@recettes.de.cuisine180: أروع وصفة باتي الدجاج 🐓 منزلي، لازم جربوه 👌 #180degresrecettesdecuisine #paté #poulet #luncheon

Recettes de cuisine 180 degrés

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Region: DZ

Sunday 28 September 2025 11:29:47 GMT

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Comments

saritta :

Première fois que je like une recette faite par une Algérienne 😅 merci ❤

2025-09-28 15:52:34

3

Chouaib.der :

اللهم زوجة صالحة ياا ربي راني نعاني شبعت تمرميد وماكلة تع برا

2025-09-28 19:35:07

480

yousrarita :

بالروز مرحي أفضل من النشا

2025-11-06 20:59:40

0

Bouguendouz Ahcene :

On peut le faire avec un escalope de dinde ?????

2025-09-28 15:11:17

45

7ojustme🍒 :

J’ai tous compris sans traduction et pourtant je comprends pas l’arabe

2025-09-29 12:21:03

106

Assia_Rym_Med :

عجبني الخبز ختي .عطينا الوصفة

2025-09-28 15:32:50

749

sam choupinette :

chhal période de consommation

2025-09-28 15:08:14

14

Shahin Ashif :

recipe in English please

2025-09-30 15:55:53

5

LIBERTÉ :

excellent ceux du commerce font peur 👏juste les enrouler dans papier cuisson et par dessus alu

2025-09-29 07:16:48

20

🍰𝐸𝑙 𝑁𝑜𝑜𝑟 𝑠𝑤𝑒𝑒𝑡𝑠🍰 :

اختي حطيلنا وصفة الخبز يبان هايل

2025-09-28 13:12:35

4

Nina Hakim :

وصفة الخبر منفضلك و ربي يعاونك

2025-09-28 17:57:42

2

Ksywn Najem :

يا رب لك الحمد والشكر كما ينبغي لجلال وجهك واعطيني سلطانك🌹

2025-09-30 00:23:43

3

sara sousou :

يبان بنين نسييه وردلكم بلخبر

2025-09-28 23:37:33

3

Leila oum Wassim :

selemou 3eleykoum,zidina lwassfa te3 lkhobz svp,il a l'air incroyable le pain🤤

2025-09-29 09:39:45

2

LORD SAITAMA :

Au moins vous devriez indiquer que c'est une publicité

2025-09-29 20:58:24

3

Hayet.voice :

je vais l'essayer madame 😋( merci infiniment)

2025-09-28 16:02:41

7

Lartiste Officiel ✔ :

Plastique + aluminium allô 🦠🦠 😂🤣

2025-09-29 17:08:30

5

Jiya1991 :

recipe for bread?

2025-09-30 03:46:17

2

Amy.Beauty :

Tbarkalah 3lik!!

2025-09-29 23:14:13

2

Houta_dz_at_KSA | UGC :

Utiliser papier cuisson au lieu du plastique

2025-10-01 16:57:17

1

Tabkhaah | طبخة :

يا سلااام 🤩

2025-10-01 09:21:36

2

Info :

كم المدة تكون صالحة للاستخدام؟

2025-09-30 16:17:22

1

Əminə Tağıyeva :

super

2025-09-30 09:32:06

2

user7404141272674 :

vous le préparer a la maison et vous mettez les meme produits que les industriels utilisent ( paprika fumé)

2025-09-28 18:46:19

1

Chez Amel ❤️ :

Ça a l’air trop bon 🥰♥️♥

2025-09-28 19:07:37

2

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For the Dough: 4 cups (512 g) all-purpose flour 2 to 3 teaspoons (10–15 g) salt 2 teaspoons (8 g) active yeast 1tbsp sugar 2 cups (455 g) warm, not hot, water Olive oil Softened butter, for the pan --- For the Cinnamon-Sugar Mixture ½ cup (113 g) butter, salted or unsalted, divided ½ cup (100 g) brown sugar, divided 4 teaspoons cinnamon, divided Flaky sea salt --- For the Glaze 1 cup (113 g) confectioners’ sugar 2 tablespoons (28 g) milk or heavy cream 1 teaspoon vanilla extract 1. Bloom the yeast. In a small bowl, combine lukewarm water with 1 tablespoon sugar, and sprinkle the active dry yeast over the surface. Let it stand ~10–15 minutes until it becomes foamy and bubbly. 2. Make the dough. In a large bowl, whisk together the flour and salt. When your yeast mixture is foamy, pour into the flour mixture. Using a rubber spatula, mix until the liquid is absorbed and you have a sticky dough ball. Cover the bowl and let it rest for 30 minutes. 3. Stretch & fold. Wet your hand (or dip it in a bowl of water). Reach under an edge of the dough, lift it, and fold it toward the center. Rotate the bowl and repeat this process 8–10 times, working around the edges. As you do this, the dough should transform from sticky/shaggy to smooth and cohesive. 4. Cold fermentation (rise). Lightly oil the surface of the dough with olive oil, cover the bowl (lid or plastic wrap), and place it in the refrigerator for at least 12 hours (and up to 3 days). 5. Prepare the pan. Grease a 9×13-inch pan with softened butter (or use olive oil). Pour 2 tablespoons of olive oil into the pan as well. 6. Deflate and shape. Punch dough to deflate and gather it into a rough ball and turn it into the prepared pan. Turn it a few times so it's coated in oil. Using fingers to shape dough to pan and dimple with fingers. Cover, and let it rest 1.5 hours at room temperature. 7. First cinnamon-sugar filling. In a small skillet over low heat, melt 4 tablespoons butter. Whisk in 4 tablespoons brown sugar, 2 teaspoons cinnamon, and a pinch of flaky sea salt. Remove from heat and let it cool slightly. 8. Stretch, fill & fold. Using lightly oiled hands, gently dimple and stretch the dough to fill the pan. Pour the cinnamon-sugar-butter mixture evenly over the dough surface, spread with a spoon. Then fold “envelope style”: fold one short side toward the center, then fold the other side over it. Turn the dough so that the open edges of the “envelope” face the short sides of the pan. Cover, and let it rest for another 1.5 hours (or refrigerate for up to another 24 hours; if refrigerated, remove 1 hour before you bake to let it warm up). 9. Preheat oven. Preheat your oven to 425 °F (220 °C). 10. Second cinnamon-sugar filling. In the same small skillet, melt the remaining 4 tablespoons butter and whisk in the remaining 4 tablespoons brown sugar, 2 teaspoons cinnamon, and a pinch of sea salt. Remove from heat and let cool slightly. 11. Dimple & top. Uncover the dough, pour the second filling over the surface, and use your hands to spread it out. Then, using lightly oiled fingers or hands, gently dimple the dough to create craters and pockets. Sprinkle lightly with flaky sea salt. 12. Bake. Place the pan in the oven and bake about 25 minutes, or until the focaccia is evenly golden on top. Remove from the oven, let it cool in the pan for 2–3 minutes, then run a spatula around the edges and transfer to a cooling rack. Let it cool another ~5 minutes. 13. Make the glaze. In a small bowl or liquid measure, whisk together 1 cup confectioners’ (powdered) sugar, 2 tablespoons milk (or cream), and 1 teaspoon vanilla extract. 14. Finish & serve. Transfer the focaccia to a serving board. Drizzle the glaze over the top. Using a serrated knife, cut the focaccia into squares (or more pieces) and serve warm. #focacciabread #focaccia #cinnamonrollrecipe #foodporn #fallbaking

