@sadrussz: Deniz ilk golünü attı Türkiye formasıyla 🇹🇷⚽ #denizgül #militakim #ispanya #fyp #salihözcan

sadrussz

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Tuesday 18 November 2025 21:47:09 GMT

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Kadir ☪️ :

Barış alper roveşata

2025-11-18 22:12:30

0

MZx BEDEL :

5-0

2025-11-19 02:28:04

0

sadrussz :

Takip gelirmi 😁

2025-11-18 21:52:55

1

Halil Aşçı Oğlu :

o nasıl asist bee

2025-11-18 22:59:02

2

MASKESS :

Kerem OEoğlunu domaltır mesela 😁

2025-11-20 17:47:49

0

Berkay Ateş :

🥰

2025-11-19 04:16:02

0

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Brioche rolls filled with vanilla custard and choc chips 💕 Recipe for the thick custard (best made the day before): 200 ml whole milk 1tsp vanilla extract 2 egg yolks 45g sugar 20g cornflour 20g unsalted butter In a saucepan heat up the milk and vanilla gently (don’t let it boil). In the meantime mix the eggs, sugar and cornflour until smooth. In a separate bowl, whisk egg yolks, remaining sugar, and cornflour until smooth and pale. Slowly pour the hot milk mixture into the yolks while whisking constantly (to temper the custard). Pour everything back into the saucepan. Cook over medium heat, whisking continuously, until it thickens and bubbles (about 4-5min) Remove from heat and whisk in the butter. Pour still hot into a shallow bowl, press cling film directly on the surface and chill until cold in the fridge (I did overnight). Recipe for the rolls: 250 ml whole milk (38 °C) 50ml double cream 75g granulated sugar 7g instant yeast 40g active sourdough starter (optional) 3g salt 165 g strong white bread flour 385g T45 flour (or just more strong white) 70g unsalted butter soft, cubed 130g dark chocolate chips In the bowl of your mixer, add warm milk, granulated sugar, cream, yeast and sourdough starter. Stir until the sugar dissolves and everything is evenly mixed. Add both flours and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter progressively. Continue kneading for 6-10min min more until smooth and the butter fully incorporated. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours until doubled. Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly. Repeat with the choc chips. Fold the dough twice (like a enveloppe). Slice into 8–10 strips (≈ 3 cm wide). Twist each strip several times and shape into a roll. Place on baking paper lined trays and let rise in a warm place (24–26 °C) for 40–60 minutes, until puffy. Preheat your oven to 200c. Egg wash the buns. Bake for 13-15min until golden brown. Optional: brush with some syrup (2 tbsp sugar mixed with 2 tbsp boiling water) #bakingfromscratch #brioche #chocolatechip #bakingrecipe #fallbaking

Brioche rolls filled with vanilla custard and choc chips 💕 Recipe for the thick custard (best made the day before): 200 ml whole milk 1tsp vanilla extract 2 egg yolks 45g sugar 20g cornflour 20g unsalted butter In a saucepan heat up the milk and vanilla gently (don’t let it boil). In the meantime mix the eggs, sugar and cornflour until smooth. In a separate bowl, whisk egg yolks, remaining sugar, and cornflour until smooth and pale. Slowly pour the hot milk mixture into the yolks while whisking constantly (to temper the custard). Pour everything back into the saucepan. Cook over medium heat, whisking continuously, until it thickens and bubbles (about 4-5min) Remove from heat and whisk in the butter. Pour still hot into a shallow bowl, press cling film directly on the surface and chill until cold in the fridge (I did overnight). Recipe for the rolls: 250 ml whole milk (38 °C) 50ml double cream 75g granulated sugar 7g instant yeast 40g active sourdough starter (optional) 3g salt 165 g strong white bread flour 385g T45 flour (or just more strong white) 70g unsalted butter soft, cubed 130g dark chocolate chips In the bowl of your mixer, add warm milk, granulated sugar, cream, yeast and sourdough starter. Stir until the sugar dissolves and everything is evenly mixed. Add both flours and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter progressively. Continue kneading for 6-10min min more until smooth and the butter fully incorporated. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours until doubled. Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly. Repeat with the choc chips. Fold the dough twice (like a enveloppe). Slice into 8–10 strips (≈ 3 cm wide). Twist each strip several times and shape into a roll. Place on baking paper lined trays and let rise in a warm place (24–26 °C) for 40–60 minutes, until puffy. Preheat your oven to 200c. Egg wash the buns. Bake for 13-15min until golden brown. Optional: brush with some syrup (2 tbsp sugar mixed with 2 tbsp boiling water) #bakingfromscratch #brioche #chocolatechip #bakingrecipe #fallbaking

anh khóc vì gio day anh mất em roi #xh #nonsstop #vinahouse #remix #vietmix #nhachayremix #nhac8x9x

anh khóc vì gio day anh mất em roi #xh #nonsstop #vinahouse #remix #vietmix #nhachayremix #nhac8x9x

I was sick allll last week! I’m feeling better now though 😜

I was sick allll last week! I’m feeling better now though 😜

وين الكه واحد وشتكيله. #ترند #رسول_حافظ #اكسبلور #جيل_الطيبين #fyp

وين الكه واحد وشتكيله. #ترند #رسول_حافظ #اكسبلور #جيل_الطيبين #fyp

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