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@taromebzrd: Week enf GP moto au top 👌 Merci pour tous ces souvenirs et toutes ces étoiles dans les yeux 🏆🔥 #gp2022 #lemans #fabioquartararo20 #circuitbugatti #2022 #gp #24hours #24hdumans

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taromebzrd
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Sunday 15 May 2022 18:52:56 GMT
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Bahan-bahan: 1 liter susu cair 1100 ml air 1 sachet nutrijell rasa blackcurrant 1 kaleng susu kental manis 5 sdm gula 2 sdm maizena Cara membuat: -Campur semua bahan jadi satu kecuali maizena. aduk sampai tercampur rata & tidak ada yang menggumpal. -Masak sampai mendidih sambil sesekali diaduk,setelah mendidih tuang larutan maizena (campur maizena dengan sedikit air,gunakan air dari bahan sedikit)masak lagi sampai mendidih sambil terus diaduk. -Biarkan uap panasnya hilang,tuang di loyang/gelas puding/cup puding.masukan kulkas jika sudah suhu ruang, sajikan saat sudah dingin🤤 #MoviBlackcurrant #MoviMakeItbetter #MarkZero #XtraIceMovi #wefluence 4u3vw4mr
Bahan-bahan: 1 liter susu cair 1100 ml air 1 sachet nutrijell rasa blackcurrant 1 kaleng susu kental manis 5 sdm gula 2 sdm maizena Cara membuat: -Campur semua bahan jadi satu kecuali maizena. aduk sampai tercampur rata & tidak ada yang menggumpal. -Masak sampai mendidih sambil sesekali diaduk,setelah mendidih tuang larutan maizena (campur maizena dengan sedikit air,gunakan air dari bahan sedikit)masak lagi sampai mendidih sambil terus diaduk. -Biarkan uap panasnya hilang,tuang di loyang/gelas puding/cup puding.masukan kulkas jika sudah suhu ruang, sajikan saat sudah dingin🤤 #MoviBlackcurrant #MoviMakeItbetter #MarkZero #XtraIceMovi #wefluence 4u3vw4mr
Wagyu Katsu Sando Ingredients - 200g (about 7 oz) Wagyu sirloin (trimmed of fat and portioned to match the bread's shape) - 50g (about 1.75 oz) flour - 2 eggs, beaten - 100g (about 3.5 oz) panko bread crumbs - 30g (about 1 oz) tonkatsu sauce - 50g (about 1.75 oz) thin sliced sugar loaf cabbage - 2 slices milk bread (from a tin loaf) - Wagyu tallow, for frying Method 1. Season the trimmed Wagyu sirloin with salt, then dust in seasoned flour, dip in beaten eggs, and finally, coat evenly with Panko bread crumbs. 2. Heat the Wagyu tallow in a fryer or deep pan to 180°C (356°F). Fry the breaded beef for 3-4 minutes or until golden brown and crispy. Immediately season with flaky salt upon removal from the fryer. Let it rest for 5 minutes. 3. Lightly brush one side of the milk bread slices with tallow, then toast them on one side only. 4. Spread tonkatsu sauce on the toasted sides of both bread slices. 5. Place the beef cutlet on one slice of the bread, then add the thinly sliced cabbage on top of the beef. Cover with the second slice of bread, toasted side facing inward. 6. Trim all four edges of the sandwich for a neat appearance, then cut the sandwich in half, and each half into two again, resulting in four quarters. #cooking #wagyu #Recipe #food #viral #foryoupage
Wagyu Katsu Sando Ingredients - 200g (about 7 oz) Wagyu sirloin (trimmed of fat and portioned to match the bread's shape) - 50g (about 1.75 oz) flour - 2 eggs, beaten - 100g (about 3.5 oz) panko bread crumbs - 30g (about 1 oz) tonkatsu sauce - 50g (about 1.75 oz) thin sliced sugar loaf cabbage - 2 slices milk bread (from a tin loaf) - Wagyu tallow, for frying Method 1. Season the trimmed Wagyu sirloin with salt, then dust in seasoned flour, dip in beaten eggs, and finally, coat evenly with Panko bread crumbs. 2. Heat the Wagyu tallow in a fryer or deep pan to 180°C (356°F). Fry the breaded beef for 3-4 minutes or until golden brown and crispy. Immediately season with flaky salt upon removal from the fryer. Let it rest for 5 minutes. 3. Lightly brush one side of the milk bread slices with tallow, then toast them on one side only. 4. Spread tonkatsu sauce on the toasted sides of both bread slices. 5. Place the beef cutlet on one slice of the bread, then add the thinly sliced cabbage on top of the beef. Cover with the second slice of bread, toasted side facing inward. 6. Trim all four edges of the sandwich for a neat appearance, then cut the sandwich in half, and each half into two again, resulting in four quarters. #cooking #wagyu #Recipe #food #viral #foryoupage


