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@alex.coldman: Еще один в нашей секте #motivation #fly #flypシ #ice #cold #дуров #durov «Несколько минут со льдом в воде с температурой ноль градусов — лучший способ начать день»

Alex Coldman
Alex Coldman
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Region: BY
Sunday 31 March 2024 10:34:23 GMT
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Comments

dcvb8
морская черепашка :
думает как заставить типов купить тг премиум
2024-03-31 15:51:23
118
momoshikiootsutsuki1
Uchiha_Madara :
Верні стєну
2024-04-06 11:43:45
13
n.chekalin
n.chekalin :
Нейронка?
2024-03-31 10:43:05
31
corylusavellan
Fleeting Whim :
ага лицо такое, как будто владеет телегой
2024-06-07 10:58:18
37
remont_12
Ремонты :
с такими миллионами 😅😅😅 это легко
2024-04-02 04:55:25
0
sergox358
Серго :
Я не буду премиум покупать ,хватит 😂
2024-03-31 23:36:44
20
usersaman1174
Lilac :
Вин Хофф и его метод
2024-05-07 16:58:04
2
investorriddik
RIDDIK :
Температура воды сколько градусов должна быта?
2024-04-11 20:07:53
0
vmore404
VMore404 :
Ведет себя так, как будто - он миллиардер 🗿
2024-04-01 05:42:59
7
mari.vasischeva
mari.vasischeva :
Верни стену
2024-04-28 14:02:44
2
annamakeup1987
Анна :
Я тоже так после бани делаю, правда не с таким пафосным лицом 🤣
2024-05-01 12:36:08
1
keyza_strim
keyza_strim :
Он стал собзирой .🤔
2024-04-01 00:53:40
2
traveling_with_mary
Travel with Mary :
Нетраннер
2024-04-02 14:19:23
1
gr_808_gr
GR :
один нырнул и все стали повторять, Арут туда же
2024-04-04 00:51:19
2
russian.hair.extensions
Extensiones de cabello Madrid :
Дуров красавчик 😈
2024-03-31 20:53:22
12
jr.fallen
roma :
CBum на минималках
2024-03-31 14:05:02
0
wockdacup
WOCKDACUP :
Лучший
2024-04-03 21:25:52
1
gunnode
loveUkraine🇺🇦🕊️ :
пишу в тех поддержку. поддержка:
2024-06-01 09:18:13
1
useragwqpf93xn
useragwqpf93xn :
he is real...serious 😆😂😂😂😂😂
2024-05-02 17:43:25
0
commenter.h
Commenter :
зачем
2024-05-10 11:43:17
0
hckcifke
Удалённый Аккаунт :
Трек пожалуйста кто знает
2024-06-28 05:51:32
0
anyaderg
Annyusha :
Зачем
2024-05-27 20:10:19
0
sergodukhnevich
sergodukhnevich :
Ізі)😘
2024-06-28 19:44:06
0
pomidor381
pomidor4ik :
Это ии
2025-11-04 13:55:49
0
pimplordazeroth
pimplordazeroth :
Анимация
2024-03-31 21:42:22
0
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Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

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