@yasminrodriguez061: #netonvega 🫶🏻

Yasmin Rodriguez
Yasmin Rodriguez
Open In TikTok:
Region: US
Saturday 12 July 2025 17:32:40 GMT
1633
272
8
0

Music

Download

Comments

joseluistorres275
Jose Luis Torres :
🥰
2025-07-14 04:45:08
0
padillapaco2
Padilla Paco :
🥰🥰🥰
2025-07-12 23:32:50
0
jorge.luna905
Jorge Luna :
🥰🥰🥰
2025-07-12 23:06:06
0
juanantoniomend518
juanantoniomend518 :
👀👀💋💋💋
2025-07-12 21:49:35
0
rogeliomonreal7
Rogelio Monreal :
👌❤️😍
2025-07-12 21:01:56
0
user86106353737120
Yahir :
❤️❤️❤️
2025-07-12 20:18:49
0
yairmejia672
yairmejia672 :
🥰🥰🥰
2025-07-12 19:03:49
0
luisangelmartinez4
luis Angel :
😘😘😘😍😍😍🥰🥰🥰
2025-07-12 18:16:24
0
To see more videos from user @yasminrodriguez061, please go to the Tikwm homepage.

Other Videos

Knead it, crave it, bite it #bread #sourdough #burrata 36-hour fermented sourdough, made from scratch and served hot from the oven. Paired with creamy avocado dip, crisp radish slices, homemade basil pesto, juicy burrata, fresh tomatoes, and a drizzle of balsamic. Snack time never looked this good  Make sure to grab my 2025 calendar in time before xmas, you lnow where to find it  Sourdough Bread Ingredients: - 1000g Euro Type 55 Strong Bread Flour   - 760g Water (700g + 60g)   - 270g Levain (your own sourdough starter)   - 20g Sea Salt   Mix flour and 700g water until combined, then rest for an hour. Add 60g water, starter, and mix. Add salt and knead until smooth. Stretch and fold every hour for 3 hours. Rest for 2 hours, shape into bread basket make sure to flour heavily, and refrigerate overnight.   The next day, proof at room temperature for 2 hours before baking.   Make sure to start this dough in the morning, so it’s ready for the next day, Can ask a local bakery or a dear friend for their sourdough starter. Guacamole (avocado dip)  Ingredients: - 12 ripe avocados (≈ 1.8-2kg)   - 1 cup red onion, finely chopped (≈ 160g)   - 2 cups tomatoes, diced (Roma or cherry, ≈ 300g)   - 1 cup fresh cilantro, chopped (≈ 60g)   - 4-8 tablespoons lime juice (about 4 limes, ≈ 60-120g)   - 4 jalapeños, seeded and finely chopped (optional, ≈ 60g)   - Salt and pepper to taste   Instructions: Mash avocados. Add onion, tomatoes, cilantro, lime juice, and jalapeños if using. Mix, season with salt and pepper, and adjust lime juice as needed. Serve immediately.   Basil Pesto Ingredients: - 260g toasted pine nuts   - 120g fresh lemon juice   - 4 small garlic cloves (12g)   - 6g sea salt   - Freshly ground black pepper   - 200g basil leaves   - 240g extra-virgin olive oil   - 100g Parmesan cheese (optional)   Instructions: Blend pine nuts, lemon juice, garlic, salt, and pepper. Add basil and pulse. Slowly drizzle in olive oil until smooth. Add Parmesan if using and blend briefly. Adjust consistency with more olive oil. Use immediately or store in the fridge.     #sourdoughbread #homemadebread #fermentedfoods #guacamolelovers #madefromscratch
Knead it, crave it, bite it #bread #sourdough #burrata 36-hour fermented sourdough, made from scratch and served hot from the oven. Paired with creamy avocado dip, crisp radish slices, homemade basil pesto, juicy burrata, fresh tomatoes, and a drizzle of balsamic. Snack time never looked this good Make sure to grab my 2025 calendar in time before xmas, you lnow where to find it Sourdough Bread Ingredients: - 1000g Euro Type 55 Strong Bread Flour - 760g Water (700g + 60g) - 270g Levain (your own sourdough starter) - 20g Sea Salt Mix flour and 700g water until combined, then rest for an hour. Add 60g water, starter, and mix. Add salt and knead until smooth. Stretch and fold every hour for 3 hours. Rest for 2 hours, shape into bread basket make sure to flour heavily, and refrigerate overnight. The next day, proof at room temperature for 2 hours before baking. Make sure to start this dough in the morning, so it’s ready for the next day, Can ask a local bakery or a dear friend for their sourdough starter. Guacamole (avocado dip) Ingredients: - 12 ripe avocados (≈ 1.8-2kg) - 1 cup red onion, finely chopped (≈ 160g) - 2 cups tomatoes, diced (Roma or cherry, ≈ 300g) - 1 cup fresh cilantro, chopped (≈ 60g) - 4-8 tablespoons lime juice (about 4 limes, ≈ 60-120g) - 4 jalapeños, seeded and finely chopped (optional, ≈ 60g) - Salt and pepper to taste Instructions: Mash avocados. Add onion, tomatoes, cilantro, lime juice, and jalapeños if using. Mix, season with salt and pepper, and adjust lime juice as needed. Serve immediately. Basil Pesto Ingredients: - 260g toasted pine nuts - 120g fresh lemon juice - 4 small garlic cloves (12g) - 6g sea salt - Freshly ground black pepper - 200g basil leaves - 240g extra-virgin olive oil - 100g Parmesan cheese (optional) Instructions: Blend pine nuts, lemon juice, garlic, salt, and pepper. Add basil and pulse. Slowly drizzle in olive oil until smooth. Add Parmesan if using and blend briefly. Adjust consistency with more olive oil. Use immediately or store in the fridge. #sourdoughbread #homemadebread #fermentedfoods #guacamolelovers #madefromscratch

About