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13 DECEMBER YOUM E WISAL HAZRAT ABU BAKAR SADIQQUE#viralvideo #islamic_video #hazratfarima #hazratabobaker
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الي يكول مصعبيها تره هي صعبة والله#جيش_حوراء #حوراء_شيعية #حوراء_الورد_ضد_الحرارة_والبرد_👍🏻
الي يكول مصعبيها تره هي صعبة والله#جيش_حوراء #حوراء_شيعية #حوراء_الورد_ضد_الحرارة_والبرد_👍🏻
A little life update + my first try making Black Sesame Red Bean Buns (about 80% success… but honestly very happy with it This was my first attempt at Black Sesame Red Bean Buns, and using homemade chunky red bean filling made it taste like my childhood. The buns shrank a little after steaming, but the flavor turned out so good that I wanted to share the recipe and what I learned. ⸻ 📝 Recipe (makes about 10 buns) Dough: • All-purpose flour — 300g • Black sesame powder — 30g • Sugar — 20g • Instant yeast — 3g • Warm water — 165ml (adjust depending on flour) • Vegetable oil — 10g (optional) Red bean filling (chunky homemade version): • Soak red beans in advance • Cook until soft but still with texture • Add sugar and lightly cook down to reduce moisture (mine wasn’t dry enough — one reason for slight shrinking) ⸻ 👩‍🍳 Steps 1. Mix flour + black sesame powder + sugar. Add yeast water and knead until smooth. 2. Let rise until doubled, then punch down and divide. 3. Wrap with chunky red bean filling (chunky filling is harder to wrap than paste — watch the moisture!) 4. Second proof for about 20 minutes. 5. Steam over medium heat for 12–15 minutes. 6. Turn off heat and rest for 3 minutes before opening the lid (opening too quickly can cause shrinking). ⸻ 🙈 My small mistakes (real experience!) • My filling wasn’t dry enough, so it didn’t support the bun structure well. • Second rise might have been a little short. • Opened the lid too fast → slight collapse. But the texture and flavor still turned out amazing — the black sesame aroma + the chunky red beans were so comforting. ⸻ 🎯 What I’ll improve next time • Cook the red bean filling a bit drier • Make sure the second rise is just right: slow bounce-back when pressed • Let the buns rest long enough after steaming • Don’t make the dough too soft ⸻ ✨ Final thoughts For a first try, I’m really happy with my 80% success. Not perfect — but soft, fragrant, nostalgic, and healing. If you want to try, don’t be afraid of imperfect results. Each time gets better. 💛 #BlackSesame #RedBeanBuns #Homemade #AsianBaking #ComfortFood
A little life update + my first try making Black Sesame Red Bean Buns (about 80% success… but honestly very happy with it This was my first attempt at Black Sesame Red Bean Buns, and using homemade chunky red bean filling made it taste like my childhood. The buns shrank a little after steaming, but the flavor turned out so good that I wanted to share the recipe and what I learned. ⸻ 📝 Recipe (makes about 10 buns) Dough: • All-purpose flour — 300g • Black sesame powder — 30g • Sugar — 20g • Instant yeast — 3g • Warm water — 165ml (adjust depending on flour) • Vegetable oil — 10g (optional) Red bean filling (chunky homemade version): • Soak red beans in advance • Cook until soft but still with texture • Add sugar and lightly cook down to reduce moisture (mine wasn’t dry enough — one reason for slight shrinking) ⸻ 👩‍🍳 Steps 1. Mix flour + black sesame powder + sugar. Add yeast water and knead until smooth. 2. Let rise until doubled, then punch down and divide. 3. Wrap with chunky red bean filling (chunky filling is harder to wrap than paste — watch the moisture!) 4. Second proof for about 20 minutes. 5. Steam over medium heat for 12–15 minutes. 6. Turn off heat and rest for 3 minutes before opening the lid (opening too quickly can cause shrinking). ⸻ 🙈 My small mistakes (real experience!) • My filling wasn’t dry enough, so it didn’t support the bun structure well. • Second rise might have been a little short. • Opened the lid too fast → slight collapse. But the texture and flavor still turned out amazing — the black sesame aroma + the chunky red beans were so comforting. ⸻ 🎯 What I’ll improve next time • Cook the red bean filling a bit drier • Make sure the second rise is just right: slow bounce-back when pressed • Let the buns rest long enough after steaming • Don’t make the dough too soft ⸻ ✨ Final thoughts For a first try, I’m really happy with my 80% success. Not perfect — but soft, fragrant, nostalgic, and healing. If you want to try, don’t be afraid of imperfect results. Each time gets better. 💛 #BlackSesame #RedBeanBuns #Homemade #AsianBaking #ComfortFood
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still no vintage vanity though :/
still no vintage vanity though :/

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