1. Home
  2. Detail

@_miliegdn_: #tunisie #vacances #2025 #pourtoi #famille 🤍🤍@Animation_Team_Stars

Milie Ayden
Milie Ayden
Open In TikTok:
Region: FR
Friday 26 September 2025 20:05:26 GMT
401690
10610
0
802

Music

Download

No Watermark .mp4 (9.34MB) No Watermark(HD) .mp4 (9.34MB) Watermark .mp4 (9.54MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @_miliegdn_, please go to the Tikwm homepage.

Other Videos

mìn tâyyy#fyp #xuhuongtiktok
mìn tâyyy#fyp #xuhuongtiktok
জয় মা দূর্গা 🙏🔱🚩 #জয়মা_দুর্গা🥰 #সনাতনীভিডিও🚩🚩 #সনাতনধর্ম #সনাতনী🙏🥰🔱
জয় মা দূর্গা 🙏🔱🚩 #জয়মা_দুর্গা🥰 #সনাতনীভিডিও🚩🚩 #সনাতনধর্ম #সনাতনী🙏🥰🔱


Pizza night! ❤️❤️❤️ Dough mixed in the morning, moved to proof in the afternoon until evening. Pizza: Pizza dough recipe below Pecorino to spread Mozzarella to spread Pizza toppings Oregano for garnish Sauce: 1/2 cup passata sauce (tomato sauce) 2 tbsp tomato paste 1tsp oregano 1/2 tsp thyme 1/2 tsp marjoram 1/2 tsp garlic powder 1/2 tsp sugar 2tsp water Salt and pepper to taste Prepare the sauce spread: Mix all the sauce ingredients and keep aside Pizza dough Makes 5 large pizzas 200g All purpose flour 300g Bread flour 250g water, warm 400g poolish (see notes) 12g salt Poolish: This is yeast, flour and water mixed and fermented before you add it to the dough. 200g all purpose flour 200g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) If you have a sourdough starter, you can halve the amount of poolish (200g) and use 200g of recently fed starter, not more than 2 days in fridge. Method: Mix water, poolish and sourdough starter if using, in a large bowl, until dispersed. Add flours, and mix with a fork, then with wet hands, until a shaggy mess forms, without any dry bits. Move to a greased bowl, cover for 20 minutes. Add salt and pinch and fold the dough onto itself using wet hands. Form into a ball and rest for 30 minutes. Repeat the stretch and fold process two more times for total of 2-3 hours. Divide the dough into 5 equal pieces. Shape each piece into a ball and arrange on sheet pan, spaced well. Cover and proof at room temp for at least 2 hours or up to 3 days in the fridge (preferred) Preheat oven with baking stone for at least 30 minutes at highest temp. Flour your counter and press the dough from the center out, leaving a puffy rim. Lift onto your knuckles and stretch while rotating, let gravity do the work. Lay it on your peel and spoon sauce from the center out in thin circles. Sprinkle grated pecorino, then scatter mozzarella evenly. Add your toppings, keeping it light so the dough stays crisp. Slide onto a hot baking stone and bake until blistered and golden. #food #asmr #bread #pizza #Recipe
Pizza night! ❤️❤️❤️ Dough mixed in the morning, moved to proof in the afternoon until evening. Pizza: Pizza dough recipe below Pecorino to spread Mozzarella to spread Pizza toppings Oregano for garnish Sauce: 1/2 cup passata sauce (tomato sauce) 2 tbsp tomato paste 1tsp oregano 1/2 tsp thyme 1/2 tsp marjoram 1/2 tsp garlic powder 1/2 tsp sugar 2tsp water Salt and pepper to taste Prepare the sauce spread: Mix all the sauce ingredients and keep aside Pizza dough Makes 5 large pizzas 200g All purpose flour 300g Bread flour 250g water, warm 400g poolish (see notes) 12g salt Poolish: This is yeast, flour and water mixed and fermented before you add it to the dough. 200g all purpose flour 200g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) If you have a sourdough starter, you can halve the amount of poolish (200g) and use 200g of recently fed starter, not more than 2 days in fridge. Method: Mix water, poolish and sourdough starter if using, in a large bowl, until dispersed. Add flours, and mix with a fork, then with wet hands, until a shaggy mess forms, without any dry bits. Move to a greased bowl, cover for 20 minutes. Add salt and pinch and fold the dough onto itself using wet hands. Form into a ball and rest for 30 minutes. Repeat the stretch and fold process two more times for total of 2-3 hours. Divide the dough into 5 equal pieces. Shape each piece into a ball and arrange on sheet pan, spaced well. Cover and proof at room temp for at least 2 hours or up to 3 days in the fridge (preferred) Preheat oven with baking stone for at least 30 minutes at highest temp. Flour your counter and press the dough from the center out, leaving a puffy rim. Lift onto your knuckles and stretch while rotating, let gravity do the work. Lay it on your peel and spoon sauce from the center out in thin circles. Sprinkle grated pecorino, then scatter mozzarella evenly. Add your toppings, keeping it light so the dough stays crisp. Slide onto a hot baking stone and bake until blistered and golden. #food #asmr #bread #pizza #Recipe
stop asking me for ts😭😭 i did yall a favor by putting it in my highlights n throwing off the aesthetic of my acc 😫 if yall can’t see it whoopty doooo 😬😬 next topic 😍 #grwm #fypp
stop asking me for ts😭😭 i did yall a favor by putting it in my highlights n throwing off the aesthetic of my acc 😫 if yall can’t see it whoopty doooo 😬😬 next topic 😍 #grwm #fypp
#عازف_الطبل_رائد_الدليمي #اكسبلورexplore #لقطه_فائقه_الثبات #مليون_مشاهدة❤ @❤️حبوب ❤️ @ثائر البحراني #لايك
#عازف_الطبل_رائد_الدليمي #اكسبلورexplore #لقطه_فائقه_الثبات #مليون_مشاهدة❤ @❤️حبوب ❤️ @ثائر البحراني #لايك

About

Legal