@crissemprende: Salteñas bolivianas👏🏻😋 #salteñas #cocacola

Criss Emprende
Criss Emprende
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Region: BO
Saturday 11 November 2023 11:56:17 GMT
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namghy7
NamGhy7 :
cómo volvieron el día de la salteña en el día de la Coca-Cola la salteña sale bien con un cafécito o una gaseosa que no necesariamente sea coca cola
2023-11-12 11:32:59
11
juan_ariel27hs
Juan Ariel Huanca Sosa :
no pues con cuchara
2023-11-11 13:53:40
12
letyom8
letyom8 :
Aquí en México en el estado de hidalgo se llaman pastes
2023-11-22 01:10:04
1
alizon1979
Tortugas 🐢 En España 👑 :
salteñas 🙄 aquí en Marbella España donde estoy es casi un poco difícil encontrar cuando lo hacen una vez cada dos semanas solo se pide por encargo si
2023-11-13 07:25:29
0
lidiacarmona473
lili🥰🤪 :
HAY COMO EXTRAÑO MI AMADA BOLIVIA 🥺
2023-11-12 11:01:11
3
lidiaquisini
Lidia :
Criss que rico salteñas Bolivianas aqui en Arequipa tambien venden bien rico jugosito
2023-11-11 14:08:26
2
elsasa446
Elsa San Juan :
Qué bonito que nos compartes la comida 🥘 de Bolivia 🇧🇴 se ven deliciosas me gusta su voz es muy suave y relajante 👏
2023-11-11 14:25:32
1
du_dus0
Dunia :
Ay quiero todas 😭😭😭😭😭
2023-12-02 15:42:41
0
lindavictoriallan
lindavictoriallan :
Hola
2023-12-01 03:19:00
0
aleyoel_10
Aleiseryoel. :
lo comí en juliaca, no pensé ue eran de Bolivia
2023-11-30 02:16:05
0
elymamani329
Eulicia Mamani :
hola como estas yo quiciera q me des una receta para acer mi salteña xf
2023-11-30 01:22:28
0
vaneferrari78
Vane :
soy salteña jajajajjsjsjsjsjsb
2023-11-29 13:24:36
0
pquevirtual
Sergio Nuñez Vasquez :
las mejores son las GLORIMAR
2023-11-29 00:53:47
0
violetalopez801
violetalopez801 :
saludos desde 🇵🇪🇵🇪
2023-11-22 21:59:02
0
adnamamandis
Adnama Mandis :
ya me dio hambre
2023-11-22 19:05:23
0
samyaro29
Samyaro29 :
Coca-Cola tradicional 😁
2023-11-22 02:58:48
0
orianapolo0k
Oriana Polo♧ :
Que parte de Bolivia es,para ir a probar esas empanadas
2023-11-21 23:26:34
0
aaaa___p
😨 :
Las salteña de los cochero son las más jugosas y delis
2023-11-19 11:13:52
0
tuamorocita
🍓Mery 🦋🇪🇨🇪🇨 :
saluditos amigo desde Ecuador 🇪🇨
2023-11-18 21:11:11
0
jhefersonmamani60
jheferson😊 :
que paso con la coca cola retornable
2023-11-18 20:31:14
0
dai_miya_gomez
DaiMiyaGomez🦔🦕🪽🫧 :
Me gusta la inkacola
2023-11-16 19:41:17
0
lupitaalvarez6137
🐌⚔️lupita, 🐌⚔️ :
hola y saludos
2023-11-15 22:57:38
0
elizadelatorre8
Rocio :
soy de Sinaloa México mi mamá las hace riquisimas
2023-11-14 02:39:22
0
teresaurbina19
teresaurbina19 :
Eso asen de pollo ho de que la acen
2023-11-13 15:48:17
0
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THE BEST SOFT TUNA BREAD RECIPE  #food #Recipe #bread #tuna #tasty #fy #fyp #foryoupage #foryou DOUGH 500 g flour (all-purpose flour) 8 g instant yeast 15 g granulated sugar (1 tablespoon) 8 g salt (1⅓ teaspoon) 35 ml sunflower oil 250 ml water (lukewarm) TUNA MIXTURE 15 ml olive oil 100 g red onion (1 red onion, finely chopped) 225 g grilled red peppers (2 grilled peppers, sliced) 75 g black olives (sliced) 1.5 g salt (¾ teaspoon) 3 g red bell pepper powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 2 g Italian seasoning (1 teaspoon) 140 g tuna (tuna in sunflower oil) 150 g grated cheese 70 g tomato paste (1 small can) cheddar cheese (10 slices) GARNISH 100 g herb butter grated cheese black olives tomato red onion Mix the flour, yeast, sugar, salt, sunflower oil, and lukewarm water in a large bowl. Knead the dough for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until it doubles in size. Heat the olive oil in a skillet over medium heat. Add the chopped red onion and sauté for 2 minutes. Add the grilled peppers, black olives, salt, red bell pepper powder, garlic powder, onion powder, black pepper, and Italian seasoning. Cook for another 2 minutes. Stir in the tuna and cook briefly until combined. Add the grated cheese, cook for 1 more minute, and then turn off the heat. Let the mixture cool. Deflate the dough and divide it into 10 equal pieces (about 80 g each). Shape into balls. Roll each ball of dough into a square on a floured surface (15 by 15 cm). Spread a thin layer of tomato paste on the dough. Place a slice of cheddar cheese on top, followed by 60 g of the tuna mixture. Fold one side of the dough over the filling, then fold the other side so the edges slightly overlap. Fold the top down and roll tightly, sealing the edges well. Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with herb butter and garnish with grated cheese, black olives, tomato, and red onion. Let the dough rise for 30 minutes or until they double in size. Preheat the oven to 200°C (392°F). Bake the bread for 12-18 minutes until golden brown. Cover the bread immediately with a clean tea towel after baking to keep them soft. Tips: Ensure the water is not too hot, as it will kill the yeast. Lukewarm (around 37-40°C) is ideal. If your home is cool, let the dough rise in an oven briefly preheated to 30-40°C and then turned off. Alternatively, place the dough above a bowl of warm water. Roll the dough evenly to avoid uneven thickness after folding. Press the edges firmly to prevent the cheese and filling from leaking during baking. Cover the rolls with a slightly damp cloth or plastic wrap during the second rise to prevent the dough from drying out. Lightly melt the herb butter for easier and more even application. Slice the tomato and red onion thinly for a polished presentation. These rolls pair perfectly with a refreshing yogurt dip or a spicy sauce.
THE BEST SOFT TUNA BREAD RECIPE #food #Recipe #bread #tuna #tasty #fy #fyp #foryoupage #foryou DOUGH 500 g flour (all-purpose flour) 8 g instant yeast 15 g granulated sugar (1 tablespoon) 8 g salt (1⅓ teaspoon) 35 ml sunflower oil 250 ml water (lukewarm) TUNA MIXTURE 15 ml olive oil 100 g red onion (1 red onion, finely chopped) 225 g grilled red peppers (2 grilled peppers, sliced) 75 g black olives (sliced) 1.5 g salt (¾ teaspoon) 3 g red bell pepper powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 2 g Italian seasoning (1 teaspoon) 140 g tuna (tuna in sunflower oil) 150 g grated cheese 70 g tomato paste (1 small can) cheddar cheese (10 slices) GARNISH 100 g herb butter grated cheese black olives tomato red onion Mix the flour, yeast, sugar, salt, sunflower oil, and lukewarm water in a large bowl. Knead the dough for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until it doubles in size. Heat the olive oil in a skillet over medium heat. Add the chopped red onion and sauté for 2 minutes. Add the grilled peppers, black olives, salt, red bell pepper powder, garlic powder, onion powder, black pepper, and Italian seasoning. Cook for another 2 minutes. Stir in the tuna and cook briefly until combined. Add the grated cheese, cook for 1 more minute, and then turn off the heat. Let the mixture cool. Deflate the dough and divide it into 10 equal pieces (about 80 g each). Shape into balls. Roll each ball of dough into a square on a floured surface (15 by 15 cm). Spread a thin layer of tomato paste on the dough. Place a slice of cheddar cheese on top, followed by 60 g of the tuna mixture. Fold one side of the dough over the filling, then fold the other side so the edges slightly overlap. Fold the top down and roll tightly, sealing the edges well. Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with herb butter and garnish with grated cheese, black olives, tomato, and red onion. Let the dough rise for 30 minutes or until they double in size. Preheat the oven to 200°C (392°F). Bake the bread for 12-18 minutes until golden brown. Cover the bread immediately with a clean tea towel after baking to keep them soft. Tips: Ensure the water is not too hot, as it will kill the yeast. Lukewarm (around 37-40°C) is ideal. If your home is cool, let the dough rise in an oven briefly preheated to 30-40°C and then turned off. Alternatively, place the dough above a bowl of warm water. Roll the dough evenly to avoid uneven thickness after folding. Press the edges firmly to prevent the cheese and filling from leaking during baking. Cover the rolls with a slightly damp cloth or plastic wrap during the second rise to prevent the dough from drying out. Lightly melt the herb butter for easier and more even application. Slice the tomato and red onion thinly for a polished presentation. These rolls pair perfectly with a refreshing yogurt dip or a spicy sauce.

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