@evrii.1: #oneset #setelanwanita #knit

Evrii Manullang

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Thursday 16 October 2025 13:27:43 GMT

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novita :

Beli dimna setelannya kak .. Spil donk

2025-10-16 15:35:31

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Membalas @mamriardi01031988#veerzara

Membalas @mamriardi01031988#veerzara

Back by popular demand… my Scottish Morning Rolls!✨ (Oh and Berlioz& Enid popping into frame 🤣) The first recipe went viral (1.6 million views!) and for good reason, these soft, flour-dusted rolls are the bread of Scotland. Traditionally sold by the dozen in bakeries since the 18th century, they were made to be sturdy enough to hold a fried egg or a slice of square sausage, but soft enough to tear apart with butter. This time, I’ve gone back to the recipe and improved it- they are a little lighter, a little softer, but still with that wonderfully dense chew that makes them unmistakably Scottish. Would you have yours with butter, jam, or stuffed with bacon? 👇 Ingredients 650 g Strong White Flour @cotswoldflour 420 ml Warm Water 7 g Dried Yeast 1 Tbsp Honey @matersandco Heather honey is gorgeous 20 g Lard + 20 g Soft Butter 8 g Salt @blackthornsalt Rice flour to dust Method 💚 Bloom the yeast, honey and water together for 10 minutes. Add the lard and butter together so the fats just start to melt. Pour the fats into the bowl of your stand mixer, along with the yeast water, flour and salt. Knead with a dough hook on medium for 10 minutes, until the dough is smooth and slightly tacky. Cover and let rise in a warm spot for 1.5 hours until doubled. Knock back, divide into 8 balls, and place into a deep parchment-lined baking dish. Cover and prove again for 1 hour until pillowy. Preheat oven to 220°C Fan (a little gentler heat to prevent the crust toughening too soon). Dust the rolls generously with rice flour, then bake for 17-18 minutes until golden brown on top but still soft at the sides. Cool for 10–15 minutes, then tear apart and serve warm. Light, fluffy, but still with that proper Scottish chew. . . . #morningroll #scottishmorningrolls #breadrecipe #theisleskitchen #scottishfood

Back by popular demand… my Scottish Morning Rolls!✨ (Oh and Berlioz& Enid popping into frame 🤣) The first recipe went viral (1.6 million views!) and for good reason, these soft, flour-dusted rolls are the bread of Scotland. Traditionally sold by the dozen in bakeries since the 18th century, they were made to be sturdy enough to hold a fried egg or a slice of square sausage, but soft enough to tear apart with butter. This time, I’ve gone back to the recipe and improved it- they are a little lighter, a little softer, but still with that wonderfully dense chew that makes them unmistakably Scottish. Would you have yours with butter, jam, or stuffed with bacon? 👇 Ingredients 650 g Strong White Flour @cotswoldflour 420 ml Warm Water 7 g Dried Yeast 1 Tbsp Honey @matersandco Heather honey is gorgeous 20 g Lard + 20 g Soft Butter 8 g Salt @blackthornsalt Rice flour to dust Method 💚 Bloom the yeast, honey and water together for 10 minutes. Add the lard and butter together so the fats just start to melt. Pour the fats into the bowl of your stand mixer, along with the yeast water, flour and salt. Knead with a dough hook on medium for 10 minutes, until the dough is smooth and slightly tacky. Cover and let rise in a warm spot for 1.5 hours until doubled. Knock back, divide into 8 balls, and place into a deep parchment-lined baking dish. Cover and prove again for 1 hour until pillowy. Preheat oven to 220°C Fan (a little gentler heat to prevent the crust toughening too soon). Dust the rolls generously with rice flour, then bake for 17-18 minutes until golden brown on top but still soft at the sides. Cool for 10–15 minutes, then tear apart and serve warm. Light, fluffy, but still with that proper Scottish chew. . . . #morningroll #scottishmorningrolls #breadrecipe #theisleskitchen #scottishfood

They all turned into mermaids 😂

They all turned into mermaids 😂

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