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@hello_dongwon: 다른 세상에 들어온 것 같았다. #색감 #감성영상 #aestetic #분위기 #지브리 #ghibli

hello_dongwon
hello_dongwon
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Region: KR
Tuesday 22 July 2025 02:28:07 GMT
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Comments

leahc733_50
Leah💕73 :
Absolutely stunning 😍
2025-07-22 03:14:46
3
dicasdeviagemdananda
dicasdeviagemdananda :
beautiful😊 🇧🇷
2025-07-22 03:49:30
5
chris.fleur4
Chrisine Kholomey :
Beautiful 👌😍🥰
2025-07-29 08:28:45
0
user5263225760181
아냐 :
노들섬? 모두 외국인? 저희집이 노들섬이 가깝지 않아 잘 몰라요^^ 인간계가 아닌 천상계의 영상인듯 너무 아름답습니다
2025-07-24 14:33:55
4
llxsid
일리 :
노을이랑 풍경이랑 하늘 개이쁘다 진짜 살랑살랑 흔들리는 나무도 미12쳣다ㅠㅠㅠㅠㅠㅠㅠ
2025-07-30 03:12:50
0
aprielll64
aprielll👻 :
cantik bangett 🥺
2025-07-22 02:31:25
3
user3943336824820
쭌몬 :
와 너무 멋있당😁
2025-07-29 02:39:32
2
dance.with.dive
Dance with DIVE^^ :
장소..시간..날씨...우연의 조합이 아름다운 영상을 만드네용...😂😂
2025-07-25 20:14:01
1
x_25fd
V :
💜💜
2025-07-22 10:31:35
1
sabrina.29.11
Sabrina 사브리나 :
❤️❤️❤️
2025-07-28 10:14:54
0
maduzanka2005
〽️aduZanka :
🥺❤️
2025-07-23 03:32:46
0
abdul.wahaab76
Abdul Wahaab :
💙
2025-07-22 06:53:42
0
alongaza
아자피시스 :
👍
2025-07-22 02:35:05
0
baerasoni7
Baerasoni :
Korea ㆍ YongSan Nodeul islands
2025-07-24 04:46:21
0
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These are the best sourdough pretzels you’ll ever taste 🥨 This is my recipe, and I’m so excited to share it with you so you can bake them too and fall in love like I did. Soft, fluffy, and cinnamon-sweet! Perfect with a vanilla glaze dip. Ingredients: • 530 g bread flour (or 80% bread flour + 20% all-purpose) • 110 g active sourdough starter (100% hydration) • 70 g honey (adds flavor and golden color) • 300 ml milk (room temp or slightly warm) • 10 g salt • 1 tsp cinnamon • 1 egg yolk (for softness and color) • 70 g melted butter (add after autolyse) • 1 tsp vanilla extract Cinnamon Sugar Coating: • 5 tbsp butter, melted • 1 cup white sugar • 1 tbsp cinnamon → Mix sugar and cinnamon in a bowl and set aside. Steps: 1. Autolyse: • Mix flour, milk, honey, and sourdough starter. • Rest 40 minutes to improve dough extensibility. 2. Add the rest: • Mix in yolk, salt, and vanilla. • Knead 5–10 minutes, then slowly add melted butter. • Knead until dough is smooth and elastic. 3. Bulk Fermentation: • Cover and ferment 4–6 hrs at room temp. • Stretch & fold every 30 mins for the first 2 hrs. • Refrigerate for 8–12 hrs (for better flavor + easier shaping). 4. Shape Pretzels: • Divide dough into 100 g pieces. • Roll into ropes and shape into pretzels. 5. Final Proof: • Let pretzels rise at room temp for about 2 hours or until puffy. 6. Baking Soda Bath: • Boil 1 liter of water + 30–40 g baking soda. • Dip pretzels for 15 seconds each. 7. Bake: • Bake at 200–210°C (390–410°F) for 15–18 minutes, or until golden brown. 8. Cinnamon Sugar Topping: • While still warm, brush pretzels with melted butter, then coat with cinnamon sugar. ⸻ Vanilla Glaze (Dip): • 1 cup powdered sugar (sifted) • 3 tbsp milk • 1 tbsp vanilla extract → Mix until smooth. Use as a sweet dip for your pretzels! #CapCut
These are the best sourdough pretzels you’ll ever taste 🥨 This is my recipe, and I’m so excited to share it with you so you can bake them too and fall in love like I did. Soft, fluffy, and cinnamon-sweet! Perfect with a vanilla glaze dip. Ingredients: • 530 g bread flour (or 80% bread flour + 20% all-purpose) • 110 g active sourdough starter (100% hydration) • 70 g honey (adds flavor and golden color) • 300 ml milk (room temp or slightly warm) • 10 g salt • 1 tsp cinnamon • 1 egg yolk (for softness and color) • 70 g melted butter (add after autolyse) • 1 tsp vanilla extract Cinnamon Sugar Coating: • 5 tbsp butter, melted • 1 cup white sugar • 1 tbsp cinnamon → Mix sugar and cinnamon in a bowl and set aside. Steps: 1. Autolyse: • Mix flour, milk, honey, and sourdough starter. • Rest 40 minutes to improve dough extensibility. 2. Add the rest: • Mix in yolk, salt, and vanilla. • Knead 5–10 minutes, then slowly add melted butter. • Knead until dough is smooth and elastic. 3. Bulk Fermentation: • Cover and ferment 4–6 hrs at room temp. • Stretch & fold every 30 mins for the first 2 hrs. • Refrigerate for 8–12 hrs (for better flavor + easier shaping). 4. Shape Pretzels: • Divide dough into 100 g pieces. • Roll into ropes and shape into pretzels. 5. Final Proof: • Let pretzels rise at room temp for about 2 hours or until puffy. 6. Baking Soda Bath: • Boil 1 liter of water + 30–40 g baking soda. • Dip pretzels for 15 seconds each. 7. Bake: • Bake at 200–210°C (390–410°F) for 15–18 minutes, or until golden brown. 8. Cinnamon Sugar Topping: • While still warm, brush pretzels with melted butter, then coat with cinnamon sugar. ⸻ Vanilla Glaze (Dip): • 1 cup powdered sugar (sifted) • 3 tbsp milk • 1 tbsp vanilla extract → Mix until smooth. Use as a sweet dip for your pretzels! #CapCut

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