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Patti and Joanne Pao
Patti and Joanne Pao
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Friday 02 February 2024 12:40:03 GMT
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sktomato
sktomato :
Can share some of your mum's photos when she was young ? She must have look fabulous 😘
2024-02-07 07:50:10
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i think i officially deserve the title of croissant queen🥐👸 my very own sourdough croissants!! Recipe: - 3 2/3 cups (439g) unbleached AP flour - 1/2 tsp salt - 1/4 cup (48g) sugar - 210g filtered water - 125g sourdough starter - 48g butter, at room temp - 240g butter - 1 egg, for wash - 2 tsp heavy cream, for wash DAY 1 1. Add water and sourdough starter to your bowl and whisk well until dissolved. Add flour, salt, sugar, & butter. Mix together for 5-10 mins with the dough hook on a low/medium speed until the dough pulls away from the sides of the bowl.  2. Cover dough and let it rest for 5-6 hours (until doubled). Once the dough has proofed, place it into the fridge overnight (10-12 hours). DAY 2 3. Take your butter block and place it between 2 sheet of parchment paper. Roll it out into a rectangle of 8x7 inches. Place it into the fridge for 20 mins to firm up. 4. Remove the dough from the fridge, flour your surface, place the dough down and roll it into a rectangle of 8x14 inches.  5. Take the butter block and place it directly in the centre of the dough. Fold each end of the dough to meet the centre of the butter.  6. Quarter turn the dough (so the short side is facing you) and roll the dough into a 10x20 inch rectangle. Pat the dough with the rolling pin to help spread it out. Make a letter fold with the dough (folding it lengthwise into thirds - top to the middle, bottom overtop). Cover tightly with plastic wrap, and freeze for 15 mins. 7. Repeat steps 6 & 7 two more times (we have a total of three laminations). 8. Wrap the dough tightly with plastic wrap and place in the fridge for 4 hours. 9. Roll the dough into a 10x20 inch rectangle. Make marks of 4 inches along the length of both sides of the dough. Using a sharp knife or pizza cutter, cut triangles by connecting opposite marks of the dough.  10. Gently tug to stretch out the triangle, start with the large end of the triangle, and roll up tightly. Place croissants on a baking mat on a baking sheet. 11. Allow croissants to proof one final time at room temperature for 4-5 hours, until puffy. Refrigerate overnight. DAY 3 1. Beat egg and cream together, gently brush egg wash over croissants (do NOT add too much, it should be a very light and container brushing). 2. Bake at 400F for 29-31 mins, or until golden brown. #CookingTikTok #FoodTikTok #Recipe #FoodTok #food #Foodie #baking #bakingtiktok #croissant #croissants #sourdough #sourdoughcroissant #homemade #sourdoughrecipe #crunch #asmr #bestcroissant #bestbakery #bakery
i think i officially deserve the title of croissant queen🥐👸 my very own sourdough croissants!! Recipe: - 3 2/3 cups (439g) unbleached AP flour - 1/2 tsp salt - 1/4 cup (48g) sugar - 210g filtered water - 125g sourdough starter - 48g butter, at room temp - 240g butter - 1 egg, for wash - 2 tsp heavy cream, for wash DAY 1 1. Add water and sourdough starter to your bowl and whisk well until dissolved. Add flour, salt, sugar, & butter. Mix together for 5-10 mins with the dough hook on a low/medium speed until the dough pulls away from the sides of the bowl. 2. Cover dough and let it rest for 5-6 hours (until doubled). Once the dough has proofed, place it into the fridge overnight (10-12 hours). DAY 2 3. Take your butter block and place it between 2 sheet of parchment paper. Roll it out into a rectangle of 8x7 inches. Place it into the fridge for 20 mins to firm up. 4. Remove the dough from the fridge, flour your surface, place the dough down and roll it into a rectangle of 8x14 inches. 5. Take the butter block and place it directly in the centre of the dough. Fold each end of the dough to meet the centre of the butter. 6. Quarter turn the dough (so the short side is facing you) and roll the dough into a 10x20 inch rectangle. Pat the dough with the rolling pin to help spread it out. Make a letter fold with the dough (folding it lengthwise into thirds - top to the middle, bottom overtop). Cover tightly with plastic wrap, and freeze for 15 mins. 7. Repeat steps 6 & 7 two more times (we have a total of three laminations). 8. Wrap the dough tightly with plastic wrap and place in the fridge for 4 hours. 9. Roll the dough into a 10x20 inch rectangle. Make marks of 4 inches along the length of both sides of the dough. Using a sharp knife or pizza cutter, cut triangles by connecting opposite marks of the dough. 10. Gently tug to stretch out the triangle, start with the large end of the triangle, and roll up tightly. Place croissants on a baking mat on a baking sheet. 11. Allow croissants to proof one final time at room temperature for 4-5 hours, until puffy. Refrigerate overnight. DAY 3 1. Beat egg and cream together, gently brush egg wash over croissants (do NOT add too much, it should be a very light and container brushing). 2. Bake at 400F for 29-31 mins, or until golden brown. #CookingTikTok #FoodTikTok #Recipe #FoodTok #food #Foodie #baking #bakingtiktok #croissant #croissants #sourdough #sourdoughcroissant #homemade #sourdoughrecipe #crunch #asmr #bestcroissant #bestbakery #bakery

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