@thedemanditt: Яблоко сук£ 🤬 #t2x2 #t2x2twitch #t2x2moments #t2x2edit #t2x2тоха #т2х2 #т2х2стрим #т2х2эдит #т2x2твич #твич #твитч #татыржа #тохататыржа #антонтатыржа #яблоко #яблоки

Demandit
Demandit
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Region: PL
Friday 22 September 2023 17:07:01 GMT
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gorykiypups228
Абубачир :
Спартанская ярость
2023-09-26 18:58:38
16
djjdns727
djdnxxn :
когда хочешь кушать а огурчики не открываются
2023-11-02 15:30:30
2
dwasf5
<сl164>⁴² :
😁
2025-11-28 08:24:53
0
def_fed1
defchyk⁹² :
3 хардмодних бойових на изах убить та сама черепаха в джунглях
2023-09-22 17:31:30
3
altynaika_kryt
Просто картошка :
щя взарвётся
2024-01-19 05:16:53
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

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