For the Dough: 4 cups (512 g) all-purpose flour 2 to 3 teaspoons (10–15 g) salt 2 teaspoons (8 g) active yeast 1tbsp sugar 2 cups (455 g) warm, not hot, water Olive oil Softened butter, for the pan --- For the Cinnamon-Sugar Mixture ½ cup (113 g) butter, salted or unsalted, divided ½ cup (100 g) brown sugar, divided 4 teaspoons cinnamon, divided Flaky sea salt --- For the Glaze 1 cup (113 g) confectioners’ sugar 2 tablespoons (28 g) milk or heavy cream 1 teaspoon vanilla extract 1. Bloom the yeast. In a small bowl, combine lukewarm water with 1 tablespoon sugar, and sprinkle the active dry yeast over the surface. Let it stand ~10–15 minutes until it becomes foamy and bubbly. 2. Make the dough. In a large bowl, whisk together the flour and salt. When your yeast mixture is foamy, pour into the flour mixture. Using a rubber spatula, mix until the liquid is absorbed and you have a sticky dough ball. Cover the bowl and let it rest for 30 minutes. 3. Stretch & fold. Wet your hand (or dip it in a bowl of water). Reach under an edge of the dough, lift it, and fold it toward the center. Rotate the bowl and repeat this process 8–10 times, working around the edges. As you do this, the dough should transform from sticky/shaggy to smooth and cohesive. 4. Cold fermentation (rise). Lightly oil the surface of the dough with olive oil, cover the bowl (lid or plastic wrap), and place it in the refrigerator for at least 12 hours (and up to 3 days). 5. Prepare the pan. Grease a 9×13-inch pan with softened butter (or use olive oil). Pour 2 tablespoons of olive oil into the pan as well. 6. Deflate and shape. Punch dough to deflate and gather it into a rough ball and turn it into the prepared pan. Turn it a few times so it's coated in oil. Using fingers to shape dough to pan and dimple with fingers. Cover, and let it rest 1.5 hours at room temperature. 7. First cinnamon-sugar filling. In a small skillet over low heat, melt 4 tablespoons butter. Whisk in 4 tablespoons brown sugar, 2 teaspoons cinnamon, and a pinch of flaky sea salt. Remove from heat and let it cool slightly. 8. Stretch, fill & fold. Using lightly oiled hands, gently dimple and stretch the dough to fill the pan. Pour the cinnamon-sugar-butter mixture evenly over the dough surface, spread with a spoon. Then fold “envelope style”: fold one short side toward the center, then fold the other side over it. Turn the dough so that the open edges of the “envelope” face the short sides of the pan. Cover, and let it rest for another 1.5 hours (or refrigerate for up to another 24 hours; if refrigerated, remove 1 hour before you bake to let it warm up). 9. Preheat oven. Preheat your oven to 425 °F (220 °C). 10. Second cinnamon-sugar filling. In the same small skillet, melt the remaining 4 tablespoons butter and whisk in the remaining 4 tablespoons brown sugar, 2 teaspoons cinnamon, and a pinch of sea salt. Remove from heat and let cool slightly. 11. Dimple & top. Uncover the dough, pour the second filling over the surface, and use your hands to spread it out. Then, using lightly oiled fingers or hands, gently dimple the dough to create craters and pockets. Sprinkle lightly with flaky sea salt. 12. Bake. Place the pan in the oven and bake about 25 minutes, or until the focaccia is evenly golden on top. Remove from the oven, let it cool in the pan for 2–3 minutes, then run a spatula around the edges and transfer to a cooling rack. Let it cool another ~5 minutes. 13. Make the glaze. In a small bowl or liquid measure, whisk together 1 cup confectioners’ (powdered) sugar, 2 tablespoons milk (or cream), and 1 teaspoon vanilla extract. 14. Finish & serve. Transfer the focaccia to a serving board. Drizzle the glaze over the top. Using a serrated knife, cut the focaccia into squares (or more pieces) and serve warm. #focacciabread #focaccia #cinnamonrollrecipe #foodporn #fallbaking

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