@hoangkim3006: Kiểu tóc xinh xắn kết hai bên với dây ruy băng #quynhtocxinh #quynh2802 #kieutocxinh

Hoàng Kim 🇻🇳
Hoàng Kim 🇻🇳
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user313216313
bà bán dép. :
@౨ৎ⋆ °𝓐𝓱𝓷−𝓔𝓸𝓶 𐙚⋆.˚₊⊹♡ @🎀Tzinn🎀
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zuize2227
Bích thúi :
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nhym088
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rorarumi05
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@gái xinh😍 mua ko m
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heri21072019
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người hay dỗii🫣 :
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trang :
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heri21072019
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Bún iu 🎀 :
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CAPURURU :
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Vợ hợp pháp của Andrew Young:3 :
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2024-04-25 11:16:05
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Other Videos

CHICKEN PESTO ROLLS #food #recipe #bread #chicken #ramadan DOUGH 240 ml lukewarm milk 7 g instant yeast (1 tbsp or 1 packet) 12 g honey 40 ml sunflower oil 1 g Italian seasoning 400 g all-purpose flour 8 g salt (1⅓ tsp) CHICKEN MIXTURE 25 ml olive oil 125 g yellow onion (1 onion) 50 g grilled red bell pepper 3 g salt (½ tsp) 3 g onion powder (1 tsp) 3 g cumin powder (1 tsp) 2 g garlic powder (⅔ tsp) 1 g black pepper (⅓ tsp) 25 g green pesto 5 g fresh parsley, finely chopped 450 g chicken thighs, diced 50 ml heavy cream 100 g grated cheese COATING green pesto parmesan cheese OPTIONAL cheese slices Place the lukewarm milk, yeast, and honey in a deep bowl. Mix well and let it sit for 5 minutes so the yeast can activate. Add the sunflower oil, Italian herbs, flour, and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour, or until doubled in size. Meanwhile, heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and cook for 3–4 minutes. Add the grilled red bell pepper, salt, onion powder, cumin powder, garlic powder, black pepper, green pesto, parsley, and chicken thighs. Cook for 5–6 minutes. Pour in the heavy cream and cook until the sauce thickens. Then add the grated cheese and stir until completely melted. Let the chicken mixture cool. Deflate the dough and divide it into 12 equal pieces. Shape them into balls. Roll out a ball into a round sheet. Place a slice of cheese in the center (optional) and spoon some of the chicken mixture on top. Seal the dough and shape it back into a ball. Brush the top of the buns with pesto and optionally roll them in Parmesan cheese. Place the buns on a baking tray lined with parchment paper and let them rise for another 30 minutes, or until nicely puffed up. Bake the buns in a preheated oven at 200 °C (392 °F) for 12–18 minutes, or until golden brown.
CHICKEN PESTO ROLLS #food #recipe #bread #chicken #ramadan DOUGH 240 ml lukewarm milk 7 g instant yeast (1 tbsp or 1 packet) 12 g honey 40 ml sunflower oil 1 g Italian seasoning 400 g all-purpose flour 8 g salt (1⅓ tsp) CHICKEN MIXTURE 25 ml olive oil 125 g yellow onion (1 onion) 50 g grilled red bell pepper 3 g salt (½ tsp) 3 g onion powder (1 tsp) 3 g cumin powder (1 tsp) 2 g garlic powder (⅔ tsp) 1 g black pepper (⅓ tsp) 25 g green pesto 5 g fresh parsley, finely chopped 450 g chicken thighs, diced 50 ml heavy cream 100 g grated cheese COATING green pesto parmesan cheese OPTIONAL cheese slices Place the lukewarm milk, yeast, and honey in a deep bowl. Mix well and let it sit for 5 minutes so the yeast can activate. Add the sunflower oil, Italian herbs, flour, and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour, or until doubled in size. Meanwhile, heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and cook for 3–4 minutes. Add the grilled red bell pepper, salt, onion powder, cumin powder, garlic powder, black pepper, green pesto, parsley, and chicken thighs. Cook for 5–6 minutes. Pour in the heavy cream and cook until the sauce thickens. Then add the grated cheese and stir until completely melted. Let the chicken mixture cool. Deflate the dough and divide it into 12 equal pieces. Shape them into balls. Roll out a ball into a round sheet. Place a slice of cheese in the center (optional) and spoon some of the chicken mixture on top. Seal the dough and shape it back into a ball. Brush the top of the buns with pesto and optionally roll them in Parmesan cheese. Place the buns on a baking tray lined with parchment paper and let them rise for another 30 minutes, or until nicely puffed up. Bake the buns in a preheated oven at 200 °C (392 °F) for 12–18 minutes, or until golden brown.

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