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@darrielstewart: Coffee cake and ice coffee | @therealmrcoffee Coffee cake gets its name as it refers to a cake that's meant to be eaten in the morning with your cup of coffee. Recipe will be on my Instagram #coffee #coffeecake #coffeecakerecipe #recipeideas #fyp

Darriel
Darriel
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Region: US
Monday 07 August 2023 04:11:47 GMT
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datgyalrahya
Sharahya :
The music 🤝🏾 the coffee cake and ice coffee, magical ✨
2023-08-07 04:18:47
1
elliechanted7
Erica :
I could use that ice coffee right about now.
2023-08-07 04:19:50
1
tummycakes1
Sugar Dessert Bakery :
I want some
2023-08-07 04:21:07
1
queen_not_princess34
Lovejones..🌻 :
Do you have enough to share?Lol
2023-08-07 19:13:48
1
pinkcherries1
Jackiee Chan‼️💅 :
My favorite artist ‼️❤️so nostalgic
2023-08-07 04:48:19
1
pastichebella
pastichebella :
This looks bomb
2023-08-31 22:50:18
0
deeismeeee
IamDee :
❤️❤️❤️
2023-08-07 18:25:29
0
julee_jewelz
theeze_hipz :
yum. May I please have a piece
2023-08-07 21:37:34
0
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වචන නෙවෙයි, ක්‍රියාවයි ආදරේ කියන්නේ🤍🍃 #chandraiaic #LifeAdvice #buddism #lifelessons #ධර්මදේශනා
වචන නෙවෙයි, ක්‍රියාවයි ආදරේ කියන්නේ🤍🍃 #chandraiaic #LifeAdvice #buddism #lifelessons #ධර්මදේශනා
Mujhe Deewana bana diya 😊👌 #trendingsong #foryoupage #viralvideo #viraltiktok #useheadphones🎧
Mujhe Deewana bana diya 😊👌 #trendingsong #foryoupage #viralvideo #viraltiktok #useheadphones🎧
bổ sung D3k2 cho bé #embedethuong #methuong2embe #d3k2dimao_pro #d3k2 #dimaopro
bổ sung D3k2 cho bé #embedethuong #methuong2embe #d3k2dimao_pro #d3k2 #dimaopro
It‘s been a while that I‘ve done a lamination. I usually skip that step as it‘s not really necessary, but it works well to add inclusion and is also a somewhat easy way to create a lot of tension and internal stability inside your dough. By stretching dough you create tension and folding it back together creates layers and layers of stretched and tense dough skin inside your dough and hence will help it keep shape and trap all those fermentation gasses. The same happens when you do folds. Both steps are your friend if you‘re after those open crumbs and without at least one you won‘t create the same gluten network. Gluten will form by itself and your dough will rise but it‘ll end up slack and extensible without much internal structure to trap fermentation gasses. If you do decide to do a lamination here‘s some more tips: ➡️ Wet your surface with a bit of water, it‘ll help the dough from sticking to it. ➡️ Same with your hands, always keep them a little wet when touching dough, especially in the early stages after mixing. ➡️ Do lamination early in the process. If you do it later you might end up destroying structure already build and mess with progressed fermentation and degas the dough. ➡️ Be neat when folding back together as with this method it‘s very easy to trap too much air and create big holes and tunnels in the crumb. If you want a more even crumb I‘d recommend adding inclusions via folds and skip lamination. If you want a wild crumb, this might be your thing to help getting it. ➡️ Don‘t worry if the dough tears, it‘ll have enough time to fix itself, but nonetheless be gentle when stretching and don‘t overdo it. ➡️ After lamination give the dough time to rest for an hour at least. Because this method creates a lot of tension and stresses the gluten it needs time to relax before you can stretch it again. ➡️ It works best on stone or metal countertops. If you do it on wood use a little more water and maybe a bit of oil and a scraper to lift up the sides before pulling them. ➡️ This method works best for higher hydration and is usually not needed below 75% hydration. #sourdough #lamination #doughtherapy #tutorial #breadmaking #baking
It‘s been a while that I‘ve done a lamination. I usually skip that step as it‘s not really necessary, but it works well to add inclusion and is also a somewhat easy way to create a lot of tension and internal stability inside your dough. By stretching dough you create tension and folding it back together creates layers and layers of stretched and tense dough skin inside your dough and hence will help it keep shape and trap all those fermentation gasses. The same happens when you do folds. Both steps are your friend if you‘re after those open crumbs and without at least one you won‘t create the same gluten network. Gluten will form by itself and your dough will rise but it‘ll end up slack and extensible without much internal structure to trap fermentation gasses. If you do decide to do a lamination here‘s some more tips: ➡️ Wet your surface with a bit of water, it‘ll help the dough from sticking to it. ➡️ Same with your hands, always keep them a little wet when touching dough, especially in the early stages after mixing. ➡️ Do lamination early in the process. If you do it later you might end up destroying structure already build and mess with progressed fermentation and degas the dough. ➡️ Be neat when folding back together as with this method it‘s very easy to trap too much air and create big holes and tunnels in the crumb. If you want a more even crumb I‘d recommend adding inclusions via folds and skip lamination. If you want a wild crumb, this might be your thing to help getting it. ➡️ Don‘t worry if the dough tears, it‘ll have enough time to fix itself, but nonetheless be gentle when stretching and don‘t overdo it. ➡️ After lamination give the dough time to rest for an hour at least. Because this method creates a lot of tension and stresses the gluten it needs time to relax before you can stretch it again. ➡️ It works best on stone or metal countertops. If you do it on wood use a little more water and maybe a bit of oil and a scraper to lift up the sides before pulling them. ➡️ This method works best for higher hydration and is usually not needed below 75% hydration. #sourdough #lamination #doughtherapy #tutorial #breadmaking #baking
こんなはずじゃなかったのに#荒野行動
こんなはずじゃなかったのに#荒野行動
Тг: Ери вещает.. Я давно слежу за тем, что у меня в заморозке, и часто делаю заготовки, поэтому решила поделиться новой находкой ⭐️👇🏻 Вб: #WW831926 Озон: #951392809
Тг: Ери вещает.. Я давно слежу за тем, что у меня в заморозке, и часто делаю заготовки, поэтому решила поделиться новой находкой ⭐️👇🏻 Вб: #WW831926 Озон: #951392809

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