#fyp Done meased around and ran it back about 6 times atp…
#fyp Done meased around and ran it back about 6 times atp…
DÍA 8 RETO 30 PIZZAS EN 30 DÍAS: PIZZA SFOGLIATTA.
DÍA 8 RETO 30 PIZZAS EN 30 DÍAS: PIZZA SFOGLIATTA. "Crack, crack, crack". No, no es una rana, es el sonido de esta pizza cuando se corta, crispy, crunchy, y todos los adjetivos ingleses referidos a "crujiente" aplican aquí. Se trata de una pizza "sfogliatta" u "hojaldrada" aunque obviamente no es técnicamente una masa hojaldrada (los que hacen hojaldre bien lo saben). Se trata de una masa de pizza tonda romana, es decir, con poca hidratatación, que se estira muy fina, más grande de lo que sería su forma, se cubre con aceite (u otra grasa) y se pliega. Se vuelve a cubrir con la grasa, se vuelve a plegar y se estira de nuevo. Y así unas cuantas veces, de manera que vamos creando sucesivas capas que se verán en el resultado final. Así es como (de alguna manera) se hacen las masas laminadas tipo croissant. El truco está en estirar muy grande y muy fino y unas cuantas veces. No pasa nada porque se salga un poquito de aceite al estirar, pero sí hay que hacer varias capas. Por otro lado, el tema patatas. Hay que laminarlas muy finas, mejor con mandolina, y dejarlas a remojo en la nevera el día anterior. Así quedan onduladas y nos aseguraremos de que en el horno se hacen por debajo y por arriba (porque si no no se harían por debajo) y buscamos que queden bien crujientes también. La masa estiradla preferentemente cuando esté corta de fermentación, que no esté excesivamente hinchada. En el horno temperatura a tope durante 6-7 minutos, hasta que esté bieeen tostada y bien crujiente, tanto la masa como las patatas. La receta es la de la pizza tonda romana: 455 g harina todo uso 235 g agua 20 g aceite oliva 8 g sal 1 g levadura fresca o pizca de seca 8 de 20! Y seguimos! #pizza #pizzaromana #pizzaiolo #pizzatime #pizzalover #teamgozney #pizzanapoletana @cozze #pizzalover
Bacon Cheddar and Spring Onion Cornbread Ingredients - 400g (14 oz) bacon, diced - 3 spring onions, sliced - 200g (7 oz) aged cheddar cheese, grated - 250g (9 oz) yellow cornmeal - 100g (3.5 oz) flour - 25g (1 oz) sugar - 12g (0.4 oz) baking powder - 8g (0.3 oz) salt - 1 egg - 350ml (12 fl oz) milk - 60g (2 oz) butter, melted (plus extra for serving) - hot honey, to serve Method 1. Add the bacon with a splash of water to a cast iron pan and place over medium heat. Render the fat from the bacon and cook until crispy. Once cooked, remove the bacon but leave the fat in the pan. 2. Preheat the oven to 220°C (425°F). 3. To make the batter, add the cornmeal, flour, sugar, baking powder, and salt to a mixing bowl and mix well. 4. Next, add the egg and milk and mix until everything is combined. 5. Add the melted butter and stir through. 6. Now add the bacon, spring onions, and 2/3 of the cheese and mix well. 7. Turn the heat on under the bacon fat and once hot, pour in the batter, spreading it evenly. Sprinkle the remaining cheese on top, place the pan straight into the hot oven, and bake for 20-25 minutes until cooked through. 8. Let it rest for 10 minutes before turning it out. Slice and serve with extra butter and hot honey. #cooking #food #Recipe #fyp
Bacon Cheddar and Spring Onion Cornbread Ingredients - 400g (14 oz) bacon, diced - 3 spring onions, sliced - 200g (7 oz) aged cheddar cheese, grated - 250g (9 oz) yellow cornmeal - 100g (3.5 oz) flour - 25g (1 oz) sugar - 12g (0.4 oz) baking powder - 8g (0.3 oz) salt - 1 egg - 350ml (12 fl oz) milk - 60g (2 oz) butter, melted (plus extra for serving) - hot honey, to serve Method 1. Add the bacon with a splash of water to a cast iron pan and place over medium heat. Render the fat from the bacon and cook until crispy. Once cooked, remove the bacon but leave the fat in the pan. 2. Preheat the oven to 220°C (425°F). 3. To make the batter, add the cornmeal, flour, sugar, baking powder, and salt to a mixing bowl and mix well. 4. Next, add the egg and milk and mix until everything is combined. 5. Add the melted butter and stir through. 6. Now add the bacon, spring onions, and 2/3 of the cheese and mix well. 7. Turn the heat on under the bacon fat and once hot, pour in the batter, spreading it evenly. Sprinkle the remaining cheese on top, place the pan straight into the hot oven, and bake for 20-25 minutes until cooked through. 8. Let it rest for 10 minutes before turning it out. Slice and serve with extra butter and hot honey. #cooking #food #Recipe #fyp

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